Spinach Artichoke Dip

Spinach Artichoke dip

1 Cup  chopped Artichoke hearts

10 oz  frozen spinach

8 oz  cream cheese softened

1/2 cup  parmesan cheese

1/4 tea.  salt

1/8 tea.  garlic (I use a little more)

1/8 tea.  red pepper flakes

*Boil the artichoke hearts and spinach in just enough water to cover for 10 minutes.

*Drain artichoke hearts and spinach

*Add all ingredients together and stir
* Serve warm with crackers, bread, pita chips, or what ever you like.

Slow Cooker Cilantro Lime Chicken

I got this recipe from allrecipes.com and it became an instant family favorite! It is so simple and so delicious!

Cilantro Lime Chichen
1 (16 oz) jar Salsa
1 (1.25 oz) package dry Taco     Seasoning
1 Lime, juiced
3 Tablespoons fresh Cilantro
3 lbs skinless, boneless Chicken     Breast


Place the Salsa, Taco Seasoning, Lime Juice, and Cilantro into a slow cooker and stir to combine.
Add the Chicken Breasts and stir to coat with the salsa mixture.
Cover the cooker and set to High.  Cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours.
Shred chicken with 2 forks to serve.
Garnish with fresh Cilantro.

Serve: as tacos, in enchiladas, on a salad, or just over rice.