Crock pots are great for summer time cooking.  You will get a great, easy, home cooked meal, without heating up the kitchen.  I love cooking with wine and I think you will enjoy this recipe.

4 boneless skinless chicken breasts (boneless and skinless is best when using the crock pot)

Salt and black pepper, to taste
1 tablespoon vegetable oil
1 onion, chopped
1/2 cup Marsala wine
2 packages (6 ounces each) sliced brown mushrooms
1/2 cup chicken broth
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup whipping cream
2 tablespoons cornstarch
8 ounces cooked fettuccine
2 tablespoons chopped fresh parsley

Coat 4 1/2-quart CROCK-POT® slow cooker with nonstick cooking spray. Season chicken with salt and pepper. Transfer to CROCK-POT® slow cooker.
Heat oil in large skillet over medium heat until hot. Add onion. Cook and stir until translucent. Add Marsala and continue cooking 2 to 3 minutes until mixture reduces slightly. Stir in mushrooms. Add broth, Worcestershire sauce, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour mixture over chicken.

Cover; cook on HIGH 1 1/2 to 1 3/4 hours or until chicken is done.

Transfer chicken to cutting board and let stand. Blend whipping cream and cornstarch until smooth. Stir into cooking liquid. Cover; cook 15 minutes longer or until mixture is thickened. Add salt and pepper, if desired.

2 pounds beef stew meat or round steak, cut into 1″ cubes
3 tablespoons oil
2 tablespoons flour
1 large onion, chopped
3 cloves garlic
1 cup beef broth
1/4 pound fresh mushrooms, sliced
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 cup sour cream
Salt and pepper to taste
1 package egg noodles, cooked

In pressure cooker, brown meat. Add flour and mix well. Stir in onion, garlic powder, mushrooms, tomato paste, and Worcestershire sauce. Blend thoroughly.  Close the lid and bring to high pressure. Cook 20 minutes. Release the pressure and remove the lid.

Stir in sour cream and blend well. Serve over hot egg noodles.

Nothing says family, home, and love more than a home cooked casserole fresh from the oven.  It is almost like it can melt your troubles away.  I hope you enjoy this new casserole that my family just tried.

I received this recipe from my friend Bob Tyndall http://blackjava.ca/crab-cake-recipes/

Thank you Bob for a easy and delicious recipe.

3/4 pound pork sausage links, sliced
1 (16 ounce) package penne pasta
1 (16 ounce) can Italian-style diced tomatoes, drained
2 tablespoons dried basil
2 tablespoons dried parsley
crushed red pepper to taste
salt to taste
2 teaspoons crushed garlic
1 (4.5 ounce) can mushrooms, drained
1 (28 ounce) jar pasta sauce with mushrooms
1 tablespoon grated Parmesan cheese

Place sausage in a large, deep skillet. Cook over medium
high heat until evenly brown. Drain and return to pan.

Meanwhile, bring a large pot of lightly salted water to a
boil. Add pasta and cook for 8 to 10 minutes or until al
dente; drain.

To the sausage add the tomatoes, basil, parsley, crushed
red pepper, salt and garlic. Stir in mushrooms and pasta sauce.
Bring to a boil, then reduce heat to medium-low.
Stir in cooked pasta and top with Parmesan cheese.

1 jar julienned sun-dried tomatoes, drained, oil reserved
3 T. butter
3 T. olive oil (or reserved oil from tomatoes)
5 c. cubed boneless, skinless chicekn breasts
1/2 c. freshly sliced button mushrooms
2 large ripe tomatoes, chopped
1 c. heavy cream
1 1/2 t. rubbed sage
1/4 t. ground nutmeg
1 lb. bowtie pasta
freshly grated parmesan

Heat oil and butter in large heavy skillet and saute chicken until cooked through. Add mushrooms and cook, stirring occasionally. Add sundried and fresh tomatoes. Heat through, stirring occasionally. Stir in cream and spices. Heat well. Meanwhile, cook pasta according to package directions. Drain pasta well and toss with hot sauce. Garnish with cheese.

3 Roma tomatoes
2 cloves garlic, peeled
1 serrano chile pepper, stemmed
1 Tbsp (15mL) extra-virgin olive oil
1/2 cup (20g) fresh cilantro leaves
1 Tbsp (15mL) fresh lime juice
1/2 tsp (3g) sea salt
1-1/2 cups (360mL) water
1-1/4 cups (250g) couscous
2 scallions, diced

In a food processor or blender, puree tomatoes, garlic, chile pepper, oil, cilantro, lime juice and salt. Bring water to a boil and add couscous. Cover and let stand for 15 minutes. Add pureed ingredients to couscous and top with scallions.

Prep Time: 10 minutes Cooking Time: 15 minutes  Yield: 6 servings

Nutrition Per Serving: Calories: 184, fat: 2g, % fat calories: 13%, cholesterol: 0mg, carbohydrate: 35g, fiber: 3g