Mommy Octopus

Brrrr!  It’s a cold one today!  I love being able to make dinner first thing in the morning and come home to a lovely smelling house and a hot dinner ready to go!  Crock Pot Chicken Taco Soup is a favorite around here, is easy to make, and is enjoyed by all the kids!  You will love the smell of this soup!

Ingredients

1. 3 chicken breasts
2. 2 cans cream of chicken soup
3. 1 Tb taco seasoning
4. 1 ¼ C chunky salsa
5. ½ C water
6. 1 can black beans (rinsed)
7. 4 oz frozen corn

Directions

• Place chicken breasts in crock pot and pour the ½ C water over the chicken.
• In a large bowl mix together the rest of the ingredients.
• Once mixed pour over chicken.
• Cook on low for 6 hrs.
• Once cooked, shred the chicken and stir everything up. Now eat and enjoy!

For some extra taste, we sometimes like to add shredded cheddar cheese, cilantro, sour cream, and eat with tortilla chips.  If you don’t have taco seasoning on hand, simply add a little chili powder, garlic powder, cumin, and salt.  You can also use 4 cups chicken broth in place of the cream of chicken soup, but note it will not be as thick.

My husband just loves red velvet cake!  It’s his absolute favorite!  To show my love for him, we made him some Red Velvet Whoopie Pies for an early Valentine’s present!  He works on Valentine’s Day this year.  They actually are easier to make than you think!  If you’re not a fan of food coloring, simply leave it out.  My only warning is to make sure you have a tall glass of milk ready to go with it 🙂

Ingredients

2½ cups flour
1 tbsp. cocoa powder
1½ tsp. baking soda
½ tsp. salt
½ cup butter, soft, plus 4 tbsp also
¼ cup softened shortening
1 cup sugar
1 egg
2 tsp. vanilla
1 cup buttermilk
1 tbsp. red food color

Icing
4 oz. cream cheese
1.5 cups powdered sugar

Directions

1. Preheat oven to 350 degrees then line baking sheets with parchment paper

2. In a bowl, sift your flour, then add cocoa, soda and salt together mix with a wire whisk

3. In a separate bowl using an electric mixer or Kitchenaid , mix the butter, shortening and sugar till it looks light and a wee bit fluffy.

4. Add egg, 1 tsp. vanilla and food coloring. Mix until combined.

5. Add flour and milk in two additions, alternating between each until completely combined.

6. Scoop batter about 2 inches apart on prepared baking sheet. You should have about 32 cookies (to make 16 whoopee pies).

7. Bake for 10 minutes. Remove and cool for 5 minutes before placing on wire rack to cool completely.

Frosting

8. Beat cream cheese and remaining 4 tbsp butter until creamy. Continue to mix on low and slowly adding powdered sugar until combined. Then add remaining 1 tsp. vanilla and mix until just combined.

9. Pipe frosting on half of the cookies and then sandwich them together with the other halves.

Next comes the easiest step!  Share them with the ones you love 🙂

We were challenged to make a Super Bowl recipe that featured Naturally Fresh Lite Ranch, available at Kroger and Publix in the refrigerated section.  Naturally Fresh Lite Ranch is made with Naturally Fresh’s own nonfat buttermilk.  I love that Naturally Fresh uses real, wholesome ingredients in their products.  With no artificial colors, flavors, or MSG, Naturally Fresh is a great choice for my family.

My husband, AKA Daddy Octopus, has been working his magic in our kitchen again to complete this challege.  He had an idea in his head that is perfect for a Super Bowl party and easy to make.  He whipped up a batch of what he refers to as Nacho Poppers.  Easier and better-for-you, they are baked in the oven, not fried.

Ingredients:

• 1 can of black beans, rinsed and drained
• 8 oz shredded sharp cheddar cheese
• 1 package of won-ton wrappers
• 1 egg white
• small bowl of water
• 1/2 cup Naturally Fresh Lite Ranch
• 1 avocado
• 1/4 cup salsa, in your preferred level of heat.  We used medium.

Directions:

On a won-ton wrapper, put a small amount of cheese and beans in the center.  Put a little water on your finger and run it along the edge of the wrapper.  This helps seal the wrapper when you roll it up.  Fold over the edges and roll up like a mini burrito.

Place on a parchment lined cookie sheet.  Brush with egg whites and bake for 15-20 minutes at 350 degrees or until golden brown.

Next up, make the dip!  Mash 1 avocado in a bowl and then stir in Naturally Fresh Light Ranch and salsa until well blended.

Dip and enjoy at your Super Bowl party!!

Disclosure: This post is part of the blogger program by Naturally Fresh® and The Motherhood, who compensated me for my time and the development of this recipe. Opinions, experiences and photos shared here are my own, and I hope you enjoy them.

Giveaway: I have 5 coupons for a FREE Naturally Fresh product.  Leave a comment telling me how you’d use your coupon for your chance to win!  Giveaway ends Feb 15.

Tonight I winged it and made an easy, creamy, and cheesy crockpot chicken.  Try saying that 10 times fast!  Whew!  I started off with some chicken breasts that I had on hand and dumped them in.  Next, sour cream.  Perfect addition to this was curry powder.  My house smelled great!  On a whim, before serving, I tossed in some grated parmesan cheese.  Served over brown rice and with a veggie.  The result?  An incredibly easy and delicious dinner!  My kids approved!

For the okra, we simply sauteed them in butter until they were tender.  Yum!

I’m a huge fan of my crock-pot.  I use it many times a week.  One of my kids’ favorite things for me to make is homemade macaroni and cheese!  Yes, even this can be made in the crock-pot!  What is neat is that you just dump everything into the pot in the morning and it’s ready for lunch!  Or make it early afternoon for dinner.  Done in about 4 hours and you don’t even have to pre-cook the noodles!  How awesome is that!

Simply spray your crock-pot generously with non-stick spray and add in the following Ingredients.  Note, I use a 7 quart crock pot and it comes up a little less than halfway.

Ingredients:

• 1 lb elbow noodles
• 12 oz can of evaporated milk
• 4 cups milk
• 1 stick of butter, sliced thinly
• 1/4 cup cottage cheese
• 4 eggs, beaten
• 8 cups shredded cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon pepper

Add all ingredients into crockpot on low heat and stir well.  After about 30 minutes, stir again.  Let sit on low for a total of 4 hours or until noodles are tender and desired consistency is reached.  Some crock pots may take more or less time.  Stir well before serving.

This is the perfect easy meal to take to a potluck dinner!  Enjoy!