This is the perfect Follow up to a previous chicken recipe!

For the most tender chicken imaginable, use chicken left over from the Crock Pot Rotisserie Chicken.

In addition to the chicken, you will need:

• 1-2 celery stalks, chopped
• 1/2 onion
• 3/4 cup quartered red grapes
• 1/8 cup lemon juice
• 1/2 teaspoon basil (I use Sweet basil)
• 1/2-1 cup Mayo

For the best results, cut the chicken into very small pieces.

Enjoy!

This recipe is so easy, so healthy and so yummy, you will make it every week. (Well, we do anyway).

My friend Carol gets the credit for sharing this with my family!

• You will need one whole chicken (one that will fit in your crock pot)
• Olive oil or butter
• Spices of your choice: salt, pepper, garlic, etc.
• Aluminum foil
• (That’s it!)

Place 5 or 6 balls of aluminum foil inside your crock pot

Wash and dry chicken (empty inside)

Cover chicken lightly with oil or butter

Sprinkle spices of your choice inside and out

Place chicken UPSIDE down in crock pot (on top of foil balls)

Cook on HIGH for one hour and LOW for the remainder of the day – All of the fat will gather underneath the chicken around the foil

Chicken will be so moist, it will likely fall off the bones as you remove it from the crock pot. It is just like rotisserie at home!

We use some for dinner and save the remainder for chicken salad (don’t worry, I have a FANTASTIC chicken salad recipe coming soon!)

This recipe is so easy, you probably won’t even need to write the instructions down.

You need:

Pork Chops (4-6)
1 can of Cream of Mushroom Soup
1 box of Stovetop Stuffing
Salt and pepper to taste
1 tablespoon Olive Oil

Preheat your oven to 400 degrees

Heat Olive Oil in pan on your stove – Medium Heat

In a separate pot, make Stove Top Stuffing per directions on box, set aside

Place lightly seasoned (with salt and pepper) pork chops in pan and brown lightly on each side.

Cover bottom of baking pan with 1/2 can of Cream of Mushroom Soup.

Place lightly browned pork chops in pan and cover with remaining soup.

Cover pork chops with stuffing.

Bake at 400 degrees for 20-25 minutes, until no longer pink in the center.

Enjoy!

This HAS to be one of my very favorite salads in the world. It has, in fact, become so popular in my friendship circles, that people request it. Easy, delicious AND it will make you feel like it is a little warmer outside!

It takes me less than 15 minutes to make and can serve 10-15. (Depending on whether or not you come back for seconds!)

Simply Strawberry Salad

For the dressing:
1 teaspoon honey
1 teaspoon Dijon mustard
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
1/4 cup raspberry vinegar
1 cup vegetable oil
2 cloves minced garlic

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