A Crockpot Kind of Day

We awoke this morning to dense fog.  It was the creepy kind that obscures traffic lights and hides morning walkers.  I rolled out of bed, less than enthusiastic, and shuffled to the gym.  Workout, check (wondering if I will be able to walk later??).  Thankfully it was done and the full day lay before me.  Then I headed home to find this…

How is it that our sweet ones can be so darn pathetic when under the weather?  I am usually all business in the morning, getting kids up, fed, and out the door.  But this morning, no, this morning meant sitting with my little one and rocking in the family room.  She napped and we rocked.  Our serenity matched the peaceful, foggy scene outside.

I had intended to be up and at ’em this morning to report on a fabulous new book I’m reading and will be reviewing for Building Cathedrals in the near future.  I had planned to review it for today’s post, alas life and sick children happen.  I promise a thorough review will be forthcoming.  In the meantime, the book is an insightful, thought-provoking look at parenting written with acumen and humility by its authors.  It is a worthy read for all parents in the trenches.  You can bet my quiet morning will be full of reading, underlining, and earmarking passages that speak to me…

That’s after I fill this puppy with future dinner goodness…

Tonight we’ll be trying out a new crockpot recipe for Chicken Taco Chili thanks to Gina over at SkinnyTaste.  Doesn’t that sound good?  I can’t wait to smell it cooking while we hunker down and tend to sickness.  Cheers to autumn and warm things simmering in the crockpot!  Here is the recipe:

Crock Pot Chicken Taco Chili

• 1 onion, chopped
• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 10 oz package frozen corn kernels
• 2 14.5-oz cans diced tomatoes w/chilies
• 1 packet taco seasoning
• 1 tbsp cumin
• 1 tbsp chili powder
• 24 oz (3-4) boneless skinless chicken breasts
• chili peppers, chopped (optional)
• 1/4 cup chopped fresh cilantro

Directions:

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream.  Enjoy!

From our warm (recovering) home to yours, have a blessed day!  -B