5.12.2015

Slow Cooker Chicken & Black Bean Soup

Original Recipe HERE

This was a huge hit, which surprised me because I've made many variations on Mexican/chicken/bean soups before.  Before it was even served, *J* told me that it looked delicious.  I served it with everyone's favorite cornbread, and the only complaint I heard was when I cut them off from more helpings.

The seasonings can be adjusted for heat.  I kept it mild so the kids would eat it.  To make it easier, I could've just done some generous shakes of McCormick Southwest seasoning.

I gave the soup a few zaps with the immersion blender to make it thicker.  We ate it straight from our bowls with spoons, but it could be served over rice or scooped with tortilla chips if thickened enough.

Ingredients
3 or 4 boneless, skinless chicken breasts [I cut each in half]
2 cans (15 oz each) black beans, drained & rinsed
2 cans (15 oz each) corn, drained & rinsed
2 cans (10 oz each) diced tomatoes & chilis [I used mild Rotel]
1 can (8 oz) tomato sauce
2 cups water
2 Tablespoons chili powder
1/2 Tablespoon cumin
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon salt
1/2 teaspoon cayenne
4 large garlic cloves, minced [I did not use]
4 to 8 ounces cream cheese
garnishes: shredded cheese, sour cream, avocado, green onions, etc.

Directions
(1) Place all ingredients except for cream cheese into slow cooker.
(2) Cook on low 6-8 hours or high 3-4 hours, or until chicken is cooked.
(3) Remove chicken; shred.
(4) If desired, blend soup to desired consistency.  Return chicken to slow cooker.
(4) Add cream cheese; stir.  Heat until cream cheese is melted.
(6) Serve with garnishes.

Kid Participation: None.

5.05.2015

Pina Colada Baked Oatmeal

Original Recipe HERE

The kids loved this, maybe because they didn't expect the combination of pineapple and oatmeal.  Even *J*, who normally doesn't like coconut, gobbled it up.  Most of it was eaten for dinner, but the leftovers reheated well the next day for breakfast.

It was definitely sweet.  Next time I will decrease the brown sugar amount.  Using unsweetened coconut, like the original recipe asks for, would help - but I can only find the standard stuff in the blue bag at our grocery store.

Ingredients
3 cups quick-cooking oats
1/3 cup brown sugar
1/3 cup flour
1 teaspoon ginger
1/2 teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 & 1/2 cup milk
1/4 cup oil [I used melted coconut oil]
1 teaspoon vanilla
1 can (15 oz) crushed pineapple, drained
1/2 cup shredded coconut [I used sweetened]
milk, coconut milk, cream, or yogurt for serving


Directions
(1) Preheat oven to 350 degrees F.  Grease a 9x13" baking dish.
(2) Sift together flour, ginger, cinnamon, baking powder, and salt.
(3) In a large mixing bowl, whisk together eggs, milk, oil, vanilla, pineapple, and coconut.
(4) Combine dry ingredients, oats, sugar, and wet ingredients.  Stir until well mixed.
(5) Pour batter into baking dish.  Bake 25-30 minutes, or until oatmeal is set in the middle.

Kid Participation:
* Measure dry ingredients
* Sift dry ingredients
* Combine wet ingredients
* Stir everything together