Easy Chicken Enchilada Soup with Pasta

This Chicken Enchilada Soup with Pasta is so easy it can be made in just a few minutes.  It is perfect for a super busy weeknight or a last minute unplanned dinner.

Although I like spicy food next time I will have to purchase mild enchilada sauce instead of medium because it was a little too spicy for my kids.  

Enjoy!

Easy Chicken Enchilada Soup with Pasta

Ingredients:

1 Tbsp olive oil
1 Small onion, diced
6 Cups of homemade vegetable broth or chicken broth (if you use chicken do not add additional salt)
2 Cans (14.5 oz) cream style sweet corn
1 Can (10 oz) red enchilada sauce - mild (if you like it spicy make it medium)
1 Can (10 oz) Rotel tomatoes - mild (if you like it spicy make it the original Rotel)
2 Cans (4.5 oz or larger) white chicken or leftover chicken
1 Cup of broken angel hair or spaghetti noodles
1 1/2 Tsp cumin
1/2 Tsp onion powder
1/2 Tsp oregano leaves
1/2 Tsp salt (only if you use homemade vegetable broth)
Pepper to taste

Heat olive oil in a large pot.  Add onions and cook until translucent.

Add vegetable broth, corn, enchilada sauce, and Rotel.  Bring pot to a boil and then add the remaining ingredients.

Reduce heat to a simmer and cook until pasta is tender.  My pasta only took 4 minutes because of the type I was using.

Top with cheese, sour cream, slices of avocado, or jalapenos.

I served this soup with baked corn tortilla chips and a side salad.

Breakfast Sausage and Rice Casserole

You may be thinking why in the world would anyone serve breakfast sausage for dinner.  Well, you may be surprised how delicious it can be for dinner.

I recently purchased an all natural breakfast sausage roll at a super discounted price, with coupons of course.  I did not want to just make sausage patties with it so I searched the web to find a different use for breakfast sausage for dinner.  I found a pretty good recipe for breakfast sausage and rice. 

I must say my husband and I really liked it, but the kids did not.

Here is a link to the original recipe if you want to give it a try, Breakfast Sausage and Rice Casserole.  Great use for leftover rice too!

Asian Noodle Tofu Stir-Fry

I would have put more on the plate, but this is all that was left!

In the past I have had a hard time cooking tofu in a way that ....well, does not taste like tofu.  I tried some things tonight that really worked.   I thought I would share them with you since I believe they made a huge difference.

• Drain tofu, slice width-wise, and place paper towels on a plate.  Put tofu on top of paper towels, top again with more paper towels, another plate and something super heavy.  Place in the frig and let the water drain.
• After about 30 minutes or so, cut into cubes and place in homemade marinade for a few hours.
• Put 1/2 cup of cornstarch in a plastic bag
• Remove tofu from marinade and place in plastic bag, seal and shake.
• Heat oil in pan (I used sesame oil) and add tofu, turning to brown on each side.

Asian Noodle Tofu Stir-Fry

Ingredients:

1 1/2 Fresh lime juice (about 3 Tbsp)
8 Tbsp reduced sodium soy sauce
7 1/2 Tsp sugar
1 1/2 Tsp fresh ginger
2 Tbsp sesame oil
1/2 Large onion, sliced
1/2 Large green pepper, sliced
2 Cups julienne carrots
16 oz Extra firm tofu, cut into cubes after draining water - see instructions above
2 Packages ramen noodles (seasoning discarded)
3 Green onions, sliced

Combine lime juice, soy sauce, sugar and ginger to make marinade.  Set 1/2 of the marinade aside and use the other half to marinate the tofu cubes (see instructions above).

Add 1/2 cup of cornstarch to a plastic bag, add tofu cubes, close and shake.

Heat 1 tablespoon of oil in a pan and add tofu, turning to brown on each side.

Heat another tablespoon of oil in wok or saute pan and add carrots, onions and green pepper.  Cook until soft.  Add any leftover marinade from the tofu marinade to the pan, as well as the other 1/2 of the marinade that was set aside previously.  Cook on low-medium to heat the marinade and allow the vegetables to absorb the flavor of the marinade.

