Since all three of my children are in one activity or another most every evening, I have to cook quick or set up in the morning for dinner. I try to do a little of both so I don't burn out one way of the other. For the Six Can Chicken Tortilla Soup, I have found that I can throw all the ingredients into a crock pot between work and child pick up for football practice, set it to high for 3 hours, and it is perfect when we get home. If I am really crunched for time, I discovered that you can successfully put a bag of frozen chicken in the crock pot along with a bag of baby carrots and pour Italian dressing over it and set it to cook all day. It tastes great. If all else fails, there is always Chef Boyardee!
Monday: Six Can Chicken Tortilla Soup
Tuesday: Ranch Crockpot Pork Chops & Mashed Potatoes
Wednesday: Beef Goulash
Thursday: Hurry Up Black Bean Soup & Corn Bread
Friday: Shepherd's Pie
Saturday: Peachy Dump Chicken - Crockpot
Sunday: Hot Dogs at the Fair
Ranch Crockpot Pork Chops
6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
Serve with mashed potatoes.
Peachy Dump Chicken
1 1/2 Pounds Chicken Pieces -- (4 to 6)
1/2 tablespoon orange peel -- grated
1/3 cup orange juice
1 tablespoon Soy Sauce
2 teaspoon honey
1 1/2 teaspoon ginger -- grated
1 Medium Peach -- peeled, seeded, chopped
Mix all ingredients in the crock pot and cook 4 hours on high or 6-8 on low.
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