Chicken, Black Bean w/Salsa Soup

CHICKEN, BLACK BEAN WITH SALSA SOUP

by ERIN, THE $5 DINNER MOM on OCTOBER 29, 2010

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So I could have named this recipe a number of things.

Chicken Taco Soup

Chicken, Salsa and Double Bean Soup

Tex-Mex Chicken Soup

Clear out the Pantry Chicken Soup

And in the end I settled on Chicken, Black Bean with Salsa Soup.

(Which definitely hurts the feelings of the red beans…they feel totally left out.)

Chicken, Black Bean with Salsa Soup

Ingredients

• 3 chicken breasts, diced ($2.56)
• 1 Tbsp canola or vegetable oil ($.05)
• 2 Tbsp homemade taco seasoning ($.10)
• 2 cups cooked black beans ($.40)
• 2 cups cooked red beans ($.40)
• 2 cups homemade chicken broth (free)
• (About 2-3 cups water…depending on how thick you like your soup)
• 2 cups frozen corn ($.88)
• 1 cup store bought salsa ($.50) On sale for $1
• Salt and pepper to taste
• Couple pinchfuls of cheese, optional ($.25)
• 1 avocado, sliced for garnish ($1)

Directions

1. In a large saucepan or Dutch oven, saute the diced chicken breast in the oil with the taco seasoning mixed in. (If you have cooked and shredded chicken, that will work too!)
2. Once the chicken has cooked through, add the cooked black beans, the cooked red beans, the broth and water.  Stir in the frozen corn, no need to thaw, as well as the salsa.  Bring to a boil, then reduce heat to medium low and let simmer for 15-20 minutes. (Time it so that the cooking scents are at the best when your spouse walks in the door from work!) Season with salt and pepper to taste.
3. Ladle into bowls and top with a pinchful of shredded cheese and a slice or two of fresh avocado.
4. Serve Chicken, Black Bean with Salsa Soup with Cheese and Avocado Slices.

Cost $6.14 (6 adult servings!)

Read more: http://www.5dollardinners.com/2010/10/black-bean-salsa-soup.html#ixzz1bfK06OeS

Pumpkin pie toast

This sounds so delish!

From the $5 dollar dinner mom blog:

I so wish I'd doubled this recipe while I was making it. Tripled, or quadrupled even!

These were so delicious…perfect for the fall season.

It's really simple…you just add some pumpkin and spices to the egg-milk mixture.

Then make French toast as you would.

Le photos…

The eggs, milk, pumpkin and spices.

Whisked.

It will be thick.

Don't fret.

They will cook just fine.

Cook in skillet or on griddle.

Greased.

Well greased.

Grease in between batches too.

The flipped side.

With the leftovers, I cut them into "french toast sticks" and froze them. They freeze beautifully and the kids got to enjoy them for lunch a few days later!

Pumpkin Pie French Toast

Yield – 4 servings

Preparation Time – 5 minutes

Cooking Time – 15 minutes

Ingredients

• 14 slices whole wheat sandwich bread ($1.50)
• 3 eggs ($.30)
• 1/2 cup milk ($.05)
• 3/4 cup canned pumpkin ($.75ish)
• 1 tsp homemade pumpkin pie spice ($.05)
• Butter and syrup for serving ($.50)
• Fresh fruit or smoothie as side ($1)

Directions

• Set out the bread for dipping.
• In a medium mixing bowl, whisk together the eggs, milk, pumpkin and pie spice until smooth.
• Dip each side of the bread and cook on a hot, greased griddle or skillet. Flip after 1 – 2 minutes.
• Once all are cooked, serve with butter and maple. And a side of fresh fruit.
• If freezing, let cool completely to reduce freezer burn.
• Enjoy this perfect fall "breakfast for dinner"!

Cost $4.15

Read more: http://www.5dollardinners.com/2011/10/erins-pumpkin-pie-french-toast-5-dinner-challenge.html#ixzz1behNb600

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Homemade pumpkin spice mix

Going to use this in the near future for French Toast Recipe.  

Love this blog:

ERIN'S HOMEMADE PUMPKIN PIE SPICE

by ERIN, THE $5 DINNER MOM on OCTOBER 17, 2011

As promised, my homemade pumpkin pie spice.

You'll notice that it's very similar to the apple pie spice…just adds ginger and a bit more cinnamon.

And just like I said the other day, "why buy a jar of spice that you only need 1-2 teaspoons of when you can mix up your own with what you've got already?!"

Over time, you accumulate all the spices you need to make up your own mixes!

Homemade Pumpkin Pie Spice

Yield – almost 3 Tablespoons

Preparation Time – 5 minutes

Cooking Time – 0 minutes

Ingredients

• 1 1/2 Tbsp cinnamon
• 1 tsp ground ginger
• 1 tsp ground cloves
• 1 tsp allspice
• 1 tsp nutmeg

Directions

• Place all ingredients in small, sealable container and mix together. Use as directed in recipes that call for apple pie spice.
• Store in a dry place, up to 6 months.

Read more: http://www.5dollardinners.com/2011/10/erins-homemade-pumpkin-pie-spice.html#ixzz1befg5hzA

Sent from my iMickey! 8(; - )
⁰●⁰. ⁰●⁰.⁰●⁰.⁰●⁰.⁰●⁰.⁰●⁰.⁰●⁰.⁰●⁰.⁰●⁰           

JJ Heller - What Love Really Means (Official Music Video)

This song makes me cry. I wish I loved this unconditionally. Thank you Lord for loving me for me. I need to hug my kids and not be so judgmental, they learn by example...me.