Easy Crock Pot Potato Soup

Easy Crock Pot Potato Soup

Ingredients: 

1 30oz. bag of frozen diced hash browns

1 32 oz box of chicken broth

1 can of cream of chicken soup (10 oz)

1 pkg. cream cheese (8 oz, not fat free)

3 oz bacon bits

1 cup shredded cheddar cheese

salt and pepper to taste


Directions:

Put the potatoes in the crockpot. Add in the chicken broth, cream of chicken soup and half of
the bacon bits. Add a pinch of salt and pepper.

Cook on low for 8 hours or until potatoes are tender.

An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot.

Mix a few times throughout the hour before serving.

Once the cream cheese is completely mixed in, it's ready to serve.

Top with cheddar cheese and some additional bacon bits.

Roasted Garlic Mushrooms

Roasted Garlic Mushrooms

Ingredients: 

16 even-sized open cup mushrooms, stalks cut level

3 tbsp olive or coconut oil

1/4 c unsalted butter, softened

3 cloves garlic, chopped very finely

2 tbsp fresh thyme, chopped

1 1/2 tbsp lemon juice

salt and freshly ground black pepper to taste

1/4 c fresh breadcrumbs

Directions: 

Preheat the oven to 400F. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.

Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.

Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.