Awesome Crock Pot Recipe

I love a crock pot. For at least 3 years in a row, I asked for one with a timer on it for Christmas. Yet, I never received one. They had one on Black Friday for $15 or $20, and I picked it up. My mom had the marvelous idea of wrapping it to Ryan because as she said, "Well, he eats!" So, in Ryan's crock pot, I made the most marvelous recipe from Recipezaar. Be forewarned. It doesn't look appetizing. Therefore, there are no pictures for this post. LOL.

I served over rice, with tortilla chips. Ryan liked his wrapped in a soft flour tortilla.

Crock Pot Chicken W/ Black Beans and Cream Cheese

SERVES 4
Ingredients

* 4-5 boneless chicken breasts
* 1 (15 1/2 ounce) can black beans
* 1 (15 ounce) can corn
* 1 (15 ounce) jar salsa, any kind
* 1 (8 ounce) package cream cheese

Directions


1
Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.

2
add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.

3
Keep in crock pot on high for about 4-5 hours or until chicken is cooked.

4
Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.

5
All done and enjoy!

Soup Weather

It has been so rainy and cold. All I wanted last night for supper was SOUP. Warm, filling, yummy soup.

Remember my list of 101 things to do in 1001 days? Well, cooking one meal a week was on there.

Here's what I made (also tried new recipe)

Cream of Mushroom Soup (CD Kitchen)

Ingredients:
8 ounces mushrooms
4 tablespoons butter
1 medium onion -- chopped
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup water
1 can condensed chicken broth
1 cup half-and-half
Snipped parsley

Directions:
Slice enough mushrooms to measure 1 cup; chop remaining mushrooms. Cook and stir sliced mushrooms in 2 tablespoons of the butter in 3-quart saucepan over low heat until golden brown. Remove mushrooms with slotted spoon. Cook and stir chopped mushrooms and onion in remaining butter until onion is tender. Stir in flour, salt, and pepper. Cook over low heat, stirring constantly, about 1 minute. Remove from heat; stir in water and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in half-and-half and sliced mushrooms; heat just until hot. DO NOT BOIL. Garnish each serving with parsley.

Well, I obviously didn't garnish with parsley. But, Ryan loved it. We don't agree on soups; he loves thick, creamy soups. And, generally they have dairy products that hurt my stomach. Since, I figured this would hurt my stomach if I ate a full serving size.

I made some chicken and wild rice soup. I used this packet of stuff and added a can of carrots, can of green beans and some cooked chicken. It was really yummy.

Funny story about chicken and wild rice soup-- He got home from a business trip late one evening, and I had started making this soup. Well, within minutes of eating it, he got very sick. Stuff coming out both ends at the same time. Right before he had left, he had been told his appendix was inflamed, but not enough to remove it. I called his mom and let her know I thought it was time for us to go to the hospital. Well, about 10 minutes after that, I got sick too. Evidentally, I used the old milk in the refrigerator, and gave us both food poisoning! I still haven't lived it down, and he was hesitant to eat the chicken soup last night.