Chicken Enchilada Soup

Chicken Enchilada Soup 

Adapted from  Real Mom Kitchen 

 

Ingredients

• 1 15-ounce can black beans, rinsed and drained
• 1 14.5-ounce can diced tomatoes
• 1 10-ounce package frozen whole kernel corn
• ½ cup chopped onion
• ½ cup  red bell pepper
• 1 10-ounce can enchilada sauce (I used mild)
• 1 10.75-ounce can condensed cream of chicken soup
• 1 14-ounce can chicken broth 
• 1 cup milk 
• 2 chicken breasts
• 1 cup shredded Pepper jack cheese (4 ounces), for topping
• tortilla chips, for topping
• optional toppings: cilantro, avocado, sour cream

Instructions

1. In a 3½ to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce, cream of chicken, and broth. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
2. Remove chicken and shred with 2 forks. Add chicken back into soup.
3. Top with pepper jack cheese and tortilla chips and serve. Can also be topped with avocado, sour cream, and cilantro.

Savory Slow Cooker Cabbage & Pork Soup

Sigh. Still winter here in Wisconsin.

Savory Slow Cooker Cabbage & Pork Soup
Serves 8.
Adapted from Betty Crocker's Slow Cooker Cookbook

Ingredients:

1 lb. boneless country-style pork ribs, cut into 1-inchpieces 

  -Or, I used 1 lb of the pre-cut "chop suey" pork

 4 medium carrots, cut into 1/4-inch slices (2 cups)

2  medium stalks celery, chopped (1 cup)

1  medium potato, peeled and cut into 1/2x1/4-inch pieces

1  medium onion, chopped (1/2 cup)

4  cups chopped cabbage (about 1 medium head) 

8 ounces fresh mushrooms, sliced

1/4  cup packed brown sugar

4  cups water

1  teaspoon crushed red pepper

1/2  teaspoon salt

1/2  teaspoon pepper

4  chicken bouillon cubes 

   -Or, 4 cups of chicken broth and skip the 4 C water above

1  can (28 ounces) crushed tomatoes, undrained 

Sour cream, for serving (optional)

1.      Mix all ingredients in 3 1/2- to 6-quart slow cooker.

2.     Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until pork and vegetables are tender. 

3.   Top each bowl with a dollop of sour cream, if desired.  

Good Ol' Rice Pudding

I am a huge fan of Depression Era desserts like bread pudding and rice pudding. They're so satisfying -- comforting and WARM! Here's a good old fashioned rice pudding recipe that I made the other night. I packed the leftovers in single serving sized tupperware because I also love it cold.

 Rice pudding 

SERVES 4

Ingredients:

3/4 cup uncooked white rice 2 cups milk, divided 1/3 cup white sugar 1/4 teaspoon salt

1 egg, beaten 2/3 cup golden raisins 1 tablespoon butter 1/2 teaspoon vanilla extract 1 teaspoon cinnamon 1/4 teaspoon nutmeg

Directions:

1.	Soak raisins in hot water. Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
2.	In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly (Make sure it doesn't boil or your eggs will "cook"). Remove from heat and stir in butter, vanilla, cinnamon, and nutmeg.

Baby Mama Milk Makin' (Lactation) Cookies

Disclaimer: This post may be too much info if you're not down with breastfeeding!

I started working again a couple of weeks ago. My job is pretty damn busy, so I only have time to pump once or twice during the day. Sadly, this didn't produce much milk for daycare for the next day. Then I made these lactation cookies and SHABAM! - I'm now pumping almost double what I was. So, if you need a little help in the milk-making area of your life, THERE'S NO BETTER EXCUSE TO EAT COOKIES!!!

Baby Mama Milk Makin' Lactation Cookies

Makes 36 cookies
Adapted from allrecipes.com

Ingredients:

2 tablespoons flax seed meal 1/2 cup water 1 cup coconut oil, softened (or 1 cup butter  for a slightly less healthy version) 1 cup white sugar 1/2 cup brown sugar 3 egg yolks 1 1/2 teaspoons pure vanilla extract 2 cups all-purpose flour

1/4 cup brewers/nutritional yeast (This is the magic ingredient! It can be found in baking aisle of health foods store, or I got mine on Amazon) 1 tablespoon wheat germ 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 2 cups old-fashioned oats 1 cup chocolate chips 1/2 cup dried cranberries or raisins (optional) 1/2 cup walnut pieces (optional)

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Mix flaxseed with 1/2 cup water in small bowl and let soak for 5 minutes.
3.	Beat coconut oil, white sugar, and brown sugar together in a large mixing bowl until creamy. Add egg yolks and vanilla extract; beat to incorporate. Stir flax seed mixture into the butter mixture.
4.	Mix flour, brewer's yeast, wheat germ, baking soda, salt, and cinnamon in a separate bowl; add to sugar mixture and stir until just combined. Fold oats, chocolate chips, cranberries, and walnuts into the dough.
5.	Roll dough into golf-sized balls and place 2 inches apart onto a baking sheet.
6.	Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.