Nacho Cheese Chicken Soup

This is a quick, simple recipe that I make in my crock-pot occasionally. It makes a lot and can be frozen for later meals. We usually eat this with baked potatoes or with tortilla chips.

INGREDIENTS

• 1/2 pound skinless, boneless chicken thighs - cubed (you can use chicken breast too but we like thighs better)
• 2 (14 oz) cans of stewed tomatoes, undrained 
• 1 (10.75 oz) can of nacho cheese soup
• 1 (10 oz) bag of frozen whole kernel corn, thawed 
• cheddar cheese, shredded (optional)
• tortilla chips (optional) 
• 4-6 baked potatoes (optional)

DIRECTIONS

1. In a crock-pot/slow cooker, combine cooked chicken, tomatoes, nacho cheese soup, and corn. 
2. Cover and cook on low-heat for 4 hours or high-heat for 2 hours. 
3. Sprinkle servings with cheese and tortilla chips. Serve on top of baked potatoes. 

Serves 4-6. 

Oatmeal Chocolate Chip Cookies

I'm not a big fan of oatmeal, but I learned how to use oatmeal in baking rather than eating it by itself. Well, this recipe sure did not disappoint! It's probably one of my favorite cookies right now. The oatmeal gives it a nice crunch and balances out the chocolate chips. 

 INGREDIENTS

• 1 cup butter, softened 
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 eggs
• 1 tsp. vanilla
• 2 cups flour
• 1/2 tsp salt
• 1/2 tsp. baking powder
• 1 tsp. baking soda
• 2 cups oatmeal
• 1 1/2 cups chocolate chips

DIRECTIONS

1. In a mixing bowl, cream the butter and sugars together.  
2. Add eggs and vanilla; mix well. 
3. Add dry ingredients (flour, salt, baking powder, and baking soda); mix well. 
4. Add oatmeal and chocolate chips. 
5. Place cookie dough in teaspoon increments onto a ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes. 

Makes approximately 48 cookies.

Adapted from All Recipes