This Year's Edition!

Every winter, I can't help but make some sort of Mexican chicken soup. I always go back to some of our old favorites, like Tortilla Soup or this past post devoted specifically to a handful of Mexican chicken soups.

So, here is this year's edition. I only tried a couple of new ones this year since I mostly just made some of my favorites from past years this season.

As a bonus, I am throwing in two more soup recipes. They aren't Mexican chicken soup recipes...but one of them is a Mexican soup...and the other has chicken in it...besides, they are soup...so I am popping them in here too. (Also, my apologies. I need to take pictures of the black bean soup. When I do, I will add it!)

Try to eat some soup before things warm up! Soup is one of the positives (which are few) of the winter season!

Slow Cooker Mexican Fire Roasted Tomato-Chicken Soup

Ingredients:

1 lb. boneless skinless chicken thighs
1 carton (32 oz) Progresso chicken broth (4 cups)
2 cups frozen corn
1 can (14.5 oz) Muir Glen organic fire roasted diced tomatoes, undrained
1 can (15 oz) black beans, rinsed and drained
1 sweet red bell pepper, chopped
1 medium onion, chopped
9 soft corn tortillas (6 inch), cut into 1/2 inch wide strips
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/4 cup chopped fresh cilantro
2 tablespoons vegetable oil
Lime wedges, if desired
Chopped avocado, if desired

Directions:

Spray 3 to 4 quart slow cooker with cooking spray. In slow cooker, mix chicken, broth, corn, tomatoes, black beans, bell pepper, onion, tortilla strips from 6 of the tortillas, the chili powder, cumin, salt, red pepper, and cilantro.

Cover; cook on low heat setting 5 to 7 hours (or on high heat setting for 3 to 4 hours) or until juice of chicken is clear when when center of thickest part is cut (at least 165 degrees F).

Remove chicken; shred with two forks. Return to slow cooker. Stir in cilantro.

In 9-inch nonstick skillet, heat oil over medium heat. Cook remaining tortilla strips in oil 3 to 5 minutes, stirring occasionally, until crisp and light golden brown. Top individual servings of soup with tortilla strips. Garnish with lime wedges, and avocado.

Makes 7 servings.

Nutrition Information (1 serving equals 1 1/4 cups): 350 calories, 11 g fat, 40 mg cholesterol, 1170 mg sodium, 41 g carbohydrate, 9g fiber, 22 g protein.

Source: Betty Crocker website, found here.

Enchilada Soup

Ingredients:

2 cups Progresso chicken broth (from 32 oz carton)
1 can (19 oz) Old El Paso mild or hot enchilada sauce
1 can (4.5 oz) Old El Paso chopped mild green chiles
1 package (20 oz) bone-in chicken breasts, skin removed
1 can (15 oz) Progresso black beans, drained, rinsed
1 bag (12 oz) frozen corn, thawed
Shredded Mexican cheese blend, if desired
Chopped fresh cilantro, if desired
Crushed tortilla chips, if desired

Directions:

Spray 4 to 5 quart slow cooker with cooking spray. In cooker, mix broth, enchilada sauce, and chiles. Place chicken into enchilada sauce mixture; spoon sauce over chicken.

Cover; cook on low heat setting 7 to 8 hours.

Remove chicken from cooker with slotted spoon. Stir beans and corn into mixture in cooker. Increase heat setting to high. Cover; cook 5 to 10 minutes longer. Meanwhile, shred chicken with two forks; return to cooker. Cook until thoroughly heated.

Top each serving with cheese, cilantro, and tortilla chips.

Makes 6 servings.

Nutrition information: 230 calories, 3 g fat, 40 mg cholesterol, 30 g carbohydrate, 7 g fiber, 21 g protein.

Source: Pillsbury website. Found here. 

Notes: I used boneless chicken breasts. It's just easier. Also, I think some websites have haters or trolls. I notice consistently mediocre scores on the Pillsbury website, MyRecipes, and Martha Stewart. This recipe only got three stars, but when you look at the reviews, everyone is raving about this soup. So, I would like to know who is rating it as only 3 stars? Always read the reviews. If everyone is saying there is a problem with it, or they are running across the same problem over and over, then there is probably something to it. However, if most people are rating it as 5 stars and one person rates it with only 1 star, which averages it out to 3, you have to figure that person is either mean, or a lousy cook. :) So, don't let a rating get in the way of trying a recipe. Sometimes a rating is well-founded. Other times, not.

Krissy's Black Bean Soup

Ingredients:

2 tbsp vegetable oil
1 onion, chopped
3 garlic cloves, minced
1 tsp. cumin
3 tsp. chili powder
1/2 tsp. oregano
3 cans black beans
Black pepper, to taste
Toppings: salsa, shredded cheese, chopped cilantro, sour cream, etc.

Directions:

In large pot over medium heat, cook onion in hot oil for five minutes. Stir in garlic, cumin, chili powder, and oregano. Puree one can of beans. Add to pot. Add remaining cans of beans (draining liquid from one).

Reduce heat and simmer for 15 minutes, stirring often. Add black pepper, to taste.

Garnish with favorite toppings.

Makes 4 servings.

Source: I got this recipe from my friend, Krissy. I'm not sure where she got it from. She made it for me when I went out to visit her in Florida once upon a time. It is sooooo good.

Chicken Wild Rice Soup

Ingredients:

2 quarts chicken broth
1/2 pound fresh mushrooms, chopped
1/2 cup finely chopped celery
1 cup shredded carrots
1/2 cup finely chopped onion
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup dry white wine, or additional chicken broth
3 cups cooked wild rice
2 cups cubed cooked chicken

Directions:

In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine (or additional chicken broth). Add rice and chicken; heat through.

Yield: 14 servings (3 1/2 quarts)

Source: Taste of Home recipe, found here.

Nutrition information: 1 serving (1 cup) equals 154 calories, 6 g fat, 27 mg cholesterol, 807 mg sodium, 14 g carbohydrate, 2 g fiber, 10 g protein.

Notes: Yummy stuff! We went easy and used paper bowls for our family get together...the bowls kind of clash with the soup aesthetically...but trust me, this was good.

It Never Gets Old!

There are many things that never get old for me. One of those things is chicken soup done Mexican-style. I have tried so many versions...and I love them all. I will keep making my old favorites and every fall and winter, I will try new ones and add new favorites to my list.

Here are a few new Mexican soup discoveries I made this year.

I may be sharing a sequel to this post in a month or so...I've got a whole pile of Mexican chicken soup recipes that I still want to try!

Mexican Chicken Soup

Ingredients:

1 1/2 pounds boneless skinless chicken breasts, cubed
2 teaspoons canola oil
1/2 cup water
1 envelope reduced-sodium taco seasoning
1 can (32 ounces) V8 juice
1 jar (16 ounces) salsa
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen corn, thawed
6 tablespoons reduced-fat cheddar cheese
6 tablespoons reduced-fat sour cream
2 tablespoons minced fresh cilantro

Directions:

In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning, simmer, uncovered, until chicken is well coated.

Transfer to a 5 qt. slow cooker. Stir in the V8 juice, salsa, beans, and corn. Cover and cook on low for 3-4 hours or until heated through. Serve with cheese, sour cream, and cilantro.

