Slow-Cooker Saucy Swiss Steak

(again, no pic - but wanna remember it - sorry!)

Recipe: 
(found this one, also, at kraftrecipes.com)
1/4 c Kraft Zesty Italian dressing
1 boneless chuck blade or shoulder steak (1 lb), cut into 4 pieces
1/4 c flour
1/4 c tomato paste
1 can (14.5 oz) diced tomatoes, undrained
1/2 c beef broth
1 green pepper, chopped
1/2 c shredded swiss cheese

Heat dressing in large nonstick skillet on medium-high heat.  Meanwhile, coat steaks with flour; gently shake off excess flour.  Add to skillet; cook 2 to 3 minutes on each side or until steaks are browned on both sides.  Remove from heat.  Combine tomatoes, broth and tomato paste in slow cooker.  Add steaks and peppers; cover with lid.  Cook on high 3 to 4 hours (or on low 8 to 10 hours)  Sprinkle with cheese just before serving.

Approval Rating:
Well - I left this recipe for the kids & Grandma to fix while I was in Vegas at a wrestling tournament!  They managed to get it into the crockpot, and then out again to eat!  Everyone seemed to really like it.....Mallory was sitting in her chair eating it when we got home, and even though I bought extra meat there wasn't any left other than hers!!  I picked at hers a bit, and the meat was super tender and had a great flavor - this recipe is for sure a keeper!!

Old Fashioned Beef Stew

(again, with the no picture - lame - sorry!  gotta preserve access to the recipe, though!)

Recipe: (with my adaptations!)
(found this one at kraftrecipes.com)
2 lb boneless beef round steak, cut into 1 inch cubes (I just bought a pkg of stew meat - already chopped, yay!)
1/4 c KRAFT Light Balsamic Vinaigrette dressing
1 TBSP Grey Poupon Dijon Mustard (ok, didn't have this, used brown spicy mustard cause it is what was in my fridge - thought it was same thing, apparently not, hehehheee....worked ok, though!)
2 carrots, peeled, sliced (I just tossed in a handful or two of the mini-carrots I had in the fridge!)
1 large red potato, cut into 1 inch cubes (ok, I did a lot of potatoes!)
8 fresh mushrooms, sliced (yeah, totally skipped this!!)
4 cloves garlic, minced
1 can (14.5 oz) Italian-style diced tomatoes, undrained (I added another can of just regular diced tomatoes, because it seemed a little dry with all those extra potatoes (!!) and because that is what I had on hand...)
1/4 c flour
1/4 c water
1 pkg (12 oz) whole wheat egg noodles, uncooked (see below.......)


Heat nonstick skillet on medium-high heat.  Add meat, in batches; cook 4 to 5 minutes or until evenly browned, stirring frequently . Place in slow cooker.  Mix dressing and mustard; pour over meat.  Top with next 5 ingredients; cover with lid.  Cook on low 8 hours (or on high 4 hours), cooking noodles as directed on package for the last 15 minutes.  Mix flour and water; stir into meat mixture.  Cook, covered, 5 minutes or until sauce is slightly thickened; stir before serving.  Serve over drained noodles.  (Ok, not entirely sure that the whole flour/water thing, and noodle thing ever happened - I tossed this in the crockpot on a day that I wasn't going to be home at night - they were on their own, and I'm pretty sure the noodle thing at least didn't happen!)

Approval Rating:
Meat & Potatoes - Man food, right?  What's not to like?  Smelled good - looked good - I was gone, didn't eat it....boys said it was good - Lynn said it was "overcooked" - of course, he got home late, so, you know.....  :)  Will make it again - super easy, and good comfort food!

Crockpot Salsa Chicken

Everything about this recipe sounds good - figured it was worth trying!  Not only do the ingredients all sound good, they are pretty much all things that I have around the house most anytime :)

Recipe:  (with my adaptations)
(this one I got from my SIL's friend when we were searching for dinner ideas on FB - thanks Heather!!)
Defrost 4 chicken breasts (I just tossed in a "bunch" of frozen boneless skinless chicken tenders, hey, it's what I have, and honestly, what I use most of the time!)
Sprinkle them with ground cumin, garlic powder, and Johnny's seasoned salt
Put them in a crockpot
Add 1 can of cream of mushroom soup (I used cream of chicken - hey, no mushrooms, remember? :) )
Add 1 package of taco seasoning,
Add 1 c salta

Cook on low all day.  Shred chicken.  When it is done add a little sour cream (nonfat works).  Serve over rice or in a tortilla (or both) or with tortilla chips.  (I made Mexican rice and served it with cheese, sour cream, and some cilantro!  Oh yeah!  I also tossed in a can of corn with the sour cream...you know, to pretend like I had added a vegetable - and yeah, I KNOW - corn isn't REALLY a veggie, but, still!!)

Approval Rating:
Ok, this smelled and tasted SO good to me.  And my kids all ate it.  And liked it.  Then Lynn came home...and didn't like it.  At.  All.  NO clue why!!  Seriously, it tasted SO yummy to ME!!  :)  Make it - lemme know what you think!!