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Simple Crockpot Chicken Enchilada Soup
Fall is nearly upon us, and as the weather starts to cool, nothing warms us better than a nice bowl of soup. One of my favorite go to soups is chicken enchilada soup. The ingredients are simple, it is low carb, and the dish so flavorful and filling.
Besides being delicious, one of the other great thing about this soup is that it reheats so well. This soup is perfect for leftovers, or take for lunch throughout the week. Just change up your toppings for new twist of flavor, and voila, and perfect fall lunch.
Please know that while this recipe is meant for the crockpot, with some simple changes it is also a quick stove top meal. For a weekday meal you want to get all of your ingredients in your crockpot before heading out for the day.
But if you find yourself without time in the morning to prepare, no worries, you can do it when you get home. Just pan cook the chicken breasts and shred once cooled. In same skillet add back the chicken, onions, garlic, cumin, cream of chicken, enchilada sauce, and chicken broth. Let simmer for 25-30 minutes. You will still have a yummy soup for dinner.
Ingredients:
3 Boneless, Skinless, Chicken Breasts
28oz Red Enchilada Sauce, Mild Or Medium Based On Your Heat Preference
2 cups Low Sodium Chicken Broth
1 12 oz. Cream of Chicken, Gluten Free (I use Pacific brand)
1/2 cup Diced Onions
1 tbsp. Cumin
3 Large Garlic Cloves. Minced
Cheddar Cheese, Shredded
Tortillas Strips, Or Thin Tortilla Chips
Avocado (optional)
Directions:
Set your slower cooker to low and spray with cooking spray. Add uncooked chicken breasts, enchilada sauce, cream of chicken, chicken broth, onions, garlic, and cumin. Allow soup to cook all day, at least 8 hours. When ready to serve use fork to shred any meat in crockpot that has not separated. Ladle into a bowl, and top soup with cheddar cheese and tortilla strips.
I hope you find this soup as simple and as delicious as I do. You can change up the heat of the enchilada sauce, and choose the "hot" version, or go from red sauce to green sauce. Simple changes can make big differences in taste, and offer up great varieties in your cooking. Enjoy!
10 Fruits And Veggies To Help You Stay Hydrated This Summer
Summer is finally here! We wait all year for the long, warm and sunny days. This is the time of year when we spend the most time outside swimming, having picnics, going to the beach, and hiking and playing.
All of those activities are great, but it is very important to remember to protect our bodies while out in the heat.
Hydration is the key to feeling good, and taking care of ourselves during the summer months. We can become dehydrated rather quickly in hot weather, especially when engaging in activities. Many people do not drink enough water, which is why it is important to recognize when we are dehydrated.
Also know the signs of dehydration in infants and children as well.
Signs Of Dehydration In Adults
Extreme Thirst
Dizziness
Fatigue
Dark Urine/Low Urine Output
Confusion
Signs Of Dehydration In Infants And Young Children
No Wet Diapers For 3 Or More Hours
No Tears When Crying
Irritability
Dry Mouth/Tongue
Listlessness
Foods That Hydrate
Cucumbers
Cucumbers are over 95 percent water. They contain vitamins C and E, and is great for the skin.
Tomatoes
Incorporate tomatoes into your diet by adding tomatoes to your salad, sandwiches, and wraps. Tomatoes are 95 percent water, and contain vitamin C, which is good for skin health.
Watermelon
Watermelon is 92 percent water, and may actually hydrate faster than water. Watermelon contains magnesium, potassium, and sodium, all of which are needed to properly hydrate.
Strawberries
Strawberries are 92 percent water. Strawberries are plentiful during summers months, and easy to incorporate into your snacks, and meals.
Grapefruit
The grapefruit is 88 percent water. Start off your day right with a grapefruit for breakfast. Grapefruits contain vitamin A and C, potassium and biotin, all of which are good for the skin.
Carrots
Snack on carrots in the summer. Carrots are 87 percent water, and loaded with beta carotene, which helps protect the skin.
Cantaloupes
Cantaloupe is 90 percent water, and loaded with vitamin A.
Celery
Hydrate with celery. Celery is 96 percent water, and may hydrate you just as fast as drinking water.