Yield: 6 servings.

Nutrition information: 1 1/2 cups with 1 tablespoon eac cheese and sour cream and 1 teaspoon cilantro equals 345 calories, 7 g fat, 72 mg cholesterol, 1,315 mg sodium, 34 g carbohydrate, 7 g fiber.

Source: Taste of Home. You can find it here.

Notes: The only change I made was to skip browning the chicken (and therefore, I didn't add the oil called for in the recipe) and I lengthened the cooking time to about 6 hours since I hadn't cooked the chicken prior to adding it to the slow cooker. It was really delicious.

Southwestern Chicken Soup

Makes 4 servings

Ingredients:

1 (12 ounce jar salsa verde)
3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)
1 (15 ounce) can cannellini beans, drained
3 cups chicken broth
1 teaspoon ground cumin (optional)
2 green onions, chopped
1/2 cup sour cream
Tortilla chips, optional

Directions:

Empty the salsa into a large saucepan. Cook 2 minutes over medium-high heat, then add the chicken,beans, broth, and cumin (if desired). Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally. Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired). Four a soupier dish, use 4 cups of broth.

Nutrition information: 381 calories, 124 mg calcium, 27 g carbohydrate, 91 mg cholesterol, 13 g fat, 5 g fiber, 4 mg iron, 35 mg protein, 6 g saturated fat, 668 mg sodium.

Source: Real Simple, October 2004, found on MyRecipes.com. You can find it here.

Notes: The recipe suggests using a rotisserie chicken or leftovers. This time, I cooked my chicken in a slow cooker and shredded it prior to adding it to the soup. But you could poach it and dice it as well.

Throw In Whatever You've Got Mexican Chicken Soup

Ingredients:

2 (14.5 oz) cans peeled, diced tomatoes with jalapeno peppers in tomato juice, undrained
1 (14 oz) can chicken broth
1 (15 oz) can black beans
2 (11 oz) cans chipotle white corn (Mexicorn, yellow corn, or white corn--canned or frozen--could also be used)
1 1/2 lbs. diced chicken breasts
1 packet taco seasoning
Favorite toppings (such as sour cream, shredded cheese, tortilla chips, diced avocado, cilantro, etc.)

Directions:

Place all ingredients (except for toppings) in a slow cooker. Stir to mix. Cover and cook on low for 6-8 hours.

Top with favorite toppings.

Source: I made this one up myself.

Notes: After making and eating so many different Mexican or Tex-Mex chicken soups, I thought to myself "I'll bet I can create a soup of my own based solely on what is currently in my cupboard right now." And I was right! This soup was so, so yummy. I had bought the diced tomatoes with jalapeno peppers for another recipe and bought twice as much because I figured I could use it later. That's the same story with the corn. As for the chicken broth, beans, chicken breasts, and taco seasoning, I always keep those on hand.

This one really could be changed to fit anyone's tastes or based on what you have in your pantry and fridge. You could use any kind of beans, for instance. If you don't have tomatoes with jalapenos, you could add regular diced tomatoes and a 4.5 oz can of diced chiles. Or, you could add a diced chipotle pepper in adobo sauce (just one pepper from the can...unless you like things really spicy!). As the title says, use any Mexican or Tex-Mex ingredients that you think would work.

But as for the ingredients listed above, I can vouch that they work! This was a yummy soup!

Creamy White Chili

Ingredients:

1 pound boneless, skinless chicken, cut into 1/2 inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon olive oil
2 cans (15 oz each) great northern beans, rinsed and drained
1 can white hominy (optional)
2 cans (15 oz) chicken broth
2 cans (4 oz) each chopped green chiles
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup heavy whipping cream

Directions:

In a large saucepan, saute chicken, onion, and garlic powder in oil until chicken isn't pink. Add beans, hominy, broth, chiles, and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. remove from heat. Stir in sour cream and whipping cream. serve immediately.

Makes 4-6 servings.

Cook's notes: The recipe is written as I originally received it, but I usually boil my chicken ahead of time and shred it while it is warm. Then I cook the onion and garlic powder in oil, then add the shredded chicken, beans, broth, etc., all except for the sour cream and whipping cream, which I add at the very end. I also usually only use one can of chopped green chiles. For my family, I always make a double batch (which makes 8-10 servings). If you like a thicker soup (more of a chili consistency), you can add 1/2 cup of potato flakes to thicken it, or use 1-2 tbsp of cornstarch (mixed in water until smooth before adding it to the soup--otherwise, you will get lumps).

Source: My father-in-law made this for us on Christmas. He got it from Stacie Stone.

Notes: This was a delicious soup. I have never personally made it, but from how it tasted, I wouldn't change a thing from what is written in the recipe above.

Soup Season

Well, soup season is almost over. Once the weather starts to warm up, soup just sounds too...hot to eat until fall comes again.

I was able to slip in a couple more soup recipes before it got to warm. If spring surprises us with a crazy cold day, you should make some soup to warm yourself up!

The first recipe is one I found on Pinterest. I made a few changes to the original recipe, so I will print both versions here. The second one is a soup recipe that my mom made for one of our family dinners. It is from one of her favorite recipe blogs.

Our Version of Cafe Rio's Chicken Tortilla Soup (Original Recipe found on www.favfamilyrecipes.com)

Ingredients:

1 onion, diced
1 tbsp. vegetable oil
1/2 tsp. cumin
a dash (or two) of cayenne
1/2 tsp. chili powder
5 cups chicken broth
3 tbsp. fresh cilantro, finely chopped
Juice of 1/2 lime
Pepper, to taste
1 can pinto beans, drained and rinsed
2-3 boneless, skinless chicken breasts
2 tbsp. taco seasoning
1 tbsp. paprika
Vegetable oil (to taste)
Pico de gallo
2-3 avocados, diced
2 cups pepper jack cheese
tortilla strips
cilantro, for garnish
lime wedges, for garnish

Directions:

In a small skillet, saute onion in 1 tbsp. oil until onions become slightly soft. Stif in cumin, cayenne, and chili powder, and saute an additional minute or two.

Transfer seasoned onions to a small crock pot (or medium-sized saucepan). Add chicken broth, cilantro, lime juice, pepper, and pinto beans to onions and simmer on low-heat for at least 2-3 hours.

In the meantime (when you are close to serving), combine taco seasoning and paprika. Brush chicken with oil, and rub with taco seasoning/paprika mixture. Grill chicken over medium-heat until cooked through (try to turn only once during the grilling process). Remove from grill and shred.

In individual bowls, layer chicken, about 1/3 cup pico de gallo, 1/3 cup diced avocado, and 1/3 cup pepper jack cheese. Ladle about 1 cup of chicken broth directly over the layers. Top with tortilla strips and garnish with cilantro and lime wedges.

Source: Favorite Family Recipes, found here. You should definitely check out this blog. It's great. Plus, there are some scrumptious looking pictures of this recipe! Her pictures are waaaaay better than mine. I was in a hurry to get this soup served up, so it didn't look the prettiest.

