October Book Club: “Thirteen Reasons Why” by Jay Asher

One of my favorite bloggers, Julie of Peanut Butter Fingers, hosts a book club every month through her blog. I love to read and thought it might be a neat way to get introduced to new books and authors and do some “fun reading” outside of the reading I’m assigned through school. I’ll be following along with the book club selections over at Peanut Butter Fingers and then posting my review/reflections/comments about the book on here at the beginning of each new month.

October’s Book Club pick was Thirteen Reasons Why by Jay Asher. I’d heard a lot of buzz about this book but I hadn’t read it yet, and I was intrigued immediately when I picked it up and read the back cover:

“You can’t stop the future. You can’t rewind the past. The only way to learn the secret … is to press play.”

The book is written from the perspective of Clay Jensen, a high school senior who receives a package in the mail with no return address. Inside the package is a series of tapes — thirteen sides in all — containing the recorded testimony of Hannah Baker, a girl from Clay’s school who had committed suicide just a few short weeks before. Clay had nursed a crush on Hannah for years, but hadn’t summoned the courage to act on his feelings {other than one confusing night right before Hannah died} and is filled with regret about the way things turned out. He is both curious and repulsed by the tapes. He wants to hear what Hannah has to say, but is also filled with frustration and sadness to hear the pain in her voice.

Something that really impressed me about this book was the way Asher interweaves Hannah’s voice and memories in the tapes with Clay’s narrative and thoughts in the present line of action. Their voices/perspectives interweave seamlessly and beautifully, in a way that reminded me of a musical duet, steadily increasing the tension more and more until the inevitable, and yet also surprising, conclusion. Asher writes with honesty, vividness, and unflinching realism — and for a novel dealing with suicide, Thirteen Reasons Why was surprisingly hopeful. I was very moved while reading this book, and particularly at the end. I don’t usually cry while reading, but the tears came when I was turning the final pages of this novel.

To me, some of the most poignant moments in the novel were when Clay laments, Why didn’t you talk to me, Hannah? I would have listened. This book made me think of the myriad of ways, both large and small, that peoples’ lives are intertwined. We have no idea how big of an impact we have on those around us. The smallest gesture — a smile, a kind word, a “hello” in the halls — can be just the thing to give someone else hope or happiness or turn their life around.

Have any of you read this book? I’d love to hear your thoughts in the comments below!

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My rating: 5 out of 5 stars

happy halloween! :)

Hi everyone! Hope you are having a spook-tacular Halloween today! Halloween is Mike’s favorite holiday so we have been celebrating all week month long with pumpkin decorations, listening to Halloween Pandora stations, watching ghost-hunting TV shows and scary movies {that I try not to pay too close of attention to … I am a total wuss when it comes to creepy/scary things!} and of course lots and lots of pumpkin-inspired food. {I will be sharing some of my favorite pumpkin recipes next week for a special Pumpkin Week on this blog — stay tuned!}

Do you like my ghost design?

My Halloween started off on a wonderful note last night when I came home to a package on my doorstep … and when I opened it up, I found the most beautiful bouquet of autumn flowers that my dad had sent to me for Halloween! It was such a sweet surprise! My dad always makes me feel so special and loved. I am a very lucky daughter. Now I get a huge smile on my face every time I look across the living room and see them on the table, brightening up the room!

Today I celebrated by making Halloween-themed cupcakes that I took in as treats for my freshmen students. {As I shared this summer, I tend to grow quite fond of my students and have a tendency of spoiling them with homemade baked goods.}

The best part about these cupcakes is the homemade chocolate frosting. I found the recipe on AllRecipes.com and tweaked it a little bit to use less butter but still taste rich and creamy. This frosting is a guaranteed way to make a box-mix cupcake taste gourmet and super special! These cupcakes could be decorated for any holiday or special occasion. I chose to decorate mine with candy corn for Halloween.

