Chicken Tortilla Soup

1Tb olive oil
1 large onion chopped
1 can diced green chilis
1 lb chicken-cooked and shredded
¼ tsp cayenne pepper (opt.)
1 tsp cumin
1 tsp oregano
1 tsp chili powder
1 tsp garlic powder
1 16 oz can diced tomatoes
1 can small white beans
1 can chicken broth
1/4 cup chopped fresh cilantro
1/2 lime squeezed over soup
salt and pepper to taste


In a large pot, heat oil and sauté onion and chilies. Saute until tender. Add the chicken (*I have been using the frozen chicken tenders from Costco--I just put them on a plate in the microwave frozen at 50 % power for 15 minutes--they are super tender and moist and shred up beautifully!)and spices. Add tomatoes, beans and fresh cilantro. Add the broth.

Bring to a boil, reduce heat and simmer 5 minutes or longer to bring out flavors. Ladle into bowls & garnish.

Garnish:
10 yellow corn tortillas-sliced and baked*
1 large avocado

*Cut tortillas into thin strips using a pizza cutter. Spray with cooking oil ( like Pam), sprinkle with kosher salt and bake in 350 oven until lightly brown and crisp.

Add garnish of a handful of tortilla strips and avocado chunks.

Recipe from Sisters Cafe.

Caramel Popcorn

6-8 qts. popped corn (approx. 1 cup kernels)
2 sticks margarine
2 C brown sugar
1 C light kayro syrup
1 tsp salt
1 tsp vanilla (add at the very end)

Bring all ingredients to a boil except vanilla and boil for 5 min then add vanilla and pour over popped corn. Mix well till all corn is covered and then spread out on greased wax paper to cool. Enjoy!!

Honey Glazed Carrots

2 Tablespoons extra virgin olive oil
2 Tablespoons butter
4 Cups thinly sliced and peeled carrots
Salt and pepper
2 Tablespoons honey

Heat oil and butter in a large skillet over medium heat. Add carrots, a pinch of salt, pepper and the honey. Stir and let cook for 10-12 minutes, or until softened to your liking. Transfer to a serving bowl and serve.

from: Picky Palate blog

Pat's Breakfast Casserole

12 hash brown patties or 24 oz. hash browns
2/3 cup melted butter
2 cups cheddar cheese
2 cups swiss cheese
2 cups ham, bacon, or sausage, cooked
1 cup milk
6 beaten eggs
salt & pepper to taste

Place hash browns in baking dish. Pour melted butter over the top. Bake at 350 for 20 minutes. While baking, mix cheese, meat, milk, eggs, salt & pepper in a bowl and pour over the hash browns. Bake at 350 for 30-40 minutes more.

French Dip Sandwiches

1 pot roast
1/2 green pepper
1/2 red pepper
1/2 onion
mozzarella
1 Au Jus packet
hoagie rolls / french rolls

In crockpot dissolve Au Jus packet in 3 cups of water then add the roast. Cook on low for 6-8 hours or high for 4-5 hours. About 1 or 2 hours before it is finished, shred the beef then slide the onions and peppers and add to crockpot. When it is finished, remove meat and veggies with a slotted spoon. Place mozzarella slices on rolls and toast under broiler. Fill the rolls with the meat and veggies, and divide the Au Jus into smaller bowls for dipping.

Recipe from Jamie. This is a very favorite dinner in our house.

Chicken, Broccoli and Rice Bake

4 cups cooked white rice
2 cans cream of chicken soup (I used a little less)
1 cup milk, approximately
1-2 cups cooked broccoli pieces
cheddar cheese
pepper

Mix soup and milk and add pepper to taste. Mix with rice, broccoli, and chicken and put in a greased baking dish. Top with cheese and bake at 350 until heated through and cheese is melted. Or warm it in the microwave!

These amounts are just approximate, there is no exact recipe. Everyone in my family will eat this happily.

Apple Crisp

3-4 large tart apples (or canned apple pie filling)
1/2 cup flour
1/2 cup softened butter
3/4 cup brown sugar
3/4 cup quick oats

If using apples, peel apples and slice thin. Add to lightly greased pan.

Or pour apple pie filling into lightly greased glass dish. Mix sugar and flour. Add butter and mix until it is course crumbs. Stir in oats and pour over apples. Bake at 350 for 35-50 minutes.