Fried Rice - Margaret Mylroie

8 slices of bacon cut into squares
1-16oz pkg frozen mixed veggies
4 cups cooked rice (2 uncooked)
3 eggs
soy sauce to taste (not very much)

Fry bacon, set aside.
In some bacon grease fry veggies until thawed, add rice and bacon, and mix well. Make room in the middle and pour the eggs, cook eggs in the middle until hardened ( scramble them), then mix with the rice mixture. Add soy sauce to taste.

Italian Cream Cheese Chicken

3 chicken breasts, cut into bite size pieces.
Italian dressing (1/2 to 3/4 of a 16 oz bottle)
1-8 oz pkg cream cheese
1- 10.5 oz can cream of chicken soup
1 cup water
1 tsp dried basil

Stovetop method:
Fry chicken in the Italian dressing until cooked through. In a separate bowl mix cream cheese, soup, water and basil. When chicken is done add the cream cheese mixture. Cook until heated through. Serve with rice.

Crockpot method:
Soak chicken in crockpot with Italian dressing (dressing must cover the chicken). Let cook on low for 4 hrs. In a separate bowl mix cream cheese, soup, water and basil. When the chicken is done drain some of the liquid out, (I like to keep about 3/4 cup in) and add the soup mixture. Cook for 1 more hour. Serve over rice.