Here are a few new favorites for fall at our house. I was so excited to dust off the crockpot now that lower temperatures have arrived.
These recipes were loved by our family. Hadley literally picked up her bowl to drink her soup when she was about finished - so adorable. And she said "Hadley like pun-kin bread" when she was eating the pumpkin bread.
Crockpot Chicken Tortilla Soup
Ingredients
2 chicken boneless skinless chicken breasts
2 cans Rotel (I used the lime and cilantro variety)
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn
1 onion, chopped
2 cans low-sodium chicken broth
1-2 cups of water
1 packet taco seasoning
Directions
Put chopped onion, beans, rotel, corn, chicken broth, water, and taco seasoning in crockpot and stir to mix. Place chicken breasts on top of mixture and make sure they're at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred. Return chicken to crockpot, stir to combine.
Serve with your favorite toppings (I served with Jiffy Muffins - yum) but tortilla chips, cheese, and sour cream would be delish! Enjoy!
Slim Potato Casserole
Ingredients
1 (32oz) bag frozen shredded hash browns
1 1/2 cups plain greek yogurt
1/2 cup chicken broth
1/2 cup milk (at least 2%)
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Season salt
1/2 tsp Italian seasoning
1/2 tsp Black pepper
1 cup Shredded cheese (of your choice...but be sure it is NOT low-fat)
Salt and Pepper to taste
Directions
Preheat oven to 350 degrees.
Combine all ingredients into a large bowl. Grease a 9 x 13 glass or ceramic (not metal) baking pan with cooking spray. Pour potato mixture into baking pan and spread evenly (I topped with a little extra cheese). Bake uncovered for 55 min. Enjoy!
Pumpkin Bread
* I've never made pumpkin bread that has come out successful. Then I tried this recipe and it turned out perfect! Love that it makes three loaves - perfect for sharing!
Ingredients
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Directions
Preheat oven to 350 degrees. Grease and flour three 7×3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
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