Cafe Rio's Chicken Tortilla Soup aka Build Your Own Chicken Tortilla Soup (My version)

Ingredients:

1 onion, diced
1 tbsp. vegetable oil
1 tsp. cumin
1/2 tsp. ground cayenne
1/2 tsp. chili powder
1 packet taco seasoning (about 3 tbsp.)
1 tbsp. paprika
4 (14 oz) cans of chicken broth
2 (14.5 oz) cans pinto beans
3 boneless, skinless chicken breasts
2 tbsp. lime juice (fresh or bottled)
1/4 cup fresh cilantro, finely chopped

Favorite Toppings/Add-ins:

Pico de gallo or salsa (store bought or favorite homemade recipe)
Diced avocados, or guacamole
Shredded cheese, such as pepper jack, cheddar, Monterey Jack, or Mexican cheese blend
Tortilla strips (store bought or homemade)
Chopped or torn silantro
Lime wedges
Corn (white shoepeg corn is really good in this soup)
Sour cream
Thinly sliced radishes
Sliced green onions

Directions:

In a small skillet, heat oil over medium high heat. Add diced onion and saute until soft, about 5 minutes. Stir in cumin, cayenne, chili powder, taco seasoning, and paprika. Add chicken broth and pinto beans and bring to a simmer.

Meanwhile, poach chicken. Once chicken is cooked, shred with two forks. Add shredded chicken to the broth mixture. Simmer soup on low for an hour.

Prepare your choice of toppings and mix-ins for people to choose from.

Add lime juice and 1/4 cup chopped cilantro to the soup just before serving.

Ladle about 1 1/2 cups soup into each bowl. Let everyone add in their desired toppings and mix-ins so that they can build their own soup.

Be sure to serve the soup piping hot because the toppings and mix-ins will lower the temperature of the soup considerably.

Source: This soup was inspired by the soup recipe above from Family Favorite Recipes. I only changed some of the amounts of the spices used, and I changed the method of preparation slightly.

Notes: I changed some of the preparation because I felt like poached chicken would be more moist and tender than grilled. I also thought that putting the chicken directly in the soup would distribute it more evenly throughout. I also liked the idea of a sort of tortilla soup bar (instead of a salad bar). You know, to give people the basics and let them build on it by adding their own choice of toppings.

I ate this a few different times and tried a few different variations. I ate it with diced avocado, tortilla strips, pepper jack, and pico de gallo. I tried it with cheddar instead of pepper jack. I added corn one of the times. I ate it without any toppings another time. This soup is just fantastic anyway you serve it!

 Slow Cooker Nacho Chicken Soup

Ingredients:

1 1/2 pounds boneless chicken breasts or thighs (or a mixture of the two)
2 (14 oz) cans chicken broth
2 (7 oz) cans diced green chiles (or substitute 1 can with jalapenos)
1 package taco seasoning
1 can condensed cream of chicken soup
1 can black beans, drained and rinsed
1 can corn, drained
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup chopped fresh cilantro, divided
2 cups crushed nacho-flavored chips (like Doritos), or baked tortilla chips

Topping Options:

Chopped cilantro
Sliced olives
Chopped tomatoes
Salsa
Chopped red or green bell peppers
Diced avocado
Guacamole
Tortilla chips
Grated cheese
Shredded lettuce
Hot sauce

Directions:

Place about 1 1/2 pounds of boneless chicken breasts or thighs in the slow cooker.

Add broth, chiles, a package of taco seasoning, and cream of chicken soup. Cook on high for 3 to 4 hours, or on low for 6 to 8 hours.

About a half hour before serving, use a large slotted spoon to remove the chicken from the pot and place in a medium-size bowl to cool slightly.

While the chicken is cooling, stir sour cream, cilantro, crushed tortilla chips, shredded cheddar cheese, beans, and corn into the soup.

With two large forks, shred the chicken. Return the chicken into the pot, and stir well before serving.

Let each guest customize their bowl with topping options such as chopped cilantro, sliced olives, chopped tomatoes, salsa, chopped red or green peppers, diced avocados, or guacamole, tortilla chips, grated cheese, shredded lettuce, and hot sauce.

Source: Recipe from a book called "Soup's On!" by Valerie Phillips, and found on the blog Chew and Chat. You can find the recipe here.

Pantry Dinners

We all have those days when we think to ourselves "what in the world am I going to make for dinner tonight?" I mean, we can't always be on top of it and have every meal planned a week in advance. I've discovered that with two little boys, I rely on what is already in the cupboards when it comes to dinner. These days I'm either too busy or too tired to go grocery shopping on a consistent weekly basis. So, I am often at the mercy of my freezer and cupboards when it comes to dinner.

So, to me, a pantry meal is a meal that I can throw together where I have either all or nearly all of the ingredients already in my house. If I have to buy more than two of the ingredients (ingredients that I can't keep on hand in my cupboards or freezer), then I don't consider it a pantry recipe.

A lot of your favorite recipes might work as pantry recipes. Keep an eye open for ingredients in your favorite recipes that can be stored in the freezer, fridge, or cupboard so that they will be on hand when you are in a bind and need to throw something together for dinner. Even some perishable ingredients (such as onions, garlic, cheese, favorite fresh herbs such as parsley and cilantro, etc.) can be kept on hand if you use them often enough in recipes (meaning, you use them up before they go bad, otherwise it's a waste of time and money to keep them on hand all the time).

At the very bottom of this post, I will include a list (with hyperlinks) of all of our previously posted recipes that can be considered pantry recipes too. Check it out!

So, if anyone is in the same predicament that I usually am, I hope you appreciate these pantry meals. And don't forget to keep certain ingredients on hand so that you can make your favorite recipes whenever you need to!

Salisbury Steak with Mushroom Gravy

Ingredients:

1 lb lean (at least 80%) ground beef
1 egg
1/2 cup Original Bisquick mix
1/8 tsp pepper
1 tbsp vegetable oil
1 medium onion, cut in half and then sliced
1 jar (4.5 oz) Green Giant sliced mushrooms, drained
1 jar (12 oz) beef gravy

Directions:

In large bowl, mix beef, egg, 1/4 cup of the Bisquick mix and the pepper. With wet hands, shape beef mixture into 6 oval patties, about 1/2 inch thick. Lightly coat patties with remaining 1/4 cup Bisquick mix.

In 12-inch nonstick skillet, heat oil over medium heat. Arrange patties in single layer in skillet. Add onion slices around and on top of patties. Cook 12-16 minutes, turning patties once and stirring onions occasionally, until meat thermometer inserted in center of patties read 160°F.

If necessary, spoon fat from skillet and discard. Add mushrooms and gravy to skillet. Turn patties to coat with gravy. Heat to boiling.

Makes 6 servings.

Nutrition information: 250 calories, 14 g fat, 85 mg cholesterol, 600 mg sodium, 12 g carbohydrate, 1 g fiber, 18 g protein.

Source: Betty Crocker website. You can find it here.

Notes: I served this with some instant mashed potatoes. I topped (smothered) the potatoes with the onions and mushrooms.

As for this being a great pantry recipe option...

I almost always have onions on hand (because you use them in almost everything), you can keep ground beef in the freezer, canned mushrooms, beef gravy, Bisquick, and instant potatoes in the pantry...and voila! Throw it all together and dinner is served. The only thing I changed is that I doubled the recipe and added more pepper than what the recipe called for. I also used more Bisquick than 1/4 cup to coat the beef patties with because I hate having to scrape the bottom in order to coat meat.

