I love the Spruce’s recipe.  Here’s another for you to try.

Serves: 4-6


  • 1 (pound) package frozen cooked meatballs
  • 1 onion, chopped
  • 2-3 cloves minced garlic
  • 2 (10 ounce) cans golden mushroom soup
  • ½ cup water
  • 1 cup sour cream
  • 2 tablespoons flour
  • ¼ teaspoon pepper
  • Cooked hot rice or mashed potatoes


Combine the frozen meatballs, onion, garlic, mushroom soup, and water in a 3.4  quart crockpot.  (I used a 6 quart as that’s all I have)

Cover the slow cooker and cook on low 6-8 hours or until the meatballs are hot and the onion is tender.

Then, in a small bowl, combine the sour cream, flour and pepper, and blend well using a wire whisk.

Add a spoonful of the hot liquid from the crockpot to the sour

Serves: 4


  • 10 cups of mixed green salad
  • 4 frozen breaded chicken strips, cooked
  • 2 large hard boiled eggs
  • 2 medium tomatoes, diced
  • ½ English cucumber, diced
  • 1 large avocado, diced
  • 8 slices of bacon, crumbled
  • ½ cup crumbled feta cheese (or blue cheese) … optional


  • 3 tablespoons white wine vinegar
  • 2 tablespoon finely minced shallots
  • 1 tablespoon Dijon mustard
  • 1 teaspoon freshly ground pepper
  • ¼ teaspoon salt
  • 3 tablespoons extra virgin olive oil

There are so many variations of this dish.  I got this from my sister, and then I changed a few things.


  • 1 package of chicken cutlets (or 4 nice size)
  • 1 stick unsalted butter
  • 1 can golden mushroom soup
  • ½ can cooking sherry
  • 4 -5 cloves garlic, minced
  • Fresh mushrooms diced



Melt stick of butter with garlic under a low flame. Put chicken in until it turns white (it will not be cooked through). 

In a medium bowl, mix the  mushroom soup and sherry. 


Saw this on cooking and recipe community website, 12 Tomatoes. I love onion soup, so I figured how bad could this be with chicken. I also substituted a few things. Try it... you’ll like it.


  • 2 pounds sweet onion
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 2 cups of beef broth
  • 1 cup grated gruyère cheese (you can use Swiss)
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons all-purpose flour
  • 2 teaspoons balsamic vinegar
  • ½ teaspoon dried thyme
  • ½ teaspoon dried


  • 2 pounds bone-in pork chops
  • Salt and pepper to taste
  • 1 tablespoon minced garlic
  • ¼ cup honey (I used a little more)
  • 1 tablespoon finely chopped fresh rosemary
  • 1 teaspoon dried or fresh thyme



Season both sides of the pork chops with salt and pepper. Place in 6-quart crockpot. Spread the garlic evenly on top of the pork chops.

Drizzle honey over the pork chops, sprinkle the rosemary and thyme.

Cook and cover on high for three hours.

Serves: 6


  • 2 pounds chuck roast
  • 1-1/2 teaspoons of salt (I use Himalayan Pink Sea Salt)
  • ½ teaspoon freshly ground pepper
  • 1 cup freshly grated Parmesan cheese
  • ½ cup sun dried tomato pesto
  • 2 teaspoons fresh rosemary, chopped fine
  • 4 tablespoons garlic, minced


Place roast in a 6-quart slow cooker. Season evenly with salt and pepper.

In a medium bowl, combine Parmesan cheese, sun-dried tomato pesto, rosemary and garlic.

Put mixture all over roast, pressing

Serves: 2


  • 1 package smoked pork sausage, cubed
  • 6 cups cabbage, sliced thin
  • 1 tablespoon soy sauce (I use soy vey)
  • 1 tablespoon sesame oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 3 stalks of scallions, cut into small pieces


Cut and brown sausage. Add the cabbage, garlic, ginger and soy sauce. Mix until cabbage gets a little soft. Add the scallions and sesame oil. Mix thoroughly. Eat alone or with brown rice. I used quinoa instead.


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