Monday, December 6, 2010

Monday

Happy Monday! We had a great weekend. Friday Shane kept the kids and I went scrapbooking! It was a lot of fun. :) I didn't get much done but I'm going again with my girls in Michigan in a few weeks so I'll be ready then.
(Grace shared her chi chi and blanket with Graham)

On Saturday Graham and I went to a craft bazaar in town and then we all went to see SANTA! Grace was excited to go but then a little unsure. She warmed up after a bit. I'll try to copy the picture they gave us and then post it. Cute cute.

Saturday night I made one of Shane's favorite meals. Ham and Beans. Some people call them soup beans. He grew up on this with corn bread. I cooked it in the crock all day. It's not a favorite of mine but I like it ok. Side note: I would have NEVER eaten this as a child- my taste buds have grown! Grace ate the ham pieces from it but I'm pretty sure she didn't touch the beans. But it's very affordable and goes a long way. And it's filling too.

So I'm loving my crock pot. I need some more easy recipes like this. I love soup in the winter but Shane's not a soup fan. Anyone have any other easy crock pot recipes- dump and go?

6 comments:

Angie said...
This comment has been removed by the author.
Angie said...

I have an easy one that is similar to the rice and chicken recipe that Campbell's puts on their cans of cream of chicken, except it's done in the crock pot.
I don't know it's official name, but we call it Mexican Chicken :)
You put a can of crm of chicken, a can of nacho cheese soup, a jar of salsa (w/your heat preference, of course) and 3-4 chicken breasts (frozen) into the crock. Add some S/P. Then fill with water to about an inch from the top! Cook all day and you have yummy spicy chicken w/some tasty "goop" to put on top.
It's great served w/rice!

Shannon said...

thanks angie!

Shannon said...

Angie, I just stuck that in the crock. thanks!

Angie said...

Let me know what you think. I hope you like it!

Beth said...

3-4 chicken breasts
1 can black beans
16 oz corn (canned or frozen)
32 oz salsa

Cook on low for 6-8 hours. About an hour before serving, remove the chicken and shred it (though I usually just grab tongs and a knife and shred it right in the crockpot). Serve on tortillas or over rice. Super good, super easy :)