Can you believe that Thanksgiving is less than a week away? I love the holiday season but dang if it doesn’t feel like time speeds up with all the excitement going on. This year we’re hosting the big day which means we’ll have seven additional mouths to feed including this precious little one. Meet my new nephew Alden Jacob.
Ok, so maybe six more mouths to feed. This little guy obviously isn’t ready for turkey yet, but his adorable factor is off the charts so I’m predicting we’ll still save him a seat at the dinner table. I can hardly wait to get my arms around that precious angel!
With all the extra family flying in for the holiday week, I needed to figure out more meals than just the big Thursday feast. Easy and healthy is the way I roll so out came the slow cooker for another suppertime win. I appreciate this recipe because, like the last one I posted, it’s a “dump it all in and walk away” meal. I also love that it uses one of my favorite Southwest ingredients: tomatillos.
Do you ever feel like there are certain edible elements that can transform a dish from ok to “oh yeah” with a simple toss into the pot? For me, tomatillos are one of those. I love the hint of lime flavor that they impart.
This recipe is flexible with the additions; toss in whatever veggies you have sitting in your fridge that you need to get rid of. Just make sure you don’t cut out the tomatillos or the hominy. They make the meal in my most humble of opinions. Once everything is dropped into the pot, simply turn it on and walk away. It doesn’t get much easier than that when you’re hosting a gaggle of hungry relatives.
I hope everyone enjoys the holiday. Be sure to grab a moment and reflect on everything you’re thankful for. I know that my blessings are huge this year. I’m so grateful to be back at the blog sharing my thoughts and words with you all. I’m thankful for my amazing husband and children. We are blessed to be living in a safe, welcoming community with incredible friends. We have food on our table, a roof over our heads and clothes on our backs. Life is truly good.
- 2 Cups Veggie Broth
- 7-8 Tomatillos, Chopped
- ½ Large Onion, chopped
- 1 Bell Pepper, Diced
- 2 Cloves of Garlic, Minced
- 1 Cup of Corn, Frozen or Fresh
- 1 Zucchini, Chopped
- 4 Mushrooms, Sliced
- 3 Oz. Fresh Baby Spinach
- 1 15 Oz. Can Pinto Beans, Rinsed and Drained
- 1 15 Oz. Can Hominy, Rinsed and Drained
- 1 Tbsp Cumin
- 1 Tbsp Oregano
- 1 Tbsp Chili Powder
- 1 tsp Garlic Powder
- 1 tsp Salt
- ¼ Cup Plain Greek Yogurt
- Toss all the ingredients into your slow cooker.
- Turn on low for 4-6 hours until cooked through.
- Before serving, stir in the greek yogurt.
- Serve with a sprinkle of cheddar cheese and cilantro.
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