Dinner:

Spanish Dill Crock pot fish Stew

10 oz Pico DeGallo
3 full length stalks of celery
cut onto 1/4 in. Pieces
14 oz of Milo’s 100% natural
lemonade.
4 grams dill weed
1 package onion soup mix.
5 oz lemon pepper marinade.
2 table spoons Jiffy corn
muffin mix.
10 oz chopped Vidalia onion.
2 oz chicken flavored soup mix.
One small can Campbell’s
cream of chicken soup with
herbs.
8 oz Breakstone’s all natural
sour cream
1 tablespoon minced garlic
1 oz Pompeian gourmet white
wine vinegar
2 oz pack of Maggi Pollo con
Fideos Soup mix
6 oz Pickled Herring -no juice
One small package 12-14 oz.
(fresh caught) Bream fish
fillets
Heat up Crock Pot on high,
cook on low for 3 hours.

SERVE OVER BEN’S WHOLE GRAIN RICE!

Added for taste:
3-4 tablespoons Moore’s
original marinade
3-4 tablespoons yellow curry
3 tablespoons Zatarain’s
chicken frying mix.
3 tablespoons fresh bacon
grease

Add no more…..
But since this is a complex recipe, you can still take certain things away and it still be good.