crockpot ranch chicken tacos

i came across this recipe this morning and thought it was perfect for today. my husband got a new job working afternoons/nights so he isn't around for dinner anymore. since i didn't work today i was able to make something that all of us would be able to eat. i threw this in the crockpot this morning and was able to pull some of the chicken out before the hubby left for work this afternoon and then i was able to serve the rest for dinner a few hours later... gotta love crockpot recipes!

crockpot ranch chicken tacos

from http://www.laaloosh.com/2012/07/26/crock-pot-chicken-ranch-tacos-recipe/

2 boneless skinless chicken breasts

1 package dry ranch seasoning mix

1 package dry taco seasoning mix

2 cups chicken broth

flour tortillas

any additonal fixings you like on your tacos such as

crumbled bacon

ranch dressing

shredded mexican cheese

cabbage/carrot slaw

 guacamole

Put chicken, broth, taco seasoning and ranch seasoning into a crock pot and cook on low for 4-6 hours.

Shred chicken with two forks.

Divide chicken and taco fixings evenly amongst the tortillas and enjoy!

lasagna soup

i know its been a long time since i posted last. sorry about that... have you ever felt like you are in a food rut? lately i feel like i haven't made anything thats really good and worth sharing. (and if i'm being completely honest, there has been a lot going on in my personal life ::mostly good:: that has me cooking less frequently and using the same recipes over again)

anyways, i'm sharing this recipe because its definitely worth sharing! i really enjoyed it and my kids actually ate it so i'm ecstatic! (my hubby is working so he hasn't had a chance to try this out yet)

lasagna soup
from http://thedeenbros.com/index.php/recipes/recipe_detail/bobbys_lighter_tastes_like_lasagna_soup/

2 teaspoons olive oil
1 Italian turkey sausage link, casing removed
1 onion, chopped
1 green bell pepper, chopped
1 carrot, grated
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/4 teaspoon crushed red pepper
1/2 cup frozen chopped spinach
1/2 cup pasta noodles (I used bow ties)
1/4 cup half and half
3 tablespoons grated parmesan cheese

Instructions:
Heat the oil over medium-high heat in a large nonstick saucepot. Add the sausage, onion, bell pepper, carrot and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.

Add the broth, tomato sauce, diced tomatoes and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. (at this point, I used my immersion blender to puree most of the big chunks of tomatoes and make the soup smoother because i knew that my kids wouldn't eat it with the large pieces of tomato) Add the spinach and noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in half and half and the Parmesan.