Zucchini
Cook with zucchini this summer. Zucchini is 95 percent water, and a great source of folate, potassium, and vitamins A and C.
Iceberg Lettuce
Add iceberg lettuce to your meals this summer to stay hydrated. Iceberg lettuce contains 96 percent water, and has vitamin C, potassium, and folate.
One of the easiest things to do this summer to help with hydration is to just make a salad. Make a super hydration salad by adding iceberg lettuce, cucumbers, tomatoes, celery, and carrots. Or you can make a nice fruit salad with watermelon, cantaloupe, strawberries, and grapefruit.
Most fruits and vegetables have high water content. Whatever your plans are this summer, remember your sunscreen, and don't forget to hydrate.
What do you do to stay hydrated in the summer heat? Do you primarily rely on water and sports drinks to provide your hydration needs? Or do you enjoy eating all of the fresh fruits and veggies? Please share!
Photo by Toni Cuenca from Pexels
Chimichurri Sauce...My Recipe For Great Make Ahead Meals
Chimichurri is a Central and South American uncooked sauce, often used as a marinade for grilled foods. There are two kinds of chimichurri, a green sauce and a red sauce. Chimichurri recipes vary depending on country of origin, and my recipe has its own variation.
Chimichurri is very flavorful, and works great on meats, poultry, and seafoods. I always make the green sauce and my family cannot get enough of it. When I first started making and grilling with chimichurri, I usually used chicken or steak. The one day, while in Trader Joe's I saw some chimichurri salmon. Needless to say my daughter and I were in love with this dish, but unfortunately they stopped selling it. I was on my own.
The process of making chimichurri is very simple and fast if you have a food processor. If you do not have a food process just finely chop all ingredients for a more rustic style sauce. It will taste the same either way.
Chimichurri Recipe
Ingredients:
1 cup finely chopped Cilantro
1/4 c finely chopped Parsley
4 Garlic Cloves
1/2 c Olive Oil
1 Lemon, Squeezed for Juice
1 tsp Himalayan Sea Salt
1 tsp Cumin
1 tsp Crushed Red Pepper Flakes
Directions:
Add all ingredients to food processor and blend for about 1 minute. The sauce should be liquified, with some thickness. Taste sauce and add additional salt and red pepper flakes to suit your taste. Immediately use sauce to marinate, or place in lidded mason jar and refrigerate up to one week.
Make Ahead Prep
This recipe makes about 1 1/2 cup of sauce, and little goes a long way with this flavorful marinade. I most often use this sauce for steak, chicken, and salmon. For meal planning purposes, toss some chicken breasts (4), salmon fillets (4), or cubed pieces of steak(1 lb.) into freezer bags.
Add about a 1/2 cup of sauce into each bag, making sure meat is completely coated in sauce, and seal tight. Be sure to label bag with what's inside and date it as well. Use within three months of freezing.
That's it! A super easy, versatile sauce, that makes meal planning easy. I hope you enjoy!
15 Minute Chicken And Zucchini Stir Fry...
I love making stir fry, and usually do so at least once a week. Stir-fry is quick, easy, and simple to change up a recipe in a pinch. Not to mention they are healthy, low calorie, and very filling.
This recipe is perfect for a fast weeknight meal, or as meal prep your weekly lunches.
For this recipe I used chicken breast, but it works just as well with beef, pork, shrimp, and even ground chicken or ground turkey. This is a crowd pleaser, so double the recipe if you want leftovers. It's simple enough that my preteen knows how to make it, but you can still feel good about making a home cooked meal.
Ingredients:
2 Boneless Skinless Chicken Breasts, Cubed
1 Large Zucchini, Peeled and Cubed
1/2 Yellow Onion, Diced
2 Tbsp. Soy Sauce, GF
1 Tsp. Minced Garlic
1/2 Tsp. Ginger Paste
1 Tbsp. Cornstarch
Directions:
In a large skillet drizzle olive oil and add chicken and onions. Cook chicken on medium high heat until cooked through, about 3-5 minutes. Add cubed zucchini, garlic, and ginger and stir. Allow to cook for about 5 minutes stirring occasionally, until zucchini is tender. Next sprinkle cornstarch over stir fry, and add the soy sauce. Stir once again, and allow to simmer for about 2 minutes.
