Crockpot Crusade: I'm really feeling

like Suzy Homemaker the last few days.  It is much more fun to do household things when you have a plan.  Even though some of the crockpot meals preparation time, I do it in the mornings when my energy and desire are much higher.  Today I made:

Chicken Mushroom Stew

(We liked this one)

6 Servings Prep: 20 min. Cook: 4 hours

6 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons canola oil, divided
8 ounces fresh mushrooms, sliced
1 medium onion, diced
3 cups diced zucchini
1 cup chopped green pepper
4 garlic cloves, minced
3 medium tomatoes, chopped
1 can (6 ounces) tomato paste
3/4 cup water
2 teaspoons each dried thyme, oregano, marjoram, and basil

Directions:
Cut chicken into 1-in. cubes; brown in 1 tablespoon oil in a large skillet. Transfer to a 3-qt. slow cooker. In the same skillet, saute the mushrooms, onion, zucchini and green pepper in remaining oil until crisp-tender; add garlic; cook 1 minute longer.  Place in slow cooker. Add the tomatoes, tomato paste, water and seasonings. Cover and cook on low for 4-5 hours or until the meat is no longer pink and vegetables are tender. Yield: 6 servings.

Slow Cooker Apple Crisp

(We loved this one)

Serving Size: 8

2 lbs Gala Apples peeled and sliced ; (about 6 med apples)
2/3 c old-fashioned oats
2/3 c flour
2/3 c packed light brown sugar
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/2 cup butter

Add sliced apples to slow cooker. Combine oats, flour, sugar, cinnamon, nutmeg in med. mixing bowl. Cut in softened margarine until mixture is crumbly. Sprinkle over apples. Cover cook on low 4 hrs.

I didn't take any pictures of the food, but I did learn something today.  I've had whipping cream in the fridge that was going to go bad, so I whipped it all.  I "googled" and found that you can freeze individual servings of whipped cream and just pull them out for individual servings.  You just spoon it or pipe it onto a cookie sheet lined with waxed paper.


Then you flash freeze it.  (Flash Freeze: refers to laying food in a single layer on a cookie sheet, uncovered, and keeping it in the freezer for 4 hours or until each individual piece is frozen and can be handled. Flash freezing is always followed by storing the items in a fully wrapped container or a fully sealed ziplock to prevent freezer burn.)  So, I'm giving that a try.