Recipes

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Chicken Tortilla Crockpot Soup

Ingredients:

2 boneless skinless chicken breasts
1 packet taco seasoning
4 oz can diced green chiles
15.5 oz can black beans, drained and rinsed
14.5 oz can diced tomatoes, with juices
15.25 oz can corn, drained
4 cups chicken broth
2 cups mexican blend cheese, shredded
1 cup heavy creamtortilla chipscilantro for garnish

Instructions:

Place chicken breast in bottom of a slow cooker and top with taco seasoning.
Spread green chiles, drained black beans, tomatoes with juice, and corn over chicken.
Carefully add chicken broth to slow cooker.
Cook on HIGH for 3-4 hours.
Remove chicken breast and shred, then return to slow cooker.
Add cheese and cream to the slow cooker, stirring occasionally, and cooking an additional 30-60 minutes.
Serve soup, stirring in tortilla chips, and top with cilantro.

Chia Jam

Ingredients:

2 cups fresh or frozen fruit (berries, cherries, peaches, nectarines, apricots, or plums)
2 Tbsp chia seeds
1 Tbsp honey

Instructions:

Place fruit in a small saucepan over medium heat.
Stir occasionally until fruit begins to soften and boil.
With a fork or a potato masher, crush the fruit to your desired consistency.
Stir in the chia seeds and honey until well combined.
Remove from heat and let cool.*Store in a tightly sealed container, refrigerated, for up to one week.*If you prefer a smoother jam, blend before storing.

Caramelized Bananas

Ingredients:

1 tablespoon butter
2 tablespoons brown sugar
2 bananas, peeled and split in half lengthwise

Instructions:

Melt the butter in a nonstick or cast-iron pan over medium-high heat.
Add the sugar and let it melt into the butter for about 2 minutes.
Stir once to create a smooth mixture.
Place the bananas flat-side down in the butter-sugar mixture, then cook until they become brown and sticky, about 2 minutes.
Carefully flip them over and do the same on the other side.
Serve them as is or cut them into quarters.
Drizzle any caramel left in the pan over the bananas.
Enjoy with Greek yogurt.
Source: Good and Cheap by Leanne Brown

Youtube Tutorial

Canned Chicken Nuggets

Ingredients:

5 oz canned chicken, drained
1 large egg
1 cup shredded cheese
3/4 cup flour
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 tsp pepper
1 cup crushed cornflakes

Instructions:

Preheat oven to 400 degrees.
In a large mixing bowl, combine canned chicken, egg, flour, cheese, onion powder, garlic powder, salt, and pepper until well combined.
Scoop out a small portion and shape into nuggets.
Dip each nugget into crushed corn flakes, coating all sides.
Place the nuggets onto a baking sheet lightly sprayed with cooking spray.
Bake in oven for 15-20 minutes, flipping halfway though.

Tomatoes

Tomatoes are a great source of: Vitamins A & C - help our bodies heal and stay healthy. Fiber - helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too. Potassium - a type of electrolyte, helps build muscle and keeps your heart healthy. Lycopene - gives tomatoes their red color. It keeps our eyes healthy and protects our cells from damage caused by normal body functions and environmental factors.

Instructions:

Choose tomatoes with bright red color and smooth skin.
Store in a cool, dark place, stem-side down.
Storing tomatoes in the refrigerator will change the flavor and texture.
Best left on counter.
When ripe, will keep for several days.
Rinse well in clean water before eating or cooking.
Use a serrated knife to cut; remove the core and stem.
Eat raw, baked, broiled, grilled, or sauteed; microwave covered for 3-4 minutes.

Summer Squash

Summer Squash is a great source of: B Vitamins help our cells grow and stay healthy - Vitamin C keeps our immune system strong and helps our bodies heal quickly - Riboflavin is a B vitamin that helps our body change carbohydrates into energy and is important for body growth and eye health.

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Instructions:

Choose squash small to medium in size with shiny, tight skin.
Comes in many varieties and can be substituted for each other in cooking.
Unlike winter squash, you can eat the skin and seeds in summer squash.
Store at room temperature on the counter, rather than in the refrigerator.
Will stay good for 1-4 days.
Wash and trim ends when ready to eat.
Squash can be eaten raw, grilled, boiled, steamed, sautéd, or roasted.
Just toss lightly in canola or olive oil, salt, pepper & enjoy!

Stone Fruit

Stone fruits are great sources of: Vitamin A keeps our eyes working, our immune system strong, and our cells growing - Vitamin C keeps our immune system strong and helps our bodies heal quickly. - Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too. - Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy.

Instructions:

What are Stone Fruits? How to StoreLet firm fruit ripen on the counter.
Once fruit is ripe, store in refrigerator for 1 week.
Wash before eating.
Can be eaten raw.
Remove or avoid pit.
Roast in oven at 350˚ for 15-20 minutes and top with cinnamon and vanilla yogurt for a delicious dessert.
How to Eat

Spaghetti Squash

Instructions:

How to Cook (Oven):
- Prep it: Wash squash, cut it in half longways, and scoop out seeds with a spoon.
- Season: Drizzle inside with a little olive oil and sprinkle with salt and pepper.
- Bake: Place halves cut-side down on a baking sheet.
- Roast in a 400°F oven for about 30-45 minutes until tender.
- Check: A fork should slide in easily-but don't overcook or it gets soggy.
- Shred: Once it cools a bit, use a fork to gently pull out the spaghetti-like strands.
A winter squash with flesh turns into long, noodle-like strands when cooked -like spaghetti!
How to Cook (Microwave):Cut in half lengthwise, scoop out seeds.
Place cut side down in microwave safe dish with 1/2 cup water.
Microwave for 15 minutes or until flesh is tender.
Use fork to shred into strands.
High in Fiber, vitamin C, B vitamins, beta-carotene, potassium, and manganese.
Use it in place of pasta: serve with tomato sauce, pesto, cheese, or meatballs.
Stuff the squash shell with cheese, veggies, or chicken and bake again.