FUNgus

Saturday night at dinner with some friends I was talking about how much I love mushrooms right now. "I could eat them every day. In fact, I could cook with mushroom every night of the week." And, of course, Zach said, "Prove it." So yesterday I kicked off Mushroom Week at our house. The boys and I walked to the grocery store first thing in the morning to stock up on mushrooms and other supplies. I wasn't planning on going till later in the day but Quinn insisted. Don't you love it when they wake up and know exactly what they want to do? "Mama, sit grass. Mama, ride wagon. Store." Alright then.

Anyways, I thought I should document our adventures so that I can't wimp out in the middle of the week. So here's our first night's meal:


Easy Chicken Crock Pot (original recipe by sister-in-law Mandi) tweaked just a bit. Or a lot.
1. 4 frozen boneless skinless chicken breasts (I used 5 tenderloins)
2. 1/3 cup water (I used chicken broth)
3. 1 package italian dressing mix (I didn't have any so I found a recipe online and halfed it)
4. 1 package cream cheese (I used the 1/3 less fat stuff and only had about 3/4 of it)
5. 1 can cream of mushroom soup (I also added 1 can of crm. of chicken with it)
6. 1 package of sliced mushroom (I cut up about 4 big mushrooms and I added about a cup of frozen peas)

Cream together the soups, cream cheese, water (or broth) and italian dressing mix and pour over the chicken in the crock pot. Cook on low for 4 hours, stirring every hour or so. Add mushrooms and peas and cook for another hour or two.

Serve over rice or noodles.

Here's the yumminess:

Zach liked it

Max liked it

Quinn wouldn't even open his mouth.