yellow cupcakes with chocolate fudge frosting

– 1 box yellow cake mix {I just used the Kroger brand that was on sale for $1}
– 3 eggs
– 1 & 1/3 cup water
– 1/3 cup vegetable oil or applesauce
– 1/3 cup butter or margarine
– 1/4 cup cocoa powder
– 1 tbsp vanilla extract
– 1 tsp cinnamon
– 3 cups confectioner’s sugar
– 4 tbsp half-and-half
– 1 small package candy corn

1. Preheat oven to 350 degrees. Prepare a cupcake tin with liners and set aside.

2. Bake cupcakes according to package directions. I combined my yellow cake mix with the eggs, water, and oil and beat with a whisk until the ingredients were well combined and the batter was smooth.

3. Fill each cupcake tin 3/4 of the way full and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.

4. While cupcakes are baking, make the frosting. Melt butter in a small saucepan. Turn off the burner. Add cocoa powder and mix well; then stir in vanilla extract and cinnamon.

5. Pour sugar in to a large bowl. Add the chocolate mixture and the milk and stir until the frosting is smooth and creamy. It will be thick! You can add more milk or half-and-half if you would like it to be thinner.

6. Once cupcakes have cooled completely, frost each one with a generous amount of chocolate frosting.

7. Stick 3-4 candy corn pieces into each cupcake so their tops stick out decoratively.

Here they are all packed up and ready to go for my students!

Inspired by Deme at Fresh Coat of Paint to make use of what you have, I used a striped shirt and vest I already owned to dress up as a pirate. Anyone else using what they already have to dress up? Anyone make a homemade costume? One of my favorite-ever costumes was when I was a little girl, maybe four or five years old, and my dad helped me hand-paint cardboard butterfly wings that we tied to my shoulders with pink shoelaces. It didn’t cost us a single penny and I had so much fun preparing my costume, and when I wore it trick-or-treating I felt like the prettiest little butterfly! I still remember it vividly to this day. One of my favorite parts of Halloween is seeing all the creative, innovative and funny costumes!

Ahoy, matey!

Hope you are having a wonderful Halloween full of creative costumes, fun activities, and yummy treats! What are you doing to celebrate today?

-Dallas

midnight snack: pancakes!

I don’t know if I had a lighter dinner than usual last night, or if I burned more calories yesterday zipping around campus in the rain, or what … but late last night I found myself feeling hungry. And you know what was calling to me from the pantry? Pancake mix! So I decided to whip up a quick small batch of butterscotch/chocolate-chip pancakes for a special late-night treat.

Here is the recipe I used to make my perfect, sweetly satisfying late-night snack in case you’d like to try it out yourself sometime. If not for a midnight snack, perhaps for breakfast? 😉

chocolatey butterscotch pancakes

– 1 cup pancake mix {I used Aunt Jemima}
– 3/4 cup water
– handful of chocolate chips
– handful of butterscotch chips
– 1 tsp vanilla extract
– 2 tsp cinnamon
– butter for greasing the griddle

1. Stir together ingredients, being careful not to overmix. Batter will be lumpy.

2. Let batter sit for 3-5 minutes. While batter is resting, warm griddle pan on stove over medium-low heat.

3. When griddle is hot, grease pan with a little butter. {I always use butter because it is the way my mom makes pancakes … I love the crispy edges it gives them!}

4. Cook pancakes 4-5 minutes per side, flipping over when the middle starts to bubble.

5. Serve warm, with syrup if desired. {I prefer mine plain, with the chocolate all melty!}

Mmmm … the perfect end to a blustery autumn day. I was so excited to eat them that I completely forgot to take a picture! Sorry about that. I’m sure you can imagine them!

It could be that my pancake craving comes because I’ve been missing my brother Greg an extra lot lately. Pancakes always make me think of him. He is a pancake fiend! He’s coming to visit me in just a couple weeks and I could not be more excited.

What are some of your favorite late-night foods?

