Chicken pie stew

from Shaina

1/2 bag baby carrots, cut in half

~5 stalks of celery, cut in 1-2 inch pieces

1 onion sliced

~1.5-2 lbs of chicken breast, cut into bite sized pieces.

2 cans low/nonfat cream of chicken soup

1 dry onion soup packet

pepper/garlic/salt

Put the veggies on the bottom of the crockpot, then the chicken, sprinkle with pepper/garlic, etc to your liking.  Top with 2 cans cream of chicken soup (concentrated, do not add water)..then sprinkle the onion soup packet on top.  Let it be on low for 5ish hours.  It says not to stir, so I usually leave it until close to the 5 hour mark.  The actual recipe calls for cornstarch and apple cider for the last 15 minutes to thicken it, I didn't do that this time, doesn't make a huge difference to me.

Coriander and Cumin Rubbed Pork Chops

Ingredients

- 1/4 teaspoon salt
- 1 tablespoon cumin
- 1 tablespoon coriander
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2-3 boneless pork loin chops (I would get thin)

Steps

1. Mix salt, cumin, coriander, garlic and 1 tbl oil to form a paste
2. Season chops with pepper then rub with the paste
3. Heat other tbl oil in a skillet over medium heat and cook chops about 5 min per side.
(I burnt one side the first time so would keep the heat on medium/low and cook a little longer)

Maple Mustard Glazed Salmon

INGREDIENTS

• 1½ lb salmon fillet cut into 6 equal pieces
• ¼ cup butter, melted
• ¼ cup maple syrup
• 2 tbsp grainy mustard, I used Dijon Wholegrain Mustard
• 2 tbsp soy sauce
• pepper to taste

INSTRUCTIONS

1. Preheat oven to 425 F degrees.
2. Arrange the salmon pieces in a 9x13 inch baking dish.
3. In a small bowl, whisk together the butter, maple syrup, mustard and soy sauce. Pour over salmon. Add some freshly ground pepper, if preferred.
4. Bake for about 15 to 20 minutes or until salmon flakes with a fork.