Lemon Rosemary Chicken

Ingredients:

3 tablespoons fresh lemon juice
1 teaspoon dried rosemary, crushed
1 teaspoon olive oil
3 large garlic cloves, minced
4 (4 ounce) skinned, boned chicken breast halves
Vegetable cooking spray

Directions:

Combine first 4 ingredients in a shallow dish. Add chicken, turning to coat. Cover and marinate in refrigerator 30 minutes, turning chicken occasionally.

Remove chicken from dish, and discard marinade. Place chicken on a broiler pan coated with cooking spray. Broil 5 minutes on each side or until done.

Yield: 4 servings.

Nutrition information: 157 calories, 26.2 g protein, 4.6 g fat, 1 g carb, 72 mg cholesterol, 66 mg sodium.

Source: Myrecipes.com

Notes: I didn't change a thing. Super easy!


Pasta with Herbs

Ingredients:

8 cups hot cooked pasta (preferably angel hair)
1 cup chopped fresh basil
1/2 cup shredded Parmesan cheese
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
3 minced garlic cloves

Directions:

Combine 8 cups hot cooked pasta (preferably angel hair), 1 cup chopped fresh basil, 1/2 cup shredded Parmesan cheese, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/2 teaspoon crushed red pepper, and 3 minced garlic cloves; toss well.

Source: Myrecipes.com

Notes: If you have fresh basil growing in your garden and you keep a supply of Parmesan cheese in your fridge, then you can have everything on hand without a trip to the grocery store. I used whole wheat angel hair pasta this time around. It was still great! I've used regular spaghetti too and it was fabulous. Sometimes, I like to add some Italian bread crumbs too.


Teriyaki Chicken

Ingredients:

12 boneless, skinless chicken thighs (about 3 pounds)
3/ cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked rice, optional

Directions:

Place chicken in a 4 quart slow cooker. In a large bowl, combine the sugar, soy sauce, vinegar, ginger, garlic, and pepper. Pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.

Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and rice, if desired.

Yield: 6 servings.

Source: Taste of Home website.

Notes: I used boneless, skinless chicken breasts instead of thighs. Plus, I shredded the chicken rather than serving it whole. I also added the cornstarch to the slow cooker (another reason for shredding the chicken--because then I didn't have to remove it from the slow cooker. Plus, chicken breasts don't yield as much fat, so you don't have to skim the liquid)

Pan Glazed Chicken with Basil

Ingredients:

4 (4 ounce) skinned, boned chicken breast halves
1/2 teaspoon salt
1/ teaspoon freshly ground pepper
2 teaspoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
2 tablespoons chopped fresh basil (or 2 teaspoons dried basil)

Directions:

Sprinkle both sides of chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until lightly browned. Turn chicken, and cook 6 minutes or until chicken is done. Stir in vinegar, honey, and basil; cook 1 additional minute.

Yield: 4 servings.

Nutrition information: 161 calories, 3.7 g fat, 26.2 g protein, 4.6 g carbohydrate, 0.0 g fiber, 66 mg cholesterol, 367 mg sodium.

Notes: Again, if you grow basil then you can keep everything on hand. Or, you can use dried basil.

Lemon Pepper Chicken

Ingredients:

Use lemon pepper seasoning or any other lemon-herb seasoning in this recipe. If sodium is a concern, check the ingredient list on the seasoning label. The closer salt is to the beginning of the list, the higher the sodium content. Serve with couscous and snow peas.

Ingredients:

Cooking spray
1 teaspoon olive oil
4 (4 ounce) skinless, boneless chicken breast halves
1/4 cup fat-free, less sodium chicken broth
1/4 cup balsamic vinegar
1 1/4 teaspoons lemon pepper seasoning

Directions:

Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. While pan heats, sprinkle both sides of chicken breasts evenly with lemon pepper seasoning. Add chicken to pan, and cook 4-5 minutes on each side or until chicken is done. Transfer chicken to a serving platter, and keep warm.

Add broth and vinegar to pan; cook, stirring constantly, 1 minute or until slightly thickened.

Spoon sauce over chicken.

Yield: 4 servings.

Nutrition information: 138 calories, 2.7 g fat, 26.2 g protein, 0.3 g carbohydrate, 0 g fiber, 55 mg cholesterol, 0.9 mg iron, 233 mg sodium, 13 mg calcium.

Source: Myrecipes.com

Notes: I didn't make the balsamic sauce. I had a bottle of balsamic glaze that I used instead to save time. My boys were going crazy and I knew that I just didn't have time to throw together the sauce. They needed to eat and they needed to eat NOW.

Rice Pilaf

Ingredients:

2 teaspoons olive oil
1 cup chopped onion
1 cup uncooked long-grain rice
2 cups water
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon black pepper
1 tablespoon chopped fresh parsley

Directions:

Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 1 cup chopped onion; saute 5 minutes or until tender. Stir in 1 cup uncooked long-grain rice; saute 1 minute.

Add 2 cups water, 1/2 teaspoon salt, 1/4 teaspoon dried thyme, and 1/8 teaspoon black pepper; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until water is absorbed. Remove from heat; let stand 5 minutes. Fluff with a fork. Stir in 1 tablespoon chopped fresh parsley.

Source: Myrecipes.com

Notes: This is such a great recipe to have on hand. I usually use Rice-a-Roni or boxes of couscous. But honestly, this recipe takes about the same amount of time to make as some boxes of Rice-a-Roni. It's a good one to have in your repertoire.


Laurie's Lemon Linguine with Chicken

Ingredients:

Linguine:

8 ounces uncooked linguine
3 tbsp butter
1 tbsp lemon juice
1/2 tsp dried basil
1/2 tsp garlic powder
1/2 tsp lemon pepper
1/4 cup Parmesan cheese, shredded

Chicken:

4 boneless, skinless, chicken breasts
1 tbsp canola oil
1 can cream of chicken soup
1/4 cup fat free milk
2 tsp lemon juice
1/8 tsp pepper
4 lemon slices

Directions:

Linguine:

In saucepan, cook linguine in boiling water for 8-10 minutes. In another saucepan, combine butter, lemon juice, basil, garlic, and lemon pepper. Cook until butter is melted. Drain linguine. Add to butter mixture. Add Parmesan and toss.

Chicken:

Cook chicken in oil until browned. Drain. Combine soup, milk, lemon juice, and pepper. Pour over chicken. Cook a few minutes with chicken. Top with slices of lemon and serve with (preferably over) linguine.

Source: I got this from my sister, Laurie. But I don't know where she got it.

Notes: Here's the mistake I made this time. I made the lemon sauce in the same pan that I cooked the chicken in. That's fine...but make sure to wipe the pan first. I had too many browned bits in the bottom of my pan and it turned into more of a gravy rather than the delicate creamy lemon sauce that it was meant to be. Well, you live, you learn!

Above: And here's what the sauce looks like when you don't screw it up!  :)  Of course, this time I didn't have the lemon slices.  Oh well!

