Chicken Tortilla Soup

Submitted by: Kristl

2 T. olive oil
1 clove garlic crushed

8 cups chicken broth
3 cups salsa
1 cup cilantro
1-2 cans of black beans (depends on preference)
1-3 cups cooked chicken (or pork, beef, etc...)
handful of crushed tortilla chips


In a large pot saute garlic with olive oil. Add all other ingredients, simmer for 10 minutes.
Serve with sour cream, grated cheese, more tortilla chips and avocado.

The original recipe also calls for 1 medium chopped onion- I don't like onion, so I skip it. The original also calls for 4 cups of crushed tortilla chips, this will make the soup thicker and it's good this way. I just do a handful so you can get the tortilla chip taste, but it will be healthier.

Crockpot Apricot Curry Chicken

Submitted by: Adrienne

*Note: this dish is better if marinated for a long time or overnight, so plan ahead.

2 chicken breasts, uncooked (cut into chunks if desired)
2 cups rice, cooked (1 c. rice and 2 c. water)
6 Tbsp water
1/4 c. soy or teriyaki sauce
3 Tbsp lemon juice
2 tsp cornstarch
2 cloves garlic, minced/pressed
1 1/2 tsp curry powder (more if desired)
1/2 tsp salt
1/8 tsp pepper
3-4 Tbsp apricot jam
Carrots, chopped
Celery, chopped
1/2 onion, chopped
Red or green bell pepper, chopped

Whisk together water, soy sauce, lemon juice, cornstarch, garlic, curry, salt, pepper and jam in crockpot bowl. Add chicken, mixing to coat evenly. Cover and marinate overnight or for several hours. Take out and add veggies. Turn on crockpot and cook on high for 4 hours (or whatever time best suits you). Check after 2-3 hours. If sauce is too runny, dissolve some corn starch in a mug of 1/3 c. cold water. Add enough corn starch to make water thick and smooth, about the consistency of heavy whipping cream (it may take around 1/4 cup). Whisk corn starch mixture into crock pot, making sure it is completely incorporated. I'd add a little more curry powder also to make sure the corn starch doesn't overtake the flavor. After the crockpot is finished (or chicken is cooked and veggies are tender), serve over warm rice.

Adrienne's Simple Chicken Lettuce Wraps

Submitted by: Adrienne

- Lettuce leaves, washed and dried (whatever kind you like)
- 1 cup rice, cooked
- 2 chicken breasts, uncooked and cut into strips
- 1 large (or 2 medium) cloves of garlic, minced
- 1/3 to 1/2 c. onions, chopped
- 1/4 to 1/3 c. teriyaki sauce or marinade
- 1/2 c. carrot puree or finely shredded
- 1 Tbsp peanut butter (crunchy or smooth)
- 1 tsp ginger
- cilantro, chopped

Cook 1/2 rice in 1 cup water. Set aside. In a skillet, saute chicken, garlic and onions over medium high heat until chicken is done. In a separate bowl, combine teriyaki sauce, carrot puree and peanut butter. Put it in the microwave for about 30 seconds to help melt the peanut butter. Stir and add ginger and cilantro. Add mixture to skillet and stir. Add rice and simmer for about 10 minutes. Scoop onto lettuce leaves and enjoy!

P.S. For some extra heat, add some red pepper or hot sauce (or both!)

Pine Bark

Submitted by: Adrienne

BEWARE: this dessert is deadly delicious!

35 saltine crackers
1 c. butter
1 c. brown sugar
1/2 tsp almond (or vanilla) extract
Chocolate chips, about 2 c.

Preheat oven to 400 degrees. Line a cookie sheet with foil and spray with cooking spray. Place crackers salty side up on the foil. In a saucepan, boil butter and sugar for 2-3 minutes, stirring constantly. Remove from heat and stir in the almond extract.

Pour mixture over crackers and bake 4-6 minutes. Remove from oven, top with chocolate chips and spread evenly as it melts. Cool slightly and transfer. Cool completely and serve.

Lemon Garlic Shrimp (or Chicken) and Pasta

Submitted by: Adrienne

This is a really yummy, light pasta dish that is great for any season

1 lb shrimp (pre-cooked), preferably with tails removed OR 1-2 chicken breasts, sliced/diced
1/2 c. butter
2 T. parsley (fresh or dried)
3 cloves garlic, minced
3 T. lemon juice
1/4 c. parmesan cheese, grated
12 oz. linguine noodles (I used angel hair and it worked really well)

Cook noodles and set aside. In large skillet, melt butter with parsley, garlic and lemon juice until heated through. Add shrimp and gently stir 2-3 minutes OR add chicken and gently stir until cooked. Sprinkle cheese over the top. Add the pasta and stir to coat. Serve with additional parmesan cheese. I like to add diced tomatoes over the top also.

Beef Taco Skillet

Submitted by: Adrienne

1 lb. ground beef
1 can tomato soup
1/2 c. salsa
1/2 c. water
1 lrg (or 2 med) tortillas, cut into 1-inch pieces
Shredded cheddar cheese

Optional: 1/2 c. corn
1/2 c. black beans
Cilantro

Cook beef. Drain grease. Add soup, salsa & water. Bring to a boil. Add tortilla pieces and other optional ingredients. Simmer 8-10 minutes. Add cheese; cover and simmer until melted. This is super easy and fast, especially if your beef is already cooked (I always keep some baggies of cooked beef in the freezer). You can dress it up with any other ingredient you like that goes well with Mexican food.

Grilled PB & Banana Split Sandwich

Submitted by: Adrienne

Ingredients for each sandwich:
1 TB creamy peanut butter
2 tsp honey
semisweet chocolate chips
sliced strawberries
banana, sliced lengthwise
1 TB pineapple jam (optional)

Butter both slices of bread. Mix honey and peanut butter, spread on one slice (non-buttered side). Sprinkle chocolate chips and top with strawberries and banana. On other slice, spread pineapple jam. Assemble and toast over medium-high heat. (Haven't tried this one yet, but it was in a magazine and looked scrumptious!)