It’s that time of year again. The only show in America that patrons are excited to watch the commercials! As a marketing major, the Super Bowl is a great time to see how creative beer and web hosting companies can get!
Rewind a bit to this morning… before Super Bowl party chaos commences.
I started the day with some hot tea with lemon.
…and some love from this little love bug 🙂
Now back to the FOOD!
Tonight I am making brats with pickled red cabbage. The brats are store bought, but I made the cabbage using a Rachael Ray recipe.
Tonight I am sure will be full of bad eating choices… but it’s ok. The Super Bowl is only once a year… tomorrow I’ll be back to salad for lunch.
Tonight the house of Berg made Taco Soup for dinner. It was a hit with everyone. Even our little-ist Berg ate half her weigh in the stuff. Plus, as a working mom, crock-pot meals make my hectic life a little easier.
As you can see from the ingredients, this is an easy recipe. Mostly canned items. Inexpensive meals like these let our family splurge on eating out over the weekend.
And as I said before, the Baby Bergs loved it!
Do you see those empty bowls and a scrapped clean high chair try!
adapted from Weight Watchers
20 oz package of ground turkey
large can of crushed tomatoes
regular can of fire roasted diced tomatoes, undrained
2 cans of beans of your choice, drained and rinsed
1 can of corn, drained
small can of diced green chilies
1 packet of taco seasoning, low sodium
1 teaspoon of cumin
1 cup of chicken stock
salt and pepper to taste
Cholula to taste
Take out your crock pot and add your ground turkey, uncooked. Add all of the cans of tomatoes, corn, beans and chilies. Dump on the seasonings. Stir to combine. Add the chicken stock over top of everything and set on low at 7:00 a.m. and things will be perfectly done when you get home from work!
We topped ours with sour cream, cheese and avocado. Chips for dipping too.
Hello all! I have decided to jump on the blog band wagon approximately 6 years late. But whatevs. Tonight the Bergs and Baby Bergs had Chicken Noodle Soup Casserole for dinner. Our household has been plagued with stomach bugs, ear infections and colds the entire month of January. This casserole sounded like it would hit our sickly spot! The cast of character. Minus a few. All you need is some typical chicken noodle soup ingredients, plus sour cream and two cans of “cream of” soup. I did cream of chicken and cream of chicken with mushrooms, but whatever you like. Next time I will probably do it with a cream of broccoli since Baby Berg #1 kept asking if the green stuff was broccoli. And of course I lied. Yes, baby, it’s broccoli. Overall the casserole was a hit, Baby Berg #2 devoured it, but she is my good eater, so that doesn’t really say much. Baby Berg #1 at most of a bowl, which is somewhat successful. I think I might have liked it…
Chicken Noodle Soup Casserole
Adapted from 4littlefergusons Ingredients: 4 chicken breasts, cooked and diced 12 ounces linguine pasta 1 chicken bouillon cube 1/2 large yellow onion, diced 1/2 cup diced celery 1/2 cup diced carrots 1 teaspoon minced garlic 1 Tablespoon butter 1 Tablespoon olive oil 1 Tablespoon italian seasoning 2 cans of cream of soup 1/2 cup sour cream 1/2 cup chicken stock 1 sleeve of Saltines, crushed 3 Tablespoons of butter, melted Directions Boil 12 ounces on linguine pasta in a pot of boiling water with one chicken bouillon cube. Cook until al dente. Meanwhile, sauté vegetables in 1 Tablespoon of butter and olive oil, each. Cook until onions are translucent. Remove from heat and stir in the italian seasoning. In a large bowl, combine the veggie mixture, cooked pasta, along with the 2 cans of soup and 1/2 cup of sour cream. At this point, you can season with some S&P. Spread this mixture into a greased 9 x 13 pan. Top with one sleeve of crushed saltines. Drizzle 3 Tablespoons of melted butter over the cracker crumbs. Bake at 375 until mixture is bubbling and crumbs have browned. Enjoy with family and hope the baby bergs eat it.