-Dallas

You might also enjoy:

strawberry & chocolate-chip pancakes
midnight stroll around the neighborhood
chocolate, strawberry & coconut cookies

crock pot chicken with black beans & corn

Happy Wednesday, everyone! How is your week going so far? We are having gorgeous weather here in Lafayette and I am trying to soak up as much of it as possible, especially now that I am both feeling loads better from that darn cold bug.

I’ve been going for long walks around the neighborhood and eating lunch outside at school. I also have been trying to take advantage of crock-pot cooking to have dinner ready and waiting when I get home. Who wants to spend extra time in the kitchen when the weather is so nice?

Here is a recipe for crock-pot chicken with black beans and corn. I made it without tomatoes, so this is a great recipe for people with heartburn or sensitivity to high-acid foods. However, you could also easily add a can of diced tomatoes or some tomato salsa to this recipe if you would like that extra flavor!

crock-pot chicken with black beans & corn

– 1 package chicken breasts {I typically use 3-4 chicken breasts so I have leftovers for lunch the next day}
– 1 can black beans
– 1 can corn
– 1 onion
– 1 tbsp minced garlic
– 1 can diced tomatoes {optional}
– 1 package taco seasoning {I use the low-sodium kind}
– 1 avocado
– cheese and/or sour cream for garnish

1. Dice the onion. Saute for 3-5 minutes on low heat with the garlic.{I think this helps bring out the flavor of the onion and garlic. If you are short on time, you can omit this step and just dump the diced onion and garlic in the crock pot without pre-cooking.}

2. Place the chicken breasts in the bottom of the crock pot. Top with black beans, corn, onion/garlic mixture, and tomatoes.

3. Cook on low for 6-8 hours.

4. About half an hour before serving, add taco seasoning and mix well. Use a knife to shred the chicken.

5. If mixture is too liquidy, take the lid off and turn setting to “high” and cook for about 15 minutes more.

6. Serve topped with chopped avocado, shredded cheese, sour cream, of whatever your favorite toppings are!

My go-to staple is to serve this dish over rice. If you have a little more time on your hands, it is also delicious served over fried potato slices; I got the idea from a local restaurant that serves a dish called “Irish nachos” that uses fried potatoes instead of tortilla chips as a base. It was easy, relatively quick, and the potatoes complemented the dish nicely. It’s a good change if you’re looking for something other than rice or tortillas to serve this dish with.

fried potatoes {aka “irish nachos”}

1. Slice a potato thinly. I like to leave the skin on, but you can certainly peel if you wish.

2. Spray a pan with olive oil. Fry the potato slices until golden brown, about 5-8 minutes per side. Top with salt, pepper, garlic powder, chili powder, or whatever else your heart desires!

3. Let cool on a paper towel to soak up any extra oil before serving.

4. Top with shredded chicken/black bean/corn mixture. A delicious twist on classic nachos!

This is a great recipe to make on a busy weeknight. Hope you enjoy it as much as we do. And hope you are getting a chance to enjoy this lovely autumn weather!

What are some of your favorite quick, easy weeknight meals?

Till soon,
Dallas

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-Time spent: 15 minutes preparation & 15 minutes for potatoes
– Cost: about $8.00

You might also enjoy:

crock-pot chicken & veggie stew
ground turkey enchiladas
tilapia with pineapple salsa

marvelous monday: making the most of long car rides

Hi everyone! Hope you had a nice weekend! As I mentioned on Saturday, Mike and I spent the weekend visiting his family, who live in the Chicago suburbs, about a 2.5 hour drive away from us. I miss my family — it is difficult living so far away from them! — but Mike’s family is warm and welcoming and I always love seeing them.

It was a fun weekend! Home cooking, lots of laughter and long conversation, and a visit to the pumpkin patch! Yesterday was a beautiful autumn day in Illinois and we took advantage of it!

