Some fall sights around our house

Big sister doing some rock climbing

Little sister typically carries around and wears a bunch of accessories

Bike rides down the driveway

Crockpot meals

For the last year or so, big transitions have taken me awhile and with each one, I'm sure my blog isn't going to survive.  But, the dust settles, we get into a routine, and I'm back writing and posting.  I started back to work with fall quarter a couple of weeks ago and the new schedule has taken awhile for us all to get used to.  I'm blessed that my husband watches the girls while I work and that I have work in this economy so I can't complain but we're still adjusting.

One of the rough things are our dinners from Sunday - Wednesday.  On Sundays, we get home from church around 6:30, on Mondays and Wednesdays, my husband starts dinner and I get home from work around 7pm and on Tuesdays, we go to the gym until about 6:30.  The crockpot has been really coming in handy and this is a new dish I made up a few weeks ago.  Perfect for fall, gluten free, and easy to add / change the veggies to what your family will eat.  Hope it helps you out during this busy time of the year!

Chicken and Butternut Squash Stew (6 servings)

1.25 pounds boneless skinless chicken pieces (I used thighs)

1.5 cups butternut squash, peeled, seeded and cut into 1 in. pieces 

1 small onion, diced

3 ribs celery, diced

2 cloves garlic, minced

1 14 oz can chicken broth

3/4 c. tomatoes (I put these in the blender so it was more like juice - you could use V8 or leave them chunky)

1 T Worcestershire sauce

1/2 tsp. paprika

1/4 tsp. pepper

1/8 tsp. allspice

1 c. frozen peas

Put the butternut squash, onions, and celery in the crock pot.  Put the chicken pieces on top.  Cover with the garlic, broth, tomatoes, Worcestershire sauce and spices.  Cover and cook on low for 6-8 hours or high for 4-5 hours.  Cooking time will vary depending on your slow cooker but you want the squash to be soft and the chicken to start to shred.  Stir in the frozen peas, stir, and cook for another 15 minutes or so.  If you want the stew to be more soupy, add a little water (or more broth) when you add the peas.