crock pot chicken salsa

Ingredients:
4 boneless, skinless chicken breasts
1 cup fresh salsa
1 package taco seasoning
1 can reduced fat cream of mushroom soup (condensed) or cream of chicken soup (I used chicken)
1/2 cup reduced fat sour cream

Directions:
Add chicken to slow cooker. Sprinkle taco seasoning over chicken. Mix salsa and soup; pour over chicken. Cook on low for 6 to 8 hours. Shred chicken with a fork. Stir in sour cream until heated, then serve over rice or tortillas.

French Toast Bake

PREPARE THE DAY BEFORE SERVING!

5tbs butter
2lg baking apples (peeled, cored, sliced)
1c firmly packed dk brown sugar
1tsp cinnamon
8 1"thinck slices lg fr bread
3 large eggs
1cmilk
1tsp vanilla
2tab drk corn syrup


In skillet, melt butter. 
add apples and cook until tender. 
add brown sugar and corn syrup and cinnamon to apples.  cook until sugar dissolves. 
Pour apple mixture into 9x13 baking dish and spread evenly.  arrange bread slices in single layer on top of apple mixture.

In bowl whisk eggs, milk and vanilla.  Pour over bread slices. 
cover with plastic wrap and refrigerate overnight.

Next day- heat oven to 375.  Remove plastic and bake 30-35 minutes cool 5 minutes and invert onto serving platter

Brown Sugar Carrots

Brown Sugar Carrots

1 lb baby carrots

1/2 cup brown sugar

1/2 cup water

2-3 T butter

Salt and Pepper to taste

Cut carrots in half lengthwise. Cover with water and add butter, sugar, salt and pepper. Heat over med-high heat. Cook 15-20 minutes or until carrots are softened and most of the liquid is gone.

Summer pasta salad

8oz pasta
2 tbs OO
4 cloves garlic thinly sliced
1pkg cherry tomatoes, halved
3tbs fresh basil
parm cheese

cook pasta and drain
heat OO in wide skillet over medium- low heat, add garlic and stir until golden, about 2 minutes
add tomatoes, increase heat to medium high and simmer until tomatoes are softened and juicy about 6 minutes. 
stir in pasta and basil