Tortilla Soup!

2 cans chicken broth

1 cup store bought salsa

1 small can diced green chiles

1 clove garlic, minced

1/2 medium red onion, diced

1 lb cooked, shredded chicken or turkey

1/4 cup fresh cilantro (optional)

Place everything in large saucepan, and bring to boil. Simmer for 15 minutes on low.

Serve soup topped with diced avocado, shredded cheese and/or sour cream.

Enjoy!!

Chicken & Rice Soup

3 tablespoons extra-virgin olive oil

1 1/2 pounds skinless, boneless chicken thighs, patted dry

Salt and pepper

3/4 red onion, chopped

1 pound red-skinned potatoes, cut into 1/2-inch pieces

1/2 cup rice

One 32-ounce container (4 cups) chicken stock

1/2 cup chopped fresh parsley

1 avocado—peeled, pitted and cut into 1/2-inch cubes

1/4 cup sour cream

Directions:

In a dutch oven, heat the olive oil over medium-high heat. Season the chicken with salt and pepper and cook in the pot until golden on both sides, 3 to 4 minutes; transfer to a work surface. Add three-quarters of the onion to the pot, lower the heat to medium and cook, stirring occasionally, until just beginning to brown, 2 to 3 minutes. Add the potatoes and cook for 1 minute.

Cut the chicken into bite-size pieces and return to the pot with any of its juices. Stir in the rice, chicken broth and 3 cups water and bring to a boil. Lower the heat and simmer, stirring occasionally, until the potatoes are tender, 15 to 18 minutes; season with salt and pepper. Stir in the parsley and avocado. Serve with the sour cream and remaining onion.

Thanks Rachel Ray! http://bit.ly/ddPc6E

Chicken & Corn Chowder

Ingredients

1 onion, diced

1 lb red potatoes

(1) 15oz can of chicken broth

2 tablespoons dried parsley

salt and pepper to taste

2 potatoes, peeled and diced

1 1/2 cups frozen corn kernels (or 1-15oz can of corn)

1/2 cup instant mashed potatoes

3/4 lb chicken (diced or shredded)

Directions:

1. Cook chicken in frying pan, season with garlic, onion powder, seasoned salt and cumin.

2. Remove chicken from pan, sautee diced onion in pan with olive oil

3. Transfer onion and chicken to large saucepan and add chicken broth, parsley, salt pepper, potatoes and corn. Simmer 15 minutes.

4. Add instant mashed potatoes and stir

Option - fry up a couple of slices of bacon first, then cook chicken and sautee onions in same pan. Then crumble bacon on top of each bowl before serving! yum!

Taco Seasoning

I'm always looking for great ways to save money and eat whole foods! Here's a great way to get away from "partially hydrogenated" & preservatives :)

Taco Seasoning

Ingredients

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

2 tablespoons equals 1 package of taco seasoning in an envelope....enjoy!

Lasagna!

Ingredients:

1 pound sweet Italian sausage

1 pound lean ground beef

1 cup minced onion

3 cloves garlic, crushed

1 (28 ounce) can crushed tomatoes

2 (6 ounce) cans tomato paste

2 (6.5 ounce) cans canned tomato sauce

1/2 cup water

2 tablespoons white sugar

3 teaspoons dried basil leaves

2 teaspoon Italian seasoning

1 tablespoon salt

1/4 teaspoon ground black pepper

4 tablespoons chopped fresh parsley

12 lasagna noodles

16 ounces ricotta cheese

1 egg

1/2 teaspoon salt

3/4 pound mozzarella cheese, sliced

3/4 cup grated Parmesan cheese

Directions

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

Preheat oven to 375 degrees F (190 degrees C).

3. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

4, Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

You will have extra sauce left over to serve with pasta another day :) Mmmm.....

DIY Tortilla Chips!

So, I had 2 avocados ready to be made into delicious guacamole BUT I had NO chips! However, I did have corn tortillas....Hmmmmm....Here's how they became my crispy vessel for tasty guac:)

Ingredients:

Corn Tortillas

Vegetable Oil

Salt

Preheat oven to 350 degrees Fahrenheit. Lightly brush each side of the corn tortilla with vegetable oil. Then stack them on top of each other and cut them into 6 pieces. Sprinkle with salt to taste.

Place them in the oven for 4 minutes. After 4 minutes, take them out, flip them over, then put back in the oven for 3 & 1/2 minutes.

Why spend $2-$3 for one bag of chips, when you can buy 72 corn tortillas for the same price and make endless amounts of fresh chips for the whole family???

Brazilian Black Bean Stew

• Ingredients:
• 
  
• 1 tablespoon canola oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 (1 pound) sweet potatoes, peeled and diced
• 1 large red bell pepper, diced
• 2 (14.5 ounce) cans diced tomatoes with juice
• 1 1/2 cups water
• 2 (16 ounce) cans black beans, rinsed and drained
• 1 mango - peeled, seeded and diced
• 1/4 cup chopped fresh cilantro
• 1/4 teaspoon salt
• 1 tsp cumin
• 1 tsp chili powder

Directions

1. Heat the oil in a large pot over medium heat. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, cumin, chilpowder and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
2. Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.

Serve with cheese quesadillas, grilled cheese sandwiches, or on a bed of rice.