If there is one thing I dislike about visiting Mike’s family, it is the long car ride there and back … I am not the biggest car person and five hours in two days feels long to me! I get carsick easily and can’t read or write in the car. I am someone who hates feeling unproductive and I get antsy sitting still in a confined space for so long. But it is obviously worth the drive to get to see Mike’s family, and also I’ve found that by shifting my mindset and implementing some easy car-ride strategies, it has actually become time I look forward to and enjoy! Here are some tips that work for me that I’m hoping might make your next long car ride or even your daily commute more enjoyable:

  • If you have company, savor it! Take the opportunity to have some nice uninterrupted conversations. I love the long, wandering conversations Mike and I have during our car trips together — serious, silly, deep, insightful. It’s quality time we get to spend together, just the two of us, talking. It reminds me of when we first started dating and spent so much time talking-talking-talking, soaking up each other’s stories.
  • Driving solo? Why not take the time to call up a friend or family member for a catch-up chat? {Of course, make sure to use a hands-free headset and drive safe!}
  • Listen to a comedy album. My current fave: the insanely witty Demetri Martin! {You can check out his new album here.} The drive goes by so fast when you are cracking up the whole way there!
  • Listen to an audiobook. I got this idea from my dad, who often runs to audiobooks. {He’s made his way through quite some impressive tomes this way, such as East of Eden and Huckleberry Finn!} Audible.com is a great resource for downloading audiobooks. Or go the free route and check out CDs from the library! When I drove cross-country with my mom to move from California to Indiana for grad school, this is what we did. The CDs are admittedly a little clunkier than your iPod, but they still do the trick.
  • Scan the radio for new-to-you stations. Mike and I found a station that plays Irish-inspired music, which we both love. It felt like a special treat to listen to songs we’d never heard before, and I was scribbling artists’ names down in my notebook to look up later.
  • If you’re not the one driving, spend a little time being productive: pick up any trash that’s found its way onto the floor or between the seats, write checks to pay some bills, etc. One car trip, I organized Mike’s glove box. {Which I will share in a later post!}
  • Do something crafty. I have found long car rides to be an ideal time to knit! I am halfway through a new scarf for Mike right now, thanks to car-ride knitting time.
  • Gaze out the window and daydream. Sometimes we all need some time to reflect and let our minds wander. Tap into your imagination and see where your thoughts take you!

Anyone else have any tips to share? How do you make the most of long car rides or daily commute time?

Have a marvelous week!
-Dallas 🙂

saturday upsides & healthy apple oatmeal muffins

Hi everyone! Hope you had a wonderful week and are gearing up for a lovely autumn weekend. I am pretty much over my nasty head cold, but am still feeling a little low-energy. As mentioned, I was {un}kind enough to share my cold germs with Mike, who has been battling the bug as well this week. I took him to the doctor yesterday, which was a good thing because he had a build-up of fluid in his ears that easily could have turned into a bad ear infection! He is currently on a regimen of steroids & antibiotics to clear up any infection and woke up this morning feeling much better.  It will be nice for both of us to get some rest this weekend and {fingers crossed} I will be feeling all better and will have an energetic Marvelous Monday post for you in a couple of days!

In the meantime, I was inspired by my blogging friend Bonnie over at Recipes Happen who has created a series called Saturday Upsides in which she posts each Saturday about looking at the bright side of things. {Check out her post today about the upsides of a busy Saturday!}

My Saturday Upsides today are numerous: both Mike and I are feeling on the mend; we get to see his family this weekend; fun pumpkin carving and Halloween activities are planned. And one bright side of struggling through a few miserable days while your body is battling a cold or flu bug is that it makes you more aware of what a blessing it is to normally be feeling healthy!

