Cereal and Soup

Last night, Harper tried rice cereal for the first time!  She has been showing a lot of interest in our food and drinks lately, so I thought she would be so excited to eat something from a spoon.  I was wrong.  We were so excited, but Harper was less than thrilled:(

"Yuck!"

So over it;)

I guess we'll try again next week.

Today, Harper and I hosted the "Mommy and Me" lunch.  We had such a good turn out and so much fun!  We even had a couple of newcomers.  All the kids played so well together and a couple of them kindly let me know what I need to "baby proof" when Harper goes mobile:)  Here are a few pictures of the babies.

The whole group.

Playing so well together.

From left to right: Soren, Brandt, London, Harper, Lilly and Rowan

I thought Harper looked so cute in her dress, so we had to have a photo shoot after everyone left:)

I made the crock-pot tortilla soup, that I have mentioned before, for lunch.  I wanted to share the recipe.  It's so easy and delicious! 

 Tortilla Soup Recipe in Slow Cooker

1 pound raw boneless, skinless chicken breast
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

DirectionsPlace chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. When chicken is done, remove just the breasts, shred and return to soup.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
Serve with white rice, avacado, cheese and sour cream

Enjoy!