Crock pot cream cheese chicken chili. 1 can black beans (drained and rinsed) 1 can corn (undrained) 1 can Rotel (undrained) 1 pkg ranch dressing mix 1 tsp cumin 1 Tbsp chili powder 1 tsp onion powder 1 (8 oz) pkg cream cheese 2 chicken breast halves or 5 tenders frozen Place chicken in bottom of slow cooker. Combine everything but cream cheese and pour over chicken. Pkease cream cheese on top. Cover and cook on low 6-8 hours. Stir cream cheese into chili. 3-4 adult servings.
Italian Soup--I made this for dinner tonight. Instead of stewed tomatoes, I used tomato sauce. Instead of green beans, I used fresh zucchini. I used part water and part beef broth, instead of all beef broth to cut down on sodium. It was a hit. Next time we will add some freshly grated parmesan to our bowls. Would also be great with Italian sausage instead of ground beef.