Tuesday, 12 January 2021

Chicken Taco Soup

Happy New Year! 

 I am starting off the New Year with the best slow cooker soup I have ever tasted! Guess what- It's Healthy and zero points on the WW Blue program! Woo Hoo!

My daughter Holly told me about this soup while we were hiking in December. She sent the recipe to me with many changes to the original recipe. Well, with all the hustle and bustle of the holidays, I didn't get around to making it until after the New Year.....oh my gosh! She wasn't kidding when she said, "you are going to love it"! 


Chicken Taco Soup - Slow Cooker

 Holly Weddle 

Prep time 15 minutes Cook time 5 hours

1 onion chopped

1 16 ounce can chili beans

1 15 ounce can black beans

1 package frozen corn

1 8 ounce can tomato sauce

2 cans chicken stock (I use Swanson or home made)

2 cans of Rotel (you can use original, mild or hot)

1 package taco seasoning (1.25ounce) or Home made Taco seasoning

2 whole skinless chicken breasts

Optional  ingredients (not included in my blue zero points)

sour cream 

cheddar cheese

tortilla chips 


Place the onion, chili beans, black beans, corn, Rotel, tomato sauce, chicken sauce and taco seasoning in to slow cooker. Mix well. Lay the chicken breasts on top the soup, then press down slightly as to cover the breasts with the soup.

Set the slow cooker to low and cook for 5 hours.

Remove the breasts from the soup, cool. Then, with two forks shred the chicken. Stir the chicken back into the soup and cook for 2 more hours.

Serve with 1 tablespoon light sour cream for additional WW point. Or with cheddar cheese and tortilla chips! 

* I added Black Eyed Peas to this for luck.....we all know we need all the luck we can get during these turbulent times. Remember to soak according to package directions if you use the peas.





Monday, 21 December 2020

Meat and Poultry Freezing guide

I made the most delightful Prime Rib a couple nights ago. Two very dear friends came for a socially distant dinner at our 10 person dining room table. I have 3 Honeywell room purifiers going and although we didn't do our usual hugs, we all enjoyed being together, chatting, sharing a meaningful prayer and eating a delicious meal, that included Blue Cheese and Rosemary Scallop Potatoes, Roasted carrots and Asparagus with lemon-Parmesan and Instant Pot Sticky Toffee Pudding.


Monday, 7 December 2020

Vanilla ice cream with Peppermint swirl

This homemade Vanilla Ice Cream is some of the creamiest ice cream I have ever made, I chopped up some candy canes in the food processor and added a swirl after churning. This is worlds away from the mint-flavored ice creams you can find in a store. This is pure vanilla with real peppermint flakes without a hint of a chemical or mass produced flavor.

Wednesday, 25 November 2020

Pecan Pie

Family Favorite!! Our family loves gooey pecan pie. I will be making a pecan pie for Thanksgiving and for Christmas dinner. With a dollop of whip or a scoop of vanilla bean ice cream......you can't beat it! Here is my recipe!


Wednesday, 11 November 2020

Spaghetti Carbonara

Wee Bear's favorite!

Traditionally, Carbonara is an Italian pasta dish from Rome made with egg, hard cheese, cured pork, and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century. The cheese is usually Pecorino Romano, Parmigiano-Reggiano, or a combination of the two.

Wednesday, 2 September 2020

Smash Burger

I love the beefy, medium-rare middle of a plump, juicy burger, the savory depth of well-browned beef is simply unrivaled, especially with melty cheddar cheese....that is what a smash burger is and I love it!

Friday, 12 June 2020

Meat Canneloni


Meat Canneloni's are my favorite Italian food. However, I am disappointed each time I order in a restaurant. These delicious canneloni's are the best I have ever had and worth every minute of preparation. I make my b├ęchamel sauce with a basil addition, giving my dish another layer of flavor.