Before I sign off for the day, I wanted to share this recipe that I made earlier this week for healthy apple oatmeal muffins. I made a big batch of these on Tuesday evening and ate them for breakfast and snacks all week long. They are full of fiber and heart-healthy oats, plus double-apple goodness thanks to the apple pieces and applesauce. A perfect autumn treat! And they are easy to whip up {which was a requirement for me this week! This cold has seriously knocked me flat!}

I adapted this recipe from one I found on Frugal Homemaking for oatmeal chocolate-chip muffins. Hope you enjoy!

healthy apple oatmeal muffins

– 3/4 cup oatmeal
– 1 and 1/3) cups whole-wheat flour
– 1/3 cup brown sugar
– 1 tsp. baking powder
– 1 tsp. baking soda
– 1/4 tsp. salt
– 2 tsps cinnamon
– 1 egg, beaten
– 3/4 cup milk {I used nonfat}
– 1 tsp vanilla extract
– 1/4 cup unsweetened applesauce
– 1 large apple, peeled and cut into pieces {I used a honeycrisp, my all-time favorite apple, but you could use any kind you want}

1. Preheat oven to 400 degrees. Prepare a muffin tin with paper cups.

2. Blend together dry ingredients: oatmeal, flour, brown sugar, baking soda, baking powder, salt, and cinnamon.

3. In a separate bowl, mix together the wet ingredients: egg, milk, applesauce, and vanilla.

4. Create a well in the dry ingredients and pour the wet ingredients into the well. Mix together.

5. Stir in the apple pieces. Batter will be lumpy and thick.

6. Fill the muffin cups about 3/4 of the way to the top.

7. Bake for 16-18 minutes, until golden brown and a knife inserted in the middle comes out clean.

And that’s it! These muffins are like apple-cinnamon oatmeal in baked form. Warm, filling, healthy comfort food.

What are your plans for this weekend? Any autumn-inspired recipes you’re trying out?

Stay happy & healthy,
Dallas

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– Time spent: 40 minutes {including bake time}
– Cost: less than $5.00

marvelous monday: staying positive when you’re sick

Hi everyone! I feel like it’s been for…ev…er since I’ve posted. I’ve missed you! As you can tell from the title of this post, I’ve been sick with a nasty cold. Sniffles, coughing, congested, feverish, and soooo tired. You know that weary-bones, sandpaper-eyes tiredness you get when you’re sick? Yep, that’s me.

It can be hard to stay positive when your body is fighting a cold. You’re sick and tired and all you want to do is crawl back into bed and sleep the day away! But it isn’t always possible when Monday rolls around and work and obligations beckon. So, in keeping with the “marvelous monday” theme, I woke up this morning and tried to keep my thoughts on the upside. Here are some things that help keep a smile on my face even when I’m sick:

  • eating breakfast in my cozy Purdue Snuggie that my parents got for me when I decided to come to Purdue for grad school. So warm, and so functional!

  • warm green tea with honey … perfect natural throat soother.
  • snuggling up with a good book {right now I’m reading My Name is Memory by Ann Brashares — a unique, creative romantic read from the author of the Sisterhood of the Traveling Pants series}
  • the beautiful autumn leaves outside my window and on my drive to school.

  • sweet phone calls and texts from my parents and brother checking up on me to see how I’m feeling
  • wonderful students who seemed to sense that I was feeling under the weather and were extra well-behaved and participatory in class discussions today.
  • a reminder that I am so fortunate to normally be feeling 100% healthy and energetic, and I need to be grateful for my body and take care of it! As a naturally go-go-go 24/7 type of person, relaxation can be a challenge for me. Sometimes being sick in bed with a cold is the reminder I need to slow down, rest, and take care of myself by making sure I spend some time in relaxation mode, even when I get back to feeling healthy.

Hope you are having a wonderful start to the week! Does anyone have any tips to share for staying positive when you’re feeling under the weather? How about ways you keep your body healthy through cold-and-flu season?

