Crock Pot Italian Chicken

This isn't an amazing picture but I promise it tastes SUPER good :)

4 Chicken Breasts
1/3 cup butter
1 package Italian Seasoning
1/4 cup water

1 8oz package cream cheese
1 can Cream of Chicken Soup

Add first four ingredients into Crock Pot and cook on low for 4 to 5 hours. (Perfect to have cooking during church!)
When chicken is done, take it out and shred it. Put aside.
Add cream cheese and cream of chicken in the Crock Pot and mix well.
Add the chicken and then eat up! I like to eat it on top of rice but you can do mashed potatoes or any sort of pasta as well.

Thank you Bingham family for the yummy recipe!!!

Sausage and Wild Rice

Hello ladies. Another winner without a picture. You'll just have to trust me. I haven't planned this weeks menu, so I was thrilled to find this recipe in my old ward's cookbook. I had all the ingredients, added a side salad and cooked corn (two veggie sides? I am amazing!). And we had a meal that we all loved. I love when it's quick and easy and doesn't called for canned soup!

Sausage and Wild Rice

1 lb sausage
1/2 cup chopped onion
1 cup rice
2 cups chicken broth

Brown sausage. Add onion and rice and brown again (rebrown?). Add chicken broth. Cook until ready.

See. So easy! Life is great when cooking is easy. Did I mention this was easy?

Mongolian Beef

This tastes JUST like P.F. Chang's Mongolian Beef! You can serve it how P.F. Changs does (by draining the excess sauce and serving it semi-dry) OR you can keep the excess sauce and spoon it over rice (which is what we like to do because the sauce is SO good).

4 tsp. vegetable oil
2 tsp. ginger, minced
2 Tbsp. garlic, minced
1 c. soy sauce
1 c. water
**3/4-1 c. brown sugar (packed)
2 c. vegetable oil
2 Lb. flank steaks
½ c. cornstarch
3 large green onions

Make the sauce by heating 4 tsp. vegetable oil in a medium saucepan over medium/low heat. Don’t get the oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to medium and boil the sauce 2-3 minutes or until sauce thickens a little bit. Remove sauce from heat.

Slice the flank steak against the grain into 1/4 inch slices. Tilt the blade of your knife at about a 45 degree angle to the top of the steak so you get wider cuts. Dip the steak pieces into cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit about 10 min. so the cornstarch sticks. As the beef sits, heat up 1 c. oil in a wok (or skillet). Heat the oil over medium heat until its hot, but not smoking. Add the beef to the oil and saute for just 2 minutes, or until beef just begins to darken on the edges. Stir the meat around a little bit so that it cooks evenly.

After a few minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour most of the oil out of the skillet. Put the pan back over the heat, dump the meat back into it and stir-fry for 1 minute. Add the sauce, cook for 1 minute while stirring and add green onions. Cook for 1 more minute. Now at this point you can either remove the beef with a slotted spoon or tongs and discard the sauce (this is what P.F. Chang's does) OR thicken the sauce with a cornstarch-water mixture to desired thickness and serve it over rice with the beef.

**This recipe calls for 1cup of brown sugar, but Ethan and I thought it was way too much! So we would suggest starting with 3/4 cup and then adjusting to your taste from there.