Crock Pot Chicken Taco Chili

I have decided that I want to try some of the mouth watering pictures that I have pinned on Pinterest. I'd cook them all if it was in my budget.....I've tried 2 over the past week and I'm going to post both of them today. You'll LOVE them!!!

1 onion, chopped

1- 16oz can black beans ( mine were 19oz)

1 -16 oz can kidney beans

1- 8oz can tomato sauce ( mine was 398ml)

10oz package frozen corn kernels

1- 28 oz can diced tomatoes

3 1/2 oz Old El Paso green chillies

1 packet taco seasoning

1 Tbsp cumin

1 Tbsp chili powder

3 boneless skinless chicken breasts

Combine everything, except the chicken together in your crock pot and stir. Place your chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving , remove your chicken and shred. Return chicken to slow cooker and stir in.

** The recipe called for diced tomatoes with the chillies in them. I couldn't find them so I used 1/2 of a 7 oz can of the green diced chillies. I shredded my chicken a few hours before it was done and it was still delicious!!!! I had mine with cheese and chips........forgot the sour cream when I was at the store. You could also top with cilantro. Enjoy!!!

Frogs ( Chocolate/Coconut Macaroons)

These are a favourite sweet from growing up. They are easy to make and taste super yummy!!! I really still don't get why they are called frogs but that is always what we've called them......

Mix and boil:

6 Tbsp cocoa

1/2 cup margarine

2 cups white sugar

1/2 cup carnation milk

Remove from heat and add:

2 cups of coconut

1/2 tsp vanilla

3 cups oatmeal

Drop by a spoon full on a lined cookie sheet and put into fridge until hard. Enjoy!! Makes around 35- 40.

Mmmmmmm Meatloaf

This is an absolute favourite in our house. We had 2 extra kids last night and they LOVED it as well as my 5.......try it.....you'll LOVE it!!!

900g lean ground beef

1/2 cup ketchup

1/2 cup corn flake crumbs

1 Tbsp Worcestershire sauce

1 egg white

1 tsp garlic powder

Mix together all of the above ingredients in a mixing bowl. Shape into a loaf and place on broiler pan. In the same mixing bowl mix together the following ingredients and spread over the entire surface of your loaf.

1/4 cup ketchup

1/4 cup brown sugar

1/8 tsp cayenne pepper

Bake at 375 for 50 minutes. Serve with veggies of choice but it's amazing with mashed potatoes!!

Caramel Corn

1 cup butter

1/2 cup corn syrup

2 cups brown sugar

1 tsp salt

1/2 tsp baking soda

1 tsp vanilla

1 cup popcorn kernels

Pop your popcorn and put in large roasting pan. Keep warm until ready to pour caramel on top. Melt your butter over medium-low heat. Once melted add corn syrup, sugar and salt. Stir unitl boils. Take spoon out and let boil for 5 minutes. DON'T STIR. After the 5 minutes remove from heat and add baking soda and vanilla. Stir until mixed in. Pour over popcorn and mix until covered. Bake at 250 degrees for 1 hour stirring every 15 minutes. Cool on wax paper and store in airtight container.

Clean the cupboard cookies

These have been a favourite cookies since I was a teenager. The recipe comes from a teacher/friends mom from church Robyn Brade. She is a great cook!!!Mine have never tasted as yummy as hers but I can't stop eating them when we have them in the house. Make them.....you won't regret it....

1 1/2 cups sugar

2 cups brown sugar

1 lb. butter or margarine ( 4 cubes)

1 1/2 tsp. baking soda

3 eggs

6 cups flour

2 tsp vanilla

1 1/2 tsp salt

3 cups chocolate chips ( 1/2 semi 1/2 milk)

2 cups nuts (optional)

2 cups oatmeal

1 cup coconut

3/4 cup skor bits

Cream butter and sugar in LARGE bowl. Add eggs and vanilla. After creaming together add your flour, salt & baking soda. Mix well. Stir in oatmeal, coconut, skor bits and nuts. Roll into balls. Bake at 350 degrees for 12-15 minutes or until cookies still look uncooked when removed. Makes about 5 dozen.

Tortilla Soup with Avocado

I am LOVING Jeff's running magazine this month as the recipes are to die for. Might have to see what other ones we can find as the first 2 have been a hit with me :) This soup has a bit of kick to it but is just awesome!!!

2/3 cup low fat. low sodium chicken broth

1 cup canned, diced fire-roasted tomatoes

2 chipotle chiles in adobo sauce, chopped fine

2/3 cup store-bought hot fresh salsa

1/2 cup fresh or frozen corn kernels

1 cup cooked skinless chicken breast

salt & freshly ground black pepper

1/3 ripe hass avocado, sliced

1/3 cup chopped fresh cilantro

Combine chicken broth, tomatoes, chiles, salsa and corn in a medium saucepan. Bring to a boil over high heat. Turn the heat to me-low and simmer for eight minutes. Shred the chicken and stir into the soup. Season with salt and pepper. Chill in the refrigerator if serving cold. Top with avocado, cilantro and tortilla strips.

** When Jeff made this he grilled our chicken on the bbq, just used regular tomatoes and added the cilantro right in the soup. I had some sour cream and nachos with mine. AMAZING!!!! I must make sure I have avocado in the house next time......

Chickpea,Cherry & Ginger Salad

This is a new recipe we tried tonight in our house and I LOVED it.....wasn't so sure when I watched Jeff make it but can't stop eating it and it's good for you....

2 ( 15.5 oz) cans chickpeas

1 ( 11oz) can mandarin oranges

Half a red onion, sliced

1 clove minced garlic

1 Tbsp minced ginger

2/3 cup chopped pecans

2/3 dried chopped cherries

1 minced jalapeño

1 cup chopped parsley

4 oz. feta cheese

Whisk together 2 Tbsp of EACH apple cider vinegar and olive oil. Add salt and pepper to taste. Pour over chickpea salad and mix well.

** Side note.....we used cashews and fresh cherries......plus Jeff didn't realize we had cilantro and not parsley until it was too late.....LOL.....it was STILL AMAZING with the cilantro!!!