Cook noodles according to package.  Drain the noodles and add to the vegetables.  Stir to combine, add tofu and stir some more.

Top with green onions and serve.

 Verdict: My husband said and I quote "This is so good!"

Bean and Barley Vegetarian Crock Pot Chili

Vegetarian Chili

What a great night it has been!  The whole family loved this Bean and Barley Vegetarian Chili that I created tonight.  Everyone cleaned their bowls, including my four year old who asked me if I would please make it again.  

Bean and Barley Vegetarian Crock Pot Chili

Ingredients:

1 Tbsp olive oil
1 Onion, chopped
1 Green pepper, chopped
1 Carrot, shredded
4 Garlic cloves, minced
2 Tbsp chili powder
3 Cups Vegetable broth or water
1 Can diced tomatoes, with juice
1 Cup black beans
1 Cup great northern beans
3/4 Cup pearl barley
1 Bay leaf
Salt and pepper
Optional toppings: green onions, cheese, sour cream and avocado slices

Heat oil in skillet and add onions, green pepper, and carrots.  Cook until onions are translucent.  Add garlic and continue cooking for another 30 seconds.

Add chili powder to the vegetables and continue to cook for another minute.  Add just a little of the vegetable broth to the pan to get all the extra bits from the bottom of the pan.

Add the vegetables to the crock pot, with the remaining broth and all the last six ingredients.

Cook on high for 3-4 hours or on low for 5-6 hours.

Serve topped with cheddar cheese, green onions, sour cream and avocado slices.

Hawaiian Turkey Quesadillas

As all of you know I love this food blog called Budget Bytes.  I have never been disappointed with any of the recipes I have tried from this site.

Budget Bytes has a recipe for Hawaiian Ham Quesadillas that I decided to alter based on what I had on hand in our pantry, as well as make just a tad healthier.

Here are my alterations:

Hawaiian Turkey Quesadillas

Ingredients:

8 oz Low-fat Cream Cheese (room temperature)
3 green onions, chopped
1/2 cup 2% shredded mozzarella cheese 
1 8 oz can of crushed pineapple, drained
1/4 -1/2 pound of deli turkey, chopped
1 Package of flour tortillas (about 8) - whole wheat would be great, however I only had white on hand

Combine cream cheese, green onions, and mozzarella cheese until combined.  Then add the drained crushed pineapple and deli turkey.

Once combined add some of the mixture to one side of the tortilla (make sure not to put too much because this is very rich.  Fold the other side of the tortilla over and cook in a skillet until both sides are light brown.

Cut and serve!

Bacon Broccoli Corn Chowder

It is getting a little cooler around here and the first thing I think of when it gets cold is soup.  It is so versatile and everybody tends to eat it, even my four year old.

The Weight Watchers site has some really great recipes.  I came across a recipe for Canadian Bacon, Broccoli and Corn Chowder and thought we should give it a try.  I know this probably changes the Weight Watchers points, but I had to use bacon instead of Canadian bacon because that is what I had on hand.  

Here is my not as healthy, but still delicious version of Bacon Broccoli Corn Chowder.

Bacon Broccoli Corn Chowder

Ingredients:

3-4 Green onions, sliced
3-4 Slices of low-sodium bacon
12-16 oz Bag of frozen broccoli or fresh
2 Tbsp all-purpose flour
3 Cups fat free milk
15 oz Can of corn or fresh
1/2 Tsp salt
1/4 Tsp pepper
1/2 Cup reduced fat cheddar cheese

Heat strips of bacon in a large pot.  Once bacon is crispy remove to drain on paper towels.  Also properly dispose of most of the bacon grease, leaving about a tablespoon.  

Toss green onions into the pot and cook on medium low.  

If using frozen broccoli, thaw in microwave.  Once thawed add to pot and continue to cook until broccoli is tender.

Sprinkle flour over vegetables and cook for an additional minute, stirring continually.  Gradually stir in the milk.  Cook over medium heat, stirring constantly until it thickens slightly, about 5 minutes.

Stir in the corn, salt and pepper.  Continue cooking for another 3-5 minutes.

