Brrr – It’s Cold Outside!

Maybe it will reach the 36 degree high today…brrrr! Sounds like an easy, yummy chili day! Throw these easy ingredients into your slow cooker and have a delicious and healthy dinner to keep you warm.


  • 1 large bottle of salsa (I use Pace)
  • 4 chicken breasts

Cook for 4-6 hours. Shred the chicken. Add

  • 1 can of black beans
  • 1 can of red kidney beans
  • 1 can of corn
  • 2 t. chili powder
  • Water to consistency

Cook 2 more hours or until hot. Serve with cheese and sour cream as toppings.

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Recipe Crossover

I stumbled upon this while trying to throw together a meal from leftovers. Just thought I would share!

Meal #1
Pre-cooked rotisserie chicken
Side Veggie of your choice

Use 1/2 of the chicken for meal #1, then shred the remainder and store. Double your rice and store 1/2 for meal #2.

Meal #2
“Enchiladas” – Cammi Style :)

Mix together 1 can Cream of Chicken soup, 1 can milk, “1/4 cup”
(a couple of scoops) sour cream. Add onion powder, garlic powder, cumin, salt and pepper. (To be honest, I never measure the amounts. I do 1/2-1 palmful each of the onion, garlic and cumin, a few shakes of salt and a few grinds of pepper.) Heat.

Seperately, mix shredded chicken, rice, 1 can of black beans, 3/4 pack of shredded cheese, salt and pepper together. Fill tortillas with mixture and fold into 8×6 pan.

Pour sauce over tortillas and top with the remaining cheese. Cook for 25 minutes at 350 degrees.

Serve over lettuce and top with sour cream!