I suggest serving over brown rice or rice noodles. One of my favorites to use is Rice Ramen. It's gluten free, filling, and absorbs all the flavors of the stir fry. So yummy!
I hope you enjoy! Please share your stir fry tips.
Turkey Chili...Fast, Filling, and Delicious
I know that it is getting close to summer, but my turkey chili is good any time of year. It is fast, filling, and delicious. Not to mention it freezes well for a last minute meal, something to warm your tummy, or as a topping for hot dogs, baked potatoes, fries, or nachos.
When I first started making chili, I thought that it had to be an all day evolution to make good chili. After I became a mom I started trying to find ways to make a big pot of chili without needing an 8 hour simmer.
I knew the fundamentals of chili making, so I started experimenting to find the fastest, easiest recipe. If I am being completely kitchen transparent, my chilis vary depending on the day, because I like to switch it up an use different beans and spices. Black beans or pinto are always good options.
This recipe is simple and comes together in a snap. You can use it as your go to chili recipe, but don't shy away from trying different meats, beans, and seasonings for a nice variety.
Ingredients:
1.25 lbs. Ground Turkey
1 14.5 oz. Can Diced Tomatoes
1 14 oz. Can Kidney Beans, Drained
1 14 oz. Can Chili Beans
½ Yellow Onion, Diced
1 tbsp. Minced Garlic
3 tbsp. Chili Powder
1 tbsp. Cumin
1 tsp. Seasoning Salt
1/2 tsp. Black Pepper
1 tbsp. Olive Oil
Directions:
In a skillet add olive oil, onions, turkey meat, garlic, seasoning salt, and black pepper. Brown meat but do not drain. Add tomatoes, beans, chili powder, cumin, and bring to boil. Reduced heat to simmer and let cook for 30 minutes.
Serve with crackers, cheese or Fritos.
I hope you enjoy my chili recipe. Please share your favorite twists to this recipe!
My 5 Favorite Teas...It's Tea Time
I am a big tea drinker. I drink a least one cup of tea each day. The type of tea I drink depends on the weather and my mood. There is a certain etiquette to making, serving, and drinking tea, but I do none of those things.
I prefer my tea without milk, or any sweetener, but with the occasional lemon if I am slightly under the weather.
I own a beautiful tea set, and two lovely glass tea infusers that I keep at work, but honestly I can drink tea out of just about anything, so long as it is one of my favorites. While I have always enjoyed a cup of tea, my fondness has grown over the years. I graduated from Lipton bags of tea, to wonderful loose teas.
Tea Forte has become my go to tea not only because it has so many varieties of tea and flavors, but also because they are yummy and of good quality. Below you will find my five favorite teas, and I highly recommend them all. But if you are not sure what you are interested it, then I recommend going for the Tea Forte Sampler.
My 5 Favorite Teas
Moroccan Mint Green Tea
Moroccan Mint is my go to tea on a daily basis. I start my mornings with this light, refreshing tea. This tea blends fragrant moroccan nana mint leaves and hand-rolled rare gunpowder green tea. A fresh and crisp tea that is great both hot and iced.
African Solstice Herbal Tea
African Solstice tea is absolutely delicious. Drinking this tea feels like treating yourself. It comes from the soul of South Africa, antioxidant-rich rooibos herb blended with the taste of berries, blossoms, and a wisp of sweet vanilla. It is naturally caffeine free.
Naturally Caffeine-free infusions are created using hand-harvested herbs, aromatic flowers, healthful fruits, premium spices, roots, seeds and rare botanicals. This is a relaxing, snuggle up in your favorite chair kind of tea.
Lemon Sorbet Green Tea
Lemon Sorbet green tea is perfect for a summer day, or when you are trying to soothe a sore throat. This tea is fragrant fresh citrus and sweetness of wildflower honey. It is an organic product and gives a fragrant, sweet infusion with every cup. Being a green tea, it contains antioxidants and is naturally free of caffeine too.
Green Mango Peach
Green Mango Peach is a lovely, tropical tasting green tea. The Mango peach tea is made with green tea leaves blended with cooling peppermint leaves, the heady nectar of mangos and the sweet taste of peach. This tea is refreshing and crisp, and great hot or iced.
