Chicken Tortilla Soup

Some like it hot, and that is definitely my family! Cauley brought this recipe home from school from a fellow teacher who used to live in New Mexico. I, as usual, deviated from it a little and made it our own. Warning: this soup is definitely very spicy, but it's SO good you can't stop eating it!

 

• 4-6 chicken breasts
• 1 large onion halved 1 bunch of cilantro
• 8 cups chicken broth
• 2-3 chipotle peppers in adobo sauce + 1 Tbsp. of the adobo sauce (found in a small, pop-top can in the Mexican items in any store)
• 1/2 jalapeno, seeded (or less for less heat)
• 2 tomatoes, cored and seeded (we leave the seeds in)
• 2 TBS oil
• -I also add 1 C frozen corn and 1-2 jars of black beans 

In a large saucepan, bring the chicken broth, chicken breasts, 1/2 onion, and cilantro to a boil. Boil for 20-25 minutes or until chicken is done. Strain, keeping the broth, and cut up chicken and set aside.

 

In a food processor, chop the chipotle peppers + sauce, jalapeno, tomatoes, and 1/2 onion until smooth. In a frying pan, heat up the oil until hot and then add the pepper mixture. Reduce this mixture by cooking for 10 minutes. Once both broth/chicken and pepper mixture is ready, combine everything into the large saucepan, and cook for 15 minutes. This is where I deviate and add 1 C frozen corn and 1-2 jars of black beans. Top with tortilla strips, cheddar cheese, sour cream, or anything else you'd like!

All natural, no-bake energy bites

These are seriously the BEST for snacks! (and they are pretty healthy and a good way to sneak lots of fiber into your diet!)

 

• 1/2 C nut butter (almond butter or peanut butter- I do a mixture of the 2!)
• 1/3 C honey
• 1 C old fashioned rolled oats
• 1 C shredded unsweetened coconut (can use sweetened if you can't find unsweetened)
• 2 tsp vanilla
• a pinch of sea salt
• 1/2 C other add-ins (finely chopped nuts, seeds, dried fruit, mini chocolate chips, flax seeds, ground wheat, etc.) *I usually do some craisins, freshly ground wheat, chopped pecans, and mini chocolate chips.

 

Combine the nut butter, honey, vanilla, and salt until smooth. Add all other ingredients and mix well by spoon. Scoop with 1/2 inch cookie scoop. Squeeze, roll into ball, and place on lined cookie sheet. Once all the balls are made, place in fridge until set. Store in the fridge or freezer in an airtight container. Good luck not finding an excuse for another snack!

Cinnamon Pie (or us Ruth's know it as Cheese Pie)

Seriously, once my little family here got over the title, or really, once I renamed it, my in-laws and kids LOVED this pie almost as much as I do! This was always the pie I requested from my Grandma Ruth for my birthdays when I was younger. (I say "was" because I live much to far to receive birthday pies from her any longer.) This is also a much fought after pie at Thanksgiving and Christmas time in the Ruth family. To get a slice of this means you are loved and quick on your feet. To not get one, well, you learn that you have to RUN FAST at the first mention of pie!

 

First, please try and get over the ingredients. No, they're not typical, but if you try it, I promise you'll be happily surprised.

 

• 1 lb. cottage cheese
• 1 C sugar
• 1/4 tsp cinnamon
• 1/2 TBS flour
• 2 eggs
• 1/2 C milk (Grandma always uses powdered for cooking/baking)
• 1 unbaked pie shell

 

Blend the cottage cheese in a blender until smooth. Beat the eggs slightly. Add the sugar, flour, and cinnamon to the eggs. Add the cottage cheese and milk and stir until smooth. Pour into the pie shell and bake @ 350 degrees for 45 minutes or until set. *Do NOT over bake! (But make sure it is set.) Allow to cool completely and then refrigerate and eat cold.

Ooey-Gooey Peanut Butter Brownies

This recipe is from Cooking Light, Sept. 2010

 

To say the Clark family loves brownies would be an understatement. Anytime there is a gathering for any reason, brownies are usually brought out as a dessert. I made these for a get together when Jeff and Jaclyn were down from Utah last month, and I just gotta thank my lucky stars I wasn't on any restricted diet or anything so I could enjoy these big boys!

 

• 3/4 C sweetened condensed milk, divided into 1/4 C and 1/2 C (fat free is fine)
• 1/4 C butter, melted and cooled
• 1/4 C non-fat milk
• 1 box (18.25 oz) devils food cake mix
• 1 large egg white slightly beaten
• 1 7oz jar marshmallow creme
• 1/2 C peanut butter morsels (I'm not gonna lie, I used a good 1 C and it was perfect!) 

Preheat oven to 350 degrees.

 

With an electric mixer, combine 1/4 C sweetened condensed milk, milk, butter, cake mix, and egg white. The mixture will be really thick. Spray 9x 12 pan with cooking spray. Press 2/3 of the mixture into the bottom of the pan. (It'll be thin.) Bake for 10 minutes. (I find it's over baked by 10, so I do 8 minutes, but do whatever you feel is best.)

 

While the bottom is baking, combine 1/2 C sweetened condensed milk and marshmallow creme in a bowl until smooth. Stir in the PB morsels. Once the bottom of the brownie is done, spread the marshmallow layer over brownie layer in pan. (No need to let it cool.) Carefully drop remaining brownie batter by spoonfuls over marshmallow mixture. Bake for 20-30 minutes. (I personally thin the 20 minutes is perfect, but again, I like some moisture in my brownies other than a dry bite I HAVE to wash down with milk. Just sayin.) Remove from oven and cool before cutting.

Mandarine Chicken

Sauce: (make and set aside)

• 1 C. ketchup
• 2 C. sugar
• 2/3 C. vinegar
• 1/2 C. water
• 1/4 C. soy sauce

Line a pan with foil. Dip 5-7 chicken breasts first into 1 egg, beaten, then into a mixture of cornstarch and garlic powder. Place chicken in lined pan. Pour sauce over chicken and bake at 350 degrees for 40 minutes. Carefully turn chicken over and bake another 20-30 minutes. Serve over rice and mixed veggies.

Pepper ~Lime Chicken

Place all of the ingredients in a resealable bag:

• 6 chicken breasts
• 1 tsp. finely shredded lime peel
• 1 tsp. basil
• 1/2 tsp. coarsely ground black pepper
• 3 TBSP. cooking oil
• 1/3 C. lime juice
• 2 cloves garlic, minced
• 1/2 tsp. salt

Place the sealed bag in a shallow dish and marinate in fridge for 30-60 minutes. Grill the chicken on the grill. (We eat this chicken on a salad or over rice.)

Cream Cheese Chicken

This is still one of my favorites. I do have to say that I really like this recipe made with cream of mushroom soup instead of cream of chicken, but I am a lone lover of mushrooms in my family so I make it to their preference. I am going to try and use the new cream of onion next time though!

Combine all the following ingredients into a crock pot and cook on high all day. (I usually cook it for 6-8 hours.)

• 2 cans cream of mushroom (or chicken) soup
• 1 stick butter
• 1 pkg. Italian seasoning
• 1 8oz. package cream cheese
• 4 chicken breasts

Serve over noodles or rice.
**I LOVE this chicken minus the soup and cream cheese. It is delicious! (I have a picky hubby who doesn't like creamy stuff so I make it this way and then add everything else once he gets his portion out.)