Marvelous Recipes

A simple, easy to make soup that goes great served with cornbread or Swiss Cheese Bread. Perfect for a chilly day!

1 (14-1/2 oz) can chicken broth
1 (14-1/2 oz) can diced tomatoes, undrained
1 cup cooked chicken, cubed
1 (8 oz) can mushroom stems and pieces, drained
1/4 cup sliced carrot
1/4 cup sliced celery
1 bay leaf
1/8 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup cooked egg noodles

In a 1-1/2 quart crock pot, combine all the ingredients except the egg noodles. Cover and cook on Low for 6 hours. Stir in cooked noodles; cover and cook on High for 10 minutes longer. Discard bay leaf before serving. Makes 4 servings.

For more delicious crock pot recipes visit Dining with Debbie for Crock Pot Wednesday. Come join in the fun by sharing your favorite crock pot recipe!

The seafood lovers in your family will give you “two thumbs up” for this yummy dish!

1/4 cup lemon juice
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces large raw shrimp, peeled, deveined, tails removed
1/4 cup butter or margarine
8 ounces fresh mushrooms, sliced
1 cup thinly sliced carrots
1/2 medium green bell pepper, seeded, cut into strips
1/2 medium red bell pepper, seeded, cut into strips
1/4 cup sliced green onions
3 garlic cloves, finely chopped
1/2 teaspoon dried thyme leaves

1. In a large bowl, combine lemon juice, cornstarch, salt and pepper. Add the shrimp and stir. Cover and marinate in the refrigerator for 30 minutes.

2. In a large skillet, over high heat, melt butter or margarine; add mushrooms, carrots, green pepper, red pepper, onions, garlic and thyme; cook 8 minutes or until tender crisp. Add shrimp mixture; cook and stir until shrimp is opaque, about 6 minutes.

3. Serve over hot cooked pasta. Yields 4 servings.