EASY CHEESY HASH BROWN CASSEROLE

1 (26 to 32 ounces) bag of frozen hash browns

1 (8-ounces) container of sour cream

1 can (10.5-ounces) cream of chicken soup

1/4 cup onion, chopped fine

1 1/2 cup shredded cheddar cheese

1/2 cup butter melted

salt and pepper to taste

In a large bowl add the hash browns thawed or frozen, sour cream, soup, onion, shredded cheese and melted butter.

Mix to combine. Spoon hash brown mixture into a greased 4 quart slow cooker.

Sprinkle salt and pepper on top cover, and cook on low for 4-5 hours or until done. The casserole should be crispy on the sides and bubbly throughout.

Source: I got this recipe from recipelion in 2011.

QUINOA WITH SAUSAGE AND PEPPERS

1 can (14.5 oz) reduced sodium chicken broth

1 cup quinoa, rinsed and drained

1/4 cup cider vinegar

2 tbsp stone-ground-mustard

2 tsp honey

2 pkg (12-oz each) Italian-flavor cooked chicken sausage, halved lengthwise and sliced

3 medium-size yellow, green or red bell peppers, seeded and cut into bite-size pieces

1 medium sweet onion, cut into thin wedges

1 cup shredded reduced-fat cheddar cheese or crumbled feta cheese

In a 4 to 5-quart slow cooker combine the first give ingredients. Add sausage, peppers and onion.

Cover and cook on low 4 to5 hours or on high 2 to 2 1/2 hours.

Stir gently before serving. Top servings with cheese.

Yield: 6 servings

recipe idea and picture slow cooker favorites volume 4