Super Salad Buffet in your fridge -- clean and prep veggies each week to have on hand for salads, soups & sides! (I had never thought about the part about soups and sides! Prep this stuff for salads at the beginning of the week when everything is really fresh and "lively" and then toss it into a quick soup or cooked side when it is less awesome for eating raw. Great idea!)
Paula Dean’s crockpot potato soup recipe. Combine 1 bag frozen hash browns, 2 (14oz) cans chicken broth, 1 can cream of chicken soup, 1/2c chopped onion, 1/3tsp black pepper. Cook in crock pot on low for 5hours. Stir in 8oz block of cream cheese, cook 30 minutes, stir occasionally.
Chicken Parmesan Roll-Ups Recipe ~ Delish!
Easy Summer Fruit Punch Slush - The Taylor House..... Recipe