Innie or Outie

Crockpot Creamy Chicken and Mushrooms

3 chicken breasts (deboned and skinned)
1/2 cube butter
1 tablespoon oregano
1 tablespoon basil
1 tablespoon parsley
1 teaspoon thyme
1 teaspoon white pepper
One 8 ounce can sliced mushrooms (drained)
1/2 medium onion (diced)
1 teaspoon minced garlic paste
1 can cream of mushroom soup
One 8 ounce package cream cheese

Cut chicken breasts into bite-size pieces. Put butter and chicken into crockpot and sprinkle oregano, basil, parsley, thyme, white pepper, onion, and mushrooms over the chicken. Heat on high for 4 hours. After 4 hours, turn crockpot down to low.

1 hour prior to serving, mix garlic, cream cheese, and soup in a small saucepan until cheese is melted. Then stir into the chicken and butter mixture in the crockpot and continue heating on low for 45 minutes.

Serve over rice or pasta.

This recipe is simple and tasty!!!

Hearty Refried Bean Soup

1 medium carrot (sliced)
1/2 medium onion (sliced)
1/2 cup sliced canned mushrooms
1/2 pound hamburger
1 tablespoon minced garlic paste
2 tablespoons dried cilantro flakes
Two 16 ounce cans chicken broth
Two 16 ounce cans refried beans
Sharp cheddar cheese (grated)
Parmesan cheese (grated)
Guacamole flavored tortilla chips (crushed)

Mince carrot, onion, and mushrooms in food processor. Place hamburger in crock pot, top with carrot/onion/mushroom mixture. Add chicken stock and cilantro flakes. Cover and cook on high for three hours, stirring occasionally.

After three hours, thoroughly mix in refried beans. Cover and cook for one-half hour.

Serve in individual bowls topped with cheddar cheese, tortilla chips, and parmesan cheese.

This is a great on-the-go breakfast or snack!!!

Spicy Breakfast Burrito

1/4 small bell pepper
1/8 small onion
1/4 cup milk
1 large egg
1 slice bacon
1 tablespoon olive oil
1 slice American-style cheddar cheese
One 10 inch or two 6 inch tortilla(s)
White pepper
Salsa

Mince bell pepper, onion, and bacon in a food processor. Then sauté bell pepper/onion/bacon mixture in olive oil in a frying pan on medium heat.

Meanwhile mix egg and milk in a bowl with fork or whisk. Add enough pepper to taste.
When onions are translucent, pour egg mixture into frying pan. Let brown, then turn over once with spatula.

While omelet is cooking, place cheese in center of tortilla(s) and heat uncovered in microwave for approximately 30 seconds each. (If using 6 inch tortillas, split cheese slice in half then place one half in each tortilla.)

Place finished omelet in center of tortilla (slice omelet in half if using 6 inch tortillas), spoon desired amount of salsa on top, and fold the tortilla burrito style.

If on-the-go, simply wrap the burrito in plastic wrap or aluminum foil.

Sea Chicken (Tuna) Stroganoff

1/2 medium onion thinly diced
1 tablespoon minced garlic paste
2 tablespoons olive oil
1 14.5 ounce can diced tomatoes
2 tablespoons tomato paste
1 6 ounce can tuna (undrained)
2 tablespoons dried parsley flakes
1 tablespoon dried oregano flakes
1 tablespoon dried basil flakes
1 tablespoon lemon juice
1 cup plain yogurt
16 ounces fettuccini
Parmesan cheese

Prepare pasta according to instructions.

Meanwhile, sauté onions and garlic in the olive oil in a medium frying pan over medium heat.
When onions become translucent, add tuna, tomatoes, tomato paste, lemon juice, parsley, oregano, and basil. Cook on low heat until pasta is ready, stirring occasionally.

Once pasta is ready, drain liquid and replace pasta in cooking pot on low heat adding the tuna/tomato sauce and yogurt. Mix thoroughly.

Place in serving bowl and top with enough parmesan cheese to meet your own taste.