Salsa Chicken

This recipe was given to me by Nicole. I tried it out and it is awesome. I loooove crock pot recipes. Thanks Nicole for sharing this!

Ingredients:-boneless skinless chicken breast (depends on the # of people you want to feed or if you want to freeze for later)
-1 16oz jar of salsa for every 3 LARGE chicken breasts
-Rice (even minute rice works fine for this)
Optional:
-Shredded cheese
-any can of vegetables (usually black beans or corn go well)
-1 can of diced tomatoes with green chiles

Directions:-Throw all of the chicken into a crock pot on the high setting. It can even still be frozen; I don't care. It still works!
-Dump said salsa on top (about 1 16oz jar for every 3 pcs of chicken)
-Let cook until chicken is fairly done and can start to break into pieces....I generally use frozen chicken and start at noon and end at around 5:30 or 6:00.
-If you like it spicier, you can add the tomatoes with green chiles. It just adds to the flavor and makes more "salsa".
-Also, at this point you can add the additional vegetables if you choose to include them. They just need to heat through.
-Serve when chicken is able to shred thinly. Serve atop rice with shredded cheese.

Nicole says "So there you have it. SUPER easy, REALLY yummy (my husband will even eat it for lunch for a few days after we make it), and the little one will eat it too! The other thing we like to try is different kinds of salsa. Mango salsa is really good, too, and gives it a nice sweet flavor. I wouldn't recommend the extra vegetables with that, though."

Chicken in Creamy Pan Sauce

This recipe was given to me by my aunt Doreen. Only, I call her Beany because that's what everyone calls her and I was about 14 before I realized that's not really her name. So without further ado I present:

Beany's Chicken in Creamy Pan Sauce

Ingredients:
3 boneless skinless chicken breasts, pounded to about 1/2" thickness
1/4 cup flour
1/4 cup oil
1 cup chicken broth
4 oz. cream cheese
1 small onion, sliced
1 cup chopped frozen spinach
1/2 pound muenster Cheese, cubed

Directions:
Heat oil in large skillet on medium heat. Dredge chicken in flour. Add the chicken and cook 5 to 6 minutes on each side or until cooked through. Remove chicken to separate plate, cover with foil to keep warm.
Cook onion in pan drippings until translucent. Add chicken broth, cream cheese, muenster cheese and spinach. Stir together until creamy. Return chicken to pan, turn over to coat both sides with sauce.
Enjoy!

When Beany gave me this recipe she added the note "Don't let the spinach scare you off." I think she is seriously underestimating your love of spinach. Or at least my love of spinach. Or maybe she thinks I'm iron deficient. I should explain her her that my pale skin is just the unfortunate result of living in Minnesota and not a need for more leafy greens.