Tortilla Soup in the Crock Pot

This was delicious!! I will make this again for sure! It was super easy and my family loved it.

TORTILLA SOUP IN A CROCK POT

4 boneless, skinless chicken breasts, cooked and shredded
1/2 tsp. minced garlic
2 cans (14 oz) chicken broth
2 cans (14 oz) stewed tomatoes, chopped with liquid
1 c. medium salsa
2 T. dried cilantro
1 T. ground cumin
3 - 4 flour or corn tortillas, cut into 1/2 inch strips. I would fry these in a little oil or go to Costa Vida and buy a bag of there tortilla strips.
cheese , grated

Combine all ingredients except tortilla strips and cheese in greased 4 1/2 to 6 quart slow cooker. Cover and cook on high heat 4-6 hours or on low heat 8-10 hours. Ladle hot soup into individual serving bowls over strips of flour tortilla and shredded cheese. Makes 6-8 servings

Navajo Tacos

Navajo Tacos

I make these the easy way, but they are still really delicious. Here's what I do:
I thaw out Rhodes rolls for a couple of hours. Then I roll them out into circles.

Then I fry them on hot canola oil.

They cook fast!


Then I top them with Nalley's Chili, cheese, salsa, and sour cream. We also do butter and honey for dessert.

Crepes

I got this crepe recipe from my sister-in-law, who is an AMAZING cook. So trust me when I say these are delicious!

DANISH PANCAKES -AKA: CREPES

2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla (optional)
1/4 cup sugar
3 eggs
milk
*Not sure on the amount of milk. I usually just keep adding milk until it is thin enough. I like mine to be about the consistency of egg nog.

1. Mix all ingredients together. Leaving the milk to the last. Beat until smooth.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly

3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Swiss Chicken

This is honestly so easy and so dang good! I got this recipe from my mother-in-law and everything she makes is delicious!

Swiss Chicken
Roll chicken in beaten eggs and seasoned bread crumbs. Fry in oil until brown. Place in a pan (I used a cookie sheet, but a casserole dish would work better.) After placing chicken in pan cover with sliced mushrooms and a slice of swiss cheese. Pour 1 cup water with 2 cubes chicken bouillon dissolved in the water over the chicken or use chicken broth.
Bake uncovered for 44 minutes at 350*.
I served mine with a green salad, baked brocolli, and a baked potato.

Taco Muffins

Brooks LOVED these! He ate his with ketchup, of course! He eats everything with ketchup.
I saw these on Biggest Loser and they looked really good, and they were!! Loved these. I was a little afraid to try the turkey sausage, but it was really good.

Jennie-O Taco Muffin Recipe

Ingredients
3 (6-inch) stone-ground corn tortillas
12 Jennie-O Turkey Store® Turkey Breakfast Sausage Links, cooked according to package instructions and cut in half widthwise
1/2 cup tomato salsa
2-1/4 cups liquid egg white or egg substitute
1/4 cup (1 ounce) finely shredded low-fat Cheddar cheese
1/4 cup sliced ripe olives
2 Tablespoons chopped fresh cilantro
12 Tablespoons roast tomato salsa (or your favorite salsa)
1 non-stick muffin pan
Low-fat or fat free refried beans (optional)
Extra salsa (optional)
Fresh melon slices (optional)

Directions
1. Heat oven to 400 degrees Fahrenheit.

2. Stack tortillas and cut into quarters. Cut quarters in half so you will have 8 wedges for each tortilla (and a total of 24 wedges). Spray each muffin cup with olive oil cooking spray.

3. To assemble: place one tortilla wedge in each muffin cup, with the widest side at the bottom of the cup. Place a second tortilla wedge on the opposite side of the muffin cup so that the wide edges will be overlapping in the bottom of the cup, by about 1/2 inch. The tortilla wedge points will extend outside of the cup, about 1/2 inch straight up. Repeat for the other muffin cups. Place two sausage halves (from one whole link) in each muffin cup, on top of the tortilla wedges. Place a tablespoon of salsa on top of the sausage. Measure 3 tablespoons of egg white (or egg substitute) into each muffin cup. Bake 10 minutes or until eggs are just set and no longer wiggle. They will be slightly puffed. Carefully remove "muffins" from pan and place two on each serving plate.

