Snapshots

Well let’s see.  There was swimming.

Check out those goggles!

 

Diving.

 

She may never forgive me for posting this one. Heh.

Skateboarding.

Skateboarding girl spent the week at the cabin with her grandparents.  Supercute niece says, “Aunt Nicole?  When is she coming back from the cabinet?”  Love.

Dancing.

So Most Cheerful Toddler wakes me up every morning.  In a myriad of ways.  Today, I hear him toddle in the room, exclaim “Cole!” and handed me a Diet Coke.  Another morning he brought me the TV remote.  Both days were much more pleasant than the day he woke me up with the fly swatter.

They all start school next week.  (Except Most Cheerful Toddler.)  And so do I.  Must.  Go.  Plan.  Now.

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Slow Cooker Enchilada Chili Remix

I am completely enamored by A Year of Slow Cooking.  And one of my favorite recipes over there is her Enchilada Chili.  The original is VERY yummy but I will admit, I almost never have exactly everything I need.  So last night, I was playing Pantry Iron Chef and came up with this:

1 lb of green chili chicken sausage, frozen

1 can of Rotel tomatoes

1 can of fire roasted tomatoes

1 can of corn

1 can of red beans

1 can of kidney beans

1 can of green enchilada sauce

1 can of red enchilada sauce

1 T celery flakes

1 T onion flakes

Sour cream or plain yogurt

The only can I drain is the corn.  Dump all the cans in the slowcooker with the dried celery and onion.  Stir.  Submerge frozen chicken sausages (mine were all stuck together) and let it cook on low for 6-8 hours or high 4-5.   When it’s done, cut up the sausages with a pair of kitchen shears and serve with a dollop of sour cream or maybe some sprinkled cheese.

If you’re looking at the original recipe, I completely omitted the chili powder and cumin.  As is it above, it’s at the top of the spicy meter for my kids.  I love it.  They tolerate it.  Heh.  With lots of sour cream.  And cheese.  And a roll.