Crockpot Beef Stroganoff

This picture doesn't look as appetizing as it really is. That's because I have it all mixed together and no side dish. But don't be scared. It's easy and yummy, especially if you're a stroganoff lover.
Ingredients:

2 lbs round steak (we used stew meat, it was already cut up!)

2 tsp salt

1/4 - 1/2 tsp pepper

1/2 large onion

1/2 tsp garlic

1 Tbsp Worchestershire Sauce

1 1/2 cups beef broth

1 Tbsp ketchup

1/2 tsp chili powder

2 Tbsp white wine or apple juice or white grape juice

1/4 lb mushrooms (or 1 can)

1/4 cup flour

1/2 cup sour cream

rice or noodles

Directions:

1. Cut steak in 1/4" strips (it is easier if the meat is slightly frozen).
2. Salt and pepper the meat and put it in the bottom of the crockpot with the onion slices.
3. Mix garlic, Worcestershire sauce, broth, ketchup, and chili powder. Pour over meat.
4. Cook covered for 6 hours on low.
5. Add white wine and mushrooms. Dissolve flour in small amount of water and add to meat. Stir well.
6. Turn to high and cook for 15 minutes.
7. Stir in sour cream. Turn off heat.
8. Serve over rice or noodles.

The original recipe is from my aunt's blog: http://marcieadamson.blogspot.com/2009/07/july.html

Taco Chicken Roll-ups

These were different from what we usually have, and they were fairly easy, and they tasted good. So, this recipe is a keeper. I made a few adjustments to the original recipe.
Ingredients:

• 1 cup finely crushed cheese flavored crackers
• 1/2 envelope taco seasoning (we made our own using chili powder, salt, pepper, garlic, onion)
  
• 4 boneless skinless chicken breast halves
  
• 2 ounces Monterey Jack cheese, cut into six 2-inch x 1/2-inch sticks
• 1 can (4 ounces) chopped green chilies
• 1 egg, beat
  

Directions:

1. In a shallow dish, combine the cracker crumbs and taco seasoning; set aside.
2. Place egg in other shallow dish; set aside.
3. Flatten chicken between two sheets of waxed paper to 1/4-in. thickness.
4. Place a cheese stick and about 1 tablespoon of chilies on each piece of chicken. Tuck ends of chicken in and roll up.
5. Dip chicken in egg then coat chicken with crumb mixture.
6. Secure with a toothpick. Place in a greased 13-in. x 9-in. baking dish.
7. Bake, uncovered, at 350° for 35-40 minutes or until chicken is no longer pink. Remove toothpicks.

http://www.tasteofhome.com/recipes/Taco-Chicken-Rolls