Earl Grey
Earl Grey is a black tea, and perfect for those rainy, stay inside, cozy days. Earl Grey is often served with milk, but I drink it straight up, so to speak. Earl Grey is made with robust assam leaves with a light liquoring of cold-pressed, Italian Bergamot citrus, deeply aromatic with a bold flavor. Not for the faint of heart, Earl Grey is robust and full-bodied.
There are many health benefits to drinking tea, but I drink tea because it soothes, calms, and warms. Are you tea drinker? What's you favorite? If you are not a tea drinker, I say give some of my favorites a try.
Chorizo (Soy) and Eggs Recipe
Chorizo and Eggs Burrito
As a southern California native, I grew up eating a lot of Mexican food. I could honestly eat Mexican food every day. I think when many people think of Mexican food they primarily think of tacos, enchiladas, and burritos. But there is so much more.
I love breakfast! Breakfast is probably my favorite meal of the day, and it is great any time of the day. Bacon, eggs, and pancakes are yummy, but sometimes you want to change things up. When I want to change up the breakfast menu I usually make chorizo and eggs.
The chorizo is a little spicy and has great flavors. You can eat it by itself, or serve with flour or corn tortillas.
Some of you may be asking, "what exactly is chorizo?" Chorizo is sausage. It is seasoned sausage with bold flavors. There are two kinds of chorizo. There is Spanish chorizo, and Mexican chorizo. Spanish chorizo is fully cooked, sometimes dried, and made with pimenton and garlic.
While Mexican chorizo is uncooked in casing, and flavored with vinegar and chile peppers, as well as many other seasonings.
I think you will find that cooking chorizo is simple, fast, and delicious. With only 4 ingredients, you have a crowd pleasing breakfast in 15 minutes. Bon Appetit!
Ingredients:
1 12oz package of Soy Chorizo
6 Eggs
4-6 Large Flour Tortillas
Shredded Cheese
Directions:
In a medium skillet drizzle about 1 tbsp of olive oil. Slice open chorizo casing, and add chorizo to skillet and break up meat with spoon or spatula. Cook the chorizo on medium heat, for about 5 minutes. Beat eggs in a bowl and add to cooked meat. Reduce heat to medium low and continually stir until eggs are completely cooked. You should see a fluffy texture of scrambled eggs. Place tortillas on microwave safe plate and heat for 30 seconds, or individually heat tortillas on stove top fire on low flame.
Add large scoop or ¾ cup chorizo filling to center and sprinkle cheese and fold into a burrito.
Serves 4-6
Not into soy – Try with turkey, pork, or beef chorizo. Also, for the occasional switch up, use fried potatoes instead of eggs. Garnish with pico de gallo and fresh avocado.
Easy French Oven Pot Roast Recipe...
Pot Roast
Whenever I think of pot roast, I think of family dinners. Pot roasts are comfort food. They warm the home, they warm the soul, and they bring families to the table.
Pot roasts are often cooked as a Sunday dinner in my home, especially during the winter. They take some time in the oven, but they are so worth the wait. The whole house smells so wonderful while the roast cooks. It's hard to resist peeking.
Ingredients:
4-5 lb. Beef Chuck Roast
1 Onion, Big Chopped
2 cup Baby Carrots
1 cup Red Wine
2 cups Beef Broth
2 tbsp. Worcestershire Sauce
2 Garlic Cloves, Minced
3-4 Rosemary Sprigs, Fresh
1 tsp. Thyme
2-3 tbsp. Sea Salt
1-2 tbsp. Pepper
Olive Oil
Directions:
Preheat oven to 325 degree fahrenheit. Drizzle olive oil in a French oven or large pot and sauté onions and garlic over medium heat for 2 minutes. Sprinkle half sea salt and pepper on each side of roast and rub into meat. Remove onions and garlic from pot with spoon and sit aside in bowl. Drizzle more olive oil in pot and sear roast on each side for about 4-5 minutes, until browned. Remove meat, and saute carrots in French oven until slight brown.
