Slow Cooker Steel Cut Oatmeal Breakfast

Slow Cooker Overnight Steel Cut Oatmeal
Ingredients

2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
1-1/2 cups fat-free milk (or substitute non-diary alternative like almond milk)
1-1/2 cups water
1 cup uncooked steel-cut oats
2 tablespoons brown sugar (or substitute maple syrup or other desired sweetener)
1-1/2 tablespoons butter, cut into 5-6 pieces (optional)
1/2 teaspoon cinnamon
1 tablespoon ground flax seed
1/4 teaspoon salt
Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter

Directions
Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary). Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

I cooked my double boiler style, I fill the crock-pot with some water and put my ingredients in a smaller bowl that could nest in my crock-pot, make sure the water is half way up your bowl.

Pablano Chicken Enchilada Casserole

Pablano Chicken Enchilada Casserole
Ingredients:
6 tablespoons butter, divided
6 skinless, boneless chicken breast
halves
2 fresh poblano peppers, seeded and
sliced into strips
4 fresh jalapeno peppers, seeded and
diced
2 cloves garlic, chopped
1 lime, halved

1/4 cup all-purpose flour
1 pint half-and-half
1 bunch fresh cilantro, chopped
1 (8 ounce) package fresh mushrooms,
sliced
2 ounces sour cream
12 (6 inch) corn tortillas
4 cups shredded mozzarella cheese
Directions:
1. Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.
4. Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.
5. Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.