Creamy Chicken Tomato Soup

Ingredients:
4 frozen skinless boneless chicken breast
Garlic salt to taste
2 tablespoons Italian Seasoning
1 tablespoon dried basil
1 clove garlic
1 14 oz. can of coconut milk (full fat)
1 14 oz. can diced tomatoes and juice
1 cup of chicken broth (I used homemade chicken broth but you can use store bought)
Sea Salt and pepper to taste

Directions:

Put all the above ingredients into the crock-pot, cook for 9 hours on low. After 9 hours take two forks and shred the chicken, set the crock-pot on warm till ready to serve (making sure to taste it before serving to make sure there is enough salt and pepper)

Shrimp Dip

Ingredients

• 8 ounces cream cheese, room temp
• 1/4 cup mayo
• lemon juice to taste (2-4 T)
•  finely grated lemon zest to taste (about 1 t or so)
• 3/4 pound cooked, shelled, small pink shrimp
• sliced green onion or scallions to taste
• finely chopped fresh parsley to taste
•  hot sauce to taste (optional)
• Freshly ground black pepper to taste

Directions:

1  Beat together the cream cheese and mayo. Add the lemon juice and lemon zest. Beat until smooth.

2  Chop up the shrimp (fine) and mix into the cream cheese.

3  Stir in the green onions and parsley. Add the hot sauce and black pepper to taste. Add more lemon juice to taste.

Chill and enjoy.

Makes about 2 cups of dip.