Creamy Chicken Tortilla Soup

This is a good soup for a cold night, and it's easy to make.

Creamy Chicken Tortilla Soup

2  frozen boneless, skinless chicken breast halves

3 thawed boneless, skinless chicken thighs, trimmed
1 cup chicken broth
1/2 cup picante sauce or salsa
1 (14.5 oz) can of diced tomatoes, in tomato juice
1 tsp lime juice
2 garlic cloves, minced
1 (13.75 oz) can cream of chicken soup
1/2 cup chopped red pepper 

1 (14 oz) can black beans, rinsed and drained
1-2 tsp cumin
1/2 cup chopped fresh cilantro, or as much as desired
1 cup frozen corn
Tortilla chips
Grated cheese
Sour cream

1.  Place chicken, broth, salsa, tomatoes, lime juice, garlic, cream of chicken soup, red pepper, 1 tsp cumin and black beans in slow cooker. 

2.  Cover and cook on LOW for 5-7 hours. 

3.  Remove chicken and shred with 2 forks.  Add the chicken back in and then add extra cumin (if desired), cilantro, and corn.  Cover and cook for another 30 minutes. 

4.  Serve with tortilla chips, cheese and sour cream. 

Makes 4-6 servings

Chicken Scampi

THis recipe was really yummy and very easy.  I did not marinate it but it was still good.  Leftovers are extra flavorful!

Ingredients

• 5 (4 ounce) skinless, boneless chicken breast halves - cut into 1 inch strips
• 1/4 teaspoon ground black pepper
• 3 tablespoons grated Parmesan cheese
• 1 tablespoon dried parsley
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1 teaspoon dried oregano
• 3 tablespoons lemon juice
• 3 tablespoons Worcestershire sauce
• 1 cup chicken broth

Directions

1. Combine chicken with ground pepper, cheese, parsley, garlic, salt, oregano, lemon juice, Worcestershire sauce and chicken broth in a shallow bowl. Marinate in the refrigerator for several hours (overnight is best).
2. When ready to cook, just cook everything together in a skillet or frying pan until chicken is done.  You can server over noodles or rice or have it just by itself.  Enjoy!

black bean brownies

really easy and somewhat healthy (at least that's what I want to believe)

Black Bean Brownies

1 brownie mix - your favorite brand/kind

1 can black beans

*Empty brownie mix into a bowl *Drain and rinse the beans then return them to the can and fill can with water. * Puree beans (with the water) in a food processor or blender. * Pour puree (it will be very watery) into bowl with brownie mix and stir with spoon until mixed well. * pour into greased pan and bake according to time and temp on brownie box. * Cool and enjoy!

These are delicious and moist and no one will know you used beans unless you tell them.

Brown Sugar Muffins

No explanation needed for this delicious recipe that everyone loves so much.

1/2 cup butter

1 cup brown sugar

1 egg

1 teas vanilla

1 cup milk

2 cups flour

1 teas baking soda

1/4 teas salt

Mix all ingredients together and pour into lined muffin tin. Makes 12 muffins. Cook for 15-17 minutes at 375 degrees.

Original Recipe Yield 6 servings

 

Mexican Shrimp Cocktail.

Ingredients

• 2 pounds cooked shrimp, peeled and deveined
• 1 tablespoon crushed garlic
• 1/2 cup finely chopped red onion
• 1/4 cup fresh cilantro, chopped
• 1 1/2 cups tomato and clam juice cocktail
• 1/4 cup ketchup
• 1/4 cup fresh lime juice
• 1 teaspoon hot pepper sauce, or to taste
• 1/4 cup prepared horseradish
• salt to taste
• 1 ripe avocado - peeled, pitted and chopped

Directions

1. Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.

Lemon Almond Chicken

This is a new recipe I tried and it was fun to make and Ladd craved over how good it was!  It was really good and I will be making it more.  I stole it off of allrecipes.com. 

Ingredients

• 5 tablespoons lemon juice
• 3 tablespoons Dijon-style prepared mustard
• 2 cloves garlic, chopped
• 1/4 teaspoon ground white pepper
• 6 1/2 tablespoons olive oil
• 6 skinless, boneless chicken breasts
• 1 cup sliced almonds
• 2 cups chicken broth
• 1 teaspoon cornstarch, dissolved in 1 tablespoon water
• 2 tablespoons orange marmalade
• 2 tablespoons butter, cut into pieces
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon crushed red pepper flakes
• 6 slices lemon, for garnish

Directions

1. Combine the lemon juice, mustard, garlic and white pepper. Beat in 5 tablespoons of the olive oil. Put the chicken in a shallow container and pour the lemon mixture over it. Cover and refrigerate for at least 1 hour.
2. In a large skillet, saute the almonds in 1/2 tablespoon of the olive oil until golden. Remove from skillet and reserve. Wipe out the skillet. Drain the chicken, reserving the lemon marinade. Add remaining 1 tablespoon olive oil to skillet, then add chicken breasts and brown over high heat until breast is brown on each side (6 to 10 minutes). Remove from skillet and reserve.
3. Strain the lemon marinade into the skillet. Bring to a boil and boil for 1 minute. Add chicken broth and cornstarch/water mixture. Cook over high heat, stirring occasionally, until the mixture reduces by half (about 5 minutes). Add marmalade and stir over medium heat until melted. Stir in the butter a bit at a time over high heat, stirring constantly. Stir in parsley and red pepper flakes. Return chicken to skillet and heat through. Add reserved almonds and garnish with lemon slices.