Crockpot Creamy Chicken Fajita Soup

It’s been awhile, once again, but man has life been crazy busy lately.  I know it won’t be slowing down, but I’m soaking it all in and thankful for these 4 babes of ours that keep me on my toes!  Life is more full than I have ever known it, and I’m doing my best to cherish these sweet moments.

Last night I made the yummiest, and easiest dinner!  All of the kids loved it so much that the boys asked if I would put leftovers in their lunches for school!  Haha  Awesome meal for a busy day and you can never beat an easy crockpot meal, right?!  This can easily be doubled when company is over or if you need to drop a meal off for someone in need!  And since yesterday was rainy and overcast…  hot, yummy soup tasted even better!

crockpot creamy chicken fajita soup

Crockpot Creamy Chicken Fajita Soup

Ingredients:
1 lb boneless, skinless chicken breasts
2 cans condensed cream of chicken soup (I use Pacific Foods)
1 cup salsa
1 (16oz bag) frozen corn
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups water
1 teaspoon cumin
1 cup cheddar cheese, shredded
favorite toppings (tomatoes, cilantro, sour cream, avocado, cheddar cheese, tortilla chips)

Directions:
Place chicken into slow cooker.
In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water & cumin.
Pour over the chicken in slow cooker.
Cook on low 6 hours.
Shred chicken using 2 forks. (I do it in the pot, but you can also remove and shred, then throw it back in)
Add cheese, and let cook for 15-20 more minutes.
Serve with your favorite toppings (see ingredients list)

ENJOY!

Cheesy Potato Casserole

Hiiiiiii!!!!  It’s been WAAAAAYYYYY too long since my last post and I really really miss you all and my little corner of this world wide web!  I miss this space and the community it has brought me.  I miss sitting down and writing and sharing recipes!  I never knew exactly how busy life would be with 4 kids and I wouldn’t trade it for the world, and so my little blogging space has taken a backseat.  I really am going to try and come back to it more often though, as I have had people reach out with questions and what not and I’d love to share more of that on here as it’s hard sometimes to respond to so many individual emails and messages!  Thank you for following along with us on Instagram as that is where I share the most in photos.  🙂

So back to what I came here for today…  I have the yummiest recipe to share with you all and I have had it since high school when I lived in Utah!  It was made at a potluck my junior year and right away I knew I needed the recipe because I knew it would serve a purpose long term and I wanted to make it when I was ‘older!’  hahahaha  It’s one that my whole family loves and it’s an easy side dish to bring to large get togethers so that’s a bonus.  With 4 kids we still always have tons of leftovers and the kids could literally eat this with every meal everyday!  😉  I know it’s summertime but I made it the other night when it was a colder, randomly rainy blustery day and we had it with grilled BBQ chicken…  Everyone loves potatoes!  Keep it in mind for the fall!  I hope you all enjoy it as much as my family does.

 

cheesy potato casserole

 

Cheesy Potato Casserole

INGREDIENTS:
32 oz bag frozen shredded hashbrowns, somewhat thawed (I use Alexia Yukon Shredded Potatoes)
2 (10 oz) cans cream of chicken soup (can also use homemade)
1.5 cups sour cream
1.5 cups freshly shredded cheddar cheese
1/2 cup butter, melted (I use Kerrygold grass fed)
1/3 cup chopped onions (can eliminate if you want)
Topping:
2 cups crushed corn flakes
2 Tbsp butter, meted

DIRECTIONS:
Pour potatoes into a greased 9×13 inch baking dish.
In a medium bowl, combine soup, sour cream, cheese, the 1/2 cup melted butter and onions.
Blend it into the potatoes.
Combine the crushed cornflakes and the 2 Tbsp melted butter and sprinkle on top of the potatoes.
Bake at 350 degrees for 40 minutes.

Enjoy!

