A New Decade!

Ted turned the big 30 this week! Last Saturday evening, we went out with some friends to Red Robin to celebrate. Monday was his actual birthday. His co-workers provided many yummy treats throughout the day. Later that evening, we went just the two of us to Pizza House, one of our favorite restaurants in Ann Arbor to celebrate. I managed to take a picture from Saturday, but forgot to on Monday (prego brain is what we'll blame that on!) And last night, we had a delicious mexican dinner at our friends the Jobes. Thank you to everyone who helped us celebrate. Happy Birthday Ted, love you so...May this be your best year yet!!

Happy Cinco de Mayo!

I found this recipe in a magazine and decided to give it a try. It was quick and easy, and the crock pot does all the work! Of course I did this on Tuesday night...so tonight, in honor of Cinco de Mayo, we'll be making Calzones from the Pioneer Woman cookbook, ha! It was delicious though, and I thought I'd pass it along:

CHEESY CHICKEN TORTILLA SOUP
Prep: 45 minutes
Cook: 4 hours * serves 8

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces (I used a rotisserie chicken)

3 1/2 cups chicken stock
1 can (10.75 ounces) tomato puree
1 can (10 ounces) diced tomatoes with green chiles (I used rotel)
2 garlic cloves, minced
1 bay leaf
1 large yellow onion, diced
2 cups frozen corn
3 TBS lime juice
2 tsp ground cumin
1 tsp chili powder
1 tsp kosher salt
1/4 tsp fresh ground black pepper
*shredded cheese and sour cream for garnish...I also recommend chips and homemade guacamole!

In a 4-quart slow cooker, combine all ingredients except cheese and sour cream. Cover and cook on high for 4 hours, stirring occasionally. Remove and discard bay leaf. Ladle soup into bowls, add cheese and sour cream if desired. Enjoy!