Cooking funk

No, I don't mean the cooking OF funk, but rather the funk that I'm in regarding cooking. I'm just SO not in the mood. I don't know if it's the summer factor or the princess-going-through-an-incredibly-picky-mode factor, or Prince Charming being gone SO dang much factor or what, but I'm lucky to make chalupas or beans and rice these days. I need some new QUICK, EASY recipes for the summer. Maybe Crock-Pot ones! Then on days like today, when a phone call leads to a spur of the moment trip to the lake which turns into 8 hours out of the house (ultimately ending at Taco Bell... I know... I know.... TACO BELL! But we love it. Don't tell anyone), I can have supper waiting when I get home. Lately, my Crock-Pot cooking is stuck on pinto beans, a really good chicken recipe (I'll post below), or pork chops and apples (a la my friend Dianne. SO yummy). Anyone with good recipes or links or ideas is encouraged to leave a comment, please!!!

Italian Chicken with Mushrooms
from 101 Things to do with a Slow Cooker
4 boneless, skinless chicken breasts
1 envelope Italian salad dressing mix
1/4 c. water
1 package (8 oz) cream cheese, softened
1 can (10 3/4 oz) condensed cream of chicken soup
2 bottles whole mushrooms (drained) (These are fairly small bottles, like 4 inches tall, I'd say)

Place chicken in greased slow cooker. Combine salad dressing mix and water, pour over chicken. Cover and cook on high heat for 3 hours. In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken and cook 2 more hours on high.

Serve over egg noodles.