Slow Cooker Chicken Noodle Soup

soup.jpgIf you love homemade chicken noodle soup, here’s a quick recipe for a busy day:

Slow Cooker Chicken Noodle Soup from The Employed Homeschool Mom

(Note, this recipe feeds my family of three with leftovers.  You could easily double for a larger family.)

1 carton chicken broth

2 boneless, skinless chicken breasts   (Or you can use leftover chicken if you have it.)

3-4 carrots, pealed and chopped

2-3 celery stalks

Seasoned salt to taste

1 teaspoon parsley

1 teaspoon rosemary

Water if needed to cover chicken breasts completely

Noodles (to be added before serving)

Cook in the slow cooker all day on low, or high if you only have a few hours.  Once the chicken is done shred with a fork.  Cook your choice of noodles on the stove.  Drain and add to the slower cooker.  After I add the noodles to the slower cooker, I wait about 15 minutes to serve the soup to allow the flavor to blend.  (My family likes the Amish egg noodles.) We like this soup served with homemade garlic cheddar biscuits.

 

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Taco Meat

(Let me start by saying I was going to take a picture of my salad…guess I was hungry!)

I’m trying something new.  I browned about 1.5 lbs of taco meat.  I think the husband and I will have taco salads for lunch one day this coming week.  And then a family taco night.  I’m hoping by preparing some meat ahead of time, I can save some time in the kitchen for the next week or so.  Any meat left over after that can be used in taco soup.

Do you have any time saving tricks in the kitchen?

Make Ahead Peanut Butter Pie

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It’s Sunday afternoon.  You need to make a dessert for something on Tuesday but know time will not allow for it after today?  This is one my of new go-to’s – Make Ahead Peanut Butter Pie.

Make Ahead Peanut Butter Pie from The Employed Homeschool Mom

Make your favorite pie crust from scratch and bake the shell.  (Or you can purchase one if you prefer.)

Filling:

1 block of softened cream cheese

1/2 cup peanut butter

1 tsp. vanilla

1.5 – 2 cups powdered sugar

Place all the items for the filling in a bowl.  Mix with a blender until smooth.  You may prefer more or less powdered sugar- just mix to the consistency you like.

Place the filling in the pie shell.

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Top with your favorite whipped topping.  (I personally use Cool Whip.)  Top with cut up Reese’s Pieces if desired.

I have made this up to two days ahead of time.  Be sure to refrigerate.