Chicken Taco Soup and Yummy Lemon Bars

Yesterday at my MOPS group I listened to a caterer talk about how she cooks for her family. She offered some great recipes and fabulous cooking tips, but she also spoke about how as mothers and wives, we can minister to our families by the food we serve. I love that perspective! I love to cook for my hubby and kiddos and I love it when they are so happy when they see what I've prepared.

The speaker shared some scripture that she keeps around her kitchen and they all were good, but this one spoke to my heart.

Colossians 3:23-24
"Whatever you do, work at it with all your heart, as working for the Lord, not for men, since you know that you will receive an inheritance from the Lord as a reward. It is the Lord Christ you are serving."

This is such an encouragement to me. Everything I am doing, is for the Lord!

Please enjoy a few recipes of mine.

Chicken Taco Soup

1 small onion (chopped)
1 16 oz can chili beans
1 15 oz can of black beans
1 15 oz can of whole kernal corn (drained)
1 8oz can of tomato sauce
1 12 oz can or bottle of beer
2 cans of diced tomatoes with green chilies, undrained
1 packet taco seasoning
4 chicken breasts
Optional: shredded cheddar cheese, sour cream, tortilla chips.

1. Place onion, chili and black beans, corn, tomato sauce, beer, and tomatoes in a crock pot. Add taco seasoning and stir to blend. Lay chicken breasts on top of mixture, pressing down slightly until just covered. Cook on low for 5 hours.
2. Remove chicken breasts from the soup and allow to cool long enough to be handled. Shred the chicken. Stir shredded chicken back into the soup and allow to cook for 1 -2 hours longer.

I serve my with a dollop of sour cream and sheddar cheese with tortilla chips on the side.
Enjoy!

The best Lemon Bars Ever!

Crust:
2 cups all purpose flour
1 cup powdered sugar
pinch of salt
1 cup (2sticks) butter, at room temp

Filling:
4 eggs
2 cups of sugar
6 tablespoons flour
6 tablespoons fresh lemon juice (you can use the lemon juice from a bottle, but I highly recommend fresh squeezed juice, its a much better flavor!)

Preheat oven to 350. Lightly grease a 9x13 pan.
Make the crust: Combine the flour, powdered sugar, and salt in a bowl. Cut in butter to make a crumbly mixture. Press mixture into the pan. Bake for 20 minutes.
Meanwhile, make the filling. Mix the eggs, sugar, flour and lemon juice with a wisk. Pour this over the baked crust and bake for 25 minutes longer. Sprinkle the top with powdered sugar and enjoy!
*Note - watch closely while bars are baking, if cooked too long, they can develop a crisp top, which you don't want.