CROCK POT CASHEW CHICKEN

Ingredients:

1 1/2 lbs boneless skinless chicken breasts, cut into smaller pieces

1/4 cup flour

1/2 tsp black pepper

1-2 Tbsp oil

1/4 cup soy sauce

2 Tbsp rice vinegar

2 Tbsp ketchup

1 Tbsp brown sugar

1 garlic clove, minced

1/2 tsp grated fresh ginger

1/4 tsp red pepper flakes

1/2 cup cashews

1/8 cup sliced green onions

Instructions:

Combine flour and pepper in gallon size resealable food storage bag. Add chicken. Shake to coat with flour mixture.

Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in crock pot.

Whisk soy sauce, vinegar, ketchup, sugar, garlic, ginger and pepper flakes in small bowl; pour over chicken.

Cook on low for 3-4 hours. Add cashews and stir. Top with green onions.

CROCK-POT RAVIOLI CASSEROLE

Ingredients:

1 1/2 lbs. of lean ground beef

1 onion, chopped

1/2 green pepper

1 clove garlic, minced

1 (15 oz.) can tomato sauce

1 can stewed tomatoes

1 tsp. oregano

2 tsp. Italian seasoning

salt & pepper to taste

10 oz. fresh spinach

12 oz. bowtie pasta, cooked

1/2 cup parmesan cheese, shredded

1  cup mozzarella , shredded

1/2 cup mozzarella, shredded-for on top

Directions:

Brown ground beef with onion, green pepper & garlic. Put in crock-pot and add sauce, tomatoes & seasonings. Cook for 6-7 hours on low. Add the next 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high. Then add the 1/2 cup of mozzarella on top.

HIDDEN VALLEY BACON & CHEDDAR DIP

Ingredients:

1/4 cup crisp cooked crumbled bacon

8 oz. of sour cream

8 oz. of mayo

1 cup of shredded cheddar cheese

1 packet of  Hidden Valley Original Ranch Dips Mix

ritz crackers for dipping

Directions:

Combine dips mix with mayo & sour cream. Stir in cheese & bacon. Chill 1 hour. Serve with ritz crackers.