Instead of dealing with all the drunks out on the road for New Year’s Eve, I decided to head out to Lake Tawakoni and go camping. I guess I should use the word “camping” lightly, because going in a travel trailer isn’t exactly roughing it! In fact, a lot of people actually LIVE in their travel trailers. I stayed at the Sunset Resort; I think 99% of the people who were there actually live there. My two favorite parts of the trip were starting a campfire each day and cooking out, not that I cooked over the campfire or anything.
One of the best things I cooked was a Chicken Taco Soup. I’m not sure why, but everything tastes better when it’s cooked outside, even if you use regular kitchen utensils like I did. This crockpot soup was made ALMOST entirely from cans so it was really EASY!! Not only that, I bought all generic cans, so it was really cheap!
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can pinto beans, drained and rinsed
- 1 (14.5 oz.) can petite diced tomatoes, drained
- 1 (15.25 oz.) can sweet corn, drained
- 1 (10.75 oz.) can cream of chicken soup
- 1 (10 oz.) can green enchilada sauce
- 1 (14 oz.) can chicken broth
- 1 packet taco seasoning
- 1 Shredded Rotisserie Chicken
Pour all of the ingredients in the crockpot, cook on high for as long as you want. I think I had it on for a couple hours. Stir it occasionally.
Garnish it with chips, shredded cheese, sour cream, or anything else you can come up with! This was delicious!!! I will probably even make this for dinner at home!!
Last week, I attempted a difficult recipe for my week of food. The lasagna was great and it lasted all week, but it was a lot of work. I’m so excited about my new meal plan of cooking for the whole week and not having to worry about what I eat every night. I’ve also started to try to make things that are low carb. I even bought low carb snacks to eat during the day.
This week, I decided to do something a little easier. There was only one problem. My dog, Cooper, decided to jump up on the counter and knock the crock part of the crockpot off and it busted in to a million pieces. Luckily, I still have a really small, not fancy crockpot, so I could still cook my weeks food. The only drawback to that is that the crockpot is a little small so I had to stuff everything in it. I found this recipe on Skinny Ms and added the broccoli. I ordered a new crock from Sears, so hopefully, it will be here in a few days. By next week, I’ll be crocking a new recipe in the big crockpot.
4 Chicken Breast (Frozen or thawed)
2 14.5 oz can of diced tomatoes
1 medium onion sliced
4 garlic cloves
1/2 cup balsamic vinegar
1 tbsp olive oil
1 tsp dried oregano
1 tsp basil
1 tsp rosemary
1/2 tsp thyme
salt and pepper to taste
Put all the ingredients in the crockpot and let cook on high for 4 – 6 hours.
I sliced up the chicken and then put the vegetables and sauce on top.
It was very tasty! You must like Balsamic Vinegar to like this though!!