I just wanted to share with you guys my second video!! So excited for you all to go check it out, me, the kids (except for Ethan who was snacking in the background), and daddy got in on this one, I would love for you all to go take a look at our channel on youtube, just click “how our family does pizza night” below to check it out!!
Here is a simple recipe we have mostly on busy days. I love pulling out my crock-pot taking a few minutes to throw something in and knowing that when dinner time rolls around, everything will be done and we can enjoy a nice hot dinner without having to do the hard work.
Now, this meal is probably not the most healthy, but it is very yummy and we do occasionally have it. This one I’m going to share with you is potato soup and it’s pretty much one of the easiest meals I know to make if you don’t mind peeling and dicing potatoes.
For us, I always make extra so we can have more to eat the next day at lunch which makes for an easy lunchtime meal too. I haven’t tried freezing it yet, I’m kind of worried about freezing cooked potatoes I did that a long time ago and they just didn’t have a good texture so I haven’t tried it with the soup yet, but if you try this and freeze the leftovers let me know how they turn out it would be nice if it does work.
But all you do is take 7 medium russet potatoes, peel and dice them into cubes, you then add some chicken broth or stock and some water (I usually add about 8 cups of water and then add in 8 chicken bouillon cubes). Then, add in your garlic, we LOVE garlic around here, so I add several cloves, but it’s just personal preference, if you don’t like it then don’t add as much. You can also add onions, I just do the onion powder to get the flavor since some of my family members don’t like the texture of onion but if you’re like me and love onions then add about 1/2 to 1 medium white onion. All you do after that is cut it on I usually cook it for 4 hours but again, it just depends on how long you want it to cook, if you start it really early in the morning then cook it on low for 8 to 10 hours.
Once it’s done and you’re ready to dig in just add some milk again, it doesn’t have to be a certain measurement of milk it’s just to your preferred taste, I usually add about 1 to 1 1/2 cups of milk to this. Serve with some yummy add-ins like bacon, chives, or cheese and enjoy!
Do you have a favorite crock-pot recipe that you go to for busy days? If so, share it.
Is there any recipe you would like, just comment and let me know and if I make it, I’ll share it with you.
So, last night I was totally unprepared for dinner and didn’t have very long before the kids HAD to be fed, since they have to eat every night I figured I better start looking in the pantry for ideas because again I was unprepared and didn’t follow my meal plan for the week so I was left with “nothing” to make so I thought. Earlier in the week I had thought of making enchiladas so I had bought wheat tortillas, salsa, and a few other ingredients but somehow throughout this crazy busy week the tortillas were gone and so was the cheddar cheese, so no enchiladas but I did still have the salsa and some black beans and I also had corn so what did I do I was totally lazy about it, I took out my casserole dish sliced up some chicken and simply poured some salsa, corn, and black beans over it and voila dinner!! It was so yummy we all loved it and it will for sure be made again. So here’s the recipe:
Easy Santa Fe Chicken
2 large chicken breasts sliced
1 can black beans (drained)
2 cans low sodium corn (drained) or 1 bag of frozen corn
1 jar chunky salsa (or make your own)
8 oz. mozzarella cheese (or you can use cheddar)
preheat oven to 375, place chicken in the bottom of casserole dish, pour beans, corn, and salsa over top of the chicken, stir then top with cheese cook for 30 minutes and it’s done! Easy isn’t it. Serve over brown rice.