Chocolate Cake

Ok, run, don’t walk to get these ingredients asap if you don’t already have them stocked in your pantry!  This is a clean, allergy free moist amazingly delicious chocolate cake!  My friend Tanya made it and after one bite, I was pining for it.  I’ve had the recipe for a week now and have made it twice!  Yep, that’s right, twice already!  haha Not all for me…  we had company over but it’s just too good not to share!  So hurry, make it quick and let me know your thoughts!  Thanks, T, for the nommy recipe!  Love you!

chocolate cake

 

Healthy Chocolate Cake

INGREDIENTS:
2 cups almond milk
2 tsp apple cider vinegar (I use Braggs)
1 cup unsweetened applesauce
1/4 cup of organic pumpkin puree
2/3 cup melted coconut oil
2 tsp pure vanilla extract
2 cups gluten free flour (I use Namaste brand)
1 cup honey (real honey, not the sugar added nasty kind)
1 cup unsweetened cocoa powder (good quality)
2 tsp baking soda
1 tsp baking powder
1/4 tsp sea salt

DIRECTIONS:
Preheat oven to 350 degrees.
Spray (2) 8in cake pans with coconut oil and dust with cocoa powder.
Mix the almond milk and vinegar in a large bowl and let sit for a couple minutes to activate.
Add the coconut oil, applesauce, pumpkin puree and vanilla extract and beat until foamy.
Add the flour, cocoa powder, baking soda, baking powder, salt and honey and use a hand mixer to beat until no large clumps remain.  It should be pretty creamy and pourable.
Divide the batter between the two cake pans.
Bake for 3o minutes or until a toothpick inserted comes out clean.
Let it cool completely before serving.
Serve plain, or with dairy-free ice cream, or with coconut whipped cream.
I eat it with my coffee in the morning.  😉

ENJOY!!!

Coconut Crusted Chicken Fingers

It’s been a crazy busy few weeks full of sickness, sports, babies and toddlers running around, piles of laundry…  my list goes on!  I, personally, find it hard to be a stay at home mama and not snack on things all.day.long…  I mean, the fridge and the pantry are easily accessible to me so I decided to help me stay on track, I need to make a few ‘meals’ a week that are yummy and healthy and just keep them in the fridge for easy access to yummy, protein filled, quick lunches, etc.  It’s much easier to stay on track when you have things readily available to grab, right!?!  I made these yummies for dinner for the family too, and the kids especially love them!  They are easy to make and after you pop them in the oven you can keep them around in the fridge for leftovers and on the go snacks, whatever!  😉  Have I mentioned how yummy they are also!?!

 

coconut crusted chicken

 

 

Coconut Crusted Chicken Fingers

INGREDIENTS:
Chicken breasts
Dijon Mustard
Flaked Coconut (not sweetened)

DIRECTIONS:
Ok, notice how I don’t say how much you need for the ingredients?  It’s because I don’t measure anything out and you can use as little or as much as you need for how much chicken you’re making!

I just get two bowls out, add the dijon mustard in one, add the coconut flakes in the other.
Cut the chicken breasts into strips.
Dip (one at a time) the chicken strip into the dijon mustard, and then throw it in the bowl of coconut flakes and toss to coat.
Lay it on a silpat (or baking sheet)
When all of your chicken is coated and lined up on the silpat,
Bake at 350 degrees for 30 minutes.
We like to dip in homemade BBQ Sauce but do as your heart desires!

Enjoy!

Coconut Milk Ice Cream

Y’all, the crud has finally hit me after sweeping through our house over the past couple of weeks.  It’s hit every person, even my sweet baby Cruz, and now I’ve got it!  My throat has been hurting wickedly all.day.long and I’m loosing my voice.  I was craving something cold that would slide down my throat and coat it and feel good and hopefully take some of the pain away.  Dairy makes me sick and I really wouldn’t want it when sick sooooo I made the MOST delicious treat and it’s helped me…  Along with my oils!!!  Slathering on my Thieves oil like it’s nobodys business!  MAKE THIS!  It’s clean and yummy and quick to make,  My kids all love it too, which is a plus.  I hate pumping them full of sugar!  You can also make this Vegan by using Agave Nectar instead of honey.  I could never give up honey…  I use Bear Mountain Honey and it’s the  b e s t  honey I’ve ever tasted, bar none!  No joke, there is NO comparison!  If you try this recipe, let me know what you think!  My friend Tanya made a similar recipe years ago and that’s when I first fell in love, but since I can’t have eggs I had to tweak the recipe!