-Dallas

marvelous monday & happy october! baked cinnamon-sugar donut holes

There has been a briskness in the air lately that feels just. so. autumn! It’s lovely. It makes me want to curl up under a cozy blanket with a cup of tea and a good book. {If you’re looking for a good book, I’ve been devouring Elizabeth Berg’s novels lately … I fell in love with her novels Durable Goods and Joy School back in high school, and she is an author I can always return to and feel like, YES, she gets it — this is why I want to be a writer, this is what I want my books to do for people! I nearly always have at least one good, full-hearted cry while reading her books, and I always feel sad to finish them because I don’t want to leave her characters. I’m reading Open House right now and it is wonderful!}

But, yes, back to autumn … I was thrilled when Maria at Two Peas & Their Pod put together this fantastic list of 50 pumpkin recipes! I found myself checking off every one: yes, I want to make that; ooh, that looks delicious; yes, that one, too! Like a kid in a toy store a week before Christmas: I want them all! 🙂

One of the recipes that immediately caught my attention was baked donut-holes. I’m always looking for a way to health-i-fy things. Hmmm, homemade baked donut holes? Why not give it a whirl?

I am SO glad I did! They are pretty much mini-muffins, but roll them in cinnamon-sugar and they do taste like donut holes. These are pumpkiny, cinnamon-sugary, and perfect for autumn. Make them for breakfast and eat them warm from the oven with a big glass of milk!

baked cinnamon-sugar donut holes

ingredients:

For the Donuts:
1 & 3/4 cups all-purpose flour
1 tsp baking powder

1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1/4 tsp ground cloves
1/3 cup canola oil
1/2 cup light brown sugar
1 large egg
1 tsp vanilla extract
3/4 cup canned plain pumpkin {not pumpkin pie filling}
1/2 cup skim milk

For the Coating:
4 tsp unsalted butter, melted
2/3 cup granulated sugar
2 tbsp cinnamon

1. Preheat oven to 350 degrees. Spray a mini muffin tin with baking spray and set aside.

2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined.

3. Divide batter evenly among muffin cups.

4. Bake for 10-12 minutes or until a toothpick comes out clean.

5. While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl.

6. Remove muffins from oven and cool for 2 minutes. Dip each muffin in melted butter, then roll in cinnamon sugar to coat. Serve muffins warm or at room temperature.

{This recipe is adapted from The Craving Chronicles.}

YUM. And easy! And {for a donut} relatively healthy, too! Hard to beat that. 🙂

Happy autumn!
-Dallas

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Time spent: about 30 minutes
Cost: about $5

peach streusel muffins

Happy weekend everyone! Hope you are out doing something relaxing, lovely and joyful. It is a gorgeous sunny crisp fall day here in West Lafayette, and I am soaking it in! My plans for the day include lunch at Panera, doing some work there, and then going for a nice walk down by the river. I’m making orange chicken with veggies in the crock-pot for dinner tonight … I’ll let you know how it turns out!

You may remember a few weeks ago I found a recipe on the blog Stacey Snacks for peach streusel muffins … at the time I didn’t have any peaches so I adapted it to make blueberry streusel muffins. They turned out great! However, I was eager to try it with peaches as the original recipe called for, and I finally did.

The results were incredible! These just might be my favorite muffins ever. Stacey was right about the combination of the peaches and the streusel topping … heavenly!

I was a little intimidated first by the streusel topping, but believe me it is super easy to make. These muffins are also a healthy breakfast or snack {or even tasty enough for a healthy dessert!} because they are packed with peaches and use applesauce and protein-packed Greek yogurt in place of oil.

peach streusel muffins

for the topping:
– 1/3 cup uncooked oatmeal
– 1/3 cup all-purpose flour
– 1/3 cup firmly packed light brown sugar
– 1 tsp ground cinnamon
– 3 tbsp unsalted butter, softened

for the muffin batter:
– 2 cups all-purpose flour
– 1/2 cup sugar {or 1/4 cup stevia/truvia}
– 1 tsp baking powder
– 1/2 teaspoon baking soda
– 2 tsp ground cinnamon
– 1/2 teaspoon salt
– 3 eggs
– 1 tbsp unsalted butter, melted
– 1 cup Greek yogurt
– 1/4 cup unsweetened applesauce
– 1 tbsp pure vanilla extract
– 2 ripe peaches, cut into chunks {I like mine with the skin on for extra nutrients, but you could certainly peel them if you prefer}

1. For the topping: In a small bowl, combine the flour, brown sugar and cinnamon. Stir in the butter, and mix until well blended. Set aside.

