This month I am going to try to post only fall themed breakfasts, lunches and dinners. I think it’s a great way to get you to enjoy this beautiful time of year! Last night’s dinner was no exception; it was the perfect fall themed dinner, so warm, so tasty, so fall ha!
This weekend was a great weekend because Jesse and I were able to spend lots of time together doing so many wonderful fun things. It started out on Thursday actually because this last Thursday was my turn to make dinner for our community group. I had a blast watching everyone enjoy one of the Johnson’s household staples. Some people at community group had Tator Tot casserole before, but some people hadn’t, so it was a delight to see everyone enjoying something I made for them. 🙂 Friday, we went out to this southern food place for dinner (which was tasty tasty) and Jesse and I received free tickets from my work to go to the Josh Groban concert. Jesse and I have heard some of his stuff before, but his concert was really entertaining and we both had a freakin blast!! We sat pretty much right up next to the stage, the music was amazing (he had his own orchestra with him,) he sang amazing, and he had Judith Hill, both Jesse and I’s favorite contest from The Voice last season (she has previously sang with Michael Jackson) as an opening act for him. It really was a fun filled night. Saturday Jesse and I went picking apples and pears on trees around our neighborhood and watched some movies. Sunday was also fabulous because we went to church and then I spent the rest of the afternoon baking and cooking yummy things for the hubby and I to enjoy for the week. I really didn’t want the weekend to end, but unfortunately it did, but now I’m excitedly waiting for the next weekend already. (Ah my birthday is fastly approaching, I can’t wait!)
I made Twice Baked Potato Soup for dinner last night. It was perfect because you throw stuff into the crockpot and you can get all the rest of your baking done for the week and not have to worry about dinner, or at least that’s what I did. 😉 Like I said, this meal is perfect for fall and I highly recommend you try it out and let me know what you think!
- 3 Russet potatoes, peeled and sliced into big chunks
- 2 ½ -3 C Chicken Broth (depending on how liquidy you want your soup)
- 1/4 C butter
- 1 TBS garlic powder
- 2-3 C Milk (again, depending on how liquidy you want your soup)
- 1 Chicken breast
- 2 C Broccoli Florets
- 2 strips of bacon, cooked and torn up into pieces
- ~ ¼ C Green onions (depending on how much you like green onions)
- ~ 2 C Shredded Cheese (any kind will work, and add as much cheese as you like)
- 1 C Plain Greek Yogurt
- Place your diced up potatoes into a crockpot. On top of the potatoes, sprinkle your garlic powder, salt, and pepper. Throw in your butter and pour your chicken broth all over the potatoes. Place the lid on the crockpot and let it cook on high for ~3-4 hours.
- Once your potatoes have been cooking for about ~3-4 hrs, start cooking your bacon. Also dice up your chicken breast into bite sized pieces and cook in an oiled frying pan on medium-high heat until cooked all the way through, season with salt, pepper, and a little more garlic powder.
- Once your bacon is cooked and torn into pieces and your chicken is cooked all the way through, take a potato masher and mash your potatoes in your crock pot until they are nice and chunky. (If you like smooth soup, mash your potatoes until there are no chunks.) Then throw in your chicken, bacon, broccoli, milk, cheese and green onions. Feel free to season the soup some more with the salt, pepper, and garlic if you like.
- Then stir everything together and let cook until nice and hot, about 20-30 mins.
- Right before serving, throw your Greek yogurt into the crockpot and mix up really well. Stir for about 3-5 mins so the soup can get the Greek yogurt warm.
- Serve with a little more cheese on top and enjoy!