Remove the soup from the heat and add cheddar cheese.  Stir until is is melted and completely combined.  Serve in individual bowls.

Slow Cooker Black Eyed Peas with Ham

As I mentioned in my previous post I have fallen in love with a new food blog called Skinny Taste.  It not only has healthy meals, but tasty ones too.  

Last night we tried the recipe for Slow Cooker Black Eyed Peas with Ham and it was delightful.  I made just a few minor changes based on what I had on hand and I also served it with whole wheat drop biscuits.

My personal preference would be to add a few more jalapenos next time because we like things spicy, but other than that I thought this dish was superb.

Crock Pot Quinoa Casserole

I am sure you have heard me talk about this before, but each week I try to prepare at least 2-3 vegetarian dinner meals.  I believe it can sometimes be cheaper and healthier, plus it brings us out of our comfort zone.

I came across a recipe for Crock Pot Quinoa Casserole and thought it sounded easy (I love easy), and healthy, plus it met the requirements for vegetarian night.  I did add garbanzo beans, as she suggested, to make it a little heartier.   I also added peanuts in the last 30 minutes of cooking, instead of almonds.

I really loved this dish, but my kids did not.  My husband said it was okay, but would be great with chicken (ha, ha).  I think that would officially take it out of the vegetarian category, don't you think?

You should really give this Crock Pot Quinoa Casserole a try if you are up for trying something new.  It would make an awesome side dish too!

End of Summer Soup

This week has been crock pot week for us.  I tried to find new recipes, vegetarian and non-vegetarian, that would be a great fit for my family.

Remember the lady that cooked in her crock pot every night of the week for an entire year?  Well, I have used some of her recipes in the past and thought I would give another one a try.

End of Summer soup sounded like a good way to incorporate lots of vegetables and perfect for vegetarian night.  I did make quite a few changes to the original recipe, like adding eggplant instead of squash, carrots instead of zucchini, okra and fresh herbs such as basil and parsley.  My family thought this soup was just okay.  I may have changed it too much from the original. 

It is definitely an easy soup to make and cook all day long.  I would give it another try, but stick with the original.

Crock Pot Swiss Steak with Onions and Peppers

I will add a picture of the completed recipe as soon as I can :-)

The crock pot is a great cooking device to use at any time.  I think the summer is just as good as any to use the crock pot and conserve electricity.  No need to get your kitchen hot and cause your air conditioner to work overtime.

This recipe for Crock Pot Swiss Steak is a favorite in our house.  Sometimes I compile all the ingredients and place it in a freezer bag and freeze for a later day.  You then remove the freezer bag, cut it open and place in the crock pot.  (If your crock pot is on the smaller size, you would need to place in two smaller freezer bags or thaw ahead of time to ensure it would fit into the crock pot).

Crock Pot Swiss Steak with Onions and Peppers

Ingredients:

4-6 Cube steaks (depending on your family's size and the size of the steaks)
1 Large onion, sliced
1 Large green pepper, sliced
1 Can healthy request cream of mushroom soup
1/4 Cup water
Pepper to taste

Place steaks in crock pot and cover with onions and peppers.  

Combine soup, water and pepper.  Top steaks with soup mixture.

Cook on low for 4-5 hours.  It is okay if you cook these longer, as long as it is on low, because these steaks will become more tender the longer they cook.

I served these over mashed potatoes and a side of green beans.

Pork Tenderloins with Rice and Country Gravy

The picture for these Pork Tenderloins did not come out exactly as I would have liked.  These tenderloins were much more appetizing than the picture makes them appear.  

The original recipe was found in Patti LaBelle's cookbook and I tweaked it based on our families likes and dislikes.  

This dish was definitely a comfort meal.  Enjoy!

Pork Tenderloins with Rice and Country Gravy

Ingredients:

1 1/2 lbs Pork or turkey tenderloins, cut into 1 inch pieces

2 Tsp Mrs. Dash

1 1/2 Tbsp margarine or butter

1 Onion, chopped

1 Celery stalk, chopped

1 Carrot, chopped

1 Garlic clove, minced

1 Uncle Ben's box rice (preferably 10 min variety), serving size 4

1 Can healthy request cream of mushroom

1/2 Cup fat-free half and half

1/2-1 Tbsp fresh thyme

1/4 Tsp pepper

Season the tenderloins with Mrs. Dash and pepper.  

