Crock-pot Chicken and Noodles

Ingredients

4 boneless skinless chicken breasts (I used frozen)
2 cans cream of chicken soup
1 stick of butter
2 15 oz cans chicken broth
24 oz. frozen egg noodles

Directions

Cook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours.

Take chicken out and shred.

Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking.

I served this over mashed potatoes, with a side of green beans.

Crock-pot Apple Oatmeal

Place 3 sliced apples, 1/2 cup brown sugar, 2 tsp cinnamon, pinch salt in the bottom of the crock pot.
Pour in 2 cups of oatmeal, 2 cups of milk and 2 cups water.
Do NOT stir.
Cook overnight for 7 - 9 (varies with different crockpots) hours on low.
Do not use quick oats
You have to use steel cut oats

Blow your MIND Tomato Basil Pasta!

Found this on Facebook. It is AMAZING!!! I added some grilled chicken on top for a little extra protein and wow! This will now be a regular dish around here!!

Blow your MIND Tomato Basil Pasta! - No Straining, just Stirring

Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings (details below)

Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta.

Ingredients

12 ounces pasta (I used spaghetti but will use Linguine or fettuccine next time)
1 can (15 ounces) diced tomatoes with liquid ( I used the one with mild green chile)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes (I over did this a bit so it had a big kick but still yummy!)
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Directions

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.