Tuesday, November 25, 2014

"Thanksgiving's Not Over Yet" Enchilada Soup

 

Ingredients

  • 1 large sweet red pepper, finely chopped
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1 tablespoon olive oil
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 can (28 ounces) green enchilada sauce
  • 1 can (15 ounces) solid-pack pumpkin
  • 1-1/2 cups frozen corn
  • 2 cans (4 ounces each) chopped green chilies
  • 2 tablespoons ranch salad dressing mix
  • 2 cups cubed cooked turkey
  • Optional toppings: crumbled queso fresco, shredded cheddar cheese, crushed tortilla chips, cubed avocado and minced fresh cilantro

Directions

In a Dutch oven, saute the red pepper, onion and celery in oil until
crisp-tender. Add the broth, enchilada sauce, pumpkin, corn, chilies
and dressing mix. Bring to a boil. Reduce heat; cover and simmer for
10-12 minutes or until vegetables are tender. Stir in turkey and
heat through. Garnish servings with toppings of your choice.

Yield: 8 servings (3 quarts)

Nutritional Facts: 1-1/2 cups (calculated without optional toppings) equals 209 calories,


Original Recipe From Taste of Home

Saturday, October 4, 2014

Crock Pot Garlic Brown Sugar Chicken




Ingredients:
1  large chicken, cut into serving pieces  
1  cup  packed brown sugar  
2/3 cup vinegar  
1/4 cup Sprite or 1/4 cup  7-Up soda  
2 -3  tablespoons  minced garlic  
2      2   tablespoons soy sauce  
1 teaspoon pepper (regular black or cayenne)

Directions:
Place chicken in crock pot.
Mix all remaining ingredients and pour over chicken.
Cook on low for 6-8 hours.
Serve over rice or noodles.
You can thicken the juices after cooking with a little cornstarch.

 This recipe is from Food.com





Ginger-Chicken Noodle Soup (Crock Pot)



Ingredients:
1  lb boneless skinless chicken breasts or 1  lb boneless skinless chicken thighs, cut into 1-inch pieces  
2  medium carrots, coarsely shredded  
2  tablespoons dry sherry (optional)  
1  tablespoon soy sauce
1  tablespoon rice vinegar  
1  tablespoon fresh ginger, peeled and grated  
1/4 teaspoon ground black pepper  
crushed red pepper flakes, to taste (optional) 
3 (14 ounce) cans chicken broth  
1  cup water   
2  ounces dried vermicelli or 2  ounces  other medium noodles  
1 (6 ounce) package frozen pea pods (if using frozen thaw them first) or 1 (6 ounce) package  fresh pea pods, cut diagonally (if using frozen thaw them first)  
soy sauce, to serve



Directions:
In a 3 1/2 to 6 quart crock pot, combine the first 10 ingredients up to the water.
Cover and cook on high-heat for 2-3 hours.
Uncover and stir in noodles and pea pods.
Cover and cook for 5-8 minutes more or until noodles are tender.
Serve with additional soy sauce.
Also good with sesame and chili oils.

This recipe comes from Food.com