the recipes below will probably work for both of you. Gina, I promised you some CrockPot recipes, but last week I had a terrible sinus infection so I didn't feel like posting anything. Nikki, these recipes will work for you, too. If you have a CrockPot, load the insert at night with the ingredients, and plug it in in the morning. You will have a delicious meal and the prep. work will already have been done. I am NOT a morning person, so if I have to do any preparations for meals the next day--I do them the night before.

I hope that these recipes help both of y'all.EASY HAM AND POTATO HASH

1 (32 oz.) pkg. frozen hash brown potatoes, partially thawed (I use the shredded kind)
3/4 cup chopped green bell pepper
3/4 cup chopped red bell pepper
3 cups chopped cooked ham
1 (8 oz.) pkg. cream cheese, softened
1 1/2 cups milk
2 1/2 T. Dijon mustard
1 1/2 cups chopped green onions or scallions
1/2 tsp. garlic powder
1/2 tsp. pepper
Salt to taste

In a large electric Crockpot, combine the hash brown potatos with the red and green bell peppers,salt, and ham. In a 1-qt. glass measuring cup, blend the cream cheese and milk. Heat in a microwave oven on HIGH for 1 -1/2 minutes or until smooth when whisked together. Stir in mustard, 1 cup of the green onions, garlic powder, and pepper until blended. Pour the cream cheese mixture evenly over the potatoes and ham, do not mix. Cover and cook on LOW for 5-6 hours, or until the potatoes are tender. Stir gently. Sprinkle the remaining 1/2 cup green onions over the top and serve.MUSHROOM SAUCED BEEF

1/2 pound white mushrooms, sliced
1 medium onion, sliced
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/3 cup dry red wine
2 T. Worcestershire sauce
1 (4 oz.) can diced green chiles
1 (2 1/2 lb.) boneless beef chuck or rump roast, trimmed of fat
5 T. quick-mixing flour (I use WONDRA)

In a large CrockPot, combine 3/4 of the mushrooms and the onion. In a small bowl, whisk together the undiluted soup with the wine, 1 T. of the Worcestershire sauce, and the chiles. Pour half of the soup mixture over the mushrooms and onion in the CrockPot. Cut the beef horizontally into 2 pieces about 3/4" inch thick. Place on top of the mushroom mixture. Scatter the remaining mushroom slices over the meat and pur the remaining soup mixture evenly over all. Do not mix. Cover and cook on LOW about 8 hours, or unti the beef is tender, but not falling apart, increase the heat setting to HIGH. Mix the remaining Worcestershire sauce with the flour and several spoonfuls of the liquid from the CrockPot until smooth. Stir the flour mixture into th sauce in the CrockPot and cook on HIGH 1/2 hour, or until slightly thickened.

You can serve this dish with buttered noodles, a big green salad, and some rolls. Easy and delicious!GROUND BEEF AND POTATO CASSEROLE

1 pound lean ground beef
1 medium onion, chopped
1 pkg. au gratin potates
1 can condensed cream of mushroom soup
1 cup water
3 T. dry sherry
1/2 cup chopped roasted red peppers
1 (4 oz.) can diced green chiles
1 can whole kernel corn, well drained

In a large skillet, cooke the beef and onion on top of the stove over medium-high heat, stirring often, until the beef is browned and crumbly--about 6-8 minutes. Drain off fat. Put the dried potatoes over the bottom of a CrockPot. Sprinkle on the corn. In a medium bowl, whisk together the undiluted soup with the sauce mix packet from the package of potatoes, the water, and sherry until thoroughly bleneded. Stir in the roasted red peppers and green chiles. Drizzle about a third of the soup mixture over the corn and potatoes (do not mix). Top with the cooked beef and onion. Pour the remaining soup mixture evenly over the top (do not mix). Cover and cook on LOW 4-4 1/2 hours, or until the potatoes are tender. Serve at once.I hope that this helps both of y'all! Have a great Sunday!!!!