Another day, another slow cooker recipe. Can you tell I've been running into a problem lately of 5pm running around and not having the energy or motivation to cook dinner? Enter my slow cooker. Just find 5 minutes any time during your day, and voila! Your dinner is served at 5pm not matter how exhausted you are when bewitching hour hits. This soup was a real winner. I actually looked forward to my left overs. Its rich, filling, and full of deep flavors. 

Ingredients: 
1 chicken breast
1 can corn
2 cans black beans
1 clove garlic, minced
3/4 cup fresh tomato salsa (recipe found just 1 post back) 
2 tsp salt
1 tsp pepper
1/4 tsp chili powder
1 can chicken broth
1 cup chedder cheese
tortilla chips as garnish

Directions: 
Dump all ingredients in the slow cooker. Cook on high for 4 hours or low for 8 hours. Shred chicken. Add cheddar cheese, garnish with tortilla chips. 

This soup is delicious and satisfying, and oh so easy. 
Enjoy!

Today's meal is brought to you by busy fall days, when all you want to do is cozy up by the fire, but all you have time to do is run around and put fires out. Slow cooker meals are perfect for busy moms who may have a few minutes here or there during the day to dump ingredients, then forget about them. You can come home after a hard days work and dinner is done. This savory filling soup is perfect for a cold fall evening. 

Ingredients: 
1 large chicken breast (frozen is fine) 
2 tablespoons butter
3 cans chicken broth, (approximately 6 cups) 
3/4 cup wild rice
1/2 small onion, diced
2 celery stalks, chopped
2 carrots, chopped
1 garlic clove, minced
1/2 tsp dried thyme
1/4 tsp dried sage
1/4 tsp dried rosemary
1/4 tsp lavender
2 bay leaves
2 tsp salt
1 tsp pepper

Dump all ingredients into crock pot. Cook on high for 3 hours, or until chicken can easily be shredded and rice is cooked through. 

Couldn't be easier! 

Enjoy!

I tried a new dish this week that was a lot of fun, Asian Meatball Soup. It has the warm comfort of a soup that is perfect for this time of year, but it had all the tangy savory flavors you would find in your favorite dishes from Asia. It was wonderful. 

Ingredients: 

1 pound lean pork or beef

2 green onions, minced

2 tbs grated ginger

3 tbs soy sauce

2 tbs rice wine vinegar

1 clove garlic, minced

1 tsp sesame oil 

1 tsp fish sauce 

6 cups chicken broth

6 ounces rice noodles, cooked

1 tablespoon cilantro 

2 tbs chopped peanuts

salt and pepper to taste

Combine all ingredients (except for the broth, noodles, and cilantro) into meat balls. Bake for 30 minutes at 350. Bring broth to a boil, add noodles and meatballs. Serve into bowls and top with cilantro and chopped peanuts. 

We hope you enjoy this super simple and delicious soup. 

Bon Apetitie! 

This lentil soup has been a go to fall and winter recipe for us for years. It's easy enough to make on a weeknight, makes plenty of leftovers, and is satisfying without being bad for you or unhealthy. Plus it's affordable and perfect for fall! It's a real winner winner not chicken dinner.  

4 strips of bacon

3 medium carrots

1 yellow onion

1 1/2 cup dry lentils

2 tsp dried Tyme 

Salt/pepper 

2 cans chicken broth 

1/2 cup water 

3 garlic cloves 

2 tablespoons tomato paste 

1 tsp red wine vinegar

Chop your bacon into lentil sized peices. In a heavy soup pan crisp your bacon on medium heat. (Non crisp peices will be gross in the soup later, so be patient). Then chop your onion and carrots into lentil sized peices and add them into the pot. Cook until onions are clear. Add salt and pepper. Then add minced garlic and tomato paste and cook for another minute. Then add your lentils, cans of stock, Tyme, and salt and pepper again. 

Bring to a boil then reduce to a simmer and cook covered for 45 minutes. If you cook out all the stock you can add 1/2 cup of water later on. Add your vinegar at the end. Salt and pepper again as needed. You can top with Parmesan shavings if you want, but it really doesn't need it. Enjoy!

Hope this soup makes all your cozy autumn dreams come true. Enjoy!