Here is a list of some of our past blog posts/recipes that can be considered as pantry recipes too if your pantry is stocked well and you keep the right ingredients on hand:

Chicken Parmigiana (stuffing mix, chicken, Parmesan, parsley, spices, pasta, marinara sauce)
Homemade Pizza (frozen roll dough, canned pizza sauce, canned olives, pepperoni, mozzarella)
Thai Style Pork Stew (pork, red bell pepper, peanut butter, teriyaki sauce, spices, rice)
Chicken Tenders (chicken tenders, spices, sauces for dipping)
Spanish Spaghetti with Olives (ground beef, spaghetti, marinara sauce, spices, onion, garlic)
Sloppy Joes and Sloppy Giuseppes (ground beef, onion, herbs, spices, marinara sauce, buns/bread--which can be kept in the freezer)
Lemon Horseradish Sole (fish--can be kept in the freezer, lemons, parsley, horseradish, Dijon mustard)
London Broil (steak--can be kept in the freezer, herbs and spices)
Apricot-Glazed Pork Tenderloin (pork--again, can be kept in the freezer, apricot jam, spicy brown mustard)
Linguine Arrabiata (linguine, canned tomatoes, spices, Parmesan cheese, chicken broth)
Easy Barbecue Crispy Chicken Melts (chicken, Bisquick, cheese, barbecue sauce)
Green Chile Chicken Casserole (chicken, tortillas, cheese, canned green chiles, cream of chicken soup, onion, sour cream, spices)
Weight Watcher's Layered Mexican Chicken (chicken, tortillas, sour cream, black beans, cheese, spices, salsa)
Baked Ziti (ziti/penne, ground beef, marinara sauce, onion, spices, mozzarella)
Garlic Basil Tortellini Soup (tortellini--can buy frozen, canned white beans, chicken broth, basil, Parmesan)
Mulligatawny Soup (chicken, chicken broth, onion, garlic, spices, rice, cilantro)
Many of the recipes in my College Eating blog post
Chicken Tortilla Soup (chicken, onion, garlic, chicken broth, canned tomatoes, spices, taco seasoning, frozen corn)
Tortilla Soup with Black Beans (canned black beans, tortilla chips, corn--frozen or canned, canned tomatoes, chicken broth, spices, lime juice)
Creamy Italian Chicken and Linguine (chicken, cream of chicken soup, linguine, dried Italian dressing packet, cream cheese)
Foccacia Bread (frozen roll dough, Parmesan, spices)
Mexican Pork (pork roast, rice, salsa, black beans, canned chopped green chiles, Monterey Jack cheese)
Buffalo Chicken Stromboli (puff pastry--keep it in your freezer, chicken, buffalo sauce, blue cheese)
Teriyaki Pulled Pork Sandwiches (buns--can be kept in the freezer, pork, Teriyaki sauce, canned pineapples)
Pepperoncini Beef Sandwiches (buns, beef, canned pepperoncini peppers, pepper jack cheese)
French Dip Sandwiches (buns, beef, canned soup)
Greek Meatballs (beef, mint--grow your own!, onion, garlic, bread crumbs)
Penne with Sausage and Roasted Red Pepper Sauce (penne, pork sausage--keep in the freezer, spaghetti sauce, jar of roasted red bell peppers)
Honey Chipotle Barbecue Chicken Sandwiches (buns, chicken, canned chipotle peppers in adobo, spices, canned tomato)
Pulled Chicken Sandwiches (buns, chicken, spices)
Buffalo Chicken Sandwiches (buns, chicken, buffalo sauce, blue cheese or ranch dressing)
Baked Ravioli (ravioli--buy frozen, marinara sauce, onion, garlic, spices, mozzarella cheese, canned tomatoes)
Tomato Sausage Lasagna (lasagna, sweet Italian sausage--keep frozen, spices, canned tomatoes, mozzarella cheese)
Slow Cooker Southern Pulled Pork (pork, buns, onion, garlic, spices, BBQ sauce)
Meaty Calzones (ground beef, refrigerated pizza dough, spices, onion, marinara sauce, mozzarella cheese)
Cheese Garlic Biscuits (Bisquick, cheese, garlic powder)
Washburn Flank Steak (flank steak--keep frozen, Kraft Light Zesty Italian Dressing, soy sauce, Worcestershire sauce, canned mushrooms, instant mashed potatoes)
Southwestern Strudel (puff pastry, chicken, canned corn, cheese, salsa)
Chicken Tamale Casserole (chicken, spices, canned creamed corn, corn muffin mix, canned chopped green chiles, red enchilada sauce, sour cream)
Chicken Chilaquiles (chicken, canned tomatoes, tortilla chips, feta cheese, cilantro, sour cream, canned chipotle chiles in adobo)
Easy Chicken Pot Pie (chicken, cream of chicken soup, frozen mixed vegetables, Bisquick)
Chicken Stuffing Bake (chicken cream of mushroom soup, frozen mixed vegetables, Stove Top)
Bacon Tomato Linguine (grape tomatoes--you can grow your own!, linguine, cooked bacon pieces, spices, onion, garlic)
Spaghetti Carbonara (spaghetti, bacon, milk, Parmesan, egg, salt, and pepper)

Cinco de Mayo Celebrations!

I've mentioned this before, but I'll say it again.  My two favorite ethnic foods to make at home are Mexican and Italian dishes.  They are the easiest to recreate authentically.  Sure, it's still possible to recreate Chinese, Thai, and Indian food, but they are often very ingredient heavy (thus, the many layers of flavor that are evident)...and how often do you happen to have fresh lemon grass on hand?  Besides that, now that my oldest son is also allergic to coconuts, that pretty much cuts out most homemade Thai food for me.  I'll have to get my coconut and nut fix on date nights (when there's actually time for that...ha!).

So, in anticipation of Cinco de Mayo, I planned many Mexican dinners.  I will tell you this, there is nothing better than a dinner that you have high hopes for that turns out even better than expected.  And there's nothing worse than dinner that is bland when you thought it was going to be bursting with flavor.  I tried a chicken tortilla soup recipe that I have literally been meaning to try for at least three years now.  For one reason or another, it just kept being pushed onto the back burner.  This time around, I was going to make sure that it happened no matter what.  For how simple the recipe sounded, it was surprisingly time-consuming.  It was a Martha Stewart recipe.

Martha Stewart has rarely failed me, but there have been 3 or 4 instances where I have been less than impressed.  It was a recipe that was light on the spices, but often, I have been surprised by how simple recipes and ingredients allow the basic flavors of the dish to shine through.  I thought it was going to be like that.  But it was bland.  Bland, bland, bland, bland, bland.  So, I was disappointed with that one because I was hoping for more.  But the idea is a good one.  It was a basic broth with chicken.  That was it...but to that, you added whatever soup toppings you wanted.  I mean, it was the soup version of a potato bar or salad bar.  Take a crowd pleaser and allow your diners to dress it up to please their individual tastes.  Perfect idea for a dinner party!  Well, I'm glad I tried it before presenting it to guests at a dinner party--because it wasn't guest-worthy.  But I still like the idea.  So, I'm going to have to tinker with the idea and dress up the broth so that it is more flavorful.  If you have a good base, the toppings will shine through even better.  So, that's my chicken tortilla soup assignment.  I'm going to create a great broth/base so that I can realize my dream of a successful and delicious tortilla soup bar.  :)  Coming soon to a blog near you.  (Also coming soon, some Mexican-style bread recipes that work wonderfully as sides for your favorite Mexican foods--expect that blog in the next few days).

