Chicken w/ creamy sun dried tomatoes

2 cans Cream of Chicken Soup
1 cup dry white wine or chicken broth
1/4 cup coarsely chopped olives
2 tablespoons drained capers (optional)
2 cloves garlic, minced
1 can (14 ounces) artichoke hearts, drained and chopped
1 cup jarred sun-dried tomatoes, drained and coarsely chopped
8 skinless, boneless chicken breast halves (about 2 pounds)
1/2 cup chopped fresh basil leaves (optional)
2 cups regular long-grain white rice, cooked according to package directions (about 6 cups)

Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Sprinkle with the basil. Serve with the rice.

Spiced Pecans

I forgot to take a picture of this one, and then they were gone.  They are so yummy.  The kids even loved them, and they usually aren't nut fans.  I looked at a couple recipes and combined them.  And didn't write it down, of course.  But this is what I think I put in there.

1# pecans
1 egg white
1 T water
1/2 cup sugar
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp chili powder

Mix together egg white and water until foamy in a big bowl.  In a different bowl mix together sugar and spice.  (And everything nice.)  Toss pecans in egg whites until coated.  Sprinkle the sugar mixture on top and toss until coated.  Spread out on a cookie sheet or roasting pan.  Bake at 325 for 20 minutes.  Let cool slightly in pan, and then cool the rest of the way on wax paper.

Hawaiian Pizza Subs

You will need:
1 package hoagie rolls
Deli ham, about 10 slices, chopped
1 can diced pineapple, drained
-1/2 jar spaghetti sauce
-1 lb mozz cheese

In a saucepan, combine sauce, ham, and pineapple. Simmer for 5 min until hot through. Spread on open hoagie rolls and top with mozz cheese slices. Broil in the oven until cheese is melted and bread edges are toasted. Good one for kids to help with!

Creamy white bean soup

This one was so delicious!!!!

Creamy White Chili

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil (I used olive oil)
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
1 can (4 ounces ) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. Melanie said this is especially good served with tortilla chips. Makes about 5 servings.

Classic Chicken Divan

4 cups broccoli florets
2 cups cubed cooked chicken
1 can broccoli chese soup

1/3 cup milk
2 tablespoons dry bread crumbs
1 tablespoon butter, melted

Place the broccoli and chicken into a round casserole dish.
Stir the soup and milk in a small bowl. Pour the soup mixture over the broccoli and chicken. Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumb mixture over the sauce.
Bake at 450°F. for 25 minutes or until the chicken mixture is hot and bubbling.

Slow Cooker Pot Roast

You will need:

med size pot roast (I used a rump roast)

2 cans cream of celery or mushroom

1 package dry onion soup mix

1 1/4 cup water

3 T cooking oil

Directions:

Heat oil in a skillet and brown each side of the roast.

In a bowl, mix soup cans, onion soup mix, and water

Place meat in the slow cooker and pour sauce over top. Cook on low for 8-9 hours, turning every few hours or so.

The best part about this recipe is that it makes a delicious gravy to go with the meat. Serve with potatoes and you've got dinner ready!

Shrimp Scampi

4 Tablespoons Butter
2 Tablespoons Olive Oil
1/2 whole Medium Onion, Finely Diced
4 cloves Garlic Cloves, Minced Or Pressed
1 pound Large Shrimp, Peeled And Deveined
1/2 cup White Wine
2 whole Lemons
4 dashes Hot Sauce (I Used Tabasco; More To Taste)
Salt And Freshly Ground Black Pepper, To Taste
8 ounces, weight Angel Hair Pasta
Chopped Fresh Basil To Taste
Chopped Fresh Parsley, To Taste
1/2 cup Grated Parmesan Cheese

Directions:

Boil water for pasta; have it ready.
Heat olive oil and melt butter in large skillet over medium heat. Add onions and garlic and cook for two or three minutes, or until onions are translucent. Add shrimp, then stir and cook for a couple of minutes. Squeeze in lemon juice. Add wine, butter, salt and pepper, and hot sauce. Stir and reduce heat to low.
Throw angel hair pasta into the boiling water. Cook until just done/al dente. Drain, reserving a cup or two of the pasta water.
Remove skillet from heat. Add pasta and toss, adding a splash of pasta water if it needs to be thinned. Taste for seasonings, adding salt and pepper if needed.
Top with grated Parmesan and minced parsley and serve immediately.

Hint: I doubled the recipe and cut some of the spices for our family. The kids loved this one!