Greek Chicken - Serves 8

6 medium potates cut into fourths
3 lbs of skinless chicken
2 onions
1/2 cup of water
3 tsp of dried oregano
1 tsp of salt
1/2 tsp of pepper
1 tbsp of olive oil

Cook on high for 5 to 6 hours, or on low for 9 to 10 hours.

Dill Lemon Chicken - serves 4

4 boneless chicken breasts
1 cup of fat free sour cream
1 tbsp of dill
1 tsp of lemonpepper seasoning
1 tsp of lemon zest

Mix all ingredients first (except chicken). Pour 1/4 of mix into the bottom of your cooker. Lay chicken breasts down. Pour remainder of mix over chicken. Cook on low for 3 to 4 hours.

Crumb Coated Salmon - Serves 4

2 eggs
1/2 cup milk
1 cup dry bread crumbs
2 teaspoons lemon-pepper seasoning
1/2 teaspoon dill weed
1/4 teaspoon garlic powder
4 (6 ounce) salmon fillets

In shallow dish, beat eggs and milk. In another shallow dish, combine the bread crumbs, lemon-pepper, dill and garlic powder. Dip salmon in egg mixture, then coat with crumb mixture.

Place on a greased baking sheet. Bake at 350 degrees F for 14-18 minutes or until fish flakes easily with a fork.

Sesame Shrimp - Serves 2
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 teaspoons lemon juice
1/4 teaspoon garlic powder
1 dash lemon-pepper seasoning
1/2 pound medium shrimp, peeled and deveined
Hot cooked rice
1 tablespoon sesame seeds, toasted

In a resealable plastic bag, combine the soy sauce, 1 tablespoon sesame oil, lemon juice, garlic powder and lemon-pepper; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes.

Drain and discard marinade. In a skillet, sauté shrimp in remaining sesame oil until shrimp turn pink, about 3 minutes. Serve with rice if desired.  Sprinkle with sesame seeds.