Creamy Chicken and Broccoli – Slow Cooker Style


4-6 boneless chicken breasts

1 Family-sized can cream of mushroom soup (23 oz)

1 bag frozen broccoli

1 cup white wine

pepper for tasting

pasta (whichever shape you prefer)


Place all ingredients in the slow cooker. Stir well. Cook on low for 6 hours. Before serving, heat pasta. Top with chicken and broccoli.

Chorizo & Pepper Egg Casserole

photo 1 (3)Ingredients:

1 package Pillsbury Crescent Rolls

1 green bell pepper

1 red bell pepper

3 chorizo patties (or about a cup of chopped/ground meat)

10 eggs

1 cup cheddar cheese, shredded

1 teaspoon dried oregano


Preheat oven to 350 degrees Fahrenheit. Lightly grease bottom and sides of 13×9 pan. Unroll crescent dough and lay evenly in bottom of pan.

Chop peppers and spread on top of crescent dough. Top with chopped (or ground) meat.

Beat the eggs in a bowl. Stir in oregano. Pour eggs over the rest of the casserole. Top with cheese. Bake in preheated oven for 30-40 minutes, or until knife inserted in center comes out clean.

Remove from oven and serve warm.