Well my birthday weekend was packed full of shopping and eating out. And seeing Brady. He is getting so big.
We leave for Las Vegas Wednesday night. I am glad it worked out so I can still go to my mom's chemo appt with her.
Best part is getting to see Kaitlin while we are in Vegas. Kaitlin and Justin are going to meet us Thursday night and stay the weekend in Vegas with us. Wooo Hooo. I haven't seen Kaitlin in months. I hate that she lives in California so far away from me.
I only have 2 days of work this week. So happy.
Ugh still have my hot flashes. They are still so bad. I hate them.
Sunday, September 30, 2012
Saturday, September 1, 2012
Salsa Chicken (Slow Cooker)
I know this dish probably doesn't look that appetizing but you have trust me on this one. In fact, I think you should bookmark this page if you like the following: chicken, Mexican flavors and your slow-cooker. This is the very popular (at least in the food blog world) SALSA CHICKEN!
Who knew chicken breasts + can of cream of chicken soup+ taco seasonings + sour cream could be so good. I know I sure didn't. I had seen this recipe so many times but it just did not sound that appealing. Of course, everyone raved about it, hence it's popularity.
Well, I'm so glad I tried it too b/c it really is so tasty....and easy!! If you have already made this dish, please feel free to leave your review below. THANKS!
Ingredients:
1 pound boneless skinless chicken breasts
1 can cream of mushroom or cream of chicken soup (I used the cream of chicken)
1 cup salsa
1 package taco seasoning (I used 1 Tbsp of my homemade taco seasoning)
1 cup sour cream
cilantro, for serving (optional) (I also added a little shredded cheddar-jack, black beans and scallion on top)
Directions:
Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.
Who knew chicken breasts + can of cream of chicken soup+ taco seasonings + sour cream could be so good. I know I sure didn't. I had seen this recipe so many times but it just did not sound that appealing. Of course, everyone raved about it, hence it's popularity.
Well, I'm so glad I tried it too b/c it really is so tasty....and easy!! If you have already made this dish, please feel free to leave your review below. THANKS!
Ingredients:
1 pound boneless skinless chicken breasts
1 can cream of mushroom or cream of chicken soup (I used the cream of chicken)
1 cup salsa
1 package taco seasoning (I used 1 Tbsp of my homemade taco seasoning)
1 cup sour cream
cilantro, for serving (optional) (I also added a little shredded cheddar-jack, black beans and scallion on top)
Directions:
Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.
CrockPot Chicken Tortilla Soup
I love CrockPots because they simultaneously make my life easier and make it seem like I've put a lot more effort into dinner than I actually did. Anything that can do that is definitely a winner in my book.
Because we're finally experiencing some fall weather around here, I decided to use the trusty CrockPot today to make some chicken tortilla soup, yum! And because it was so easy, so delicious, and I haven't posted a recipe in a long time, I thought I'd share with all of you! :)
Ingredients
2 chicken boneless skinless chicken breasts
2 cans Ro-Tel (I like the lime & cilantro, but the regular is fine)
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn
1 onion, chopped
2 cans low-sodium chicken broth
1-2 cups of water
1 Tbsp garlic powder*
1 Tbsp chile powder*
1 Tbsp ground cumin*
1 Tbsp dried cilantro*
tortilla chips
sour cream
shredded cheddar or Mexican blend cheese
*Instead of these spices, you could include a packet of Taco seasoning if you prefer.*
Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix. Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred, if needed, (sometimes they'll just fall apart on their own, but sometimes they need some help). Return chicken to CrockPot, stir to combine.
To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, (today I used the Kraft Mexican blend and it was yummy), and a dollop of sour cream, serve with more chips if you like. Enjoy!
Because we're finally experiencing some fall weather around here, I decided to use the trusty CrockPot today to make some chicken tortilla soup, yum! And because it was so easy, so delicious, and I haven't posted a recipe in a long time, I thought I'd share with all of you! :)
Ingredients
2 chicken boneless skinless chicken breasts
2 cans Ro-Tel (I like the lime & cilantro, but the regular is fine)
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn
1 onion, chopped
2 cans low-sodium chicken broth
1-2 cups of water
1 Tbsp garlic powder*
1 Tbsp chile powder*
1 Tbsp ground cumin*
1 Tbsp dried cilantro*
tortilla chips
sour cream
shredded cheddar or Mexican blend cheese
*Instead of these spices, you could include a packet of Taco seasoning if you prefer.*
Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix. Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred, if needed, (sometimes they'll just fall apart on their own, but sometimes they need some help). Return chicken to CrockPot, stir to combine.
To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, (today I used the Kraft Mexican blend and it was yummy), and a dollop of sour cream, serve with more chips if you like. Enjoy!
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