Melt butter in a large deep skillet.  Add the tenderloins, onions, celery, and carrots.  Cook until the meat is almost done and the vegetables are tender, about 10 mins. (flip tenderloin pieces after 5 mins.)

Remove the tenderloins and vegetables to a plate.  In the same pan, prepare the rice according to box directions.

While rice is cooking, whisk soup, half and half, thyme and pepper together in a small bowl.  

After rice is prepared add tenderloin mixture to the skillet.  Top with soup mixture and cook on low heat until it is heated through, about 10 mins.

Serve with your favorite vegetable for a complete meal.

My youngest loved this dish!

Smoked Turkey Sausage Noodle Skillet

If you need something super easy to cook for dinner, this recipe for Turkey Smoked Sausage with Egg Noodles is perfect.  It has less than 10 ingredients and most of them you probably already have in your pantry.  Serve it with a side salad for a dinner all will enjoy!

Turkey Smoked Sausage Noodle Skillet

Ingredients:

1 16oz Turkey smoked sausage (I used Jennie-O), sliced

1 Small onion or shallot, diced

1 Small red or green pepper

2 Cans basil, oregano, garlic diced tomatoes

1 Tbsp Italian seasoning

1 Tbsp Red wine vinegar

13-16 oz Egg noodles (I used about 3/4 a bag)

3 Tbsp Fresh basil (optional)

Spray a large skillet with cooking spray or add a Tbsp of olive oil and heat to medium.  Add sliced turkey, onion, and peppers.  Cook until you have a little color on the turkey sausage and the vegetables are soft.

My kids will not eat diced cooked tomatoes so I pulse the canned diced tomatoes in the processor a few times to make them more like crushed tomatoes.  You can skip this step if your family will eat diced tomatoes.

Add the tomatoes to the sausage mixture with Italian seasoning and red wine vinegar.  Simmer until flavors are combined (about 10 mins.)

While tomato mixture is cooking, add egg noodles to a large pot of boiling water and cook according to package directions.  

Add cooked noodles to the tomato mixture to combine.  Serve in individual bowls topped with fresh basil and parmesan cheese.  So easy and super delicious!

Jalapeno Crab Cakes

After showing the picture of my husband's wonderful crab cakes I have had many requests for the recipe.

My husband adapted the original Jalapeno Crab Cake recipe based on what we had on hand.

Jalapeno Crab Cakes

Ingredients:

14 oz Crab meat - steamed (we used blue crab)

1/4 Cup green onions, chopped

1 Jalapeno, finely chopped

2-3 Tbsp fresh thyme or oregano, chopped

1/2 Cup mayonnaise

1 Large egg, beaten

1 Tbsp honey Dijon mustard

1/2 Tsp cayenne pepper

1/2-1 Cup bread crumbs 

Salt and pepper to taste

1 Tbsp butter

Combine all ingredients except the butter together in a large bowl.  

Heat butter in skillet over medium heat.

Form crab mixture into about 6 cakes and place in the skillet.  Cook for about 5 mins. per side or until golden brown.

Drain on paper towels and serve!

*Next time I think I will get him to substitute plain greek yogurt for the mayonnaise (I am not a big fan of mayonnaise).

Almond Crusted Tilapia Filets

One of my New Year's resolutions this year was to eat more fish.  Before my husband and I had kids we would eat fish two or three times a week.  After awhile we really just do not want to even see fish much less eat it.  I guess you can get really sick of eating the same thing.  Maybe not pizza and chocolate, but definitely fish ;-)

Now that fish is appealing to us again we thought we would try this great recipe for Almond Crusted Tilapia.  This fish was to die for.  My kids asked for seconds and that almost never happens with fish.

Almond Crusted Tilapia

4 Tilapia Filets

3/4 Cup ground almonds

3/4 Cup shredded or grated parmesan cheese

2 eggs or 1/4 Cup egg substitute

1/4 Tsp garlic powder

1/4 Tsp pepper

1/4 Tsp salt

4 Tbsp whole wheat flour

Ground the almonds and the parmesan cheese in a food processor and place in a shallow bowl or plate, set aside.