Luckily though, the soup was the only true dud--though I did have one other partial dud.  Though I intended to, I will not be including any Mexican dessert recipes this time.  I made some flan.  It tasted fantastic...but I screwed up on the caramelized sugar, so it didn't come out of the ramekin very smoothly, and as a result, it turned out ugly.  I don't think it was an error in the recipe--rather, it was an operator error (yes, I make mistakes).  So, I'm going to have to try to perfect my flan-making skills and see if that's the best recipe or if there's one that works a little better before I commit it to our blog.  I don't want to share mediocre recipes here or pretend that something was fantastic and flawless when it was not!

But let's move past my failures!  I made a number of other delicious and delightful Mexican dinners and accompaniments which I am going to share with you today.  Oh, and not to toot my own horn or anything, but I created my very own recipe for chicken enchiladas and I'm not going to lie...it was GOOD.  I was so proud of myself!  I kept trying to find a recipe that would match what I wanted to accomplish, and I really couldn't find it...so I combined some ideas and made up my own recipe.  I used a green enchilada sauce recipe from Our Best Bites, but the rest was all my idea.  It was sooo delicious!  I will be making that one for years to come.  So, enjoy some lovely enchiladas among many other yummy Mexican selections below!

Green Chile Chicken Enchiladas

Ingredients:

12 tortillas (8-10 inch tortillas--I used the uncooked tortillas that you cook yourself over the stovetop)
1 can cream of chicken soup
1 cup sour cream (I used light sour cream)
1 1/2-2 lbs. shredded or cubed cooked chicken breasts
2 cups salsa verde
2 teaspoons ground cumin
1 1/2-2 cups shredded Monterey Jack cheese
3-4 cups green enchilada sauce, canned or homemade (recipe below)

Directions:

Poach chicken and shred or cube it. 

Mix together cream of chicken soup, sour cream, chicken, salsa verde, ground cumin, and 3/4-1 cup of Monterey Jack cheese.

If using uncooked tortillas, cook them in a pan over the stovetop.  Otherwise, wrap the tortillas in a slightly damp paper towel and microwave them for 30 seconds to a minute (or until they are warm and pliable).

Preheat oven to 350 degrees.

Spread about 1 cup of green enchilada sauce on the bottom of a 9x13 inch baking dish. 

Fill each tortilla with 3-4 tbsp of the chicken mixture.  Roll up and place in the baking dish.

If you have any of the chicken mixture left over after filling the tortillas (I did), spread it evenly over the top of all of the enchiladas.  Then spread 2-3 cups of green enchilada sauce evenly over the top of your enchiladas.

Sprinkle with remaining Monterey Jack cheese and bake for 45-60 minutes or until the cheese is nicely melted and the enchiladas are warm and bubbly.

Makes 12 servings.

Source: Again, this one came from my own mind.

Notes: As mentioned above, I used a homemade recipe for the green enchilada sauce which I found on Our Best Bites (an awesome food blog).  This enchilada sauce recipe makes a TON!  Probably double what you will need for my recipe.  But it freezes well and can be used as a dip for tortilla chips, or a sauce for tacos, burritos, or tostadas in addition to enchiladas.

Green Enchilada Sauce (Kate's Knockoff Cafe Rio Recipe)

Ingredients:

2-3 tbsp extra-virgin olive oil
1 large onion, minced
5-6 cloves garlic, minced or pressed
2 green peppers, chopped
1-2 jalapenos, seeded and membranes removed for less heat, if desired
1 1/2 lb. tomatillos, husked and quartered or halved
1/2 bunch cilantro, coarsely chopped
1 1/2 tsp salt
1/4 tsp black pepper
1 1/2 tsp cumin
4 cups chicken broth
2-3 tbsp sugar (optional and to taste)

Directions:

in a large saucepan or stock pot, heat olive oil over medium heat.  Saute onions and garlic until tender and fragrant.

While onions are sauteeing, combine tomatillos, green peppers, jalapeno peppers, and cilantro in your blender.  Process until smooth; you may have to do it in batches and/or add some chicken broth to make things blendable.

Pour the tomatillo mixture over the onions and garlic and add chicken broth, salt, pepper, and cumin.  Simmer 15 minutes-1 hour, depending on the consistency you want.  You can increase the heat to high and boil it uncovered to speed up the process.  Or, you can simmer the sauce in a slow cooker all day, if you prefer that method.

Source: Our Best Bites

Notes: This was fantastic.  It makes a ton, so be prepared to freeze some of it.  It is super easy to make because you pretty much just throw everything in a blender and then let it cook on the stove.  You can also decide how chunky or smooth you want your sauce to be and blend it accordingly.  I kept mine a little chunkier.

 

Above: I made these again in 2013, but I used canned green enchilada sauce. While I prefer the homemade sauce, these still tasted great. If you use the canned enchilada sauce, you can add a little sugar, to taste so that it is more similar to the homemade green enchilada sauce. If not, it will be saltier and spicier. Just do whatever is your preference!

Mexican-Style Shredded Beef

Ingredients:

1 boneless beef chuck shoulder roast (about 3 pounds)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon ground red pepper
1 cup salsa or picante sauce
2 tablespoons water
1 tablespoon cornstarch
Taco shells

Directions:

Place roast in slow cooker.  Combine cumin, coriander, chili powder, salt, and red pepper in a small bowl.  Place beef in slow cooker.  Pour spices over beef and top with salsa.

Cover; cook on low 8-10 hours or until meat is tender.

Remove beef from slow cooker.  Trim and discard excess fat from beef.  Shred meat with two forks.

Let cooking liquid stand 5 minutes to allow fat to rise.  Skim off fat.  Blend water and cornstarch until smooth.  whisk into liquid in slow cooker.  Cook, uncovered, 15 minutes on High until thickened.  Return beef to slow cooker.  Cover; cook 15-30 minutes or until hot.  Adjust seasonings.

Serve as meat filling for tacos, fajitas, enchiladas, quesadillas, or burritos.  Leftover beef may be refrigerated up to 3 days or frozen up to 3 months.

Source: This recipe came from a cookbook called "Simple 1-2-3 One Dish" ISBN-13: 978-1-4127-2323-7

Notes: This had such a great flavor.  It was really flavorful, but not too spicy.  I used it as a burrito filling.  I filled the burritos with this beef, some rice, beans, and corn.  Yum!

Above: This is how I served it for my little ones.  :)

Chipotle Chicken Taco Salad

Ingredients:

Dressing:

1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt

Salad:

4 cups shredded romaine lettuce
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1 cup cherry tomatoes, halved
1/2 cup diced peeled avocado
1/3 cup thinly vertically sliced red onion
1 (15 ounce) can black beans, rinsed and drained
1 (8 3/4 ounce) can no-salt-added whole-kernel corn, rinsed and drained

Directions:

To prepare dressing, combine first 7 ingredients, stirring well.

To prepare salad, combine lettuce and remaining ingredients in a large bowl.  Drizzle dressing over salad; toss gently to coat.  Serve immediately.

Tip: Add a spoonful of adobo sauce for a spicier salad.  Kidney or pinto beans also taste great in this dish.

