Some More Crock Pot Recipes

Finding less time to cook, I am relying on my crock pot!

Crock Pot Chicken and Black Beans

3 to 4 boneless chicken breast halves, cut in strips

1 can (12 to 15 ounces) corn

1 can (15 oz) black beans, rinsed and drained

2 teaspoons ground cumin

1/8 teaspoon chili powder

1 onion, halved and thinly sliced

1 green bell pepper, cut in strips (or 6 small sweet peppers)

1 can (10 ounces) diced tomatoes with green chili (or just diced tomatoes for those who don't like spicy)

1 can (6 ounces) tomato paste

Combine all ingredients in the crock-pot and cook on LOW about 6 hours, or HIGH for 4 hours.
Either eat in a bowl or place your crock pot mixture in tortillas, add lettuce, cheese and sour cream. Roll it up and you have a burrito. I would advise doubling this recipe for those of you with bigger families than us!

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My Take on Tuscan Chicken Soup (from Cooking Light and adapted by me)

• 1 chopped onion
• 4 Tbsp. tomato paste
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 can red beans
• 1 can great northern beans
• 20 oz. fat free chicken broth
• 1 (7 oz.) bottle fire roasted bell peppers
• 1 lb. skinless boneless chicken breasts, thawed and cut up in strips. (I bought mine pre-cut in the frozen isle)
  
• 3 Tbsp. minced garlic
• 1/2 tsp. Italian seasoning
• 6 oz (or more) fresh or frozen spinach
• Grated white cheese for a topping.

Place all ingredients except spinach in crock-pot and cook on high for 3 1/2. Add spinach and cook an additional 1/2 hour. Serve up in bowls and grate cheese on top. Again I would advise doubling recipe for families larger than ours!