Chicken & Wild Rice

6 boneless, skinless chicken breasts
2 tsp. chicken bouillon (I actually use a product called "Better than Bouillon Chicken Base". It's more of a paste. Much better then the cubes or powder.)
2 cups water
2 cans Cream of Chicken soup
4 large carrots, peeled and sliced
1 6-oz. package seasoned long grain and wild rice mix
2 cups broccoli florets

Place the chicken in a crock pot. Mix all ingredients (except broccoli) together and pour over the chicken. Cook on high for 4-5 hours or on low for 6-7. Add the broccoli during the last hour of cooking.

Tomato and Basil Spaghetti

1 pkg. thin spaghetti
2 cloves of garlic, minced
6-8 medium to large tomatoes
8 oz. ball of fresh mozzarella (Use the soft fresh variety. Preferably the balls of mozzarella packed in water. The low moisture type tends to be oily when in melts.)
fresh basil (about 2 tablespoons and that's about 10 large leaves)
olive oil
salt & pepper to taste
Chop the tomatoes in a small to medium dice, tear/shred the basil leaves and cheese and put all into a large bowl. Add the minced garlic. Season with salt and pepper to taste. Allow to sit for 10-15 minutes so that the tomato juices will start to run (macerate). While doing this, cook the spaghetti until it is al dente. Drain and pour immediately into the bowl of other ingredients. Pour in olive oil (about 1/4-1/3 cup) toss to evenly coat. Serve immediately.