Creamy Tomato Meatball Soup

Broth Ingredients:
1 35oz can of Crushed Tomatoes
1 cup Cream of Tomato Soup (I use Trader Joe's)
2 cups Beef bouillon
2 tsp grated parmesean
salt, black pepper, garlic powder

Soup Vegetables:
3 large carrots, peeled and chopped
3 celery stalks, chopped
1 medium onion, cut anyway you like

Meatball Ingredients:
1lb 96/4 ground beef
3 tbsp grated parmesean
1 egg (I use brown eggs)
1/2 cup Bread Crumbs
dried basil, oregano, salt, black pepper, cumin, garlic powder

Line your crockpot with the liner :)

Add in crushed tomatoes and creamy tomato soup

Mix all of the meatball ingredients together and make the meatballs as big or small as you desire.

Place them into the crockpot.

Take all of your veggies and place/scatter them on top of the soup/meatballs.

Pour enough bouillon over into the crock pot to cover the veggies.

Sprinkle seasonings and grated parm.

Cover and Cook on med-low 8 hours.

Chicken and Mushroom

8 Thinly Sliced Chicken Breast
1 white onion, chopped
8-12oz of Portabella Mushrooms, sliced
16-32fl oz of Wild Mushroom Gravy
salt and pepper to taste
1/2 tsp paprika

Line your Crock pot with a liner (I LOVE THESE THINGS), lay down your onions.

 Place chicken breasts across onions. Sprinkle salt, pepper, and paprika.

Add in mushrooms and pour gravy over the top. 

Cover and cook on med-low temperature (7-8 hours)

Serve with egg noodles, rice, or pasta.

Final Product:

Yummmmmmmmmmeeeeee!  The chicken was perfect and no knife needed!