Wednesday, December 2, 2009

Crock Pot: Chicken and Black Beans

Talk about easy breezy!

Here is what you need:
Black Beans (uncooked, not from a can)
Chicken Broth
Packet of taco seasoning
Can of tomatoes (whole, diced, chopped, whatever!)
Rice or Tortilla

Here is what to do:

1. First, stand in your kitchen and take a deep breath. This five minutes of preparation is going to produce a healthy and tasty dinner tonight with very little effort and hardly any clean up!

2. In your crock pot add the following:
*Black Beans that have been rinsed and drained. You do NOT have to let them soak overnight as long as you have a good 8 hours to let them cook in the crock pot today.
*Uncooked Chicken
*Can of tomatoes with the juice
*Box of broth
*half a packet of taco seasoning

3. Stir

4. Allow the crock to cook the meal all day long. Eventually the beans will soften perfectly and the chicken will become so tender that you can shred it with a fork, which is what you want to do before serving.

5. About 45 minutes before dinner cook your rice. We use brown rice, which takes a bit longer than white rice. (But, has added texture, taste, and health benefits!)

6. Serve the chicken and black beans over the rice. You can add a bit of sour cream or taco sauce to taste it up even more.

This meal was received very well by my family. I do think that when I make it again I would use the entire packet of taco seasoning and I might chop and cook an onion in the crock too.I did not freeze the leftovers, simply stored them for lunch tomorrow which we will serve with tortillas.

Tuesday, December 1, 2009

Tuesday: Crock Pot Potato Soup

Update as of May 2015:

We have updated our website so you can print off our recipes with one click. To get to this post on our new website you can go here.

What you will need:

5lbs. potatoes; peeled and chopped
1 sm. onion; chopped
8oz. cream cheese; softened
3-14.5oz. cans reduced sodium chicken broth (or frozen broth!)
1 can cream of chicken soup
As Garnishes you can use:

* crisp bacon; crumbled
* shredded cheddar cheese
* sour cream
* sliced scallions

What to do:

1. Put potatoes & onion in crock-pot after peeling and chopping.
2. Combine the cream cheese, chicken broth, cream of chicken soup & the pepper. Add this mix to the crock-pot.
3. Cover & cook on LOW for 8-10 hours or on HIGH for 4-5 hours.
4. After cooking time, mash the potatoes if you want the soup to be thicker.
5. Ladle into bowls and garnish!

This recipe made a lot for our family. We served it with sausage roll-ups. I was able to take half of this recipe and freeze it for another day. It smelled wonderful while cooking and received good reviews from the entire family, especially with the garnishes.

Meal Plan December 1-4

I did not anticipate meal planning for this week as I thought I might be having my baby. However, here I am coming up with a last minute meal plan as the baby seems pretty content to hang tight for a while longer. I don't want to use any of my freezer meals that we prepared last week. I am saving those up for the days after the baby is here when I just need to thaw and heat meals as opposed to preparing anything!

My son and I are filling our days this week doing lots of fun things together. I am wanting to prepare his little heart and spirit for the arrival of his first sibling.
Three days this week he and I will be out of the house all day long. I thought this might be a great opportunity to test out some crock pot meals.

None of these are my own creation. I will post a link so that you can see where the recipes came from! Simply click on the meal and it will take you there!

Tuesday: Crock Pot Potato Soup
Wednesday: Crock Pot Black Bean Chicken over Rice
Thursday: Ham Split Pea Soup
Friday: Asian Beef with Mandarin Oranges

I have never made these before so I can not tell you yet how well they freeze or can be doubled. I will find out this week and report back!