Salsa a la YUMMY

Sorry everyone....can't get the formatting to be in a recipe format... 1 gallon canned tomatoes, drained (approximately 10, 14 1/2 oz cans); 1 bunch cilantro; 1 TBS salt; 1 TBS Kroger brand California blend garlic salt; 1 medium onion; 3 cans diced green chillies, undrained. ** This makes a TON. I halved the recipe and it still made more than my family can eat. So I would plan to either give some away, or at least half the recipe. ** Chop up tomatoes and green chillies in the blender to your desired consistency. (I used 1/2 fresh tomatoes and 1/2 canned tomatoes, undrained) Stir in chopped cilantro, salt, garlic salt and onion. Refrigerate. ** This salsa is so easy and so yummy. I had it with tortilla chips, but I'm sure it would be great anywhere you typically use salsa. This recipe comes from a lady in my ward.

Delicious Crock Pot Chicken

6-8 boneless, skinless chicken breasts
8 oz. carrots, cut into julienne strips
8 oz. mushrooms, sliced
2 cans cream of mushroom soup
2 envelopes dry Italian dressing mix
1 onion, finely diced
1 cup sour cream
2 tablespoons cornstarch

Place chicken on the bottom of crock pot, then add carrots and mushrooms. In a separate bowl, combine the soup, dressing mix, and onion; pour over the top of the chicken and vegetables. Cook on high for 4 hours or low for 6 hours. Half an hour before serving, combine sour cream and cornstarch. Mix into the crock pot to thicken the gravy. Serve over rice.

I apologize for the picture. I started eating before I remembered that I still needed to take a picture. This is yet another recipe that I found in the World Wide Ward Cookbook and I must say that it is DELICIOUS! We love this! It's easy, quick, and super yummy - my favorite kind of meal! I only made half of what the recipe calls for since my family isn't large and it really turned out great. I hope you give this one a try and I hope you like it as much as we did. Enjoy!

Mozzarella Chicken

4-6 chicken breasts
2 cans cream of chicken soup
1 1/2-2 cups mozzarella cheese, shredded
1 cups bread crumbs (I used Pregresso Garlic and Herbs bread crumbs)
3 Tbsp butter

Arrange chicken in a greased 9x13 pan. Pour the cream of chicken soup directly over the top of the chicken. Sprinkle the cheese over the top of the soup, and then sprinkle the bread crumbs over the cheese. Chop the butter in little pieces and dot it around the bread crumbs. Bake at 350 degrees for 45 minutes (or until chicken is cooked through). Serve with rice or mashed potatoes.

I got this recipe from the Worldwide Ward Cookbook. It is super easy and super yummy. My kids loved it! Hope you enjoy it too!