May Cooking Club

We have decided to move cooking club night for this month to Thursday, May 12th so that we don't conflict with the RS activity. Now you can mark your calendars. The theme for this month will be crock pot cooking. I'm a huge crock pot fan! Seriously it's just so easy! So ya'll get thinking about your yummiest crock pot recipe to bring!

Main Course: Michelle

Appetizer:

Side: Amy

Side: Mickelle

Side:

Dessert: Torrie


Side: Tortilla Soup
Because of barely returning from Utah, I cheated and didn't do a crock pot. This recipe might not even be useful to anyone unless you have a Blendtec or a Vitamix. Maybe another blender would work then you just heat it yourself? I'm not sure... ha :) None the less, here it is!

3 roma tomatoes, halved
½ large carrot, peeled
¼ ripe avocado, peeled
2 - ½” x ½” cubes jalapeño jack cheese or sharp cheddar, optional
2 layers of quartered onion, approx. 2 Tbsp
4 sprigs of cilantro
2 Tbsp – taco seasoning
½ tsp garlic salt
¼ tsp ground black pepper
2 cups hot water
Optional add-ins: Tortilla chips, black beans, corn or chicken

Add all ingredients except for chips, beans, corn and chicken to the

Wild Side or Basic pitcher in the order listed above and secure lid.
Press “Soups”.

Add other optional ingredients press “Pulse” 3-5 times to blend in chips, beans, corn or chicken to create a chunky soup.

Lime Chicken Tacos

1 1/2 pounds boneless skinless chicken breasts (I usually don't put that much in...just whatever I have)

2 tablespoons lime juice
1 tablespoon chili powder
1 cup frozen corn
1 cup chunky salsa
1 can black beans
12 flour tortillas

Place the chicken in the slow cooker. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5 to 6 hours or until chicken is tender. Remove chicken; cool slightly Shred and return to the slow cooker. Stir in corn, salsa, and beans. Cover and cook on low for 30 minutes or until heated through. Serve in tortillas with sour cream, cheese, and lettuce if desired.