Faith, Food and Family

Need a quick, easy and delicious meal? This is it! It cooks in the slow cooker and makes enough for leftovers. This would be great to take for lunch and you could even meal prep with this and portion out in individual containers. This stuff is so good! Let's get started! Slow Cooker Burrito Bowls Ingredients: 3 pounds of boneless, skinless chicken breasts (I sometimes use tenders as well) 1 can of black bean (drained and rinsed) 1 can of Rotel 1.5 cups of corn (can use frozen, fresh off the cob or canned) 1 cup of salsa 1 tbsp of jarred jalapenos, diced (you can use more or even leave them out) 6 cloves of garlic, minced 1.5 onions, diced 1 tbsp of chili powder 2 teaspoons of cumin salt and pepper to taste Add ingredients to your slow cooker (I use a 6 quart oval for this). Cook on low for 7-8 hours or on high for 3-4 hours. Serving ideas: Burrito Bowls (over rice or lettuce), Nachos, tacos, etc. This stuff is so good and we make it often. I hope you enjoy ...

This is a very yummy quick recipe. It's so easy for those busy nights and so yummy with some mexican rice along with it. I love the Birds Eye Steamfresh mexican rice if I am really running low on time. I can usually find them on sale for a $1 a bag or so. Bean Burrito Casserole 6 frozen bean and cheese burritos 1 (10.5 ounce) can condensed cream of chicken 1/2 cup sour cream 1 tsp of cumin 1 tsp of chili powder 1 (4 ounce) can diced green chile peppers, drained 1 cup shredded Cheddar cheese (I've also used mexican blend) Preheat the oven to 350 degrees. Place the burritos in a row across the bottom of a 9x13 inch baking dish. In a bowl, stir together the cream of chicken soup, cumin, chili powder, sour cream and chile peppers. Spread evenly over the top of the burritos. Sprinkle with shredded cheese. Bake for 25 to 30 minutes in the preheated oven, until cheese is slightly browned and burritos are heated through. Serve with tomato, avocado, olives and salsa. The last time I...

One of my favorite meals is at a place called Huck Finn's in Pigeon Forge, TN. I love the "vittles" they bring out to you, served family style all you can eat. White beans, cole slaw, hush puppies, pickles and onions. I love their catfish as well. I haven't been there in a long time. Yesterday I decided to make white beans, coleslaw and corn cakes (instead of hushpuppies). I served it with dill pickles and sliced tomatoes. It was a frugal yet yummy meal! I hadn't cooked beans in the crockpot before but I looked a bit online and it seemed easy enough. This is what I did. Crockpot white beans 2 16 oz bags of white beans water bacon paste (from Soupbase.com) 1 packet of onion soup mix (I only used 1/2 and it definitely could have used a whole pack if not more) salt Look through beans and discard any stones, broken beans, etc. Rinse beans and place in crockpot. Add water (go about 2-3 inches above beans), bacon paste (I used about 2 tsp, you could use more or use so...