1 (15-ounce) can whole kernel corn, drained
1 (11-ounce) can Mexicorn, drained
1 (15-ounce) can black beans, rinsed and drained
1 (16-ounce) jar chunky salsa (divided use)
6 boneless, skinless chicken breast halves, rinsed and dried
Flour tortillas
Shredded cheddar cheese
Combine the cans of corn, beans and half the salsa in slow-cooker. Top with the chicken. Pour remaining sauce over.
Cover and cook first hour on High, then either 3 more hours on High or 6 on Low until meat juices run clear. Serve with warm tortillas; top with cheese.
Makes 4 to 6 servings.
Thursday, December 2, 2010
Cheesy Chicken Tortilla Soup
To prepare and freeze
1 pound chicken breast
1 tablespoon olive oil
Heat oil in (12-in.) Skillet over medium-high heat 1-3 minutes or until
shimmering. Add chicken and cook 7-10 minutes or until chicken is no longer
pink, stirring occasionally. Drain chicken, if necessary.
In Bag 1, combine:
1 portion of Make-Ahead Chicken
3 cups tortilla chips, finely crushed
2 cups frozen corn kernels
In Bag 2, combine:
8 oz pasteurized process cheese spread, cut into 1-in. cubes
1 can (14.5 oz) diced tomatoes with green chilies
2 tbsp Chipotle Rub
Seal Bag 2 and place into Bag 1; seal. Freeze for up to three months.
To prepare:
Add contents of Bag 2 and 2 cans(14 oz each) reduced-sodium chicken broth to (4-qt.) Casserole. Bring to a simmer over medium heat; cook 12-14 minutes or until cheese is melted and mixture is smooth, stirring occasionally.
Add contents of Bag 1 to Casserole; simmer 4-6 minutes or until soup is thickened.
Serve soup with optional toppings such as shredded cheddar cheese, snipped fresh cilantro, diced tomatoes and additional crushed tortilla chips, if desired.
1 pound chicken breast
1 tablespoon olive oil
Heat oil in (12-in.) Skillet over medium-high heat 1-3 minutes or until
shimmering. Add chicken and cook 7-10 minutes or until chicken is no longer
pink, stirring occasionally. Drain chicken, if necessary.
In Bag 1, combine:
1 portion of Make-Ahead Chicken
3 cups tortilla chips, finely crushed
2 cups frozen corn kernels
In Bag 2, combine:
8 oz pasteurized process cheese spread, cut into 1-in. cubes
1 can (14.5 oz) diced tomatoes with green chilies
2 tbsp Chipotle Rub
Seal Bag 2 and place into Bag 1; seal. Freeze for up to three months.
To prepare:
Add contents of Bag 2 and 2 cans(14 oz each) reduced-sodium chicken broth to (4-qt.) Casserole. Bring to a simmer over medium heat; cook 12-14 minutes or until cheese is melted and mixture is smooth, stirring occasionally.
Add contents of Bag 1 to Casserole; simmer 4-6 minutes or until soup is thickened.
Serve soup with optional toppings such as shredded cheddar cheese, snipped fresh cilantro, diced tomatoes and additional crushed tortilla chips, if desired.
Marinated Vegetable Salad
Dressing:
3/4 cup sugar
1/2 cup salad vinegar
1/2 cup canola oil
salt and pepper
Veggies:
( all should be drained and rinsed)
soup size cans of:
french cut green beans
black eyed peas
shoe peg corn
small cans of:
carrots
green peas
limas
1/2 red onion coursely chopped
1/3 green pepper chopped
1/3 red pepper chopped
1/3 yellow pepper chopped
Mix dressing and whisk togerher. Pour all over mixed vegetables. Refrigerate overnight (or at least 6 hours), stirring 2 or 3 times during the day.
3/4 cup sugar
1/2 cup salad vinegar
1/2 cup canola oil
salt and pepper
Veggies:
( all should be drained and rinsed)
soup size cans of:
french cut green beans
black eyed peas
shoe peg corn
small cans of:
carrots
green peas
limas
1/2 red onion coursely chopped
1/3 green pepper chopped
1/3 red pepper chopped
1/3 yellow pepper chopped
Mix dressing and whisk togerher. Pour all over mixed vegetables. Refrigerate overnight (or at least 6 hours), stirring 2 or 3 times during the day.
