The hour leading up to dinner is often very stressful around our house. I am not sure why, but at the very moment we are elbow deep in food, our children feel their doll needs a new outfit or that they will die without a snack.
For many of us, making dinner is a dreaded chore which makes it very important that we find quick and easy recipes. Below is one of my new favorites and meets all of my criteria: few ingredients, easy to make, loved by the family and, last but not least, easy to clean up. If planned correctly, you may even have leftovers.
This is one recipe that I keep in the rotation every few weeks. If you have never made it, or even if it has been a while since you last made it, you need to give it a try.
Crockpot Cheesy Chicken Spaghetti 
16 oz. dry spaghetti, cooked (I use wheat pasta)
1 lb. Velveeta Light cheese
12.5 oz. can chicken breast, drained and flaked
10 3/4 oz. can 98% fat free cream of mushroom soup, undiluted
10 3/4 oz. can 98% fat free cream of chicken soup, undiluted
10 oz. can diced tomatoes and green chilies (Rotel)
1/2 cup water
1 small onion, diced
salt & pepper, to taste
Directions: Spray slow cooker with non-stick cooking spray (or use the best invention ever Crockpot liners)
Combine all ingredients in slow cooker and stir to mix well.
Cook on LOW for 2-3 hours. Stir again just before serving.
Jeana Harbour