EASY, EASY CROCK POT CHICKEN (from Mary Lambert)

Recipe:
4 chicken breasts
2 cans cream of mushroom soup (low-fat)
1 onion - chopped
3 stalks celery - chopped
1 Tbsp. chopped parsley
1/8 tsp. cayenne pepper

Directions:
Put everything in slow cooker.
Cook on high 5-6 hours.
Serve over brown rice or hot cooked noodles.
Cook chicken breast whole, cut up when done (they actually fall apart)
Good Sunday dinner, serve with baby peas and a salad!

RASPBERRY JELLO SALAD (from Lauretta Williams)

Recipe:
1 (6 oz.) Raspberry Jell-O
1 (8 oz.) Cream Cheese (cut into small pieces)
1 Bag frozen raspberries (whole or mashed)
1 (8oz.) Container Cool Whip (thawed)

Directions:
Boil 1 cup of water. Add Jell-O. Stir in pieces of cream cheese while hot. Some tiny pieces WILL NOT incorporate. Add 1 1/2 cup "very" cold water. Add frozen raspberries. When jell-o begins to set, fold in cool whip. Mmmm...yummy!

Notes:
*Allina's favorite part of this salad is the little parts of cream cheese.
*My family likes the raspberries "whole".
*My family would rather I made this, than a dessert!