Lazy Girl Salsa Chicken (Crock Pot)

Ok, so I'm back at work.  I remember this, you get home tired and late... what the heck are we going to EAT?  Oh yeah, I'm feeling it... but woo hoo, I did the crockpot this morning!

I kept seeing this on "Pinterest" as people kept tagging it... like crazy.
Okay, so I'm game, I looked at it.
Except it had Cream of Chicken soup in it.
Ick, I hate that stuff.
So I came up with a version I like better, with out all that crap canned soup. Maybe I haven't mentioned that I HATE canned soup yet???  Hard to believe I haven't.... I think canned soup is awful and I kind of like to talk about that!

This is a great, comforting and satisfying dish that is mostly healthy too! This recipe includes things I usually have on hand, so maybe you do too.  I meant to add a can of black beans to this, but totally forgot... I think it would be good, but either way, this is delicious.

(Not shown Canned Black Beans, Flour & garlic powder)

Serves about 6-8
Ingredients:
1 cup onion, chopped
1 minced jalapeno (optional)
4 chicken breasts, cut into 1-2" chunks
1 cup salsa
1 cup water
1-2 canned chipotle peppers (optional)
2 Tbsp flour
1 tsp garlic powder
1 can black beans, drained and rinsed (optional)

1/2 cup light sour cream
1/2 cup of grated cheddar cheese 
1/4 cup cilantro
Chopped green onions 

Cut up the onion and the jalapeno, and put into your crockpot.

NOTE:
If I never shown you how I cut jalapenos, I should do it now. This makes it an easy way to avoid the seeds and membrane and to mostly protect your hands.
Lay the pepper on its side, using a knife, cut one side off from the stem to the tip. Turn the pepper and cut on the other sides, avoiding the middle section of seeds.  You should have 4-5 pieces when you are done.  Getting rid of the middle is easy, just use the stem to throw away!

Cut the chicken into large pieces, I got about 7 chunks per chicken breast.

In a blender, I added the flour, water, chipotle peppers and salsa and gave it a quick blend to incorporate the flour equally. Pour over chicken, jalapenos and onions in the crockpot and stir to combine. Cover and cook on high for 5-6 hours, or on medium for 7-8 hours.

When ready to eat, stir in sour cream, cheese, green onions and cilantro. Serve over brown rice, or quinoa, with more shredded cheese, diced tomatoes and chopped cilantro or green onions, if desired.

I really do love my crockpot, here's some other great recipes to make your life a little easier!
Chicken White Bean Chili
Korean Pulled Pork Tacos!
Ranchero Shredded Pork
Simple BBQ Pulled Pork Sandwich or Sliders
Pork Chili Verde

Roasted Butternut Squash Soup

I hope all my soups aren't orange?
They are?
I knew it... I was just checking to see if you noticed.

Orange is my FAVORITE color... you know those old gals that wear "purple and red"?
Nope, I will not be one of those gals, but maybe I will start an orange and hot pink club. Definately more my style.

Hmmm, not exactly sure why all my soups are orange, but it could be that I like tomatoes, curry powder and squash- - which just so happen to all be orange-y red colors and do a wonderful job imparting their colorful glow (either together, or separately) onto all that they touch, like happiness.
Isn't that nice?

It was a lazy Sunday, one where we slept in, lazed around eating a yummy brunch, and then finally took our walk. Whew, then we're SO tired, we had to finish lazing about for the remainder of the day.  I roasted some veggies I needed to use, thinking they'd be good for a Sunday dinner side dish, but also with an ulterior motive for soup!

Just in case you are wondering, while my oven was stinking hot, I also roasted some sweet potatoes that I really needed to use, plus I microwaved a spaghetti squash at the same time too. This gives me a plethora of veggies in the fridge to do yummy ( and quick) things for dinner.

Ingredients:
Makes about 4-6 servings of soup
3-4 cups butternut squash (1 med squash), cubed into 1" pieces
1 large onion, cubed into 1" pieces
3-4 cups yukon gold potatoes (about 6 medium), cubed into 1" pieces
5-6 garlic cloves
5-6 Tbsp olive oil
4 cups broth (vegetable or chicken)
Salt & Pepper to taste

HEY- If you like, you could also roast some carrots, some fennel (dang it! I had one I should have used) or other veggies at the same time. I haven't found a combination of veggies that weren't improved by roasting them.  I even like Brussels Sprouts and Broccoli roasted!

Preheat the oven to 400 degrees
Toss the cut up veggies with a tablespoon, or two, of olive oil and throw in your garlic cloves, whole, too.  There is no need to make separate pans of the veggies... I just DID for some reason. Spread onto a baking sheet, in a single layer.  You want each veggie to have contact with the hot pan for carmelization!

Roast about 20-25 minutes.  When you check on them, be careful, the oven is hot and steamy, so don't stick your face too close for a bit.
Did you know mascara melts?
Yep, it does...

Here's a serving plate of the roasted veggies, we ate this with a couple of steaks. Sorry, you Vegans.. I like to make you stuff but still am eating meat!

We ate about a quarter of what I roasted, and the rest I threw into my blender.
I added the broth, or water, and blended until smooth.
Once you think it's smooth, blend just a little bit more. 
Taste and adjust seasoning with salt and pepper.

Here's some more yummy Fall soups and all of these could be made vegetarian or vegan quite easily!

Curried Cauliflower Soup
Hearty Sausage & Lentil Soup (leave out the sausage, or find a meatless substitute)
Mediterranean Tomato Soup
Moroccan Vegetable Stew
Southwestern Seafood Chowder
Split Pea Soup