Chicken chili

What beautiful snow we woke up to on Sunday...
Haven't seen much of it this winter, it's been unseasonably warm here.
And as of today has all melted away with a high of 62 expected.

What is really great on a cold snowy day?
Chili...yummy!
And I made chicken chili, which we loved.

And I love that it's easy and a crock pot meal. :)

Here's what I used...(you can change it up if you'd like)
1 can pinto beans.  (I didn't have black or kidney, so pinto worked just fine. :)
1 can diced tomatoes with chilis
1 can diced tomatoes reg.  (I actually used a pint jar of my canned tomatoes.)
1 small package frozen corn
3 chicken breasts
1 package taco seasoning
1/2 package chili seasoning
1 tsp. cumin
1 onion chopped
Salt and pepper

Place everything in crock pot, drain pinto beans.  Put chicken breasts on top of chili mix.  Cook on high for 4-6 hrs.  Until chicken is done.  Take chicken out and shred, then mix in with chili.

I place the chili over rice, and then top with cheddar cheese and some sour cream.

YUMMY!!

Enjoy,

Our Thrifty Nest of 7

Easy Peach Cobbler...3 ingredients.

After I had little man some very wonderful women brought us food... :)

Our sons teacher (our oldest three attend a small Christian School) brought us a peach cobbler for dessert, and it was AWESOME!

I had to have the recipe.

Amazingly there's only 3 ingredients...

2 large cans peaches, barely drained.

1 box yellow cake mix.

1 stick butter melted.

Spray the bottom of casserole dish with non stick spray.

Pour in the 2 can of peaches, don't drain to much.  You want the juice.

Pour on top 1 box of yellow cake mix.

Then pour over the cake mix melted butter.

Bake at 350 until top is golden brown.

(If top isn't cooking well, mix the cake mix just a little into the juice)

We serve ours with vanilla ice cream.

It's so so YUMMY!!  And so so EASY!

It's an excellent quick dessert to take to church pot lucks, or any event.

Enjoy,

Our Thrifty Nest of 7

I'm linking up to these fabulous blogs...

Crock pot-Chicken and Stuffing.

I'm not a great cook...and the easier the better for me.  I also like recipes that are easy to understand, and with things we already purchase.  I like no brainer kinda cooking.  HA!

I LOVE my crock pot...what woman really doesn't? :)

It's especially handy now with having the new baby.  I don't always have time to start cooking supper...why you ask?  Because I'm a momma who breastfeeds, and with a newborn that's really my full time job right now.  ;)

So putting something quick and easy in the crock pot is wonderful for me at this time.

Here is what you'll need for a yummy complete meal.

I use three large chicken breast.  Cut them long ways in half, and place at bottom of crock pot.

Next slice up Moz. cheese and cover chicken.

Take two small can of cream of chicken and mix with 1 cup milk.  Pour over cheese, and then add one box flavored stuffing.

We add one bag of broccoli to the top of stuffing to make it seem more like a complete meal. :)

6-8 hrs. on low or 4-6 hrs. on high.  Time usually varies and just make sure the chicken is done.

This is a family favorite!  And the leftovers are even so yummy...

For the Love of Faith, Family, and Home,

Our Thrifty Nest of 7

I'm linking up with this fabulous party...

mmm, good.

Some yummy grape tomatoes from our garden...

Aren't they pretty?

I cut up some cucumbers (also from our garden), grape tomatoes, and put some ranch dressing with Parmesan cheese on top.  Oh my, it was so refreshing and yummy. 

I served it with my Supreme Chicken Casserole, which is a family favorite!  ;)

Supreme Chicken Casserole...

2-3 chicken breasts cooked and chopped

1 can cream of mushroom soup

1 8oz. cornbread stuffing mix

1/2 stick butter melted

1 16 oz. sour cream

1 can chicken broth

Combine: cream of mushroom, butter (melted), sour cream, and chicken broth.

Then mix in stuffing and chicken.

Place in casserole dish and cook at 375 for 35-40 min...until golden and bubbling.

Sure to be a family pleaser!! :)

For the love of Faith, Family, and Home,
Thrifty Momma

Jamming

We live on an acreage, and with that comes wild raspberries...yum!

Our boys went picking yesterday afternoon, and came home with a good start.

So, I decided to make jam for the first time.

I bought some Pectin, and freezer ready jam containers....

I decided to follow the directions for the quick and easy freezer recipe which comes with the Pectin.

I also did the low sugar... :)

I must say it was really easy.

The hard part was cleaning up my kitchen afterwards, but even that wasn't a terrible mess.

It did make 5 8oz. containers, but we gave one to my in-laws. 

This will sit for 24 hrs at room temp. then you either refrigerate or freeze.

Simple...

For the love of Faith, Family, and Home,

Thrifty momma