Fall Soup

Extended Lunchtime!!! I love it when that happens. That means just a few extra minutes to do this and that around the house...a few extra minutes to throw future meals together...and most importantly, extra minutes with Bundle and Hubby in the evening!


<3

I just made this batter...can't wait to bake it up with my family later tonight!


On to more important things to do though...like dinner prep!

This couldn't be simpler or faster -- only a tiny bit of chopping, and the rest you toss in the crock pot. Six hours later, it's ready to go! Plus, there's nothing like coming home from work on a chilly fall evening with hot dinner already taken care of!

Fall Soup

Ingredients:
1 large can (28 oz.) of diced tomatoes
1 can creamed corn
1 can chickpeas, undrained
1 can sweet peas, drained
1/2 yellow onion, diced
1/2 zucchini, quartered
2 Tbsp. seasoning salt
2 tsp. salt
2 tsp. pepper
1 tsp. red pepper flakes
3 chicken bouillon cubes (or 3 tsp. chicken bouillon flavoring)
1/2 c. water
**Optional -- 1/3 c. pureed squash (I used acorn!)**

Instructions:

Place all ingredients together in a large crock pot and cook on high for six hours.

Serve hot, with mozzarella cheese and grilled cheese sandwiches!!

Truly, you won't be disappointed with this recipe. It was hearty, delicious, chock full of veggies, and just the right amount of spicy. :)



Enjoy with life. <3




**Update: these were amazing! Just ate two fresh out of the oven!! Totally worth the five minutes I spent on my extended lunch break whipping them up!**

Colby Corn Chowder

It just seemed like a corn chowder kind of evening.

Ingredients:
4 large potatoes
2 1/2 cups water
2 cups milk
2 cans creamed corn
1/4 cup minced white onion
1/2 tsp. salt, more to taste
1 cube chicken bouillon
1 cup grated Colby Jack cheese
1 cup fully cooked, chopped chicken breast (optional)
1/4 tsp. freshly ground pepper

Wash, peel, and cut potatoes into bite sized pieces. Combine potatoes, water, milk, creamed corn, onion, chicken bouillon and salt in large soup pot and cook on medium-high until boiling. Reduce heat, cover, and simmer for 15 minutes. Add the cheese and pepper (and chicken, if desired) at the last minute and cook until cheese has just melted into the chowder. Serve up immediately with fresh bread or salad, or my favorite, Pillsbury Crescent Rolls!

*Note* I cooked the chicken with a little dried rosemary, which added a lot of flavor in the end. :)

Enjoy with life.