Slow Cooker Ham Tetrazini with Mushrooms and Peas

 

Did I base this recipe off of something from Taste of Home? Yeah, I did.  But did I completely change most things about it?  Also yeah.  I had to.  There were circumstances beyond my control, and I went with it.  It turned out pretty good, though, and made 6 generous portions of creamy comfort food for a cold winter day, so I have leftovers for lunches/dinners later!

Ingredients

• 2 cans (10-3/4 ounces) condensed cream of mushroom soup, undiluted (I used the low fat, low sodium kind)
• 3 cans sliced mushrooms, drained (or you could use 2 cups of sliced fresh mushrooms, *if you can find any at your store*)  
• 2 cups fully cooked ham, cubed (I used two 8 oz. ham steaks and diced them up, because little hams that used to be pretty cheap were $25 at my store)
• 1 can evaporated milk (fat free or 2%)
• about 2 teaspoons spicy brown mustard
• 1 package (16 oz) spaghetti (will cook before putting in slow cookr, at the end)
• 1/2 cup shredded Parmesan cheese
• 1 package of frozen peas (warmed/steamed before putting in slow cooker, at the end)
• Pepper, to taste

Directions

1. Combine the soup, mushrooms, ham, milk, mustard in the slow cooker.
   
   
   
    
2. Cover and cook on low for 4 hours.
3. Cook spaghetti according to package directions; drain. 
4. Cook/steam peas according to package directions. 
5. Add the spaghetti, peas, and cheese to slow cooker, then toss/stir.
   
   
   
   
   

Slow Cooker Chicken with Baby Portobello Mushrooms

I made this recipe back at the beginning of April and it is pretty tasty and SUPER easy.  A bit bland without extra seasonings, so I added probably more pepper than the average person would add.  Garlic would be good in there, too.  And whatever else you like!

Could you use other veggies? Probably  Could you do it with another kind of meat? Probably.  Go for it!  And then tell me what how it turns out!

Serve it over rice or...pasta?  or, like, polenta rounds?  Or maybe just in a bowl? 

I found the original recipe online and definitely doubled the amount of mushrooms.  Because mushrooms are tasty and I had extra in the house. 

Also, I added a slow cooker tag/label to this recipe and will probably not go back and add it to past recipes.  Because that would screw up the dates, resetting them all to today.  Booo! (But I clearly needed a slow cooker tag before.)  And I added a "Life During Covid-19" tag, which I should have had before, too!

Ingredients:

• 8 to 16 oz. of baby portobello mushrooms (that's one to two small packages)
• 1 1/2 to 2 lbs. of skinless, boneless chicken breast or tenderloins 
• 1 can of cream-of-whatever soup (I used mushroom, because I had that and I'm a Midwesterner.  But celery, chicken, golden mushroom...all probably perfectly good choices.  Also, I used the low-sodium, healthy kind.)
• Salt, Pepper, and other spices, to taste

Directions:

1. Place chicken at the bottom of a slow cooker
2. Clean and slice mushroom and put those on top of chicken
3. Pour soup over the top
4. Stir soup and mushrooms just a bit (Don't stir down to the chicken, though.  Leave that at the bottom)
   
5. Cook on high for 4 hours or on low for 6 hours, checking chicken to be sure it is done.