Thanks everyone! It was totally unexpected and so awesome getting off the plane in Tampa and being welcomed with a large marquee flashing: "WELCOME HOME Tampa Mustangs 18U ASA National Champions" Brenda, Yes we travel a lot. We were in Boulder, CO last month; that gave me the wonderful opportunity to have lunch with Lee/Lsr2002. We were suppose to go through Idaho on the way to South Dakota (where the 16U Nationals were) so I could visit with KatieC, but airfare was too expensive. Last year we played (and won) the Hall of Fame Tournament in Oklahoma City; David/Lakeguy joined us for a really great visit. The tournament in Skagit Valley, WA is the 14U Western Region Championship. Karen, I certainly remember Logan's championship season!

OK, LOL I just got back to this. I was too scared to cook it on 3 so I brought it to a boil then turned it down to 5 and did 4 hours. It's a chicken enchilada soup and the chicken just fell apart so I guess it's ready. This will definitely be trial and error. Crock Pot Chicken Enchilada Soup Skinnytaste.com Servings: 6 ⢠Serving Size: 1 1/2 cups + cheese ⢠Old Points: 5 pts ⢠Points+: 7 pts Calories: 260.9 ⢠Fat: 6.6 g ⢠Protein: 25.4 g ⢠Carb: 29.9 g ⢠Fiber: 6.7 g ⢠Sugar: 4.1 g Sodium: 572 mg (without salt) Ingredients: ⢠2 tsp olive oil ⢠1/2 cup onion, chopped ⢠3 cloves garlic, minced ⢠3 cups low sodium fat-free chicken broth ⢠8 oz can tomato sauce ⢠1-2 tsp chipotle chili in adobo sauce (or more to taste) ⢠1/4 cup chopped cilantro (plus more for garnish) ⢠15 oz can black beans, rinsed and drained ⢠14.5 oz can petite diced tomatoes ⢠2 cups frozen corn ⢠1 tsp cumin ⢠1/2 tsp dried oregano ⢠2 8 oz skinless chicken breasts (16 oz total) ⢠1/4 cup chopped scallions, for topping ⢠3/4 cup shredded reduced fat cheddar cheese ⢠fat free sour cream (optional) Directions: Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot. To the crockpot, add drained beans, diced tomatoes, corn, cumin, oregano and stir.Add the chicken breasts; cover and cook on low heat for 4-6 hours. Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with fat free sour cream, cheese, scallions and cilantro. You can also top with avocado or crushed tortilla chips. Enjoy! This recipe would have been just right in the big crockpot but I doubled it and made it in my huge stockpot. Going to freeze it in Jumbo muffin pans for my kids to thaw and heat for lunches. BTW, I didn't have any chipotle in Adobe sauce so I used chipotle powder from the Spice House mixed with a bit of smoked paprika - yummmm.

Omg Lou! LOL Annie, that's funny. I like black tea and Earl Grey. Hate any kind of mint or that spiced tea blend, shudder. I do like some flower/herb teas occasionally like raspberry leaf, or chamomile and I like rose hip, especially when it's my own dried hips. Smiles. Never tried the baking soda. I do hate, hate any kind of bitterness in tea. I make mine different than any mentioned so far, I think. I use 8 or 9 bags for a half gallon. Nowdays I use the hot water from the water dispenser. It really amazes me that it really is hot enough to make tea. Anyway. I put my tea bags in the container, add about 3 cups of water and start vigorously stirring and smashing the tea bags, dunking them up and down and such. I don't do this for any longer than about 30 seconds, yup, seconds. I can generally see that the tea has gotten fully dark. I quickly pick up the bags in a big slotted spoon and smash all the liquid out of them. I want to be done with all of it before a minute is up. Then I add my sugar. I like it sweet. Stir till sugar is dissolved then add water. Never the least bit bitter and not cloudy. I have a big 2 gallon crock that I got years ago from Williams and Sonoma and used to keep that full but I drink mostly just seltzer these days so when I make iced tea it's generally the half gallon or a full gallon container I have also. I use lemon in my tea too so I slice several lemons and keep them in a container next to the tea to add to each glass when served. Works for me.

Jody, one of the guys in our group works on gasoline pumps. He said, they don't make them much different than back then, but, the old ones didn't go any higher than 49 cents. Yup, they were OLD. ;) Moni