Friday, October 29, 2010

Chicken Tortilla Soup

So, the last few weeks I've had this craving for a big bowl of tortilla soup. I'm not really that big of a "soup" person, but I do love some yummy tortilla soup. I searched several different sites and finally found one off of Southern Living (from a 1998 article) that looked easy and quick enough. I changed it up a little, and did a crock pot version, and let me just say that this will FOR SURE be one of my favorite recipes, it was SO GOOD. I can't stress to you enough how quick and easy this was....with so much flavor! I'm not big on leftovers, and I devoured the rest of it for lunch the next day....almost better heated up!

I played it safe with the spices b/c the kids were eating too, but you could definitely kick it up a notch if you want. When I make it again I think I will add some black beans and cilantro, lots of possibilities. The recipe called for baked corn tortilla strips to garnish, so I went ahead and tried them. They were easy enough, but honestly I think a few crushed tortilla chips on top would work just as well, and be just as tasty! We topped ours with shredded Mexican good!

Chicken Tortilla Soup

You will need:
-rotisserie chicken, shredded (I used almost the whole thing)
*you could boil your own chicken, but this is so much easier and flavorful
-2 cups frozen corn, thawed
-1 onion chopped
-1 1/2 tsp minced garlic ( I buy the pre-minced garlic in the jar)
-2 cans chicken broth
-1 can tomato sauce
-1 can diced tomatoes and green chiles, undrained
-1 tsp salt
-2 tsp cumin
-1 tsp chili powder
-1/8 tsp ground red pepper ( I just sprinkled in a little)
-1/8 tsp black pepper
-1 bay leaf
-1/2 cup water

*Combine everything into your slow cooker and stir. Cover and set on high for 3-4 hours. Warm until ready to serve.....Make sure to take out the bay leaf before serving!

*For tortilla strips: Pre heat oven to 375. Cut 4 corn tortillas into strips and arrange on foil lined baking sheet. Bake for 5min. Stir around and bake for 5 more minutes or until crisp. Enjoy!

Monday, October 25, 2010

Cheddar Macaroni Beef Casserole

I got this recipe off of Kraft Food's site, they have so many easy recipes that are so good! It is soooo easy to make, you could definitely whip this up in 15 minutes after a day's work and feel good about it. It kind of reminds me of a Hamburger Helper meal, even though I HONESTLY have NEVER had a hamburger helper before.....I guess I was deprived growing up!

1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 lb. lean ground beef
1 can (14-1/2 oz.) Italian-style stewed tomatoes, undrained
1/2 tsp. dried oregano leaves**I didn't have any oregano, so I just sprinkled a lot of my dried italian seasoning into the mixture and it was just as good
1/2 cup KRAFT Shredded Cheddar Cheese

HEAT oven to 400ºF.

PREPARE Dinner as directed on package, omitting the butter. Meanwhile, brown meat in large nonstick skillet on medium-high heat; drain. Add tomatoes and oregano; mix well. Bring to boil.

ADD meat mixture to Dinner; spoon into 9-inch square baking dish. Sprinkle with Cheddar.

BAKE 10 min. or until Cheddar is melted and casserole is heated through.

Sunday, October 3, 2010

Chicken Pot Pie

I got this recipe from a friend a few years back (I believe off of the Kraft Food site), and it has proven to be one of our favorites. Nothing says comfort like a yummy chicken pot-pie, and this one is super easy!

Chicken Pot Pie

You will need:
-2 Tbsp zesty italian dressing (I used Kraft)
-4 boneless/skinless chicken breasts (cubed)
-2 cups frozen mixed vegetables (I used one regular sized bag of mixed peas, carrots, corn, and green beans)
-1 can cream of chicken soup
-4 oz velveeta cheeese, cubed ( I use a little more)
-1 sheet frozen puff pastry, thawed
-1 egg, lightly beaten

*to thaw puff pasty allow it to sit out on counter for about 30 minutes covered w/ plastic wrap.....or, if you know you'll be making this, let it thaw in the fridge overnight!

*preheat oven to 400
*heat italian dressing in a skillet, add chicken and cook 5min or until cooked through
*stir in vegetables, soup, and velveeta cheese
*spoon into a greased 9 inch square baking dish
*unfold pastry sheet and place over chicken mixture
*fold under edges of pastry and press sides onto top of baking dish to seal
*brush pastry w/ beaten egg
*cut several slits in top of pastry to allow steam to escape!!!
*bake 30 minutes or until golden brown (let stand for a few minutes before serving so it will be easier to cut) Enjoy!