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Ingredients

1 (3 pound) pork shoulder roast
2 red bell peppers, julienned
2 teaspoons minced garlic
1/3 cup low-sodium teriyaki sauce
3 tablespoons rice wine vinegar
1/2 teaspoon red pepper flakes
3 cups uncooked long grain white rice
6 cups water
1/4 cup unsalted peanut butter
1 cup chopped unsalted peanuts
1 bunch green onions, sliced

Directions

Place the pork roast, red bell peppers, garlic, teriyaki sauce, and rice wine vinegar in a slow cooker. Sprinkle with red pepper flakes.

Cover, and cook 8 hours on Low.

In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and cook 20 minutes.

Remove meat from slow cooker, and shred. Stir the peanut butter into the slow cooker. Return shredded meat to slow cooker, and mix with the sauce to coat. Serve over the cooked rice with a sprinkling of peanuts and green onions.

Ingredients

1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups sour cream
3/4 cup dry white wine
1/2 onion, chopped
1 cup fresh sliced mushrooms
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 skinless, boneless chicken breast halves
1 tablespoon chopped fresh parsley, for garnish

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a 9×13 inch baking dish, combine the cream of chicken soup, cream of mushroom soup, sour cream, wine/broth, onion, mushrooms, garlic powder, salt and pepper. Mix all together. Arrange chicken breasts on top of mixture. Bake uncovered in the preheated oven for 1 hour or until chicken is tender and juices run clear.

Ingredients

4 boneless pork chops, 3/4-inch thick
1/2 teaspoon lemon pepper seasoning
1 tablespoon vegetable oil
1 cup sliced mushrooms
1 (10.75 ounce) can Campbell’s?(r) Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/4 cup milk
2 tablespoons Chablis or other dry white wine
1 tablespoon Dijon-style mustard

Directions

Season chops with lemon pepper.

Heat oil in skillet. Add chops and cook until browned. Remove chops.

Add mushrooms and cook until tender.

Add soup, milk, wine and mustard. Heat to a boil. Add chops. Cover and cook over low heat 10 minutes or until done.

Ingredients

2 sun-dried tomatoes
1/4 cup white wine
1/4 cup barbeque sauce
1 teaspoon sesame oil
1 tablespoon hot pepper sauce
2 tablespoons soy sauce
1 tablespoon distilled white vinegar
1 tablespoon honey
1 tablespoon cornstarch