Chili

I make this chili about once/month, sometimes less. It is so yummy and goes a long way. The nice thing is you can adjust the flavor to your preference, so if you like spicy chili, you might add some jalapeno peppers, cilantro, etc. If you don't like any spice, you might take out some of the cumin and chili powder. As it is, it's the right amount of flavor for most everyone. Also, sometimes if I've made a roast I'll use the leftovers in place of the ground beef and it is awesome. This makes a lot, so you can either half the recipe or freeze the leftovers for another day.

2 lbs. ground beef
2 onions, chopped
8 oz. sliced mushrooms (opt)
1/2 green pepper, chopped (opt)
29 oz. can whole or diced tomatoes
29 oz. can tomato sauce
30 oz. can chili beans
15 oz. can kidney beans
2 tsp. cumin
4 tsp. chili powder

Brown beef and onions (and mushrooms and grn. pepper); drain fat. Add remaining ingredients and simmer for at least 20 mins. Top with sour cream, cheese, onions, etc--to your preference.

Crockpot: Cook hamburger and onions (and peppers) until cooked through and soft. Then put in crockpot with remaining ingredients and cook as long as needed.

Cream Cheese Chicken

I've seen several versions of this recipe, but this one is fastest and easiest; plus it doesn't have butter in it like the others do. My mother-in-law gave me this one.

Ingredients:
2 cans cream of chicken soup
1 8oz cream cheese
1 envelope of Good Seasons Italian Dressing (sometimes I use ranch packets instead)
6 to 8 chicken breasts

Empty 1 can of soup into crockpot. Place chicken in pot, then slice cream cheese over top. Add additional can of soup and sprinkle dry dressing mix over top. Cover and cook on high for 4 hours or on low all day. Serve over rice.