4 boneless skinless chicken breasts
1 cup chicken broth
4-6 slices swiss cheese
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can cream of mushroom soup
1/4 cup milk
2 cups Pepperidge Farm Herb Stuffing
1/2 cup butter, Melted
Season chicken breasts with salt and pepper and place chicken breasts in crock pot. Pour Chicken broth over breasts.
Put one slice of Swiss cheese on each breast. Combine both cans of soup and milk.
Cover chicken breasts with soup mixture. Sprinkle stuffing mix over all.
Drizzle melted butter on top.
Cook on low for 6 hours or high for 3.
Simple Grilled Salmon - you can broil instead of grill.
1/4 teaspoon olive oil
1 (4-ounce) salmon fillet
Pinch of salt
Pinch of lemon pepper
Wedge of lemon
Preheat grill to medium heat. Rub olive oil over salmon, coating evenly. Sprinkle with salt and lemon pepper. Grill salmon over medium heat about 6 minutes on each side, or until it flakes easily when pierced with a fork (for ease in turning salmon, a grill basket coated with cooking spray or a wide metal spatula can be used). Remove any skin. Serve with a squeeze of fresh lemon juice.