- 1 can Cream of Broccoli Soup
- boneless chicken breasts (tonight we used about 3)
- 1 bag frozen broccoli (I never use quite the whole bag, because, well that's a lot of broccoli taste for me!)
- salt and pepper, to taste
- 1 cup milk
Place chicken in the crockpot. Cover with frozen broccoli and cream of broccoli soup. Add salt and pepper to your liking. Cook on LOW 6 to 8 hours or HIGH 3 to 4 hours. (Careful not to cook chicken too long, for they might become a little dry) Add milk about 45 minutes before done, or 30 minutes if cooking on HIGH. Serve over rice. Now eat that yumminess!!!
Pasta Salad
Our pasta salad this time was a bit bland. Good, but with few ingredients, since I just threw what I had on hand together.
- carrots
- celery
- broccoli
- pasta
- Italian Dressing
- mild cheddar cheese
Wash and cut up vegetables and put aside in bowl. Cook pasta according to package. Drain pasta and put in large bowl and pour about 1/2 - 3/4 cup Italian Dressing on top and mix (I ALWAYS end up adding more dressing here and there). Put pasta in fridge to cool down before adding vegetables. Add cheddar cheese cubes, if desired. (Your salad will be muy yummy, but it gets even better if it's able to sit and marinate for at least an hour.)
This pasta salad would be much more tasty if cauliflower, tomatoes and black/green olives had been added. Next time.
We also had jello and homemade bread with our dinner!
In one set of our new teacups!
Please notice the spoon on top of the cups... We had to take about 5 pictures so Tanner could get the spoon just right!
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