After those first 2 months in Austin, I finally got a job! I am a full-time nurse, but that didn’t stop me from still being a full-time housewife. Yes, it is exhausting to have to 2 full-time jobs (I can’t even imagine when I become a mother!), but I couldn’t give up on taking care of my husband.
Hubs and I worked opposite shifts; he worked nights Mon-Weds and I worked days Mon-Weds. That meant, we didn’t see each other from Monday morning when I left for work until Thursday morning when he came home from work. It was hard at first, but we really enjoyed the 4 days (24/7) we had with one another.
Every Sunday was “crock-pot Sunday” at our house. Crock-pots are so convenient; you leave it and move on, until it is ready to eat! It was also convenient because it made several meals that would last us, at most, until we saw one another again. My favorite “crock-pot Sunday” meal is Taco Soup. It seems like it gets more delicious each day!
- 1 lb ground turkey
- 1 onion (chopped)
- 1 (16oz) can chili beans, undrained
- 1 (15oz) can kidney beans, undrained
- 1 (15oz) can whole kernel corn, undrained
- 1 (8oz) can tomato sauce
- 2 cups of water
- 2 (14.5oz) cans peeled & diced tomatoes
- 1 (4oz) can diced green chile peppers
- 1 (1.25oz) package taco seasoning mix
- Brown ground turkey on med heat and drain.
- Place all ingredients in the crock-pot, mix, and place on low for 8 hours.
It is so simple and delicious! A crock-pot secret I discovered about a year ago is crock-pot liners! It is located by the zip-lock section in the local Wal-Mart or H-E-B. It makes cleaning up much easier. Just place the liner (instructions on the back of the box) on the crock-pot before placing ingredients in. You’ll thank me later! 🙂
Once it is done, place some of the taco soup in a bowl and add sour cream or cheese. I love it with tortilla chips!