Thursday, March 25, 2010

Farm Fresh Eggs in Evening Sunlight

Giggles brought these by to me this afternoon.
She is so thoughtful.
She and her family could really use
some special prayers right now.
They are going through a very hard time
after loosing a loved one.
I know she would appreciate it and so would I.

Crock Pot Mexican Chicken

Crock Pot Mexican Chicken
8 servings

1 tablespoon oil
1 green bell pepper, chopped
1 onion, chopped
1 garlic clove, minced
1 pound cooked chicken, shredded
1/8 teaspoon cumin
1/4 teaspoon pepper
1 teaspoon chili powder
1 can (7 ounces) salsa verde
1 can (10 ounces) rotel tomatoes
1 can (15 ounces) mexican style charro beans, drained
1 can (15 ounces) black beans, drained and rinsed
1 can (11 ounces) mexicorn
juice of 1 lime
flour tortillas
picante sauce
shredded mexican blend cheese
sour cream

Saute green pepper, onion, and garlic in oil until tender.

Place sauteed vegetables in crock pot.
Add cooked chicken to sauce pan and brown slightly.

Add cumin, pepper, and chili powder to chicken.
Place chicken in crock pot.

Add salsa verde, tomatoes, beans, and corn.
Squeeze lime juice over all.

Warm in crock pot on low heat for about an hour or until ready to serve.
Set out picante sauce, cheese and sour cream for topping.

Serve up with a slotted spoon onto fresh flour tortillas and enjoy!

I couldn't find a recipe for what a wanted to make tonight, so I made it up! I wanted a mexican style filling that I could prepare ahead and keep warm in the crockpot. On busy nights when my family comes home at all different times it will be ready when they are!

It is on the spicy side...yum!

Daily Bible Reading 2010

Today's reading -

Deuteronomy 2-3
Psalms 74:1-11
Proverbs 25
Acts 4