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Here are the recipes:
Italian Croc-Pot Chicken:
4 chicken breasts, frozen works too
1 can of cream of chicken soup(recipe says 1-2, I used 1 which was perfect)
1 package of Zesty Italian Dressing Mix
1 8oz package of softened cream cheese(i used 1/3 less fat)
Dump chicken into croc-pot. Pour in italian dressing mix. Seperately, mix soup and softened cream cheese. Then pour onto chicken. Cook on low for 4-5 hours. I used frozen and cooked mine for 6.
I served it over egg noddles but you could use any noodle, rice or even on a baked potato. I also topped mine with a little parm cheese--YUM!!
Let's Eat Tonight's Apple Chopped Blue Cheese Salad & Poppy Dressing. A few hints about this salad: You can really add what veggies you like but I will say what makes it is the red onion, blue cheese, apple and dressing. Sometimes I add in tomatoes or whatever pepper I have around--top with some chicken for a heartier meal. I like to use a water bottle to mix up the dressing--great if you pack this up for a picnic. I know you will all love this one--My sis & BIL actually made it tonight too!
Apple-Blue Cheese Chopped Salad
1 head green leaf lettuce, chopped
1/4 red or sweet onion, finely chopped
1 green apple, finely chopped
1 red bell pepper, finely chopped
2 oz. crumbled blue cheese
1/2 (9-oz.) bag bagel or pita chips, crushed
Poppy Seed Dressing
1. Combine lettuce and next 6 ingredients in a large bowl. Toss to combine. Gently toss in dressing just before serving.
Poppy Seed Dressing
1/2 cup sugar
1/4 cup apple cider vinegar
1/2 tsp. dried mustard
1/2 tsp. salt
1/2 cup vegetable oil
1/2 tsp. poppy seeds
1. Combine sugar and next 3 ingredients in a jar. Cover and shake until sugar dissolves a bit and mixture combines. Pour in oil; shake to combine. Stir in poppy seeds.
Until next time xoxo,
Ashley
