You will love this tortilla soup!
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 chile 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)
Put chicken, tomatoes, enchilada sauce, chile 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 and sour cream.
Easy crockpot chicken
2 lbs. chicken tenderloin chunks
1 C pineapple juice
1/2 C brown sugar
1/3 C soy sauce
Mix all ingredients into crockpot. Set crockpot on low and cook for 6 to 8 hours. Serve over cooked rice.
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
optional: 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.
Thought – Why do toasters have a setting that burns the toast to a horrible crisp that no decent human being could ever eat?
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(Melanie Behrens – firstname.lastname@example.org)
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