Our November recipe of the month is Slow Cooker Mexican Chicken Soup. It is perfect for a busy day. All the ingredients go into the slow cooker in the morning, cook on low for 8-10 hours, and you have a delicious soup ready to eat in the evening.
There are some wonderful things I love about this recipe.
It is easy to put together. There is no cutting up or chopping needed to get this recipe into the slow cooker. The chicken just needs to be shredded right before serving this soup.
It uses dried beans.Dried beans are tasty, inexpensive, and nutritious. They take a little longer to cook, so they are perfect for the slow cooker. Fair warning, the dark color of the black beans changes the outer color of the chicken.
It freezes well. This recipe is great to measure out into single serving containers and freeze for lunches. Or, you can eat half of the soup one night and freeze the other half of the soup for another night.
It is great for a party. This soup tastes delicious with different toppings – avocado, crushed tortilla chips, sliced jalapenos, plain Greek yogurt, shredded cheese. You can serve the soup out of the slow cooker and let your guests add any toppings they would like.
Our October recipe of the month is Sweet Pork Stir Fry. To be honest with you, my children are pretty picky when it comes to stir fry. There is only one stir fry recipe I make that they really like. This is one that they tend to pick around and eat only their favorite pieces.
When this recipe was in the testing phase, I had to make it often to get it just right. Since it was not my children’s favorite, I made it for my mother-in-law and father-in-law. It was such a hit with them that my mother-in-law called me a few days later asking for the recipe because she wanted to make it for her own in-laws! That was almost two years ago, and they are still making this recipe regularly.
What I really like about my in-laws using this recipe regularly is that they have made this recipe their own. They try different vegetables depending on what sounds good to them – carrots, celery, onions, mushrooms, and asparagus. They will change out the meat depending on what is on sale at the grocery store or even skip on the meat to make a vegetarian meal. They will also switch the noodles out for brown rice sometimes.
This past winter they invited me over to share a meal and they made this recipe for me. This recipe has been one that we have enjoyed together and I hope you can enjoy it with friends and family too!
Our September recipe of the month is Blueberry Pancakes. Pancakes are a favorite meal in our family. We eat them for supper just as often as we eat them for breakfast. I even made pancakes for supper for my husband the evening I was in labor with our oldest!
Since we like pancakes so well, I try to change up the types of pancakes we eat. That is where these blueberry pancakes come in. The batter for these pancakes is a traditional whole wheat pancake batter. Before cooking, gently fold the blueberries into the batter.
If you find cooking pancakes challenging, I have a few tips for you.
Pre-heat the Pan: It is important to make sure that the pan is heated up before starting to cook the pancakes. You can use a water test to make sure your pan is hot enough. Use your fingers to sprinkle some water on the pan. If the water sizzles, your pan is pre-heated.
Patience: Be patient with your pancakes and do not flip them over until the tops are bubbly. This will ensure that your pancakes flip easily and get cooked all the way through.
Practice: Cooking times and temperatures for pancakes depend on your stove and your pan. With practice, you will find the right cooking times and temperatures for you.
Cranberry Almond Wrap is our August recipe of the month. I like this type of recipe in the summer because it is quick and cool.
In the summer, quick and cool recipes are frequently used in our home. We love spending time outdoors in the summer, so taking time to prepare meals gets cut way back in order to get the most of our outside time. We are almost always hot when we come inside, so a hot meal does not appeal to any of us. My older two children often tell me that they do not want any hot food.
This recipe can be made ahead of time by stirring chicken (that has been cooked and shredded), sliced almonds, diced celery, dried cranberries, and mayo in a bowl and covering it and storing it in the refrigerator until meal time. When it is time to eat, spread the mixture on a tortilla, lettuce leaf, or slice of bread and enjoy! For the chicken, I recommend cooking extra when you have the grill fired up or the oven on. You can store cooked chicken in the refrigerator for up to four days or in the freezer for up to three months.
Our July recipe of the month is Berry Banana Popsicles. This recipe comes at a perfect time for me as I am trying to stretch my food budget, especially when it comes to snacks (see my blog from last month). My children need two or three snacks each day and I am trying to cut back on pre-packaged snacks this summer. We are doing …
Berry Banana Popsicles meet my family’s snacking needs for several reasons:
The children can help make them. They can cut up the bananas and berries, they can mix everything together, they can pour the mix into popsicle molds or cups, and they can put in the sticks.
They are filling. These popsicles are made with yogurt and whole fruit so they will fill up my children’s tummies better than a popsicle made from juice.
They are easy. I can keep my freezer stocked with homemade popsicles and we can reach for them whenever we need them.
Our May recipe of the month is Cowboy Caviar. This recipe is easy to make, tastes amazing, and packs a nutritional punch. All you have to do is combine some beans, chopped vegetables, and a chopped avocado with a quick homemade salad dressing. With that, you are ready to serve, or, in my case, eat!
I am not sure that I have mentioned this on the blog before, but, in addition to being a lover of great food, I am a dietitian. The food lover part of me drools over this recipe because it tastes so good and it is versatile. I can serve it as a dip for a party, I can scoop it into a tortilla and eat it as a wrap for lunch or supper, or I can simply grab a spoon and eat up (I have been known to do all three). The dietitian part of me loves this recipe because it is packed with vitamins, minerals, and fiber. In the coming weeks you are going to hear a lot from us about the wonderful nutrient fiber. Next week, Christine is going to tell us about what fiber can do for our bodies and foods that have fiber in them.
In the meantime, make a batch of Cowboy Caviar and let me know what you think. Enjoy!
Our April recipe of the month is here – Fish and Noodle Skillet. This is a variation of one of our favorite Spend Smart. Eat Smart recipes – Ramen Noodle Skillet. This recipe is made nearly the same way with the exception of cooking fish in the skillet with the vegetables instead of adding pre-cooked meat toward the end of the cooking time.
My children really like this recipe for several reasons:
They love the ramen noodles. Ramen noodles are fun to look at and they are fun to eat. For this recipe, the ramen noodles need to be broken apart before they are added to the pan. This is a great job for children to help out with.
They love fish. Even if you are not a fish lover, this recipe is a great way to get your fish in. The fish is mixed in with the noodles and vegetables, so it does not have that “fishy” flavor some do not like. Mixing the fish with noodles and vegetables also makes it more filling, so it saves you money.
They love the leftovers. This recipe tastes really good when it is re-heated and served for a quick and easy meal the next day. Re-heating meals in the microwave is another way children can help out in the kitchen. They can push the buttons on the microwave and learn to identify their numbers at the same time.
Try our Fish and Noodle Skillet today and find your own reasons to love it.