One more recipe before it's lost on my desk:
From Sarah Jones
Cheesy Mexican-Style Vegetable Soup
2 cups chopped zucchini3/4 cup chopped red or green pepper (I like red)1/2 cup chopped onion1 15-ounce can black beans, rinsed and drained1 10-ounce package frozen whole kernel corn1 14 1/2-ounce can diced tomatoes with green chiles, undrained1 16-ounce jar cheddar cheese pasta sauce1 cup chicken broth or vegetable broth
1. In a 3 1/2 or 4 quart slow cooker place zucchini, red pepper, onion, beans and corn. Pour undrained tomatoes over vegetables and beans. Combine cheese sauce with broth; pour over all.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3-4 hours.
Note: The only place I've been able to find the cheddar cheese pasta sauce is Walmart. The brand is Ragu and it is called 'double cheddar.' Also, I serve the soup with corn chips...the little Tostitos that are shaped like a bowl work great.
This is Us
This is Me, Blogging because I don't want to forget.
"There is one picture of the three of them, sitting in the grass on a quilt in the shadow of the swing set on a summer day, ages 6, 4 and 1. And I wish I could remember what we ate, and what we talked about, and how they sounded, and how they looked when they slept that night. I wish I had not been in such a hurry to get on to the next thing: dinner, bath, book, bed. I wish I had treasured the doing a little more and the getting it done a little less."--Anna Quindlen
This is where you are
This is what I listen to while blogging
This is how many people + 10,717 that have visited us
This is how many miles I have run this year
THE END
No comments:
Post a Comment