Lemon Rosemary Ginger Chicken

My Creation. More on the results in the comments. You want to read these before you try this one at home! (This is how I did cook it, not necessarily how I would recommend you cook it.)

1 red onion
2 lemons
lemon juice
2 large chicken breasts
2 small banana squash
med bunch carrots
rosemary
fresh ginger

To make marinade:
1 T lemon juice
1 T rosemary
some slices fresh ginger
Water to cover
Marinade chicken breasts for at least 2 hours

To cook:
Slice all fruits and vegetables thinly
Drain chicken
Combine in crockpot
Add water to cover
squeeze in some more lemon juice
Sprinkle 1 - 2 T. rosemary on top
Cook on high 4 hours or until chicken is done

Drain and serve veggies on the side.

Potato and Leek Soup

This week's venture started out because the I decided that I wasn't going to do any more tomato based soups for a while, and was asking for suggestions. As I read off a list of potential dinner ideas I came across this one. My roommate voted for it, and then, what choice did I have? So, despite the fact that I had never cooked with leeks before, I opted to give it a go-for. After a comedy of errors, we ended up with the final dish, as follows:

1 12-ounce can evaporated milk
1 cup flour
4 cups water
2 tablespoons margarine
10 small-ish potatoes, diced
2 med onions, diced
2 green peppers (I think red peppers might be a bit more fun and colorful, but I haven't tried them), diced
2 cups chopped leeks
dried dillweed (to taste, about 2 tsp)
16 ounce container sour cream
Salt and pepper (to taste)

In crockpot gradually stir water and evaporated milk into flour until smooth. Add margarine, potatoes, onions, peppers, leeks, and dillweed.

Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours. Make sure potatoes are tender before proceeding.

If you're cooking on the low setting, switch it to high. In a large bowl, stir 2-3 cups soup mixture into sour cream. Pour back into the crockpot. Cover and cook for 10 minutes.

Spoon into bowls, garnish with parsley, sliced leek, or a dash of dillweed, if desired.