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!)

Herbed Oatmeal Pan Bread

Submitted by: Adrienne

1 1/2 c. boiling water
1 c. old fashioned oats (I used quick oats and it turned out fine)
2 pkgs (1/4 oz each) active dry yeast (which equals 1 1/2 Tbsp)
1/2 c. warm water
1/4 c. sugar
3 Tbsp butter, softened
2 tsp salt
1 egg
4 to 4 3/4 c. all-purpose flour

Topping:
1/4 c. butter, melted and divided
2 Tbsp grated Parmesan cheese
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp garlic powder

In a small bowl, combine boiling water and oats; cool to 110-115 degrees (warm). In a large mixing bowl, dissolve yeast in warm water. Add the sugar, butter, salt, egg, oat mixture and 2 c. flour; beat until smooth. Stir in enough remanining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.

Punch dough down. Press evenly into a greased 9 x 13 pan. With a very sharp knife, cut diagonal lines 1 1/2 in. apart completely through the dough. Repeat in opposite direction, creating a diamond pattern. Cover and let rise until doubled again, about 1 hour.

Redefine pattern by gently poking along cut lines with knife tip. Brush with 2 Tbsp melter butter. Bake at 375 degrees for 15 minutes. Meanwhile, combine parmesan cheese, basil, oregano and garlic powder. Brush bread with remaining butter and sprinkle with cheese mixture. Bake for 5 minutes. Cover loosely with foil and bake 5 more minutes. Serve warm.

Note: up here in the higher altitudes, you'll probably need less baking time. I don't remember exactly how long I baked it for, but maybe just start with 10-12 minutes the first round, then 3-4 minutes each next round until done. You'll just have to keep checking it to see how many minutes it really needs.

Maple Syrup

2 c. water
1-2 dashes of cinnamon
4 c. white sugar
1 c. brown sugar
1/4 c. Karo Lt. Syrup
1/2 cube butter
1/2 tsp lemon juice
1 tbsp Mapleline flavoring

Bring water to a boil. Stir cinnamon into sugar before adding to boiling water. Add remaining ingredients and return to boil. Reduce heat to medium-low and simmer for about a minute.

Buttermilk Syrup

1 c. butter (no substitutions)
1 c. buttermilk
2 c. sugar
1 tbsp Karo Lt. Syrup
1 tsp baking soda
1 tsp vanilla

In a 4-quart saucepan, melt butter and add next 3 ingredients. Bring to a boil on medium heat and boil for 5 minutes, stirring constantly. Remove from heat. Continue stirring as you add the baking soda and vanilla. When the baking soda is added, the mixture will foam way up in the pot. Continue stirring until the mixture calms down. Allow to sit for a few minutes before serving.

Apple Syrup

Submitted by: Adrienne

1/2 c. sugar
1 tbsp corn starch
1/2 tsp cinnamon
1 c. apple cider
1 tbsp lemon juice
2 tbsp butter

Blend sugar, corn starch and cinnamon. Stir in apple cider and lemon juice. Cook over medium heat until mixture boils and thickens. Remove from heat, add butter and stir until melted. Serve warm. This is best topped with whipped cream.

Cranberry Apple Salad

Submitted by: Adrienne

3 c. small marshmallows

1/2 lb. (2 c.) ground fresh cranberries

1/4 c. white sugar

2 c. apples, chopped

1/2 c. green seedless grapes, halved

1/2 c. walnuts, chopped

1/2 pint (1 c.) whipping cream

Grind cranberries in a food processor or blender. Lightly toss marshmallows, cranberries and sugar. Chill overnight. Then add apples, grapes, walnuts to mixture. Fold in the whipping cream until everything is blended and refrigerate before serving.

Turtle Pumpkin Pie

Submitted by: Adrienne

1 graham cracker crust
1 tub cool whip

1/4 c. plus 2 TB caramel topping

1/2 c. plus 2 TB pecan pieces

1 c. milk

2 pkgs (3.4 oz each) instant vanilla pudding

1 c. pumpkin

1 tsp cinnamon

1/2 tsp nutmeg

Pour the caramel into the graham cracker crust until bottom is filled. Sprinkle 1/2 c. pecans on top. Beat milk, pudding, pumpkin and spices. Stir in 1 1/2 c. cool whip. Spread onto crust. Refrigerate for at least 1 hour. Top with rest of cool whip, pecans, and drizzle some caramel.

The crust before the topping

The finished product

Black Bean Pumpkin Chili

Submitted by: Adrienne

1 Med. Onion, chopped

1 Med yellow pepper, chopped

3 cloves garlic, minced
2 Tbs. olive oil

3 cups chicken broth

2 cans black beans, drained and rinsed
2 ½ cups cubed turkey, cooked

1 can (15 ounces) solid pack pumpkin

1 can (14 ounces) diced tomatoes

2 t. dried parsley

2 t. chili powder

1 ½ t. dried oregano

1 ½ t. cumin
½ t salt

In skillet, sauté onion, pepper, and garlic in oil. Put in crock pot and add remaining ingredients. Stir and cook on low 4 hrs. There really isn't a "pumpkin" flavor in it at all; its purpose is to mix with the chicken broth to create the base/sauce for the chili and with the spices it is fabulous!

