FBF: Purple Mashed Potatoes

FLASH-BACK FRIDAY

PURPLE MASHED POTATOES

click on image to see full post from 7/26/2012

Pork Chops & Potatoes in Mushroom Sauce

PORK CHOPS & POTATOES 

in MUSHROOM SAUCE

1 can cream of mushroom soup, undiluted
1/4 cup chicken broth
1/4 cup Dijon mustard
1 garlic clove, minced
1/2 tsp dried thyme
1/4 tsp each salt and pepper
6 medium red potatoes, sliced
1 medium onion, halved and thinly sliced
6 boneless pork loin chops

• In a 5-qt slow-cooker, combine the first 7 ingredients. 
• Stir in potatoes and onion. 
• Top with pork chops. 
• Cover and cook on low for 3-1/2 to 4-1/2 hours or until meat is tender.

Curried Chicken & Veggie Stew [Crock-Pot]

CURRIED CHICKEN and

VEGETABLES STEW

1 (16 oz) package of frozen stew vegetables [I just used about 6 carrots, 1/2 onion and a few potatoes]
4 large chicken thighs, skinned [I also used boneless]
1/4 tsp black pepper
1 (10.5 oz) cream of chicken soup
2 tsp curry powder
1 Tblsp cilantro

• Place [frozen] stew vegetables in a 3-1/2 or 4-qt slow cooker. Top with chicken. Sprinkle with pepper. 
• In a small bowl, stir together soup and curry powder. Pour soup mixture over all in cooker.
• Cover and cook on low-heat for 6 to 7 hours or on high-heat for 3 to 3-1/2 hours. 
• Remove and discard the chicken bones and, if desired, break meat into large pieces. 
• Sprinkle each serving with cilantro.

recipe from Better Homes and Gardens "Diabetic Slow Cooker" Fall/Winter 2012 edition