4 servings (serving size: 2 1/2 cups)

Nutrition information: 249 calories, 8.2 g fat, 23.3 g protein, 25.1 g carbohydrate, 7 g fiber, 50 mg choelsterol, 2.2 mg iron, 650 mg sodium, 106 mg calcium.

Source: Cooking Light, August 2006 (and available on MyRecipes.com)

Notes: I've made this recipe as written a few times before.  It is wonderful.  This time around (as pictured), I made the recipe without chicken and with diced tomatoes instead of the grape tomatoes.  I wanted to lighten it up even more (since I'd already blown my calories for the day!) and I had accidentally used the last of my grape tomatoes the day before.

If you are going to eat the entire salad within the day of preparation, I would suggest tossing the dressing mixture with the lettuce.  However, if you aren't going to eat it within the same day (as my family wasn't able to), I would suggest topping the lettuce with the dressing mixture.  If you toss it, the moisture in the dressing mixture will wilt the lettuce and the entire salad will be no good the next day.  But if you add the dressing mixture to the lettuce each time you eat, it can last 2-4 days.

Santa Fe Chicken

Ingredients:

2 cups instant white rice, uncooked
1 can (15 oz.) black beans, rinsed
1 yellow pepper, chopped
1 can (10 1/2 oz) condensed cream of chicken soup
2 cups water
1/4 cup chopped fresh cilantro
4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup Taco Bell Home Originals Thick 'N Chunky Salsa
1 container Philadelphia Cooking Creme Santa Fe blend (my addition--see notes for substitution)
1 cup Kraft Mexican Style Finely Shredded Four Cheese

Directions:

Heat oven to 400 degrees F.

Combine rice, beans, and peppers in 13x9-inch baking dish.  Mix soup, water, and cilantro; pour over rice mixture.

Top with chicken, salsa, and Santa Fe Cooking Creme.

Bake 45 minutes or until chicken is done (165 degrees F), topping with cheese for the last 10 minutes.

Recipe Tip: Save 50 calories and 6 g of fat, including 3 g of saturated fat, per serving by preparing with 98% fat-free reduced-sodium condensed cream of chicken soup and Kraft Mexican Style 2% Milk Finely Shredded Four Cheese.  If you don't have fresh cilantro, use 1 tsp ground coriander instead.

4 servings.

Nutrition information: 640 calories, 17 g fat, 100 mg cholesterol, 1090 mg sodium, 78 g carbohydrate, 10 g fiber, 3 g sugar, 45 g protein.

Source: Kraftrecipes.com

Notes: I LOVED the rice mixture in this recipe.  It was so flavorful and creamy.  It was perfect.  I didn't have a yellow pepper, I had a red pepper, so I used that instead.  I also added a drained can of corn to the rice mixture.  I also had some chicken tenderloins that I wanted to use up, so I used that in place of the chicken breasts.  I would also say that this recipe can serve 6-8 people.  It makes a ton of rice.  So, if you top it with chicken tenderloins, it could feed a lot more people.  If you are serving 6 people, this decreases the calories to around 400 per serving.

However, I thought that the chicken could have been more flavorful.  I would definitely sprinkle it with some spices next time around (such as cumin, a light dusting of chili powder, or a Mexican spice blend).

I added some Santa Fe Cooking Creme.  I had bought it because I wanted to give it a try, but then I couldn't figure out what I wanted to use it in.  When I found this recipe (especially since it had "Santa Fe" in the title), I thought it would be the perfect addition.  If you want to still add this element but don't have the cooking creme, I would suggest the following mixture: 1 cup sour cream, 1/2 cup milk, 2 tablespoons (or to taste) taco seasoning well blended.

I was so in love with this rice mixture, that I made it again--without the chicken--to serve as a side dish (I actually made it to go along with the Mexican-Style shredded beef recipe found above for the burrito filling).  However, here is my word of caution: when you make this recipe as is (with the chicken), the chicken keeps the rice moist and creamy.  It also takes longer to cook this way.  If you are cooking the rice mixture alone to serve as a side dish, decrease the oven temperature to 350 degrees and bake only until the rice is cooked and the moisture has been absorbed (30-45 minutes).

Slow Cooker Chalupa Bowl

Ingredients:

1 pound dried pinto beans
1 (3 1/2 pound) bone-in pork loin roast
2 (4 ounce) cans chopped green chiles
2 garlic cloves, chopped
1 tablespoon chili powder
2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1 (32 ounce) box chicken broth
1 (10 ounce) can diced tomatoes and green chiles with lime juice and cilantro
8 taco salad shells
1 small head iceberg lettuce, shredded
Toppings: shredded Monterey Jack cheese, pickled jalapeno slices, halved grape tomatoes, sour cream, chopped avocado, cilantro, etc.

Directions:

Rinse and sort beans according to package directions.

Place pinto beans in a 6-quart slow cooker; add roast and next 6 ingredients.  Pour chicken broth evenly over top of roast.

Cover and cook on high 1 hour; reduce to low, and cook 9 hours.  Or, cover and cook on high 6 hours.  remove bones and fat from roast; pull roast into large pieces with two forks.  Stir in diced tomatoes and green chiles.  Cook uncovered, on high 1 more hour or until liquid is slightly thickened.

Heat taco salad shells according to package directions; place shredded lettuce evenly into shells.  Spoon about 1 cup pork-and-bean mixture into each shell using a slotted spoon.  Serve with desired toppings.

8 servings

Source: Southern Living, October 2005

Notes: I assembled this the night before and put my slow cooker pot in the fridge so that I could simply put it in the warmer and turn it on the next morning.  I wasn't going to get up at six in the morning to get dinner ready!

One of the reasons I wanted to try this recipe was because I had a bag of dried pinto beans in my pantry that I have had no idea what to do with.  I prefer canned beans because I have always had a hard time getting dried beans to turn out tender--no matter how much I have soaked the beans or how long I have boiled them, I always end up with tough beans!  I figured that if the beans turned out tough in this recipe, I could remove them completely when I removed the pork to shred it.  But luckily, the beans were tender and delicious!  I think this recipe would work just as well with canned pinto beans--you would just decrease the cooking time because the lengthy cooking time in this recipe is due to the use of dried beans--not because the pork needs that amount of time to cook.

I added the can of tomatoes at the beginning of the cooking time rather than at the end.

The flavor was wonderful.  It wasn't overwhelming (meaning, it was good for my kids too), but it was just fulfilling.

I meant to put some canned jalapeno slices on top, but in the hectic rush to get my family fed, I totally forgot.  It would have been yummy though!  I'll have to remember to do that with our leftovers.

I used uncooked flour tortillas rather than taco salad shells, simply because that's what I had on hand.  This meat/bean mixture would work great as a taco filling, in taco salads, burritos, tostadas, quesadillas, and even enchiladas.

Cilantro-Lime Rice

Ingredients

1 cup long-grain white rice
Coarse salt
1/2 cup fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 garlic clove

Directions:

In a medium saucepan, bring 1 1/2 cups water to a boil.  Add rice and 1/ teaspoon salt; cover, and reduce to a simmer.  Cook until water is absorbed and rice is just tender, 16-18 minutes.

Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth.  Stir into cooked rice, and fluff with a fork.

Source: Everyday Food, April 2008. You can find it here.

Notes: Holy cow!  I can't believe how good this tasted for how easy it was!  This is going to be my go-to Mexican rice recipe from now on!  Yum!