Homemade Spaghetti Sauce

Submitted by: Adrienne

A friend gave me about 5 huge garden tomatoes that didn't look super appetizing for a salad, so here's a good way to get rid of a bunch of 'em fast!

Tomatoes, however many you want, whatever size (non-Romas are great because the insides are more fleshy)
Potato masher (or fork)
1 clove garlic, grated or minced
salt and pepper
flour
grated parmesan cheese
Italian seasoning or basil and oregano
Cooked ground beef, optional

Wash and cut each tomato into medium size pieces. Put into a non-greased skillet on medium heat. Let them cook down until very soft. Take potato masher and mash them up well; the mixture should be pretty watery. To thicken, add flour 1 TB at a time while whisking until it creates the desired consistency. Add garlic, salt and pepper to taste (I used quite a bit, salt especially helps bring out the great tomato taste), grated parmesan and Italian seasoning to taste as well. Add cooked ground beef. Let simmer before serving. The longer it can simmer, the better. If you aren't super pleased with the taste (it's always hard to tell with tomatoes), add a little spaghetti sauce from the fridge. This sauce is very light and FRESH and the best way to get rid of several tomatoes that are getting too ripe.

Italian Stuffed Chicken

Submitted by: Adrienne

3-4 chicken breasts
3/4 c. onion, diced
1 clove garlic, minced
1/2 c. sundried tomatoes, chopped
1/2 c. chicken broth
4 tsp. dried basil (or 1/4 c. fresh)
1/4 c. cottage cheese
about 1/4 c. grated parmesan cheese
a pinch of oregano (optional)
salt and pepper

Saute onion and garlic on medium heat. Stir in tomatoes and broth and bring to a boil. Reduce heat and simmer uncovered for 10-15 minutes or until the liquid is absorbed. Stir in basil. In a separate bowl, combine cottage cheese with parmesan cheese, oregano and salt and pepper.

Butterfly open the chicken breasts (cut lengthwise so it opens like book). Spread mixture in each. Spread cheese mixture on top of tomato mixture and close the chicken breasts. You can sprinkle some salt and pepper or bread crumbs on top of chicken for a little extra texture.

Place in a greased baking dish. Bake uncovered at 350 degrees for 40-45 minutes or until juices run clear. Spoon the juices on top of the chicken before serving.

Adrienne's Sausage Penne with Sundried Tomatoes

Submitted by: Adrienne

Penne pasta

Sausage, diced and cooked

Sundried Tomatoes

3-4 cloves garlic, minced or grated

2 TB olive oil and flour for rue

Milk (about 1/2 c. to 1 c.)

1 c. beef broth (or 1 cube boullion dissolved in 1 c. water)

1 c. grated Parmesan cheese

Salt and pepper

Optional: basil, italian seasoning or any herbs of your choice

Start the sauce by heating up the olive oil. Add the grated/minced garlic and cook for about 20-30 seconds. Add flour and cook another 30 seconds. Add milk slowly and whisk mixture to start thickening sauce. Add beef broth while stirring constanly. Next, add parmesan cheese. At this point, determine if the sauce is thick to your liking. Add more milk or broth to thin it out slightly. Then add sausage, sundried tomatoes, salt and pepper, and any herbs you like. Cook pasta as directed and combine when serving.

Breakfast Hash Pancakes

Submitted by: Adrienne

Potatoes, grated (make sure to use a grater with large holes)
Eggs (about 2 per person for adults)
Sausage, diced and cooked
Sundried Tomatoes
Cheddar cheese, grated

Tip: besides the eggs, potatoes and cheese, you can really use anything you want in this. You could use carmelized onions, pepperoni, ham, normal tomatoes, herbs, etc.

Note: use directions for EACH "pancake" or just do it all at once for more of a scrambled look.

Beat eggs in a bowl, adding a little milk if you want. Cook grated potatoes on medium heat for up to 1 minute. Add eggs to the potatoes, mixing together. Add all other desired ingredients except cheese. Pat into a "pancake" and cook both sides, making sure the egg isn't runny. Grate cheese on top just before taking out of the skillet. Serve immediately.

Asian Stir-fry with Apricot Glaze

Submitted by: Adrienne

There's really nothing special about the stir-fry itself...you can use whatever meat/veggies you want. The only unique part is the glaze.

Soy sauce
Apricot or Peach jam/preserves

Yes, it's as easy as it looks. Start stir-frying your meat and veggies. Once the meat is at least cooked through, make the glaze. I like to put the jam in first, and then just add the soy sauce little by little to taste. Amount is really up to you. Works great for any Asian type of dish!

Quesadilla Cheeseburgers

Submitted by: Adrienne

I saw this on an Applebee's commercial...super easy and different!

Ground beef, cooked in patties
Tortillas
Cheese, sliced
Pico de gallo, guacamole or any side you like

Start by cooking the patties in a skillet. I like to make them interesting by adding diced garlic, cilantro, scallions, onions, or spices. Be sure to make them small enough to fill just half of your tortillas. Set patties aside. Don't worry about cleaning the pan...leave the beef flavored grease in there for more flavor. Take one tortilla and butter one side of it. Put it butter-side down while hanging onto the top of it. Put the beef patty and sliced cheese on it and fold the top over. Cook until the tortilla is crisp and flip over. If you like any sides with your quesadillas like pico de gallo or guacamole, they go great with there. I like to serve them with Kristl's pomme fries or rice.