Italian Chicken

WARNING: NOT FOR THE DIETER!!

If you like this:

You'll love this:

The chicken literally melts in your mouth! Yum!

4 boneless, skinless chicken breast

1/2 cup margarine or butter

1 env. dry Italian salad dressing mix

1 10.75-oz. can cream of chicken soup

1 8-oz. pkg. cream cheese

1/2-1 cup water

Bow tie or cooked rice

Cube raw chicken and put into a slow-cooker. Add butter or margarine and dressing mix. Cook on low for 6 hours, and then turn up to high and cook 1 additional hour. Stir in soup and cream cheese, and cook for an additional 1/2 hour. Stir in enough water to create a smooth consistency. Serve over rice or noodles.

Makes 6-8 servings. *super rich, a little goes a long way*

Dont' Knock It Till You Try It, Sweet and Spicy Meatballs

20-ish frozen meatballs (my favorite are the Kirkland brand)

1 cup Grape Jelly

1 cup Salsa

Dump all ingredients in slow cooker and cook on low 6 to 8 hours, stir at about 4 hours. I serve over rice as a main dish, but I originally tasted these as and appetizer.

Spanish Chicken Wraps

I pick this little treasure up at a recipe exchange for enrichment a few years back!

2 Chicken breasts, cooked then cubed

1 box/package of spanish rice, cooked by directions

1/2 can of pinto beans, drained

1/2 can of black beans, drained

1/2 can of sweet corn, drained

1/2 cup of shredded mexican cheese

2 tblsp of Macayo's taco sauce (any sauce can be substituted, this is just my favorite)

1 package (8) flour tortilla wrap

1. Combine all ingredients in large bowl and mix together.

2. Place mixture in wrap (about 1 cup), fold in ends, then roll outside edges together.

3. Can be refrigerated for several hours and eaten cold or warmed. Serve with more taco sauce, sour cream, or guacamole.