Happy happy Friday once again! 🙂  What a nice week — it was rather long but rather short. I like confusing everyone. 😉
I managed to get a few things accomplished .. and managed to have a mini-meltdown.  I proclaimed that I needed a vacation several times to Raymond on Monday.  I may not have said vacay in the works, but I instantly felt better.  Perhaps just declaring I need a break helped my brain breathe a little easier. 🙂
We cooked quite a lot this week!  My favorite was the Crock Pot Chicken Taco Salad and Meatballs with Mashed Potatoes. 🙂 Yum to the tum!
Tonight I’m making this easy recipe.  I must admit .. this is my first time making it. I will come back and let you know if it is delicious. 🙂
PS — have I expressed my love for the ole Crock Pot recently!  Super easy and simple.  *heart* 😉
Spray Crock Pot with non-stick spray.
Place 1.5 TBSP butter in the bottom.
Top with 3 frozen chicken breasts.
Sprinkle Italian Dressing Mix, pepper, dried oregano, and dried parsley on top.
Add juice of one lemon. Place juiced lemon halves around chicken.
Cover. Â Cook on low for 4-5 hours.
And for the recipe:
CROCK POT LEMON ITALIAN CHICKEN
- 3 chicken breasts (frozen)
- 1.5 TBSP butter
- 1 Packet Good Seasons Italian Dressing Mix
- 1/4 TSP pepper, dried oregano, dried parsley
- Juice of one lemon (reserve peel)
- Spray Crock Pot with non-stick cooking spray.
- Place butter in bottom of Crock Pot.
- Top butter with chicken.
- Sprinkle chicken with seasonings (italian dressing mix, pepper, oregano, parsley).
- Add lemon juice.
- Place lemon halves around chicken.
- Cover and cook on low for 4-5 hours.
I plan to serve with Pioneer Woman’s Smashed Potatoes and a spinach, avocado side salad. 🙂
What have you made this week that is delish? 🙂
Until next time…