Provincial Chicken


1 1/2 pounds chicken tenders, frozen
2 small zucchini, diced
1 can (4 oz) sliced black olives
1 tablespoon sherry wine vinegar or balsamic vinegar
1 can good-quality diced tomatoes (about 15 ounces)
1 can (10 oz) cream of chicken soup with herbs
2 teaspoons dried parsley flakes
1 teaspoon dried basil
1 tablespoon dried minced onion
1 cup shredded cheddar cheese
2 to 3 tablespoons sour cream (optional)
hot noodles, rice or pasta


Combine first 9 ingredients in 3 1/2-quart slow cooker/Crock Pot (or larger). Cover and cook on low for 6 to 8 hours. Add cheese and sour cream during the last 15 minutes. Serve over hot noodles, rice or pasta.

Posted in Chicken | Tagged , , , |

Chocolate Amaretto Cheesecake


3/4 cup wafer-cookie or graham cracker crumbs
1/8 teaspoon almond extract
1 tablespoon sugar
3 tablespoons butter, melted

1 cup ricotta cheese (light)
12 ounces cream cheese, light (neufchatel)
1 cup sugar
2 eggs
3 tablespoons whipping cream
1/4 cup amaretto
1/4 cup plus 1 tablespoon cocoa
1/4 cup all-purpose flour
1 teaspoon vanilla
1/3 cup semi-sweet chocolate mini-morsels


Combine crust ingredients and pat into a 7-inch springform pan.

Beat the cheeses with the sugar until smooth; add eggs and whipping cream and beat for about 3 minutes on medium speed of an electric hand-held mixer. Add amaretto, cocoa, flour and vanilla; beat for about 1 more minute. Stir in semi-sweet chocolate morsels; pour into prepared pan. Place the cheesecake on a rack in the Crock Pot (or use a “ring” of aluminum foil to keep it off the bottom of the pot). Cover and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides. Chill before serving; store leftovers in the refrigerator.

Posted in Dessert | Tagged , , , , |

Lamb in Dill Sauce


2 large boiling potatoes, peeled and cut into 1 inch cubes
1/2 cup chopped onion
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon dried dill weed or 4 sprigs fresh dill
1 bay leaf
2 pounds lean lamb stew meat, cut into 1 inch cubes
1 cup plus 3 tablespoons water, divided
2 tablespoons all purpose flour
1 teaspoon sugar
2 tablespoons lemon juice
fresh dill (optional)


Layer potatoes, onion, salt, pepper, dill, bay leaf, lamb and 1 cup water in slow cooker. Cover and cook on LOW 6 to 8 hours.

Remove lamb and potatoes with slotted spoon; cover and keep warm. Remove and discard bay leaf. Turn heat to HIGH. Stir flour and remaining 3 tablespoons water in samll bowl until smooth. Add half of cooking juices and sugar. Mix well and return to slow cooker. Cover and cook 15 minutes. Stir in lemon juice. Return lamb and potatoes to slow cooker. Cover and cook 10 minutes or until heated through, Garnish with fresh dill, if desired.

Posted in Lamb | Tagged , , |