Taco Soup

This recipe is really easy and makes a very tasty meal!

Ingredients:

• 1 can black beans (drained)
• 1 can sweet corn (drained)
• 2 cans diced (I like to use stewed) tomatoes (not drained)
• taco seasoning, to taste (usually about 1/2 a packet)
• Optional - shredded chicken or ground hamburger

Cook over medium heat or throw in a crock pot in the morning and simmer on low all day. Then add whatever garnishes you'd like:

To garnish:

• chips (can crush at the bottom of the bowl first and/or use to scoop up the soup like a dip)
• cheese
• sour cream

It also warms up really well as leftovers. Enjoy!

Crock Pot Chicken Enchiladas

I adore this one because it is so dang easy and very tasty!

4 chicken breasts (can be frozen)
1 large bottle of Pace Picante sauce (the huge plastic ones)
Sour Cream
Grated Cheese
Tortilla shells

Put chickens breasts frozen or thawed in crock pot and pour picante sauce over the top of them untill they are about 1/2 covered or more. (I usually go by the rule of one chicken breast per person eating with us.) We use mild because certain people in my home cant handle spice. If you like Medium or hot then feel free to use that. Allow to cook about 4 hrs on high or 6+ on medium. Those are honestly guesses. I leave mine on medium all day cause I put it in before I go to work in the morning. When cooked thouroughly put chicken breasts in bowl; they should be falling apart. Shred with a forks. Add about 1/2 to 3/4 cup of sour cream and picante sauce from crock pot (you decide). Spoon mixture into the middle of tortilla shells, add shredded cheese, roll into enchiladas and place in a 9x13 pan with edges on bottom so they stay closed. Cover enchiladas with Picante sauce from crock pot and top with more cheese. Throw in oven at 325-350 until cheese is melted on top; about 10 mins. Enjoy!

Cranberry Pork Roast

This one is super easy. Just throw it in and have a yummy dinner when you get back from running errands or whatever is on the agenda.

1 (1lb.-3lb.) boneless rolled pork loin roast
1/2 t salt
1/4 t pepper
1 (16oz) whole berry cranberry sauce
1/4 C honey
1 t grated orange
1/8 t ground cloves
1/8 t ground nutmeg

1.) Cut roast in half (don't have too) and place in a slow cooker; sprinkle with salt and pepper. Combine the remaining ingredients; pour over roast. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160 degrees. (or just cut into it and if it looks good, there you go!) Let stand 10 minutes before slicing.

Serve with garlic mashed potatoes.