Italian Chicken with Mushrooms

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I love a good crock pot recipe!!  This one is delicious and just about the easiest thing you can imagine.  I literally quadrupled the amount of mushrooms it calls for, because you all know that I adore me mushrooms.  It totally hit the spot.

{What you need}

4 boneless, skinless chicken breasts

1 envelope Italian salad dressing mix

1/4 cup water

8 oz cream cheese, softened

1 can {10 3/4 oz} cream of chicken soup, condensed

1 package {8 oz} whole mushrooms, washed

Place the chicken breasts in the bottom of a greased crock pot.  Combine the water and Italian dressing mix and pour over chicken breasts.  Mix together the cream cheese, soup, and mushrooms and pour on top of chicken.  Cook on high for 4-6 hours, or on low for 7-8 hours.  Serve with either rice or noodles. Makes 4 servings.

{From the recipe book 

101 Things to Do with a Slow Cooker 

by Stephanie Ashcraft and Janet Eyering}

Baked Mushroom Rice

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A hearty side for roast or chicken from my new favorite cook book.  And you know how I love me mushrooms!  It bakes in the oven for a while so you have free hands to be preparing anything else you need to.

{What you need}

2 T butter

1/2 c onion, chopped

1 c sliced mushrooms

3 c beef broth

1/2 c apple juice

1 T white vinegar

3/4 t kosher salt

1 t pepper

2 c uncooked rice

Preheat oven to 375.  Spray a 9 x 13 dish with nonstick cooking spray and set aside.  Melt butter over medium heat.  Add chopped onion and cook, stirring frequently, for about 2 minutes.  Add mushrooms and continue cooking until the onions are translucent and the mushrooms are tender.  Remove from heat and combine the remaining ingredients in the pan.  Transfer the mixture to the prepared dish.  Cover tightly with aluminum foil and bake for 45-60 minutes or until the liquid is absorbed.  Fluff with a fork before serving.

Joelle's Stuffed Mushrooms

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My wonderful co-worker and friend Joelle made these phenomenal mushrooms for our work Christmas party a few weeks ago.  You can imagine how much I loved them, with my obsession with all things mushroom.  Then I found out there were only three ingredients and I about passed out.  She shared the love, so here I am sharing the love:

{What you need}

1 lb. ground sausage

1 8 oz. package creem cheese

2 packages whole mushrooms

Wash and de-stem the mushrooms. Fry up the sausage and drain the grease.  Combine cream cheese and sausage.  Place the mushrooms bottom up on a cookie sheet and fill each mushroom with the sausage mixture.  Broil on high for about 4-6 minutes.  Keep your eye on them so they don't overcook.

Spinach Mushroom Omelette

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Fast. Healthy. Delicious! John was sick one night and didn't have a huge appetite so we thought we'd go with a lighter dinner and this hit the spot for both of us. We LOVE mushrooms and spinach so we put in more than this recipe calls for. I thought I'd leave it basic for those of you who aren't major cravers like us. If you are then by all means, heap it on! We served this with grapes and english muffins. Sooo nummy.

{What you need}

6 eggs (or egg whites if you're going light)

10 mushrooms sliced

1/2 cup frozen spinach

1/4 cup milk (or water if you're going light)

1/4 teaspoon nutmeg

1 teaspoon onion powder

1 cup grated mozzarella cheese (or swiss if you're going heavy)

salt and pepper to taste

Drizzle a little olive oil in a non-stick frying pan and heat. Place sliced mushrooms in one layer in the pan, do not crowd. Saute for about 7 minutes or until golden brown. Add frozen spinach, crumbled around the pan. Saute for an additional 5 minutes or so. In a separate bowl whisk together eggs, milk, nutmeg and onion powder. Pour egg mixture into frying pan and fold until almost fully cooked. Add cheese very last. Season to taste with salt and pepper.