Crock Pot Chicken Taco Chili

Oh, you're going to love this one too! The shredded chicken really makes it

and it's great served with Fritos Scoops :)

This recipe was found at

http://www.quadcitymomsblog.com/2012/01/05/are-you-feeling-hungry/

Crock Pot Chicken Taco Chili

1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce (used a 16 oz can)
10 oz package frozen corn kernels (used 2 small cans of corn kernels)
2 14.5-oz cans diced tomatoes w/chilies (used a 28 oz can of diced tomatoes)
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder (used a bit more as I didn’t have any chilies in my tomatoes)
24 0z. (3) boneless skinless chicken breasts
chili peppers, chopped (optional)
chopped fresh cilantro

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro.

Pumpkin Muffin

 

To get this blog started, I have to share a muffin I'm obsessed with making &  eating!

 This recipe was taken from http://www.healthy-diet-mom.com/healthy-pumpkin-muffins.html

A Recipe for Healthy Pumpkin Muffins

Based on a recipe from Gourmet November 2006
Makes 1 dozen regular size muffins or 30 mini muffins.
Active time: 9 minutes if you are in a rush, 15 minutes if you aren’t on hyperdrive.

INGREDIENTS:
1 ½ cups all-purpose flour or 1 ½ cups whole wheat flour (or the white/wheat blend)
1 teaspoon baking powder
1 15 ounce can solid-pack pumpkin (yes, dump in the whole can)
1/3 cup canola oil
2 large eggs
1 teaspoon pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
½ teaspoon cloves
½ teaspoon nutmeg
1 cup sugar
½ teaspoon baking soda
½ teaspoon salt
Topping:
1 tsp cinnamon
1 tablespoon sugar

Equipment:
12 foil or paper muffin liners; a muffin pan with 12 (1/2-cup) muffin cups or a mini-muffin pan.

DIRECTIONS:

Put oven rack in middle position. Preheat oven to 350F. Put liners in muffin cups or spray with non-stick cooking spray.

1. Whisk together flour and baking powder in a small bowl.
2. Whisk together pumpkin, oil, eggs, pumpkin-pie spice, cloves, nutmeg, 1 cup sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
3. Stir together cinnamon and remaining 1 tablespoon sugar in another small bowl.
4. Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes for regular muffins, 15-17 minutes for mini-muffins.

Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.