Hey Mom, What’s for Dinner?!!

Standard

I’m pretty sure I could disappear for 23 hours a day but come 3 p.m. I better be handy for the frequently asked question:  Hey mom, what’s for dinner.

Generally, it starts with the teen who begins with text messages:

Teen:  What’s for dinner?

Me:  Chicken Taco Soup!

Teen:  Really?

Me:  Yep, found new recipe.  It is going to rock.

Teen:  Yeah, I think there’s a team meal.  Will let you know soon.

Tween comes home at three this conversation follows:

Tween:  What’s for dinner?

Me:  Chicken Taco Soup!

Tween:  Does this involve tomatoes and corn?

Me:  You betcha!

Tween:  You know me and Dad have an agreement about corn and tomatoes?

Me:  Yep, and I’m not you or Dad.  Sometimes the rest of us like a good corn and tomato type dinner.

Tween:  Figures you’d say something like that.  Pretty sure I’m not hungry.

Queen comes home at 4:

Queen:  What’s for dinner:

Tween:  Mom’s making some kind of chicken taco soup.  It has corn and tomatoes in it.

Queen:  Did Mom forget you don’t care for corn and tomatoes?

Tween:  No, think she is taking a stand against me and my dietary desires.

Husband gets up at 4 to get ready for work and have a quick bite to eat.

Husband:  What’s for dinner?

Tween and Queen:  Chicken Taco Soup.  We haven’t had it before but Mom’s says it is going to be great.

Tween:  It includes corn and tomatoes so it probably isn’t.

Husband:  It is going to be terrific.  He always says this even when it is whole-wheat crepes that neither of us can choke down.

Dinner turned out great!  Hoping to make again soon!

Here’s the recipe.  It makes way more than my family of five and the neighbor who gets lots of my leftovers could eat.  We even had it another night with baked potatoes.

2 teaspoons vegetable oil

2 pounds boneless skinless chicken breasts, cut into bite-size pieces

1 packet taco seasoning mix

2 medium green bell peppers, diced

2 (32-ounce) containers chicken broth

3 (10-ounce) cans mild tomatoes and green chiles

2 (16-ounce) can pinto beans rinsed and drained (I used one can black beans and one can kidney)

1 (7-ounce) can corn with green and red bell peppers

2 cups shredded sharp cheddar cheese

Toppings:  shredded cheese, sour cream, chopped scallions, crushed tortilla strips

  1. In a stock pot, heat vegetable oil over medium high heat.  Add chicken and taco seasoning, tossing to coat.  Cook, stirring frequently, for 5 minutes or until browned on all sides.  Stir in bell peppers, and cook, stirring often, for 5 minutes or until peppers start to soften.
  2. Stir in broth and next 3 ingredients.  Bring soup to a boil, reduce heat, and simmer for 30 minutes or until chicken is done.  Remove from heat, and stir in cheese.  Serve with desired toppings.

——-Recipe Source:  Cooking With Paula Deen.  November/December 2012.

 

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2 responses »

  1. Thanks for the recipe! It’s one of my resolution this year to find new things to make that will 1) feed the whole family, 2) on the cheap, and 3) that will not end up in an hour-long debate about eating it. I’m pretty sure I can do #1 and #2 — but #3 is proving to be a nightly challenge!

    • It is really pretty easy…and I’m a like to cook in the oven or slow-cooker kind of gal. I liked that it had a lot of protein and sneaky veggies thrown in. Plus, it makes for an extra dinner later in the week.

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