RECIPES: Mexican Spaghetti & Pot Roast

Joe and I have really been trying to cook more and try more recipes out.  Some days that is harder than others.  Especially when the belly is wanting something in particular.  Today, we tried a Pinterest meal that I found.  Oh. My. Goodness.

Mexican Spaghetti
2 cups cooked chicken, cubed (we cut up a rotisserie chicken that we had)
1 cup sour cream
1 can rotel, not drained
1 can cream of mushroom
1 can cream of chicken
Spaghetti noodles (original recipe calls for 8 ounces)
shredded cheese

Pre-heat oven to 350.  Cook noodles according to directions.  Mix together all of the other ingredients, minus the cheese.  Spray a 9 X 13 baking dish.  Add cooked noodles to the chicken mixture.  Pour in dish.  Bake for 30 minutes.  Cover with shredded cheese and bake until melted.

While dinner was baking tonight, I prepped tomorrow's dinner.  Pot Roast.

Different Pot Roast
pot roast meat
1 packet dry ranch mix
1 packet au jous mix
1 stick of butter
1 onion, chopped

Put all ingredients in the slow cooker.  Butter goes on top of the meat.  Cook on low for 7-8 hours in the slow cooker.