Crockpot Cashew Chicken....

This is one of my favorites, as well as our friends Brian and Angie- we have it every time they come over for dinner almost! Sooooo easy and really good..


1 pound bean sprouts (fresh is always best)
2 C. sliced chicken (cook if you like, but I put it in raw and cook longer)
1 can condensed cream of mushroom soup
1 C sliced celery
1/2 C chopped green onion
1 can mushroom pieces, drained
3 Tbl butter
1 Tbl soy sauce
Cashews- as many as you want!

Super easy- just combine all the above in your slow cooker- cover and cook on low for 4-6 hours, or high for 3-5 hours.... stir in cashews just before serving... I like to serve this over fresh cooked rice and with egg rolls!!

The much requested Fish Tacos....

Ingredients

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/3 cup chopped fresh cilantro
• 1 package taco seasoning mix, divided (or make your own!!)
• 1 lb cod, pollock, or other white fish fillet, cut into 1 inch cubes
• 2 tablespoons vegetable oil
• 3-4 tablespoons lemon or lime juice
• 1 (12 count) package flour tortillas or taco shells, warmed
  

  Toppings

  • shredded cabbage
  • tomato
  • lime juice
  • pico de gallo
  • taco sauce
  • cilantro (if you like it)
  • special sauce (recipe below)
  
  Special Sauce
  (This is what makes them sooo good! Don't skimp on it!)
  
  
  1. In small bowl, combine sour cream, mayonnaise, cilantro and 2 tablespoons taco seasoning, and 1 tablespoon lemon or lime juice.
     
  2. Chill.
  
  Fish Tacos
  
  1. Combine fish, vegetable oil, lemon or lime juice, and remaining taco seasoning in medium bowl.
  2. Stir gently to coat well.
  3. Pour into large skillet.
  4. Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until fish flakes easily when tested with a fork.
  5. Fill taco shells with fish mixture.
  6. Top with toppings & plenty of Special Sauce.
  7. Enjoy!!