My family is on a week-long vacation with my brother and his family. Last night we spent the night in Hattiesburg, price MS, neuropathologist on our way to Fort Morgan, AL. Our hotel was scary (we got bumped from our original hotel, so they put us up free of charge at another one nearby), so I was anxious to get out of there this morning. I found this little French place called C’Est La Vie Bakery and Coffee on UrbanSpoon, and it did not disappoint. The almond croissant was amazing!
Then we drove the rest of the way to Fort Morgan via Dauphin Island ferry. There was a line of cars waiting for the ferry, but visiting with other travelers was part of the fun. There were several other families from Arkansas. We ate ice cream. Even with the wait, it was a lot of fun. All part of the adventure.
Now it’s about 8-something p.m., and we’re all relaxing in the beach house after dinner. My sister-in-law Ines and I are taking turns making dinner this week. I was on for tonight. I prepared three freezer crock-pot meals in advance, and tonight was taco soup night. It was so easy –dump, turn it on, and head to the beach for a few hours. I also make a pot of rice and a salad to go with it.
1 package mild taco seasoning mix
1 (16 oz) bag frozen corn
1 (16 oz) can black beans drained and rinsed (you could use kidney beans or pinto beans)
2 (14 oz) cans stewed tomatoes
1 (8 oz) can tomato sauce
1 (4 oz) can diced green chilis
Brown meat and onion, drain. Let meat cool for a minute, then dump into a resealable gallon-sized freezer bag.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 1-2 hours or LOW for 2-3 1/2 hours.