Crock Pot Chicken Dinner
Serves 4

4 lb. roasting chicken
1/4 tsp. freshly ground pepper
4-5 medium potatoes, quartered or sliced
2 onions, sliced
6 carrots
1 (10.5 oz.) can Hannaford cream of mushroom soup
Water

1. Rinse chicken and pat dry, sprinkle with pepper. Place all ingredients in crock pot and fill halfway with water. Cook on low all day (8-10 hours).
2. Remove from crock pot and reserve 2 cups of chicken for Wednesday night. Enjoy the rest for lunch or leftovers.

Microwave Stuffed Peppers

1. Cut peppers into halves, lengthwise, and hollow out. Place in a microwave-safe baking dish. Set aside.
2. Combine in a mixing bowl raw ground chuck, egg, rice, water, half of the tomato sauce (add salt & pepper if desired); mix well.
3. Fill peppers with meat and rice mixture; pour remaining tomato sauce over top of stuffed peppers.
4. Cover, microwave on high or full power for 10 minutes. Sprinkle breadcrumb mixture over peppers. If a softer pepper is desired cook pepper on high or full power for 1 to 2 minutes before stuffing with meat and rice mixture.

Pepper Chicken Stir-Fry

1. Lightly spray a skillet with vegetable cooking spray and place over medium-high heat.
2. Sauté vegetables, until crisp-tender and heated through, about 5 minutes.
3. Season vegetables with stir-fry sauce. Add chicken and heat through.
4. Serve the vegetables over rice.

1. Combine all ingredients except Parmesan cheese in shallow, microwaveable container.
2. Cover and microwave on high for 12 to 15 minutes or until macaroni is tender.
3. Serve each portion with 1 Tbsp. Parmesan cheese.

Country Pork Skillet

1. In large skillet, brown pork.
2. Stir in gravy, ketchup and potatoes; cover and simmer for 10 minutes.
3. Stir in vegetables; cook for 10 to 15 minutes until vegetables are tender.