Whisk together egg, garlic powder, pepper and salt.

Heat butter in skillet on medium until melted.

Press the filets into the flour, then the egg mixture and finally the almond mixture.

Add filets to the skillet and cook about 3-4 minutes on each side.  Reduce heat and cook an additional minute or two until fish begins to flake.

I served the fish with Okra Black-eye Pea Salad and Parmesan Kale Chips.  I will try and post the recipe for these sides as well today.  The entire meal was a huge success!

Mustard Breaded Pork Chops

Mustard Breaded Pork Chops

Traditionally when I cook breaded pork chops or chicken I batter them and throw them in the oven.  Since it is over 100° outside this week, I really did not want to bother with running my oven so I decided to cook them on the stove with a little bit of vegetable oil.  

I know this is not the healthiest way to prepare dinner, but it took less time, less energy and the WHOLE family loved them.

Mustard Breaded Pork Chops

Ingredients:

3/4 Cup panko breadcrumbs (I crumbed whole wheat ritz crackers because I was out of panko bread crumbs)

1/4-1/2 Tsp salt

1/4 Tsp paprika

1/4 Tsp pepper

1/4 Cup egg substitute (or 1 large egg)

3 Tbsp dijon mustard (you can use spicy brown mustard or honey dijon too)

2 Tbsp vegetable oil

4 Boneless pork chops around 3/4 inch thick

Combine the breadcrumbs, salt, paprika, and pepper in a shallow bowl.

Combine egg substitute and mustard in a shallow bowl as well.

Heat a cast iron skillet over medium heat.

Dip each pork chop in the egg mixture and then the breadcrumb mixture and place in skillet.  Please do not over crowd.  Cook in batches if your pan is not large enough for all 4 pork chops.

Cook about 6 minutes on each side.  Serve!

Vegetarian Quinoa Chili - Crock Pot

We have an overabundance of yellow squash in our garden and I have been super excited about finding recipes to include this colorful little creation.  I tried some traditional dishes like sauteed squash with onions and fried squash, but my kids just don't care for them.  Then I came across an incredible recipe for Vegetarian Chili with yellow squash and thought maybe if I cut them really small the kids would not notice.

Verdict: 3 thumbs up and 1 down (the picky four-year old of course).  My oldest loved this chili and gobbled it right up.

I am not usually to crazy about vegetarian chili, but this was outstanding and extremely versatile!

Vegetarian Quinoa Chili - Crock Pot

Ingredients:

3 Carrots, diced

2 Yellow squash, diced

1 Red pepper, diced

1 Red onion, chopped

3 Garlic cloves, minced

1 Jalapeno, seeded and diced (This chili is not spicy so please don't leave out the jalapeno)

28 oz Crushed tomatoes

2-3 Tbsp chili powder

2 Tbsp honey

1 Tsp dried oregano

1/3 Cup quinoa

1 (15oz) Can of beans, white, black, red, brown (I used white northern beans because that is what I had on hand)

1/3 Cup barbecue sauce

Add first 10 ingredients to crock pot and stir until mixed well.

Sprinkle quinoa over top, leaving a border around the edge.  Do not press or mix into the chili.

Cover and cook for 3-5 hours on high and 6-8 on low.  Add beans and barbecue sauce to the crock pot, stirring to mix all the flavors together about 30 minutes before serving.

Serve in individual bowls with cornbread or crackers.  YUM!

Hamburger Macaroni Surprise

When I was coming up with my menu for the week I happen to be with a friend of mine who gave me the inspiration for this dinner.

She told me I should make macaroni goulash for dinner.  After she told me some of the ingredients I remembered that my mom used to make that same dish for us when I was a little girl.