4. Working quickly, sprinkle each "muffin" with one teaspoon of cheese. Top each muffin with few olive slices and a sprinkle of fresh cilantro. Serve hot with low-fat or fat free refried beans, extra salsa and fresh melon slices.

Nutrient Analysis for one 2-"taco" serving
Calories: 231
Protein: 20 grams
Carbs: 6 grams
Fat: 12 grams
Sat: 3 grams
Poly: 8 grams
Mono: 1 gram
Fiber: 1 gram
Sodium: 515 mgs

Fajitas

These weren't anything gourmet, but the were still good.
Fajitas

In a large skillet heat 2-3 T of olive oil and 2 cloves of garlic pressed. Add red and green peppers, and onions. Cook until tender. Add cooked chicken cut into strips. Put inside warmed flour tortilla. Top with sour cream and guacamole spread.

Spaghetti Pie

Spaghettie Pie is one of my favorites! It is super easy and it's delicious!

Spaghetti Pie

Cook noodles (I used wheat)
Mix with:
1 egg
1/2 cup parmesan cheese
1/4 cup butter

Mix together until well blended.
Layer with 1 cup cottage cheese and 1 egg mixed together.
Layer of spaghetti sauce and browned hamburger.
Layer of cheese.
Bake at 350 for 30 minutes. Serve with caesar salad and garlic bread!

Pan-seared Tilapia with Quinoa & Parsley vinaigrette

This was interesting. I saw it on Biggest Loser and thought I would try it. The Quinoa had a very strong Garlic flavor. It was good in small amounts. The vinaigrette was pretty good too. They used Halibut, but I used Tilapia. Not sure if it would have made much of a difference. My kids LOVED the green beans.

Ingredients

For the quinoa: 2 teaspoons extra virgin olive oil

1 shallot, finely diced

1 clove garlic, finely diced

1 cup uncooked quinoa

1 cup low (or no) sodium chicken or vegetable stock

For the vinaigrette: 3/4 tablespoon shallots, finely diced

1 tablespoon red wine vinegar

2 teaspoons extra virgin olive oil 2 tablespoons fresh flat leaf parsley, roughly chopped

1 teaspoon olive oil

4 four-ounce Tilapia filets

Method:

• Heat a medium sauce pan over medium high heat, add the olive oil and sweat the shallot for 2 minutes stirring constantly.
• Add the garlic and cook for an additional 2 minutes.
• Add the quinoa and stir to coat with the shallot and garlic, then add in the stock and bring to a simmer.
• Reduce heat to simmer gently for about 15 to 20 minutes or until the quinoa is tender but not mushy.
• Meanwhile to make the vinaigrette, place the shallots and vinegar in a medium mixing bowl.
• While whisking, slowly drizzle in the olive oil.
• Add the parsley and season the vinaigrette with salt and pepper to taste.
• When ready, remove the quinoa from the heat and let sit for 5 minutes. After 5 minutes, fluff with fork and reserve.
• To cook the Tilapia: Place a large nonstick sauté pan over medium-high heat and drizzle with the remaining oil.
• Place the fillets in the hot pan and cook for 4 minutes, or until the fillets are golden brown on the bottom.
• Turn the fillets over and cook for 3 minutes, or until the fish is just cooked through but still moist and juicy.
• To serve: Divide the quinoa evenly among 4 serving plates, top with halibut and drizzle with parsley vinaigrette.

Sesame Beef Stir Fry

This is delicious! I was out of brown rice today so I used cal-rose white sticky rice and I have to say the brown rice tastes a lot better in this recipe.

Sesame Beef Stir Fry

2 portions brown rice (about 1/2 cup uncooked

2 portions lean ground beef (about 1/2 lb)

1 T. toasted sesame oil

2 cloves garlic, minced

3 green onions, sliced

1 cup broccoli slaw (I couldn't find any at the store so I used cole slaw and it tasted the same)

1 cup napa cabbage, shredded

1 T. lite soy sauce ( I was out so I used Yoshida's sweet & savory sauce and it was delish)

crushed red pepper flakes to taste

1. Prepare brown rice according to its package directions.
2. WHile the rice is cooking, in a medium skillet or wok, brown the ground beef over medium heat, until no longer pink. Remove the beef from the skillet, drain and set aside.
3. Heat sesame oil in the skillet over medium - high heat. Add garlic and green onions; stir fry for 2 minutes. Add the broccoli slaw and cabbage; stir-fry for 2 minutes. Add rice and soy sauce; stir fry for 2 more minutes.
4. Return the cooked ground beef to the skillet with the rice and vegetable mixture and season with red pepper flakes, to taste. Stir until ingredients are well combined and heated through, about 2 minutes.
5. Divide into 2 portions
6. I double this recipe because otherwise it doesn't make very much.

