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.

Carrots

Carrots are great sources of: Beta carotene is converted to Vitamin A which keeps our eyes working, our immune system strong, and our cells growing.Antioxidants help protect our cells from damage due to normal body functions and environmental factors.Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy. Vitamin K 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.

Instructions:

How to StoreCarrots can be stored for several weeks.
Store them in the coolest part of the refrigerator in a plastic bag or wrapped in a paper towel.
Keep them away from apples, pears, potatoes, and other fruits and vegetables.
Don't store on the counter at room temperature.

Cantaloupe

Cantaloupes are Great Sources of: Vitamin C & Beta Carotene keep our immune systems strong and help our bodies heal quickly.Fiber & Water help with healthy digestion, and keep us feeling full and hydrated. Fiber is good for our hearts, too!Folate, or folic acid, helps our tissues grow and our cells work.Potassium, a type of electrolyte, helps build muscle and keeps our heart healthy.

Instructions:

Ready to eat when color is light yellow-orange with little to no green.
Ripe cantaloupe should smell sweet and a little musky.
To eat, cut in half length-wise.
Scoop and discard seeds.
Remove rind with knife and cut in medium-small chunks.
Best served chilled.

Cabbage

Cabbage is a great source of : Vitamin C helps keep our immune system strong. Vitamin K helps our bodies heal quickly.

Instructions:

How to store: Keep cabbage in refrigerator drawer.
Store covered or wrapped in plastic wrap, especially after cutting.
Can be kept for several weeks or until it begins to turn brown and mushy.
How to use: Can be eaten raw.
Use in salads or cole slaw.
Remove the outer leaves and rinse head of cabbage before cutting.
Cabbage can be cooked many ways.
If it becomes wilted, it may be freshened by soaking in cold water before cooking.
Saute in a skillet, roast in the oven, or add to soups, stews, or stir-fry.

Butternut Squash

This winter squash is a great source of fiber, vitamins, minerals, and antioxidants.

Instructions:

How to Roast:Slice the squash in half and scoop out the seeds.
Peel the skin or leave it on and scoop out flesh after baking.
Cut the squash into cubes of roughly the same size, then toss with olive oil, salt and any other seasoning you'd like to add.
Arrange on a lined oven tray in a single layer, then roast at 400 degrees for 40 minutes, giving cubes a stir halfway through.
Butternut squash can be used in a variety of dishes.
It is often roasted, baked, or pureed for soups, sauces, and casseroles.
Can be used in salads, pasta dishes, breads, and desserts.