Wednesday - What's for Dinner? Slow Cooker Chicken Taco Soup

Today is one of those very busy days - dentist appointments, ball games, you name it and it's happening today. It is also starting to get cool outside and we've been wanting to eat warm things for dinner. This recipe is easy, quick and very very good. Enjoy!

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, drained
• 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 breasts
• shredded Cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

Directions:

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, if desired.

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Wednesday - What's for Dinner? Meat Loaf

It's Wednesday again - so, what's for dinner in your house? I want to share a recipe I make often, and it seems to be a favorite in our house. I found it in Cooking Light years ago and it has stood the test of time.

Click on this link to see the recipe I use for meatloaf. I make one change: substitute a package of onion soup mix for the minced fresh onions. I hope you enjoy!

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Wednesday - What's for Dinner?

I wish I could be one of those homeschooling moms who plans her meals out by the month, shops in bulk, saves tons of money, etc... But, I'm not (not right now at least!). I've had all I can do to focus on getting lesson plans done and keeping the house clean! So, sometimes I take shortcuts with cooking, but everyone needs a growth area, right?

Ever have one of those weeks when so much little stuff creeps up that you think you could explode? Well, I'm having one of those weeks. I'm thankful that I planned my menu on the weekend and made sure we have everything we need for the week, because if I hadn't I think the whole family would explode by dinnertime!!

While I was shopping on Sunday the store was offering free samples of their meal deal. I always try them and sometimes I take the recipe and fix it for dinner. The sample was Philly Cheeseteak Bake, and it was GOOD, so I'm going to try it tonight.

While I'd like to claim this recipe as my own, it's not - it belongs to the people at Publix Apron's Meals:

Philly Cheesesteak Bake

1 16 oz. pkg. frozen garlic bread
1 32 oz. bag tater tots
1 medium red onion, thinly sliced
1 15 oz. pkg. frozen Steak Eze Angus Beef Steaks
Cooking Spray
8 oz. pre-sliced fresh baby portabellas
1/2 tsp. salt
1/4 tsp. pepper
1 8 oz. pkg. American Cheese slices

1. Preheat oven to 425 degrees. Slice onion. Cut sandwich steaks into thirds.
2. Bake garlic bread and tater tots following the package directions.
3. Coat a 9 inch square baking dish with cooking spray. Layer steaks, mushrooms, then onions, season with salt and pepper. Bake 8 minutes.
4. Stir meat mixture; bake 5-7 more minutes or until no pink remains. Top with cheese; bake 1-2 more minutes or until cheese melts. Stir meat mixture; let stand briefly before serving.
5. Add meat mixture to one half of the garlic bread; top with remaining half. Cut into 4 portions; serve.

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