Remove carrots, reduce heat to low, and add wine to pot to deglaze pot to scape up all those yummy flavor bits. Add onions back into the pot with the roast. Also add carrots, thyme, and wine, and reduce to low heat. Allow meat to cook covered in oven for about 3 1/2 - 4 hours until meat is tender.
Remove roast from oven, and allow to rest for 15 to 20 minutes. I like serve this dish with creamy mashed potatoes. Enjoy!
Easy Gluten Free Pizza Dough
Gluten Free Dough
Pizza has always been one of my favorite foods. When I found out I had to give up pizza because of my gluten allergy I was extremely bummed to say the least.
I tried many frozen gluten free pizzas, and some were actually decent, but none came close to what I was used to eating.
Never being one to settle, I decided to try to make my own pizza dough. Making my own pizza dough would mean I could have pizza whenever I wanted, with whatever toppings I chose.
I began looking for recipes first, and then I started experimenting. I finally came up with the perfect recipe that creates a thin, crispy crust that will rival any delivery or restaurant pizza.
GF Pizza Dough Recipe
Ingredients:
3 1/2 c. All Purpose GF Flour, plus flour for rolling out dough
1 Packets, Active Dry Yeast, or 2 1/4 tsp
1 tsp Salt
1 tbsp Sugar
1/4 c. Olive Oil, plus additional oil for bowl
Directions:
Pour 1 1/2 cups warm water into a large bowl, sprinkle with yeast and let stand until it's bubbly, about 7 minutes.
Whisk in sugar, oil, and salt into yeast mixture. Add flour and stir until dough forms. Form dough into ball, and drizzle olive oil over dough to provide a light coat. Cover bowl with clean dish towel, and set aside in a warm place until dough has doubled in size, about 1 1/2 to 2 hours.
Place dough on a lightly floured work surface and gently knead 1 or 2 times before using. Divide dough into 4 sections, for smaller, personal size pizzas.
To cook pizza, preheat oven to 500 F degrees. Lightly oil your baking sheet, place your dough on sheet, and flatten out dough by hand, to desired thinness. Add your toppings, and bake on bottom rack for 10-12 minutes.
Freeze leftover dough for up to 3 months by wrapping dough, by individual sections, in plastic wrap, and sealing in freezer bags. Be sure to include date on bag.
I hope you enjoy my gluten free pizza dough recipe. Please share your thought and pics of your gluten free pizza creation.
Easy Breakfast Skillet Recipe...Perfect For A Sunday Brunch
My breakfast skillet is one of my family's favorites on the weekends. The flavors are great in this simple, yet hearty dish. The breakfast skillet comes together perfectly, and is great for Christmas morning breakfast, a Mother’s Day brunch, or just any day you want a tasty, filling breakfast.
One of the best things about the breakfast skillet is how simple it is to change up the flavors. I keep this recipe simple with eggs, potatoes, and bacon. But you can change the bacon to any breakfast meat of choice. I sometimes I use leftover roasted chicken, and it is so yummy. You can also use hash browns, peppers, and add fried eggs instead scrambled.
Breakfast Skillet Recipe
Ingredients:
4 Large Yukon Gold Potatoes
6 eggs
2 tbsp. Milk
6 Strips of Bacon
½ Yellow Onion
3 - 4 tbsp. Olive Oil
2 tsp Garlic Powder
1 1/2 tsp. Sea Salt
1 1/2 tsp. Black Pepper
1 tsp. Thyme
½ cup Shredded Cheddar Cheese
Directions:
Wash and dry potatoes well, and large dice them. Add about 3 tbsp. of olive oil to large skillet, and heat on medium. Chop onions in small chunks. Add potatoes and onions to skillet and sprinkle with a little garlic powder, salt, and black pepper. Stirring frequently, add lid to skillet and cook for about 15 minutes, until potatoes are tender. Leave lid on potatoes once done but remove from heat.
Place bacon on microwave safe plate and cook for about 3 minutes until nice and crispy. In a medium size bowl beat eggs with thyme, milk, and salt and pepper. Soft scramble eggs in separate skillet.
Crumble bacon and top potatoes with it. Next, evenly spread scrambled eggs over potatoes and top with cheese. Replace lid for about 3 minutes until cheese is melted.
Let me know if you enjoyed the recipe. Did you make any changes? Please share!