I haven't been the best cook this past week, so I don't have any scrumptious pictures to share with you for today. Hopefully next week, I will get back on track. :):). Some days it is hard to be motivated to cook nice meals when my husband isn't necessarily going to be home to share them with us :):). He does enjoy leftovers during tax season, so I need to keep cooking even if he isn't here.
I decided to pull out an old favorite recipe of mine for those lazy crockpot days. Have you heard of the recipe book, "Fix-it and Forget-it"? I love this cookbook and I am going to share one of my favorites........Chicken Tortilla Soup. I am sure there are hundreds of these kind of recipes out there, but I think this is easy and tastes delicious.
Here it is (from page 47):
Chicken Tortilla Soup
4 chicken breast halves
2 15 ounce cans black beans, undrained
2 15 ounce cans Mexican stewed tomatoes, or Rotel tomatoes
1 cup salsa (mild, medium, or hot whichever you prefer)
4 ounce can chopped green chilies
14 1/2 ounce can tomato sauce
2 cups grated cheese
1. Combine all ingredients except chips and cheese in large slow cooker.
2. Cover. Cook on low 8 hours.
3. Just before serving, remove chicken breasts and slice into bite-sized pieces. Stir into soup.
4. To serve, put a handful of chips into each individual soup bowl. Ladle soup over chips. Top with cheese.
Next, I will share a little sweet treat recipe with you all.........peanut butter clusters. I have to confess I didn't make these either, but I did eat them on Saturday night after church, while hanging out with our church family. I am a peanut butter-aholic, so I was immediately captured by this recipe. My friend, Jonelle, made these on Saturday night (along with some puppy chow). We also had three other amazing desserts as well. I asked Jonelle for the recipe and she e-mailed it to me right away. It is so simple, so I have to share it:):).
Peanut Butter Clusters
1 cup light corn syrup
1 cup sugar
1 1/2 cup peanut butter
4 cups corn flakes
1. Bring corn syrup and sugar to a boil in a medium sauce pan.
2. Remove from heat and stir in peanut butter, then corn flakes.
3. Drop teaspoon size amounts (somewhat quickly) onto wax paper to cool.
Stay tuned next week for Baked Chicken Parmesean. Feel free to submit any recipe ideas to me......I love to try new things!!