I had to change the name from "goulash" to "surprise" because my husband said it did not sound appetizing and the kids would not eat it if I called it "goulash".  With that being said here is a recipe for Hamburger Macaroni Surprise:

Hamburger Macaroni Surprise

Ingredients:

1 lb Hamburger or Turkey
1 Small onion, diced
1 Carrot, shredded
1 Celery stalk, diced
1 Can crushed tomatoes, undrained
3 Tbsp tomato paste
1 Tbsp worchestershire
1 Cup vegetable broth
Fresh basil
Fresh oregano
Fresh parsley
Salt and pepper
1/2-1 Cup of cheddar cheese

Cook hamburger, onion, carrot, and celery on medium heat until hamburger is brown.

Turn heat up to medium-high.  Add tomatoes, tomato paste, worchestershire, macaroni and vegetable broth (add extra water or broth if needed to cook macaroni).   Once it starts to bubble turn heat down to a simmer.  Stir frequently so it does not stick to the bottom.

Cook until macaroni noodles are tender.  Add basil, oregano, parsley, salt and pepper.  Stir in cheese and let it melt.  Serve!

Braised Kale Bowties

If you are new to this blog or have not read the last few posts you may not understand my recent obsession with kale.  

I came across an amazing deal for a HUGE bag of kale at my local grocery.  I could not help but get super excited about all the new recipes I would have to try if I purchased it.  

Well, I am at the end of my HUGE bag of kale so this is the last recipe for this week that has kale as an ingredient.

I did make a few changes because it seemed like the recipe needed a little something.  I added bacon, red pepper flakes and onion.  Take a look at the original recipe here for Braised Kale Spaghetti.  

I also topped the Braised Kale Bowties with shredded parmesan cheese, after taking this picture.

Grilled Kiwi Chicken

Kiwi Chicken with Kale Chips and Crowder Peas

My husband is the one who actually prepared this super flavorful Kiwi Chicken.  I was not feeling well this past weekend so he decided to make dinner. I gave him the original recipe from the March issue of the Rachael Ray magazine EveryDay as a guide.  

Of course he did not stick to the recipe, but we never do.  Here is my husband's version of Kiwi Chicken.

Grilled Kiwi Chicken

4-6 Chicken thighs

salt and pepper

1 Clove of garlic, minced

3 Kiwis

1 Tbsp honey

2 Tsp olive oil

1/2-1 Tsp jalapeno, chopped (more if you like it spicy)

Salt and pepper each side of the chicken and grill chicken until done.

While chicken is cooking, saute garlic in olive oil over medium heat.  

Peel kiwis and press through a fine-mesh sieve (we used a fruit strainer) to extract all the juice.  

Place remaining kiwi flesh into a mini chopper and puree.  Add kiwi juice, garlic oil, honey and jalapeno, puree to combine.

Serve sauce over chicken and add chopped kiwi if you like.  This sauce was amazing!

Chicken in Onion Buttermilk Gravy - Crock Pot

On days when I cook meals in the crock pot I always seem to feel more relaxed. I don't have to fret around 5pm trying to prepare dinner because it has already been cooking all day.

Even though summer is approaching I will still be using my crock pot quite often. I just find that it saves time and money.

Chicken in Onion Buttermilk Gravy

Ingredients:

1 Tbsp olive oil
1-2 lbs Chicken thighs or breasts
1 Onion, sliced
1 Carrot, diced
1/2 Tsp salt
1/2 Tsp pepper
1/4 Tsp dried thyme leaves (use a little more if you like)
1/8 Cup all-purpose flour
8 oz Vegetable or chicken broth
1 Bay leaf
1 Cup frozen green peas
3/4 Cup buttermilk (I used 1/2 cup of fat free milk and 3 Tbsp of sour cream)
I also added some celery and yellow pepper, but that is optional

Heat oil over medium heat in a skillet. Add chicken and cook until all sides are lightly brown. Transfer to the crock pot.

Add onions and carrots to the pan and cook until tender. Add salt, pepper, and thyme and cook for an additional minute. Add flour to the mixture and stir well cooking for another minute. Add broth and bay leaf and stir until the mixture thickens.

Pour mixture over the chicken and cook on low for 4-5 hours. Add peas and buttermilk to the crock pot stirring to combine. Cover and cook for an additional 20-30 minutes.

Remove bay leaf and serve.

I served this over homemade mashed potatoes and it was delightful.