Last night, I made this dish and it was love at first sight.  Yummy!!  I think you should really try it and I think you might really love it.  

Now, the original recipe is meant to be diet (weight watchers points of 7), so I will post the original and post what I changed cause...as you no doubt know about me, I am not good with dieting.

I served this on orzo last night and bow tie pasta as leftovers tonight.  Worked great with both, though I liked it better on orzo.  I think it would go with whatever you like.  

Crock Pot Chicken Parisienne
Ingredients

• 6 skinless, boneless chicken breasts (approx 4 oz each) frozen
• 1/2 cup dry white wine
• 1 (10.75 ounce) can Campbell’s 98% Fat Free Cream of Mushroom Soup full fat
• 1 package fresh mushrooms, sliced (about 10 oz)
• 1 cup fat free sour cream full fat
• 1/4 cup all-purpose flour because I was using frozen chicken breasts and would generate lots of liquid, I was generous with the flour to help make the sauce thick...and it worked
• salt and pepper to taste garlic salt 
• paprika to taste

Instructions

1. Sprinkle chicken breasts lightly with salt, pepper, and paprika to taste. Place in slow cooker.
2. In a mixing bowl, combine the wine, condensed soup, and mushrooms.
3. In another bowl, mix together sour cream and flour. Stir sour cream mixture into the mushrooms and wine.
4. Pour over chicken in slow cooker. Sprinkle with additional paprika, if desired.
5. Cover, and cook on Low for 6 to 8 hours.

Preparation time: 5 minute(s)

Cooking time: 6 hour(s)

Taco Soup!  Have you ever eaten it??  If you have, than don't you LOVE it!!  If you haven't...than GET TO IT!!  Taco Soup is quite possibly my favorite soup EVER!!  I LOVE it SO much.  It is full of flavor with just the right mix that makes it perfect for cold nights!!  It is an easy favorite for the family and the ultimate comfort food.  If you know what is good for you, you will go buy these ingredients and make this soup the next time you are faced with a cold night!!

Taco Soup

Ingredients
1 lb ground meat or turkey (I do meat)
1 large onion, chopped
1 pkg dry taco seasoning
1 pkg dry ranch dressing mix
2 cans beans (I use 1 can dark red kidney beans and 1 can pinto) drained and rinsed thoroughly
1 (14 oz) can corn, drained
2 (14 oz) cans of diced or stewed tomatoes
1 (4 oz) can chopped green chiles, drained
salt and pepper to taste (I do not tend to add this as there is already so much flavor)

Directions
Brown meat and onion and drain off excess fat.  Add taco seasoning, ranch dressing mix, beans, corn, tomatoes chiles, and salt and pepper (if using) and stir.  Simmer for 20-30 minutes.  Yields about 10 cups of soup.  Freeze leftovers (we tend to eat leftovers the next day) in baggies.

When serving, I like to put fresh grated sharp cheddar and some crumbled up tortilla chips on top!!  Make this soup!!  It is incredible!!

It has been a VERY long time since I posted a recipe...I'm very sorry.  Life has been extremely busy and I just haven't had the time to blog much of anything lately.  BUT, my kids are now off on Christmas break...3 weeks....yes, I am happy.  I am going to try and get caught up on some posts.  

So...I recently received an incredible early present from my in-laws.  Oh, how I love this.  It is SO awesome to have, I just can't say it enough.  They got me an enamel covered cast iron dutch oven!!!!!!!  Oh my, I have always wanted one, but too many other things in life take priority.  Imagine my surprise when my mother-in-law texted me to tell me she ordered our gift at Wal-Mart's website for site to store shipping because it was too heavy for her to have shipped.  When I went to pick it up, I saw why....that sucker is heavy.  I was EXTREMELY excited and began to plan what I would make with this wonderful new addition to my kitchen.  One of the first things that came to mind was a roast.  I saw on several websites people mentioning that you cook the roast in it and than can make the gravy in the same pot....I was SOLD!!

So.....I did....the results were ASTOUNDING.  We have had GREAT roasts before...but everyone agreed that this was, by far, the best roast EVER!!

So, here is what I did.  I got a chuck roast.  I seasoned it all over with salt and pepper (with some garlic salt thrown in).  I heated oil in my dutch oven on the stove top for about 5 minutes so the pan could get nice and hot.  I put the seasoned roast into the hot pan and began searing all the sides.  The smells were instant HEAVEN.

Meanwhile, I am not much on potatoes or carrots with my roast, so I took whole mushrooms and washed them.  When the roast was done searing, I took it out and put the mushrooms on the bottom of the pan.  I put the roast back in on top of the mushrooms.  

In a bowl, I whisked together 1 package of Italian dressing (dry mix) and 2 packages of lipton beefy onion soup mix with some water.  I did not measure, I was going for a consistency that was not quite a paste, but not very watery.  This is the one thing I would change for next time....I would add a bit more water to it (or season the meat less for searing...it was a bit salty).  I covered the roast in the mixture and transferred my dutch oven into the oven.

So, I cooked the roast at 325 degrees for about an hour and a half.  When it was done, I brought it back onto the stove top.  I removed the meat and mushrooms and let the meat settle and began working on the gravy which had become somewhat watery from the mushrooms.  I let it simmer on the stove....taking a small amount of the gravy out and putting in a bowl and adding flour to the bowl to mix together (this helps avoid lumps) and than adding back to the pan.  I kept adding until I reached the consistency I liked.

Then it was time to serve.  The meat was so tender and full of flavor, the mushrooms were incredible, and the gravy went well with the mashed potatoes and rolls we had for the side.  This recipe is A+++!