NaNoWriMo Prep Recipes

In making preparations for my marathon to write 50,000 words in November, (see, I’m searching my recipes for easy prep meals that will be nourishing and delicious. Two of my favorites listed below can be assembled in the crock pot and left to cook all day.

I’ll shop early and have all of the ingredients on hand, which means I can have dinner prepared  in less than thirty minutes.

My apologies for not posting pictures of these recipes or doing a You-tube video to show how they are prepared. (Aren’t those the most wonderful things?) I simply need to stay focused on my writing right now, and don’t have time to do the frills. But trust me, these recipes are delicious!

Tortilla Soup


1 ½ cups cooked chicken (rotisserie)

½ onion chopped

1 cup frozen roasted corn

2 green onions, chopped

15 ounce can diced tomatoes

1 cup chopped fresh vegetables of choice (celery, peppers, mushrooms, asparagus, etc.)

4 garlic cloves, chopped

¼ tsp. crushed red pepper flakes

¼ tsp. cayenne pepper (or to taste)

1 tsp. ground cumin

Kosher salt

3 cups chicken broth

Tortilla chips, shredded cheese, sour cream for topping


Put all ingredients in a 4-quart slow cooker. Cover and cook on low for 8 hours or high for 4 hours.

Serve with shredded cheese, sour cream, and tortilla chips


Taco Soup


 1 pound ground turkey or beef, browned and drained

1 medium onion chopped

15 ounce can kidney beans, drained

15 ounce can pinto beans, drained

15 ounce can of corn in juices

16 ounce can diced tomatoes in juices

Small can of tomatoes with chiles (Rotel) in juices

½ packet ranch dressing mix

½ packet taco seasoning

sour cream and cheddar cheese for garnish



Put all ingredients in 4-quart slow cooker. Cover and cook on low for 8 hours or on high for 4 hours. Ladle in bowls and top with sour cream and cheddar cheese.

This recipe can be doubled and cooked in a 6-quart slow cooker for a large crowd.

(Recipes adapted from Stephanie O’Dea’s Make it Fast, Cook it Slow)

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