 

coconut milk ice cream

 

Coconut Milk Ice Cream

INGREDIENTS:
2 (15 oz) cans of Coconut Milk (full fat, not the milk in the refrigerator section!) I use Native Forest
1/2 cup honey (I use Bear Mountain)
1/4 tsp salt (I use sea salt fine grain)
2 Tbsp Arrowroot Starch Flour (I use Bobs Red Mill)
1 1/2 tsp Vanilla Extract (I use Simply Organic)

DIRECTIONS:
Shake the cans of coconut milk to separate contents.
Measure out 1/2 cup from one of the cans, pour into a small bowl and set aside.
Pour the rest plus the other can into a saucepan along with the honey and salt and heat over medium heat.
Stir until the honey has dissolved and the coconut milk is smooth with chunks, about 3-4 minutes.
Whisk the arrowroot flour into the reserved 1/2 cup of coconut milk until it has dissolved completely.
Add the arrowroot mixture to the saucepan and whisk to melt them together.
Increase heat a tad and stir until the ice cream base has thickened enough to coat the back of a spoon.
Remove from heat and stir in the vanilla to combine.
Pour into a bowl and let sit out about an hour.
Place a piece of plastic wrap against the surface and put into the fridge for several hours.
Pour the chilled ice cream base into your ice cream machine (I use this Cuisinart one)
churn for about 20 minutes or until done.
Transfer your ice cream to a freezer safe container and freeze for several hours before devouring!
So so yummy!!!

Peanut Butter Chocolate Chip Bars

I wanted to make a little treat for my kids…  Something that is not full of sugar and quick to make, but also something that is delicious!  I LOVE to use honey to sweeten things, I use it every single day in a cup of Earl Grey tea…  So yum!  These are a no-bake, easy to make bar that literally takes 5 minutes to whip up!  Sometimes I add chocolate chips (Enjoy Life Allergy Free) and  sometimes I don’t.  I may or may not like these more than my littles but don’t tell them that!  😉

 

pb bars

 

Peanut Butter Chocolate Chip Bars

INGREDIENTS:
3 cups Organic Gluten Free Quick Oats
1 cup all natural peanut butter (or other nut butter of your choice)
1 cup raw honey
optional: 1 TBSP melted coconut oil

DIRECTIONS:
Line a square 8×8 or 9×9 pan with wax paper.
In a medium bowl, add all ingredients and mix well to combine.
Pour mixture into the pan with the wax paper and use another piece of wax paper to press down and distribute evenly.
Refrigerate for a couple of hours to let it set and then cut into slices and enjoy!
Store them in a sealed container inside the fridge (if theirs any left!)

Beef Noodle Stir Fry

Friday night I made a noodle dish that my family L O V E S!!!  You can switch up the type of meat, or only add the veggies…  Any way you make it, it’s delicious!  It’s super simple and you can make it in less than 30 minutes.  As a mom of 4, that is a plus because I hardly ever have any more time than that…  Life just seems to be incredibly busy right now which I can’t complain about!  I’m so thankful.

stir fry

 

Beef & Noodle Stir Fry

INGREDIENTS:
2 pkgs udon noodles (seasoning can be tossed)——–> Find these in the fridge section at your grocery store
24oz of the veggies of your choice (we love broccoli, peppers, carrots, mushrooms, green beans)
1 tbsp olive oil
8oz beef sirloin  (or chicken)

SAUCE:
1/3 cup soy sauce
3 heaping tbsp oyster sauce
1 tbsp light brown sugar
1 tbsp minced garlic
1/2 tsp freshly grated ginger
1 tsp sesame oil
1/4 tsp fresh ground black pepper
1/4 tsp red pepper flakes
1/4 cup peanut butter

DIRECTIONS:
In a small bowl, whisk together all ingredients for the sauce and set aside.
Cook the udon noodles according to package directions.
Heat the olive oil over medium/high heat and cook the meat, about 2 minutes per side (cut into strips) and set aside.
Throw the veggies in the pan and cook until tender.
Add the udon noodles, meat and sauce and toss to coat, cooking another couple minutes.
Serve and enjoy!

