The McGrew Crew: Recipes

January 11, 2013

Fone Pics Friday

*For some reason blogger wasn't allowing me to upload pics so I had to do this from my phone which made the quality awful for some reason.*

I usually like to allow my pictures to do the talking on my "Fone Pics Friday" posts, but the one above might could use a little explaining. One morning Reid was absolutely convinced that he needed some medicine because he had the "big bless-yous". After I put a little water in this medicine cup he insisted that it be the pink medicine...so I added a little food coloring. He was cured!

"Little Sister" has been added to our prayer jar!

Chicken Enchilada Soup...YUM!! I actually took some things from a couple of recipes to make this and it turned out to be de-lish!! I'm gonna be sad when soup season is over because I've found several yummy soups to make this winter! Here is the recipe: 2-3 Chicken breasts 2 cans chicken broth 1 cup water 1.5 TBS taco seasoning 1-19 oz. can enchilada sauce 8 oz. velveeta OR 1 can fiesta cheese soup/sauce 1 small onion-chopped 2-4 garlic cloves-minced 1 cup corn 1 can black beans, drained and rinsed *4 corn tortillas-minced (I used a food processor) 1/2 cup sour cream 1/2 cup colby jack shredded cheese (cheddar would probably work too) Saute onion and garlic together. Put everything in the crockpot and cook on low for 6-8 hours or high for 3-4. About an hour before serving shred chicken and return to pot. Serve with shredded cheese, sour cream, etc. We added some home-made corn tortilla strips! *The minced corn tortillas are optional...it will make the soup a little thicker and creamier!