Wash & Dry whole chicken, stuff cavity with 1/2 of whole onion, fresh garlic as much or as little as you would like, salt & pepper on the inside & out. Throw some chopped celery, carrots, & potatoes in the bottom of the slow cooker (I keep them kind of chunky so they don't get mushy) and then you set the chicken on top turn it on low & let it slow cook all day. Everything is done when you get home.
Mexican Shells (Thanks to Lacy)
Jumbo Pasta Shells
Ground Turkey or Extra Lean Ground Beef
1 cup Shredded Cheese
Taco Seasoning Packet
Cook shells to el dente. Brown ground turkey, drain. Add 2/3 cup of water & taco seasoning packet. Add refried beans to the meat. Stir in 1/4 of the cheese.
Lightly coat the bottom of the baking dish with some salsa. Stuff each shell with meat filling. Line up in the baking dish. (I usually fill one pan enough for dinner and then prepare the rest just like I would normally in different dishes so I can freeze them for a quick dinner one night) Spoon salsa over top and sprinkle on some shredded cheese. Bake in the oven for 20-25 minutes at 350. Serve with sour cream.
Chicken Pot Pie
1 bag frozen mixed veggies
1 can cream of chicken soup (low fat one) or cream of celery
1 can crescent rolls
1 cup cubed cooked chicken
I generally make this in a glass baking dish & I just cook everything right in it & just keep adding to it. Preheat oven to 350. You cook the frozen veggies in the microwave in your glass baking dish. When they are done add your cream of chicken soup, cubed chicken, stir and bake in the oven for 15 minutes or until bubbly. Remove from oven, stir, unroll the crescent rolls & place on top of the mixture. Bake in the oven until the top is lightly golden brown. Generally another 15 minutes. This recipe doubles very nicely. Just use a bigger dish!
Lemon Pepper Fish
Favorite Fish...Tilapia, Salmon
Lemon Pepper Seasoning
Fresh Lemon Slices
Lightly drizzle evoo in a baking dish, lay your fish in the pan, sprinkle with seasoning, lay thin slices of lemon on top of fish and bake at 350 degrees uncovered for 10-15 minutes or until it flakes with a fork. Serve with steamed veggies, and brown rice. Yummy!