Rosemary Ranch Chicken Kabobs

I LOVE these! They are always so tender and juicy! I know that sounds like a Burger King commercial, but it's all I know! I tried doing them in kabobs and grilling a whole breast. The breast where good, but the kabobs where better.

It was fun to grill outside in the winter!

Rosemary Ranch Chicken Kabobs

1/2 c olive oil

1/2 c ranch dressing ( I use Gregg's from Costco)

1 T. minced fresh rosemary (dried works as well)

2 tsp. salt

1 tsp. lemon juice

1 tsp. white vinegar

1/4 tsp black pepper, or to taste

3 T Worcestershire sauce

1 tsp. white sugar, or to taste (optional)

5 skinless boneless chicken breast halves - cut into 1 inch cubes

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt. lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl and stir to coat with the marinade. Cover and refrigerate for 30 minutes. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade. Lightly oil the grill grate. Grill skewers for 8-12 minutes, or until the chicken is no longer pink in the center, and the juices run clear. Note: this recipe works well for beef and shrimp.

Taco Soup

This is a staple at our house. It is something that is easy to store and most of us usually have on hand.

Taco Soup

1 can black beans, rinsed and drained

1 can kidney beans, rinsed and drained

1 can corn, drained

2 cans diced tomatoes

1 lb hamburger, browned

1 packet taco seasoning.

Brown your hamburger and drain. Mix with taco seasoning and add to pot with beans, corn and tomatoes. mix together and cook on medium until warm. Serve on top of tortilla chips or Frito's. You can top with sour cream, cheese, avocado, lettuce, or salsa.

Chicken Cordon Bleu

This was awesome! It isn't a traditional cordon bleu, but my family really liked it. Quick and EASY!

Chicken Cordon Bleu

prep: 10 min

cook: 1 hour

8 to 10 pieces of chicken ( I used 30 frozen chicken tenders in 2 casserole dishes)

cream of mushroom soup

Swiss cheese

Packet of thin ham, any type

1 c. milk

1 c. sour cream

Place chicken in a 9 X 13 casserole dish. Place ham on top of chicken to cover chicken. Place swiss cheese on top of ham. In separate bowl mix cream of mushroom soup, sour cream, and milk; mix together. Pour on top of chicken. Salt and pepper to taste. Cook in oven 375* for an hour. Longer if chicken is frozen. Yummy on top of rice.

Stuffed Manicotti

This was okay! I would probably add some garlic if I make this again. It lacked the flavor I was hoping for.

Stuffed Manicoti

Meat Sauce:

3 C hamburger - browned

2 c water

4 tsp sweet basil

16 oz tomato sauce

1/2 c chopped onion

1 1/2 t. salt

2 T dry Parsley

Cheese stuffing:

12 oz low fat ricotta cheese

12 oz low fat cottage cheese

1 egg

1/3 c parmesan cheese

2 T. parsley

1/4 t. salt

Stuff uncooked shells. You can Freeze it at this point. When thawed bake covered with foil at 400* - 45 minute. Add 2 cup grated cheddar cheese - bake uncovered - 15 minutes.

Deluxe Turkey Dinner

This was probably the single WORST things I have ever made. It looked so good in the picture, but I didn't like the combination of flavors. Maybe if I put the zucchini on the side I would have like it. I thought I would love it because stuffing is one of my all time favorites, but was I wrong. Aubrey liked it though.

Deluxe Turkey Dinner

from "Eating for Life"

1 cup herb seasoned stuffing mix

1 cup fat-free, reduced sodium chicken broth

2 stalks celery, chopped

1/2 onion, chopped

4 portions turkey breast slices

freshly ground black pepper, to taste

1 zucchini sliced

1 squash, sliced

1 c whole-berry cranberry sauce

1. Preheat oven to 350*
2. Prepare stuffing according to its package directions, substituting fat-free chicken broth in place of butter. Add celery and onion to stuffing, and mix thoroughly.
3. Lightly coat an 8" X 8" baking dish with cooking spray. Layer turkey breast slices evenly into the bottom of the baking dish and season with freshly ground black pepper.
4. Evenly layer sliced squash on turkey, and top with a layer of cranberry sauce. Spoon prepared stuffing on top of cranberry sauce.
5. Cover with foil and bake until the turkey is cooked through, approximately 40 minutes.
6. Turn oven to broil setting. Remove foil and place under broiler for 5 minutes to brown the dressing.
7. Divide into 4 portions, serve and try to enjoy! HA1

