Sunday Supper Series June 9-15

Sunday Supper Series June 9-15

Monday: Slow Cooker Mushroom Chicken over rice; roasted broccoli
Tuesday: leftovers; roasted green beans
Wednesday: Campbell's Slow Cooker Chicken with Sun-Dried Tomato Sauce over rice
Thursday: grilled pork chops; roasted potatoes
Friday: Fisherman Seafood Creole over rice
Saturday: leftovers
Sunday: grilled chicken; roasted potatoes

Slow Cooker Chicken with Mushrooms

Serves: 6

Cook Time: 10 hours

ingredients:

6 boneless, skinless chicken breasts halves

2 (10 3/4 oz) cans of cream of mushroom soup

4oz Can sliced mushrooms

Directions:

1. Place chicken in slow cooker

2. Mix together soup, mushrooms, pour over chicken.

3. Cover and cook on low for 10 hours.

4. Serve over rice

recipe from Fix-It and Forget It cookbook by Dawn J Ranck and Phyllis P Good

Chicken in Creamy Sun-Dried Tomato Sauce

Makes: 8 servings

Cook time: 7 to 8 hours

Ingredients:

2 cans (10 ¾ ounce each) Campbell’s condensed cream of chicken soup with herbs

1 cup dry white wine

quarter cup coarsely chopped pitted Kalamata olives

2 tablespoons capers drained

2 cloves garlic, minced

1 can (14 ounces) artichoke hearts, drained and chopped

1 cup drained, coarsely chopped sun-dried tomatoes

8 skinless, boneless chicken breasts halves

half cup chopped fresh basil leaves

Directions:

1. Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 ½ quart slow cooker. Add the chicken and turn to coat with the soup mixture.

2. Cover and cook on low for 7 to 8 hours. Sprinkle with the basil if desired. Serve with rice, noodles or potatoes.

Recipe from Campbell’s slow cooker recipes

Fisherman’s Seafood Creole

Serves: 4

Cook time: 30 minutes

Ingredients:

1 large onion, chopped

2 ribs celery, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

2 tablespoons real bacon bits

1 bay leaf

1 tablespoon Worcestershire sauce

¼ teaspoon black pepper

1 can (14 ounce)’s stewed tomatoes

1 small can (8 ounce) tomato sauce

1 LB. Raw peeled deveined tails off shrimp

1 Frozen sliced okra

hot pepper sauce to taste

Directions:

1. Heat the oil in a 12 inch skillet over medium heat. Add chopped onion, celery and bell pepper to the skillet. Cook till tender.

2. Add the garlic, bacon bits, bay leaf, Worcestershire sauce, and black pepper to the skillet. Stir to mix. Add the tomatoes with their juice and the tomato sauce. Stir to mix. Cover the skillet and bring the sauce to a boil.

4. Add the shrimp and the okra to the skillet and stir to mix. Cover the skillet and cook until shrimp is almost opaque throughout, about four minutes.

5. Season with hot pepper sauce to taste. Reduce the heat to low and simmer for about two minutes. To serve, spoon hot rice into bowls and top with the seafood Creole.

Recipe from Cheap. Fast. Good! By Beverly Mills and Alicia Ross

I'm linking this up to Menu Plan Monday  @ I'm an Organized Junkie.
and One Project at a Time @ A Bowl Full of Lemons