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.

Beans

Beans are great sources of: Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too. - Folate, or folic acid, helps our tissues grow and our cells work. Especially important for pregnant women. - Proteins are building blocks for our bones, muscles, cartilage, skin, and blood. They provide a variety of nutrients that are essential for health and maintenance of your body. - Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy. - Magnesium helps with muscle function and energy production.

Instructions:

How to Store:
- Keep beans in an airtight container in a cool, dry, dark place.
- Beans can last up to 1 year.
- Store cooked beans in a covered container in the refrigerator for up to 5 days.
- You can also freeze cooked beans in an airtight container for up to 6 months.
How to Cook:
- If cooking dry beans, soaking them for 6-8 hours (overnight) before cooking will reduce cooking time.
- Drain well
- Put beans in a large pot with 2 inches of water to cover them
- Bring to a boil and skim off any foam that forms.
- Once the water is boiling, reduce heat to a simmer.
- Cook for 1-2 hours; when the beans are easily mashed with a fork, they're done.
- Don't add salt as this toughens the beans.
- You can add bay leaves, cumin, or other spices to flavor the beans.

Avocado

Avocados are great sources of: Vitamin E protects cells in our body from damage and keeps our immune system healthy. - Vitamin K helps our bodies heal quickly. - Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy. - Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too. - Healthy fats are good for our skin and brain, and help us feel satisfied after a meal.

Instructions:

Choose avocados that are firm but give slightly when pressed with a finger.
These are ripe and ready to eat.
If you buy a hard avocado, leave it on your counter for a couple days to allow it to ripen.
Store unripe avocados at room temperature on the counter for 2-4 days.
Refrigerate when ripe for up to 5 days.
Cut avocado in half lengthwise around the pit.
Quickly hit the pit with a sharp knife and twist to free the pit.
Discard.
Cube or slice each half, then scoop out with a spoon or knife.
Eat as is or add to salad, sandwiches, or spread on toast.

Acorn Squash

Instructions:

Wash squash, cut it in half, and scoop out seeds with a spoon.
Bake skin side down in a 400 degree oven for 45-60 minutes.
Squash is ready when a knife easily pierces through.
Scoop out flesh and mash with butter and salt - or fill the center and eat like a baked potato.

Rambutan

Rambutans are a tropical fruit with a sweet flavor similar to a grape.
Rambutans are rich in carbohydrates, lipids, phosphorus, vitamin C, niacin, iron, calcium, copper, protein, and fiber.

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Instructions:

To eat a rambutan, use a sharp knife to cut a shallow sliver into the rind or chop off the tip of the fruit where the stem connects.
Gently tear the skin open to expose the fruit and squeeze it out of the shell.
Avoid the large, bitter seed in the middle; some people simply bite the flesh off the pit, however, you can use a knife to cut around the diameter of the fruit and then peel the fruit off the pit (this is helpful when using rambutan in recipes).

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