Lemon & Rosemary Infused Water

My beautiful friend, Sandy, hosts our weekly Prayer Group at her house.  Her house is warm and inviting and she always has snacks and yummy drinks awaiting us!  This past week she made a delicious (I’m addicted) infused water with fresh Rosemary from her garden and I’ve been hooked ever since!  I knew I needed to share this recipe with you all so you can enjoy it on warm spring and summer days!  For many, it’s hard to drink straight water but this adds a little fresh flavor that makes it super tasty!

 

rosemary lemon infused water

 

 

Lemon & Rosemary Infused Water

INGREDIENTS:
1 Gallon Water
6 Sprigs of fresh Rosemary
1 lemon, freshly sliced

DIRECTIONS:
Add all ingredients in a gallon pitcher and let sit for an hour before enjoying.
I keep a gallon in the fridge at all times!  So yum…  Enjoy!

Slow Cooker Peach Dump Cake

I made this for the boys a few weeks ago to kick off spring break…  I needed something easy and with ingredients I had on hand and this is seriously as easy as it gets!  I dumped everything into the crockpot and it did the rest…  Magic!  I served it with a scoop of fresh vanilla ice cream on top…  YUM!!!

Things have been crazy busy around here lately and I haven’t really had any time to update or blog, but more on that later!  😉  Hope you all are having a fantastic week so far!  Baseball is in full swing around here and it’s nuts…  I’m exhausted but loving every minute of my crazy blessed life!  🙂

 

peach dump cake

 

Slow Cooker Peach Dump Cake

INGREDIENTS:
29 oz Sliced Peaches in Lite Syrup
1/2-1 tsp cinnamon
1 box yellow cake mix
1 stick butter (sliced)
Coconut Oil cooking spray

DIRECTIONS:
Spray crock pot with cooking spray.
Layer remaining ingredients into crock pot in order shown.
DO NOT MIX.  Just sprinkle the ingredients on top of each other.
Turn the crock pot on high for 2 hours.
Remove from heat and enjoy with fresh vanilla ice cream!

Cadbury Mini Egg Blondies

Y’all, go out and get the ingredients for these treats if you don’t already have everything on hand… These are TO.DIE.FOR!!!!
Make as an Easter treat tomorrow… They are the best! I have been making these since my boys were little and I continue to make a batch, or two, every year when cadburys are in stores! 😉

Wish I would have posted this sooner for y’all, but alas, I have been sick with the crud! 🙁
Spring Break came and went and and I was really sick most of the week and into the next and I’m on the mend, but still yucky and I think my allergies are starting to kick in to boot! :/ Thank goodness for my oils, and lots and lots of water… I am slowly coming out of the hole!

 

cadbury blondies

 

 

 

Cadbury Mini Egg Blondies

INGREDIENTS:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed light brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups milk chocolate mini eggs

DIRECTIONS:
In a medium mixing bowl, sift flour, baking soda and salt together.
Melt butter in microwave.
Once melted add to the bowl of your electric mixer. Cream together with sugars.
Add in vanilla and eggs mix until creamy.
Slowly add in flour mixture until it is incorporated.
Fold in Mini Eggs.
Spread batter into a greased 9×9 baking dish.
Bake at 350 for 25-30 minutes or until a tooth pick inserted in the center and comes out clean.
Let the bars cool for 30 minutes before slicing.
YUM…  Enjoy!