Crock Pot Tex-Mex Chicken and Beans


Last night my nephew Jackson made the Fox 4 news. It was so fitting that it was a story about the freezing cold weather that had blown in and he was out playing soccer in shorts.    He was a pro!

His Story….


Super quick and easy weeknight meal. Serve this alone or with chips or tortillas.

1 cup Dried Pinto Beans, rinsed
1-1/2 cups Salsa
2 tablespoons Canned Chipotle Chiles in Adobo Sauce, chopped
2 tablespoons Flour
1-1/2 pounds Boneless, Skinless Chicken Breasts
1 medium Red Onion, chopped
1 Red Bell Pepper (ribs and seeds removed), chopped
1 cup Water
1/2 teaspoon Coarse Salt
1/2 teaspoon Ground Pepper

In crock pot, stir together beans, salsa, chiles, flour and water. Season chicken with salt and pepper; arrange on top of bean mixture. Place onion and bell pepper on top of chicken.
Cover and cook on low heat for 8 hours.
Remove chicken from stew; shred into large pieces and return to crock pot.

Adapted from Martha Stewart

Servings: 6
Calories 300
Total Fat 6.4g
Total Carbohydrates 29.7g
Dietary Fiber 7.2g
Protein 30.4g
Nutrition Grade A

Today’s Leopard Print Find: Kitty A GoGo Cat Litter Box – Leopard Print

Tex-Mex Chicken and Bean Stew


Megan went grocery shopping with me today. First stop, Costco. She really, really needs the $4000 massage chair that they have this month. Then on the way to Target, she let me know that she wants to broaden her shopping horizons. She’s getting tired of just shopping at Justice. She wants to shop the entire mall. THANK GOODNESS she can’t fit into the clothes in most of the mall stores yet. I have a few more years. But I have a feeling that her expectations are going to be through the roof tomorrow when she watches the Grammy’s she recorded and sees Carrie Underwood’s light up dress.

This stew is great alone, with chips or with tortillas.  You can top with cheese or sour cream.

2 cups Dried Pinto Beans, rinsed
3 cups Salsa
1/4 cup Canned Chopped Chipotle Chiles in Adobo Sauce
1/4 cup Flour
2 cups Water
3 pounds Chicken Breasts
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1 medium Red Onion, sliced
1 Red Bell Pepper, sliced (ribs and seeds removed)
1/2 cup Cilantro, chopped

Mix beans, salsa, chiles, flour and water in slow cooker. Season chicken with salt and pepper; arrange on top of beans. Place onion and bell pepper on top of chicken.

Cover and cook on low heat for 8 hours.

Shred chicken into large pieces and return to stew. Serve topped cilantro.

Adapted from Martha Stewart

Servings: 12
Calories 361
Total Fat 9.0g
Total Carbohydrates 27.7g
Dietary Fiber 6.5g
Protein 41.2g
Nutrition Grade A

Today’s Leopard Print Find: Mud Pie Leopard Soft Headband Mud Pie Leopard Soft Headband (White)

New Year’s Day Black-Eyed Peas with Ham


Southern tradition is that the more beans and cabbage you eat on New Year’s Day, the more luck and money you will have in the coming year. Beans for luck and cabbage for money. There are a few other traditions, but these are the two we follow. Some people stick with the old tradition that you are supposed to cook a coin in your peas and the person who finds it gets extra luck. Personally, I don’t want a dime floating around in my food.

Here’s a quick New Year’s Eve recap….we had some family over and the girls each got to invite a friend (Emma and Torye). We did the New Year’s Eve jars. I’ll have to post more about that later.


We did a little Gangnam Style that was so intense it caused Cinderella to lose her slipper…


We had an overflowing bowl of poppers…


As usual, they worked on the video star app. This video featured a dropping ball and mustaches…


and a lot of Just Dance and Karaoke…


2 Tbs Olive Oil
1 cup Chopped Onions
2 Tbs Garlic, minced
2 Bay Leaves
1 sprig Fresh Thyme
1 Ham Hock
1 cup Ham, cut into small pieces
1 lb Dried Black-Eyed Peas, soaked in cold water overnight and rinsed well
4-1/4 quarts Chicken Stock
1 cup Cold Water
1/2 tsp Salt
1/2 tsp Black Pepper

In a medium stockpot, heat the olive oil over medium-high heat. When the oil is hot, add the onions and cook for 2 minutes. Stir in the garlic, bay leaves, thyme and ham. Add the black-eyed peas, chicken stock and water. Bring to a boil, partially cover and reduce to a simmer. Simmer for about 20 minutes, uncover and cook an additional 20 minutes, or until the peas are tender.

Adapted from Emeril Lagasse

Servings: 6
Calories 173
Total Fat 8.8g
Total Carbohydrates 15.8g
Dietary Fiber 3.2g
Protein 9.8g
Nutrition Grade B

Today’s Leopard Print Find: Isotoner Women’s Faux Fur Hat

Southern Style Green Beans

This weekend was one of my favorite times of the year. The Hallmark Holiday Open House. I can’t believe I almost forgot to go. I <3 my Gold Crown Card and my free gifts.

This year it had a snowman platter, a small Peppermint Bark Yankee Candle, a coupon for buy 2 get 2 free on Yankee, a Christmas ornament, notepad and pen…all wrapped up in a cute little bag.

Southern Style Green Beans, the best green beans there are….

8 slices Bacon, diced
1 lb Fresh Green Beans, trimmed
4 cups Water
2 tsp Salt

Fry bacon until crisp. Add water, beans and salt. Bring to a boil. Turn down to low heat. Cook 6 to 8 hours. Add water as necessary.

Servings: 6
Calories 160
Fat 3.5g
Carbohydrates 5.8g
Dietary Fiber 2.6g
Nutrition Grade B

Today’s Leopard Print Find: Set of Leopard and Zebra,Handpainted Ceramic Light Bulb Dishes

Crock Pot Country Style Beans

Yesterday we started week 3 of KettleWorx. My friend over at My Life in Austin told me her great idea of repeating the 6 week program with the next heaviest kettle ball each time. I thought that was a great idea until I did the first segment of week 3. Now I’m trying to imagine the damage that would happen with me and a 15 or 20 lb kettle ball. I saw images flashing through my mind of the kettle ball flying through the tv or taking out a tiny dog. But maybe I’ll be so strong by the end of the first 6 weeks that it won’t be a problem. Or maybe it would have seemed easier if I hadn’t just eaten multiple dips, a cheeseburger, beans and chocolate cake…

These were quite possibly the best beans I’ve ever tasted. Taylor even had seconds. Thanks to my sister for talking her friend’s mom into sharing this recipe.

1 lb ground beef
1 onion, chopped finely
4 slices bacon, chopped
1 cup ketchup
2 cans kidney beans
2 cans pork and beans
1/2 c brown sugar
1 Tbs liquid smoke
2 Tbs white vinegar

Brown hamburger, onion and bacon. Drain and transfer to crock pot.

Add ketchup, beans, brown sugar, liquid smoke and white vinegar. Cook on low for 4-6 hours.

Servings: 16
Calories: 248
Fat: 9g
Fiber: 6g

Today’s Leopard Find: 3 piece garden set …