3 Envelope Chicken
1 pkg gravy mix
1 pkg pesto mix
1 "pkg" of the cream of whatever mix
water
3 chicken breasts
I made pasta and spooned the sauce on top.
1 pkg pesto mix
1 "pkg" of the cream of whatever mix
water
3 chicken breasts
I made pasta and spooned the sauce on top.
Slow Cooker Tamale Pie
PREP: 25 mins COOK: 7 hours YIELD: 8 servings
1 lb. ground turkey
1 tsp. Mrs. Dash chipotle
1/2 tsp. chili powder
1/4 tsp. pepper
1 can (15oz) black beans, rinsed & drained
1 can (14-1/2oz) fire roasted tomatoes
1 can (11oz) whole kernel corn, drained
1 can (10oz) enchilada sauce (this is where you can control the heat, choose mild or hot)
2 onions, chopped and sauted with turkey
1 pkg. (8-1/2oz) corn bread/muffin mix
2 eggs
milk to make corn bread smooth
1 cup (4oz) shredded Mexican cheese blend
In a large skillet, cook turkey and onions over medium heat until no longer pink; drain. Stir in the spices. Transfer to a 4-qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce. Cover and cook on low for 6-8 hours or until heated through.
In a small bowl, combine muffin mix and eggs and enough milk to make it smooth; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.
Sprinkle with cheese; cover and let stand for 5 minutes.
1 lb. ground turkey
1 tsp. Mrs. Dash chipotle
1/2 tsp. chili powder
1/4 tsp. pepper
1 can (15oz) black beans, rinsed & drained
1 can (14-1/2oz) fire roasted tomatoes
1 can (11oz) whole kernel corn, drained
1 can (10oz) enchilada sauce (this is where you can control the heat, choose mild or hot)
2 onions, chopped and sauted with turkey
1 pkg. (8-1/2oz) corn bread/muffin mix
2 eggs
milk to make corn bread smooth
1 cup (4oz) shredded Mexican cheese blend
In a large skillet, cook turkey and onions over medium heat until no longer pink; drain. Stir in the spices. Transfer to a 4-qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce. Cover and cook on low for 6-8 hours or until heated through.
In a small bowl, combine muffin mix and eggs and enough milk to make it smooth; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.
Sprinkle with cheese; cover and let stand for 5 minutes.
Homemade Dry Onion Soup Mix
NOTE: This is about equal to one of those boxed up envelopes
4 teaspoons instant beef bouillon granules
8 teaspoons dried minced onion
1 teaspoon onion powder
1/4 teaspoon seasoned pepper
Combine all ingredients and seal in ziploc or vacuum seal bag (or jar).
4 teaspoons instant beef bouillon granules
8 teaspoons dried minced onion
1 teaspoon onion powder
1/4 teaspoon seasoned pepper
Combine all ingredients and seal in ziploc or vacuum seal bag (or jar).
Homemade Cream of Soup Mix
2 cups powdered milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon
2 tbsp dried onion flakes
1 tsp basil leaves
1 tsp thyme leaves pepper
Combine ingredients, stirring till evenly distributed. To substitute for 1 can of condensed cream of whatever soup, combine 1/3 cup of dry mix with 1-1/4 cups of cold water. (This is when to add the "flavor" for whichever soup you need). Heat and stir until it thickens. Use as you would the canned product. The dry mix makes the equivalent of 9 cans of soup, at a cost of pennies per recipe. To make specific flavors add the following when you are heating the mix and the water.
3/4 cup cornstarch
1/4 cup instant chicken bouillon
2 tbsp dried onion flakes
1 tsp basil leaves
1 tsp thyme leaves pepper
Combine ingredients, stirring till evenly distributed. To substitute for 1 can of condensed cream of whatever soup, combine 1/3 cup of dry mix with 1-1/4 cups of cold water. (This is when to add the "flavor" for whichever soup you need). Heat and stir until it thickens. Use as you would the canned product. The dry mix makes the equivalent of 9 cans of soup, at a cost of pennies per recipe. To make specific flavors add the following when you are heating the mix and the water.
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