We are still enjoying the beautiful dozen of pink roses that I received at the Wasatch Woman Luncheon last week. I also am having fun with these cute white heart plates that I found at Tai Pan Trading with Natalie over the weekend.
Southwest White Chicken Chilli
1 tsp. vegetable oil
4 skinless, boneless chicken breast halves cut into cubes
4 tsp. chili powder
2 tsp. ground cumin
1 large onion, chopped
1 medium reen pepper, chopped
1 can Condensed Cream of chicken Soup
1/4 cup water
1 1/2 cups frozen whole kernel corn
2 cans white kidney beans, rinsed and drained
2 tbsp. shredded Cheddar cheese
1. Heat oil in a 4-qt saucepan over medium-high heat. Add chicken, cumin, onion and pepper and cook unil chicken is cooked through and vegetables are tender, stirring often.
2. Stir soup, water, corn and beans in saucepan and heat to a boil. Reduce heat to low. Cover and cook 5 min. stirring ocassionally. Sprinkle with cheese.
I put it in the crockpot. Anyone else love the crockpot? So nice to have something waiting when you get home. Steve loved it or maybe he just loved that I actuallly cooked!
Then, spent the evening listening to a DVD on Compassion Fatigue in preparation for a Seminar that we are having at our office this Friday while making sugar cookies. Does anyone else find making sugar cookies relaxing? They are in the freezer and next week, I'll pull them out and frost.
Aren't these the cutest hotpads, ever! My friend, Shannon gave them to me for my birthday.
That is probably enough domestic moments for one week! We are going out with some friends tonight to celebrate Chinese New Year at the Mandarin.