Crockpot Chicken and Potatoes

• Potatoes
• Onion
• Boneless, skinless chicken breasts
• Italian Seasoning, salt & pepper
• Cream of chicken soup
  

• Peel and slice potatoes, and put them into the bottom of the crockpot.  I used 10 or so.  You can use as many as you want.
• Slice onion and toss with potatoes.  I used about half of an onion.  Again, use as much or as little as you like.
• Sprinkle with Italian Seasoning, salt & pepper.
• Cut chicken breasts into strips and put on top of potatoes. I used 2 breasts from a bag of frozen chicken breasts.
• Sprinkle on some more Italian Seasoning, salt & pepper.
• Cover everything with the cream of chicken soup.
• Turn crockpot on low and cook all day.  Dinner will be ready when you are.

Creamy Macaroni and Beef Casserole

• 2 cups elbow macaroni
• Salt
• 2 T. olive oil
• Vegetable oil spray, for misting the pan
• 1-1/2 pounds lean ground beef or ground turkey
• 1 cup chopped onion (1 medium onion)
• 3 medium-size cloves garlic, sliced
• 1 t. ground cumin
• Freshly ground black pepper
• 1 can (15 ounces) tomato sauce
• 3 T. tomato salsa
• 3 ounces cream cheese, at room temperature
• 1 cup sour cream
• 2 cups shredded sharp cheddar cheese

1. Bring a large pot of water to a boil over high heat.  Stir in the macaroni and 1/2 t. salt, reduce the heat to medium-high, and cook the macaroni, uncovered, according to the package directions until just done, 7 to 8 minutes.  Drain the macaroni well in a colander, shaking it to remove excess water, then toss it with 1 t. of the olive oil and set aside.
2. Place a rack in the center of the oven an dpreheat the oven to 375°F.  Lightly mist a 13 by 9-inch glass or ceramic baking dish with vegetable oil spray and set it aside.
3. Place the remaining 5 t. olive oil in a large frying pan over medium heat.  Add the ground beef and cook, stirring, until cooked through, 3 to 4 minutes.  Add the onion and garlic and cook, stirring, until soft, 2 to 3 minutes.  Add the cumin and season with salt and pepper to taste.  Add the tomato sauce and salsa and cook, stirring, until the mixture bubbles and thickens a bit, about 5 minutes.
4. Place the cream cheese and sour cream in a small mixing bowl.  Using a wodden spoon or a fork, stir to combine.  Set the cream cheese mixture aside.
5. Transfer the drained macaroni to the prepared baking dish.  Spoon the sauce evenly over the macaroni and smooth out the top with the back of the spoon.  Dollop th ecream cheese mixture on top of the sauce and, using a rubber spatula, spread it out so that it is smooth.  Scatter the cheddar cheese over the top of the casserole.
6. Bake the casserole until it bubbles around the edges, 30 to 35 minutes.  Let it rest 10 minutes before serving.

Crockpot chicken with salsa and cheese