Crockpots are great timesavers! Whether you work, are running kids around or just want to be out in the yard as long as possible now that the weather is getting nice, this is the way to go to have a good dinner ready when you want it.

Chicken Parisienne

6 med. chicken breasts
1/2 c. dry white wine or vermouth (optional)
1 can cream of mushroom soup
4 oz. mushrooms, sliced
1 c. sour cream, mixed with 1/4 c. flour
Salt and pepper
Sprinkle chicken breasts lightly with salt, pepper, and paprika. Place chicken in crock pot. Mix white wine,
soup, and mushrooms until well combined. Pour over chicken. Sprinkle with a little more paprika. Cover
and cook on low for 7 to 9 hours or on high 3 to 4 hours. Remove chicken and stir in sour cream mixture
during last 30 minutes. Serve sauce over chicken with rice or noodles.

Crock Pot Lasagna

1 box rigatoni, cooked
1 1/2 lbs. ground chuck, browned & drained
1 lg. pkg. sliced pepperoni
1 green pepper, chopped
2 lg. pkg. Mozzarella cheese
2 lg. cans pizza sauce
1 med. onion, chopped
8 oz. mushrooms
Green olives, sliced
Begin with layer of sauce on bottom of crock pot. Stir all remaining ingredients together. Place in crock
pot and cook on low for 5 hours.

Layered Enchilada Casserole

1 (14 1/2 oz.) can whole tomatoes
1 small onion, cut into pieces
1 clove of garlic, minced
1/2 tsp. cayenne
1/2 tsp. salt
1 (6 oz.) can tomato paste
1 lb. ground beef, browned and drained
8 oz. cheddar cheese, shredded
9 corn tortillas
To prepare the sauce, place the whole canned tomatoes, the liquid from the tomatoes, the onion, and the
garlic in a blender or food processor. Blend. Pour into a medium saucepan. Add the cayenne, salt, and
tomato paste. Bring to a boil. Simmer for 5 to 10 minutes. Place 1/3 of the tortillas in the bottom of the
crock pot. Spoon over 1/3 of the ground beef, 1/3 of the sauce, and 1/3 of the cheddar in layers. Repeat
each layer twice more. Cover. Cook on low for 6 to 8 hours. Yields 6 servings.