My other plans today include adding products on my website

Tweeting and posting to FB about my website. I hope you’ll stop by and check out what is going on at one or more location.

This evening we are probably going to a meeting at the library about new flood maps that are supposed to be coming out soon. They have delayed putting them out once already this year. If they come out the results will be devastating for most people. It is not just in Louisiana that new maps are coming out. Check your local region to see what is going on. You don’t have to live in a coastal state for this to be an issue. We have heard that on a $150,000 home that flood insurance could go as high as $20,000/year. We fear that if this is true that it’ll kill our economy and the housing market. As many of you know this has all sorts of ripple affects. More on that later after the meeting.

I hope you’re well today and it’s not too hot where you are

As many of you know our kitchen was out of commission for a while due to remodeling. I am getting back into the swing of things in the kitchen by cooking today. I am posting the recipe for our main dish today. It is a crockpot recipe and will help keep your kitchen cooler. If you do the rice option, you can do that part in your rice cooker. Throw a salad at it, some rolls too, and voila! You have dinner! I think this is better than anything I’ve had at Olive Garden. No lie. LOL I like to cut up the chicken breasts and they’ll end up falling apart while cooking.

Creamy Italian Chicken

Ingredients:
4 boneless skinless chicken breast halves
1 envelope Italian salad dressing mix (do not mix up)
1/3 cup water
1 package (8 ozs.) cream cheese, softened
1 can (10 ¾ ozs.) condensed cream of chicken soup, undiluted
1 can (4 ozs.) mushroom stems and pieces, drained
Hot cooked rice or noodles

Preparation:
Place the chicken breast halves in a slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on LOW for 3 hours. In a small mixing bowl, whisk together cream cheese and soup until blended. Stir in mushrooms. Pour cream cheese mixture over chicken. Cook 1 hour longer or until chicken juices run clear. Serve over rice or hot cooked noodles.