Recipes

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Chicken Tortilla Crockpot Soup

Ingredients:

2 boneless skinless chicken breasts
1 packet taco seasoning
4 oz can diced green chiles15.5 oz can black beans, drained and rinsed14.5 oz can diced tomatoes, with juices15.25 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.
creamy chicken tortilla soup

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
Carmelized bananas

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.

Okra

Okra is a great source of: Fiber - Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy, too.Vitamins A, B, C, & K, which are vital for immune health and healing.Folate, or folic acid, helps our tissues grow and our cells work. Especially important for pregnant women.

Instructions:

Choose okra that is bright green and firm.
Avoid okra that is moldy, limp, or dried out.
Keep okra in a plastic bag in fridge for 2-3 days.
Before cooking, wash with cold water.
Toss okra with a small amount of olive oil and salt before roasting, grilling, baking, broiling, or air frying.
Use in gumbo, curries, sautes. soups, or as a side dish.

Mango

Mangoes 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.Vitamin E protects cells in our body from damage and keeps our immune system healthy.Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy.

Instructions:

How to Prepare: Clean mangoes by rinsing under cool running water and scrubbing with a brush or rubbing with your hands.
Dry with paper towels or air dry.
While holding the mango with the stem at the top, slice down just to the side of the stem.
Then make another slice, parallel to the first, on the other side of the stem.
Your goal is to create two halves, leaving the pit in the center slice.
Next, add vertical and horizontal cuts to each half to create a grid, without slicing all the way through the skin.
Finally, use a knife, spoon, or glass to scoop out the cubes of mango.
OR: You can also remove the skin by using the tip of a sharp knife to make 4-6 shallow cuts in the skin from the top almost to the stem end of the mango.
Peel back the skin as you would a banana and eat around the pit.

Lentils

Lentils are great sources of: Fiber Folate, or folic acidIron Protein

Instructions:

Store dried lentils in an airtight container in a cool, dry, dark place.
Dried lentils can last for up to 1 year.
Store cooked lentils in an airtight container in the refrigerator for up to 1 week.
Lentils are quick and easy to cook and don't require soaking.
Wash lentils and pick out any debris.
Drain and put them into a pot.
Use a ratio of 1 cup of lentils to 2 cups of water.
Add seasonings if desired, but don't add salt yet.
Bring to a rapid simmer over med-high heat and then reduce to a low simmer.
Cook uncovered for 20-30 minutes.
Lentils are done as soon as they're tender.
Strain and add salt, if desired.
Serve them warm over brown rice or cold over a green salad.

Hot Peppers

Hot peppers 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.

Instructions:

Look for firm, shiny, bright colored peppers with no browning or soft spots.
Store peppers in plastic bag in refridgerator for 3-4 days.
Cut off the stem and halve the pepper; remove seeds and membrane to decrease the heat.
Sauté or roast.
You can also microwave peppers in covered dish with a little water for 4-6 min or until tender.
Jalapeño, Habanero, Serrano, Anaheim, Chilies