Slow cooker tortilla soup, easy crockpot chicken, strawberry spinach salad

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The first two recipes are really different uses of chicken and then there is the great salad to serve with either of them!
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Slow cooker tortilla soup
1 lb. boneless, skinless chicken breasts
15 oz. can whole peeled tomatoes, mashed
10 oz. can enchilada sauce
4 oz. can chopped green chili peppers
4 cloves garlic, minced
2-1/2 C chicken broth
1 can black beans (drained and rinsed)
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/2 tsp. black pepper
10 oz. frozen corn
1 tsp. dried cilantro (or 1 tbsp. fresh cilantro)
tortillas/tortilla chips
Put chicken, tomatoes, enchilada sauce, chili peppers, garlic, chicken broth, black beans, cumin, chili powder, salt, pepper, corn, and cilantro into your slow cooker. Place lid on top and cook for 6-8 hours on low, or 3-4 hours on high. Shred chicken and stir mixture. Serve with tortillas, chips, sour cream, etc. if desired.
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Easy crockpot chicken
2 lbs. chicken tenderloin chunks
1 C pineapple juice
1/2 C brown sugar
1/3 C soy sauce
rice, cooked
Mix all ingredients into crockpot. Set crockpot on low and cook for 6 to 8 hours. Serve over cooked rice.
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Strawberry spinach salad
8 oz. penne noodles, cooked according to package directions
2 C packed fresh baby spinach leaves
1 C sliced strawberries
1 C pineapple chunks
1/4 C dried cranberries or dried blueberries
1/2 C salted cashews or other nut like pecans or walnuts
orange poppy seed dressing
1/2 C extra virgin olive oil
1/3 C apple cider vinegar
1/4 C plain Greek yogurt
1 tbsp. Dijon mustard
3 tbsp. honey
1/3 C orange juice
2 tsp. poppy seeds
pinch of salt and pepper
Combine all dressing ingredients in a jar, cover, and shake well. Set aside.
Combine penne, spinach, strawberries, pineapple, cranberries, and cashews in a large bowl and toss with prepared dressing. Serve immediately or cover and chill for 1 hour before serving.
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She said, “So, apparently replying to a marriage invitation, ‘I can’t be there, but maybe next time,’ isn’t the correct response!’”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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