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Mushroom Chicken: Lisa
Boneless/skinless chickenbreast
1 can tomato soup
1 can cream of mushroom soup

Just put all of the above in a sauce pan and simmer until the chicken is tender.
I serve it over some egg noodles and prepare some veggie on the side.

If anyone tries this – let me know if you like it. I could use all the cooking confidence I can get – HAHA

Basil Pesto Pasta: Naomi
10 - 12 ounces Whole Wheat spaghetti pasta, cooked until tender, drained
1 jar basil pesto
1 small jar artichoke hearts, drained (save juice for seasoning)
1 small jar roasted red peppers (save juice)
A handful of sun-dried tomatoes, cut into julienne strips
2 garlic cloves, chopped fine
A handful of black olives
4 - 5 fresh mushrooms, sliced thin
1/2 red onion, chopped fine
A handful of spinach leaves, cut up
1 cup Feta cheese
Optional: Grilled, cubed chicken breast

In pan, saute' onion in a little olive oil until almost tender, then add mushrooms, sun-dried tomatoes and garlic. Saute' for about 2 minutes, then add artichokes, peppers, and olives. Cook over medium heat until heated through. Lastly, add pasta, basil pesto, feta cheese and spinach leaves and stir thoroughly to coat pasta with the sauce. Season according to taste. I usually add fresh ground pepper, salt, some of the reserved artichoke and/or pepper juice. Garnish with pine nuts or almonds, and several freshly chopped basil leaves.

Crock Pot Chicken: kameren
One can Cocunut Milk
One can Tomato Sauce
Chicken (I used the thin already trimmed meat)
Curry, Paprika, Garlic, Onion, Salt and Pepper to taste
I set the crockpot on low all day 10am - dinner time
The chicken was so tender! You can probably flavor
this dish any way you like! I loved it! Serve over rice