sweet pepper chicken

6 boneless skinless chicken breasts

1 tablespoon vegetable oil

1 medium onion, halved and sliced

1 medium green pepper, julienned

1 medium sweet red pepper, julienned

1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted

1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted

1 cup sour cream

Hot cooked rice

In a large skillet, brown chicken in oil on both sides. Transfer to a 5-qt slow cooker. Top with onions and peppers. Combine the soups and sour cream; pour over vegetables. Cover and cook on low for 4-5 hours. Serve over rice.

Suggestions: add sliced mushrooms with peppers and onions.

prep: 20

cook: 4 hours

servings: 6

peppercorn pork tenderloin

2 tablespoons olive olive oil

1 pound pork tenderloin (cut into 1/4 inch slices)

1 teaspoon crushed peppercorns*

1/2 cup apple juice

2 tablespoons lemon juice

2 tablespoons sour cream

1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of pork with peppercorns.

2. Saute pork in oil 1 to 2 minutes on each side until brown. Stir apple juice and lemon juice into skillet. Cook over low heat 2 minutes or until pork is brown. Stir in sour cream until blended.

3. Serve pork with sauce drizzled over top.

* I use a peppercorn herb mix that I buy in bulk

Suggestions: You can serve over rice or orzo. I like to just serve mine with homemade scalloped or mashed potatoes with broccoli on the side.

prep: 5

cook: 10

servings: 4