Beef Wraps

Ryan has my camera so when he gets home I will post the pictures of these delicious wraps. These are SOOOO good and easy. My friend Stephanie gave me the recipe she makes them ahead of time and sends them with her kids to school or takes them on a long ride and they stay good.

Beef Wraps

2 cups frozen red & green bell peppers
1/2 lb. thinly sliced deli cooked roast beef, cut into strips
1/4 cup Zesty Italian salad dressing
4 tomato-basil tortillas
1 cup shredded Monterey jack cheese

1. In medium nonstick skillet, cook and stir peppers over medium-high
heat for about 5 minutes or until tender. Add beef and salad
dressing, mix well. Cook until thoroughly heated.

2. Spoon beef mixture evenly down center of each tortilla. Sprinkle
with cheese. Roll up each tortilla. Makes 4 wraps.

I have been making these for awhile now so I don't follow this
exactly. I cook a roast in the crock pot (on low all day) and then
just shred the meat when it is done instead of the deli meat and I use
regular tortillas. I don't measure the dressing I just dump it in
unitl i like the taste. You can also use low-fat or fat free Zesty
Italian dressing. One other note: you need to use the monterey jack
cheese. I have made them with mozzarella & cheddar cheese and they
are not as good. I buy peppers when they are on sale and then cut them
up and freeze them. I hope you like them. They are super easy, fast
and yummy.

German Meatballs

So the meatballs were a bit of a disaster. I should learn how to read! I got all my ingredients out and realized that it said Tomato SOUP not SAUCE. There is a difference. The other thing I neglected to notice was the fact that they take 2 hours to cook on the stove and 1 hour in the oven. I was thinking 30 minutes tops. Regardless of the earlier disaster, the meatballs were really good and I will make them again! So here is the recipe.

German Meatballs

2 lbs lean ground beef

1 large onion, diced

1 green pepper, diced

1 t salt

4 good dashes Worcestershire sauce

1 egg

1 c raw rice

1 1/2 t ground savory garlic powder

Mix together and make into balls

In another pan heat the

following:

4 cans tomato SOUP

2 cans water

6 squirts Maggi (German type soy sauce)

1 can beef consomme

2 bay leaves

Bring these ingredients to a boil. Drop meatballs in and let simmer (barely boiling) with lid for 2 hours on top of stove, stirring occasionally w

ith spoon OR

Bake in the oven for 1 hour at 400*

Chicken Tacos

Chicken Tacos

I got this recipe from the "Eating for Life" cookbook. I love these tacos! One of my favorites. If we weren't trying to eat healthier I would add sour cream and cheese!

1 T olive oil

4 limes, halved, divided

5 cloves garlic, minced, divided

2 tsp ground Cumin, divided

4 portions chicken ( the recipe calls for swordfish or tuna)

1 ripe avocado ( I use 3), peeled, pitted, and diced

1/4 red onion, minced

2 jalapenos, seeded and minced

2 T fresh cilantro, chopped

1 tomato

8 (6 inch) flour tortillas

8 lettuce leaves

1. Preheat grill to medium
2. Combine olive oil, juice of 3 limes, 4 garlic cloves and 1 tsp cumin in a shallow bowl or pie plate. Then add meat to this marinade and let soak for 15 minutes at room temperature, turning once after about 7 minutes.
3. While meat is marinating, in a separate small mixing bowl, stir together the remaining lime juice, garlic and cumin with diced tomatoes, onion, jalapenos and cilantro.
4. Place marinated meat on hot grill and cook for approximately 5 minutes, turn agnd grill for approximately 5 more minutes, until cooked throughout. Place meat on cutting board, let cool slightly, then slice into thin strips
5. Grill tortillas for about 30 seconds on each side
6. place two tortillas on each plate. Put a lettuce leaf in each tortilla, fill with portion of grilled, sliced chicken, and top with tangy avocado salsa. Fold and enjoy!

(Avocado salsa)