2. Preheat the oven to 375 degrees. Line muffin cups with paper liners or spray with nonstick spray.

3. In a medium bowl, sift together the dry ingredients, from flour to salt, and set aside.

4. In a separate bowl, whisk the eggs, butter, yogurt and vanilla.

5. Add the egg mixture to the dry mixture. Stir until just moist and blended, being careful not to overmix.

6. Fold in the peaches.

7. Scoop the batter into the prepared muffin pan until the batter comes to the top of the paper liner or pan. Sprinkle with the brown sugar streusel topping, and lightly press the topping into the muffin batter.

8. Bake for 22-25 minutes, until tops are golden brown and a knife inserted in the middle comes out clean.

Have a scrumptious weekend!

❤ Dallas

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-Time spent: about 1 hour {including bake time}
-Cost: less than $5

You might also enjoy these previous posts:
blueberry/blackberry/raspberry muffins
good morning sunshine muffins
coconut zucchini muffins

crock-pot chicken & veggie stew

Confession: I used to be afraid of crock pots.

It sounds silly, I know. I guess crock pots just sounded too good to be true! Throw a bunch of food in a crock pot, turn it on, go to work all day, then come home and dinner is ready? Are you sure there isn’t a catch?

I was worried about leaving something on all day in the kitchen without anyone being home. Isn’t that dangerous?

“No,” my mother told me. No, said the blogs and resources I scoured online.

“Why don’t you try it?” Mike encouraged me. He could tell I was wanting to make the leap into crock-pot cooking ever since I glimpsed the beautiful 4-quart brand-new crock pot his mom had bought him that he’d never taken out of the box.

A new era has dawned in our tiny apartment kitchen. Today I took that baby out of the box, rinsed the pot and lid with soap and water, and plugged it in. For my first crock-pot attempt, I tried something simple: chicken & veggie stew.

This recipe could not be easier or quicker. It took me ten minutes to prepare as I rushed to get ready and out the door for school this morning. Here is the recipe I used; you could easily substitute other veggies based on your preferences or what happens to be in your pantry.

crock-pot chicken & veggie stew

– 3 or 4 chicken breasts
– 1 medium-sized sweet potato
– 2 carrots
– 2 celery stalks
– 1 can corn, drained
– 1 can peas, drained
– 1 can green beans, drained
– 1 can chicken broth
– 1 tbsp garlic or onion powder
– 1 tsp chili powder
– 1 tbsp parsley

1. Dice the potato. Peel and slice the carrots and slice the celery.

2. Dump veggies into the crock pot.

3. Add chicken breasts on top.

4. Pour chicken broth over everything.

5. Cook on low for 6-8 hours.

6. 30 minutes before serving, sprinkle chicken with garlic/onion powder, chili powder, and parsley.

All day long, I thought about dinner simmering at home in the crock pot. Whenever I worried about something catching fire and the apartment burning down, Mike reassured me it would all be okay. {If you haven’t guessed by now, I can be a bit of a worry-wort sometimes!}

When we returned home this evening and opened the front door, a delicious aroma greeted us. The stew turned out fantastic! Yummy, warm, healthy, hearty … and ready to eat as soon as we stepped inside. What a treat to have a homemade dinner waiting for us on the kitchen counter!

It’s official: I am a crock-pot convert. I can’t wait to try all sorts of new slow-cooker recipes and share them with you on this blog. Please chime in below if you have any recipes or links to share!

Here are some helpful slow-cooker tips that recently were shared on one of my favorite blogs, I’m an Organizing Junkie:

Do you use a slow cooker to prepare meals? What are some of your favorite crock-pot recipes? How do you save time when making dinner on a busy weeknight?

Have a wonderful day!
-Dallas