Happy Cinco de Octobre!

Who says you can only celebrate the tastiness of Mexican food on Cinco de Mayo? In my opinion, Italian and Mexican food are the easiest to replicate at home. Foods like Thai and Indian are often better/easier at restaurants because of the sheer number of ingredients and the time involved that it takes to create such feasts. However, Mexican food can be just as yummy and comforting at home as at a restaurant.

Now, as the two previous blog posts mentioned, we are now entering soup weather. So, I am including a recipe for white chicken chili (pictured above). I'm including the original recipe (which I found to be a little too bland for my tastes) as well as my adapted recipe (which is much more flavorful, and therefore satisfying). I'm also including a recipe for chicken chalupas (basically, enchiladas) that my family got from our next door neighbor. They aren't low-fat or low-calorie, by any means, but my oh my, they are tasty! I apologize that I don't have a picture of the chalupas. I made them for a family dinner and they got gobbled up before I could get a snapshot.

White Chili (Original Recipe)

This dish uses hot pepper sauce made from jalapenos; it's milder than the red hot pepper varieties. Stirring frequently toward the end of cooking time prevents the bean-thickened broth from sticking to the bottom and scorching.

Ingredients:

2 teaspoons canola oil
1 1/2 cups chopped onion (about 1 large)
3 garlic cloves, minced
2 cups fat-free, less sodium chicken broth
5 teaspoons green hot pepper sauce (such as Tabasco)
1/2 teaspoon kosher salt
1 1/4 pounds skinless, boneless chicken breast halves
2 tablespoons stone-ground cornmeal
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup plain fat-free yogurt
2 tablespoons thinly sliced green onions (about 1)
Lime wedges (optional)

Directions:

Heat oil in a Dutch oven over medium heat. Add chopped onion and garlic to pan; cook 5 minutes or until onion is tender, stirring occasionally. Add broth, hot pepper sauce, salt, and chicken to pan; bring to a boil. Cover, reduce heat to low, and simmer 15 minutes. Remove chicken from broth mixture; cool.

Add cornmeal and beans to broth mixture, stirring with a whisk; simmer 15 minutes. Mash about 1/4 cup beans against side of pan. Cut chicken into bite-sized pieces. Add chicken to pan; simmer 5 minutes or until mixture thickens, stirring frequently. Top each serving with yogurt; sprinkle with green onions. Serve with lime wedges, if desired.

Yield: 6 servings (serving size: about 3/4 cup chili, 4 teaspoons yogurt, and 1 teaspoon green onions)

Nutrition information: 198 calories, 4.1 g fat, 1.6 mg iron, 56 mg cholesterol, 63 mg calcium, 14.3 g carbohydrate, 456 mg sodium, 24.8 g protein, 3 g fiber.

Source: Cooking Light, September 2008

  
White Chili (My Version)

1 tablespoon canola or olive oil
1 1/2 cups chopped onion (about 1 large)
5 garlic cloves, minced
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon chili powder
1 jalapeno pepper, minced (ribbed and seeded, if you prefer less heat)
6 cups fat-free, less-sodium chicken broth (about 3 cans)
5-10 teaspoons green hot pepper sauce, to taste (such as Tabasco)
2 lbs skinless, boneless chicken breasts, diced
5 tablespoons stone-ground cornmeal (heaping tablespoons, if you want to make the chili even thicker)
1 (4 oz) can diced green chiles
2-4 tablespoons lime juice (fresh or bottled), to your taste
3 (19-ounce) cans cannellini beans or other white beans--2 cans rinsed and drained, 1 can blended in a blender, undrained
1/2 cup plain fat-free yogurt or fat-free or low fat sour cream
2 tablespoons thinly sliced green onions (about 1), optional
Lime wedges, optional
Cilantro, chopped, optional
Favorite shredded cheese, optional

Directions:

Heat oil in a large pot or Dutch oven over medium heat. Add chopped onion and garlic to pan; cook 5 minutes or until onion is tender, stirring occasionally. Add salt, cumin, chili powder, and minced jalapeno and stir just until fragrant (30 seconds to one minute). Add broth, hot pepper sauce and diced chicken to the pan. Bring to a low boil and continue until chicken is cooked through (about 15-20 minutes).

Reduce heat to low and add cornmeal, diced green chiles, lime juice, and beans (whole and blended) to broth mixture, stirring well. Simmer for 15 minutes (or until the cornmeal has thickened the chili and the beans are heated through).

Top each serving with the toppings of your choice (yogurt or sour cream, green onions, cilantro, lime wedges, cheese, etc.)

Notes: Obviously, my recipe makes a lot more soup (I like to have a lot of leftovers). Also, my version isn't as low calorie with the addition of more chicken and beans. Additionally, there is no reason to cook the chicken and then pull it out, cut it, and then return it to the chili. Adding diced uncooked chicken to the broth and allowing it to cook that way, adds more flavor and cuts out unnecessary steps. This version is much, much more flavorful. I love it and I hope you will too.


Carol Todd's Chicken Chalupas

Ingredients:

1 dozen flour tortillas
1/2 cup chicken broth (liquid from poaching the chicken breasts)
2 cans cream of chicken soup
4 green onions, chopped
1 pint sour cream
1 lb grated Monterey Jack cheese
1 lb grated Cheddar cheese
4 chicken breasts, cooked and cubed (poached in water--reserve water)
1 (4 oz) can chopped green chilis
1 small can sliced black olives

Directions:

Allow tortillas to come to room temperature so they will roll more easily.

Boil chicken breasts, and set aside 1/2 cup broth. Cool, de-bone, and cube chicken.

In separate bowl, mix together: soup, green chiles, green onions, sour cream, olives, and Monterey Jack cheese ONLY. Take 2 cups of this mixture and add to cubed chicken for filling.

Put generous portion in each tortilla dn roll up. Set in greased pan (9x13). After tortillas are filled, add the reserved broth to soup mixture without chicken and stir together, then pour over filled and rolled tortillas. Sprinkle grated Cheddar cheese over top.

Bake at 350 degrees for 40-50 minutes.

Notes: This recipe calls for A LOT of cheese. That's one of the things that makes it so scrumptious. You probably shouldn't have this main dish more than once or twice a year as a result! I haven't done this and I'll have to try it, but I think if half the cheese was used (1/2 pound of Monterey Jack and 1/2 pound of Cheddar), low-fat sour cream, and 98% fat free cream of chicken soup were used instead, it would still be yummy, but it would cut down on the calories and fat significantly. Also, if you have picky eaters, you can omit the green onions and olives in the filling and instead serve them on the top for those who do like them. Finally, I used boneless, skinless chicken breasts instead of bone-in chicken breasts and it still tasted great! Oh, and this is also a freezer friendly dish. Rather than cooking it, freeze it in an aluminum or freezer friendly casserole dish and cover it with aluminum foil (don't forget to label and date it!). When you are ready to cook it, either defrost it in the fridge overnight or place it frozen in the preheated oven (still covered with foil) and bake for 40-50 minutes. Then, remove the foil and continue to cook for an additional 25-35 minutes, or until the chalupas are hot and bubbly and the cheese is nicely browned. Adjust the cooking times accordingly depending on whether you cook it from frozen or defrosted.