August 19, 2008

Crock Pot Recipes

Herb Potato Orange Roughy
1 (10 3/4 oz.) can cream of celery soup
1/2 cup water
4 fresh or thawed orange roughy fillets
2 cups diced & cooked potatoes
1/4 cup grated Parmesan cheese
1 Tbsp. chopped fresh cilantro
1/4 tsp. dried oregano
1/2 tsp. dried basil
Lemon wedges for garnish

Combine the soup and water. Pour half into crock pot. Place the fillets on top, and put potatoes on top of the fillets. Pour the rest of the soup/water mixture over the top.
Mix cheese and herbs and sprinkle over the other ingredients in the crock pot. Cover and cook on high for 1 to 2 hours, being care to not overcook the fish.
Serve with lemon wedges if desired (squeezing lemon over the top really enhances the flavor).
Great served with acorn squash!
Serves 4.

Apple Raisin Lamb Chops
6 lamb chops
2 apples, chopped
2 onions, sliced
1/2 cup raisins
1/2 cup water
1/4 cup brown sugar
1 tsp. salt
1 tsp. cinnamon

Place chops in crockpot. Top with onion slices, apples & raisins. Mix water, salt, brown sugar and cinnamon together. Pour over top. Cook on high about 4 to 6 hours or until meat is tender. Enjoy!

August 6, 2008

Food for Thought

Somwhere between sunrise and sunset
One golden hour, set with sixty diamond minutes.
No reward is offered, for it is gone forever.

- Unknown