Broccoli Quiche Bites

This is my variation of this Quiche recipe:  http://www.campbellskitchen.com/recipes/broccoli-quiche-bites-26097

Ingredients:
1 Pepperidge Far Puff Pastry Sheet
1 c. small curd cottage cheese
6 eggs
1 envelope of knor's dry vegetable soup and dip mix
15 oz. frozen, diced veggies (I buy a mix of corn, carrots, peas, limas, and green beans)
2/3 c. of shredded cheddar cheese

Preparation
  1.  In a large bowl, whip the cottage cheese.  Add eggs, and mix well with a mixer.
2.  Stir in the soup mix and veggies.
3.  Cover and let the veggie mixture chill in refrigerator for 20 minutes.
4.  Preheat oven to 375 degrees.
5.  Place the thawed pastry sheet in a greased, 9x13 baking dish.  Prick with a fork.
6.  Spread the veggie mixture over the pastry sheet.  Sprinkle cheddar cheese over top.
7.  Bake for 40 minutes or until set.

Salsa Chicken

This is one of my new favorite crock pot recipes.
 
Ingredients:

• 1 large boneless skinless chicken breast
• 1 can cream of chicken soup
• 1 cup salsa 
• 1 can corn, drained (optional)
• 1 can of black beans, drained (optional)
• 1 package taco seasoning
• 3/4 to 1 cup sour cream depending on how spicy you like it
• cooked rice

Preparation
Put the chicken, soup, salsa, corn and beans in the slow cooker, and cook on low for 6 hours.  Remove the chicken and shred it, then return back to the slow cooker.   Mix in the sour cream and heat just until mixed and heated through.  Serve over rice.

If you don't have 6 hours, cook the chicken ahead of time, and then either cook everything (minus sour cream) in a pot on the stove for 30 minutes, or cook it in the crock pot for a couple of hours.