Creamy Chicken and Black Beans -- Crockpot recipe

1 lb chicken frozen chicken breasts (about 4 breasts)
1 15.5 ounce can black beans, drained
1 10 ounce bag of frozen corn
1 14 ounce can diced tomatoes (Muir Glen organic makes these, otherwise you can just chop some fresh tomatoes, or half of a can of whole tomatoes)
half of a medium onion, chopped small
1 jalapeno pepper, or a few rings of jarred jalapeno, diced (use more or less to taste)
2 cloves garlic, chopped
1 8 ounce package cream cheese

Combine everything except the cream cheese in the crockpot and cook on high 4-5 hours. When it's just about done, shred the chicken in the pot using 2 forks, then add the package cream cheese. Cook for 30 more minutes on low. Stir well to mix the cream cheese in. Serve over rice.

Lemon Garlic Monkfish

2 lemons
2 cloves garlic
2 lbs. monkfish (aka "poor man's lobster")
2 tablespoons oilive oil
Cayenne pepper
salt & pepper

Peel the grayish membrane from the monkfish and place in baking dish. Squeeze the juice from one lemon and set aside. Slice the other lemon into thin slices. Cut garlic into thin slivers. Make small slices in the fish, and stuff with the garlic slices. Sprinkle with half of the lemon juice, cayenne, salt and pepper, drizzle with one tablespoon of olive oil, then cover with the lemon slices. Bake at 425 for 20 minutes. After 20 minutes, pour off all the accumulated liquid in the pan. Lower oven to 350, pour the remaining lemon juice and olive oil over fish, continue baking for 20-30 minutes, until it is done.