Chicken Posole and Pumpkin Chip Cookies

By Natalie

This weekend we fell off the wagon big time. On Saturday, I had Whataburger AND Taco Bueno. Micah had Whataburger AND Chick-fil-a.  On Sunday, I was determined to eat at home. Except we had no food.

I checked my google reader and found the Chicken Posole recipe from Eat at Home. I had almost every ingredient except carrots. Her recipes are always HUGE; she has a large family. Be sure to half them! I tweaked her recipe just a bit.

Chicken Posole

• 2 frozen chicken breasts
• 1 can of hominy (if you don't have hominy, use corn)
• 1 can of diced tomatoes
• 1 can of jalapeno salsa (you can find this in the Hispanic foods, if you can't look for chopped chiles)
• 3-4 carrots, sliced & peeled
• 1/2 onion, chopped
• 1 tsp of cumin
• 1 tsp of chili powder
• salt & pepper

Add all ingredients to crockpot and stir to combine. Cook on low for 6-8 hours.

I served it over rice, I do not recommend this. You can serve it with tortilla chips. Sour cream and avocado would probably be good on top too. Since I did not have any carrots, I used frozen ones. This was a sad choice. Real carrots are much better!

For dessert we had Eat at Home's pumpkin chip cookies. Remember how I said to half every recipe? You'll want to half this one for sure. I made about 4 cookie sheets worth. Our co-workers are going to love us.  Having a double oven really came in handy!

What's your favorite fall dessert?