Slow Cooker Chicken Taco Soup
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn,
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with
green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
1.Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2.Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips! Recently, we've been obsessed with the sweet potato tortilla chips from Trader Joes...a must have for a little soup dippin'
Roasted Fall Veggies
1 Butternut Squash, cubed
2 Sweet Apples (braeburn and gala are totally our faves)
1 tbsp olive oil
1 Red Onion
1 tsp cinnamon
1 tsp garlic powder
1 tsp dried basil
1 tsp dried thyme
1/2 tsp pepper
1/2 tsp salt
1. Preheat oven to 375 degrees
2. Using a large, non-stick baking sheet, spread out all veggies into one even layer. Pour olive oil over entire mixture and toss to coat.
3. Mix spices in a separate bowl and toss over veggie mixture. Bake in the oven for 30-40 minutes, turning occasionally, until all veggies are tender and starting to turn brown. I also often turn the broiler to high for a minute or two to get a little more brown!
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1.Preheat oven to 350 degrees. Place paper muffin cups into tins (makes about 18).
2.In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared muffin tins.
3.Bake for about 20 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
More to come...Happy cooking!