Chicken Tortilla Soup

1 Tbsp olive oil
2 cloves garlic, finely chopped
1 chicken breast, cooked and shredded OR 1 can of chicken breast chunks
Juice of 1/2 a lemon
1/2 onion, finely chopped
5 tomatoes, diced
1 can black beans, drained & rinsed
1/2-1 C. frozen corn
2 cans chicken broth + 1 can water
1-2 tsp dried oregano
Fresh cilantro ( I just trimmed a bit off of the bunch, you can use as much as you like)
Chili powder
Salt & pepper
Monterrey Jack cheese, grated
Corn tortillas, cut into thin strips
Canola oil
Sour cream

1.  In large pot heat oil and add onion, garlic, lemon juice and chicken.  Saute until garlic begins to brown.
2.  Add remaining ingredients, except cheese and tortilla strips, and bring to a boil.  Cover and simmer at least 30 minutes before frying the tortilla strips.
3.  In a separate pan heat enough canola oil to fry the tortilla strips.  Wait until small bubbles form at the bottom of the pan (this means that the oil is hot enough) to add the tortilla strips.  Be sure not to overcrowd the strips!  Fry for about 2-3 minutes, remove and drain on paper towels.  Set aside.
4.  Serve soup with cheese, tortilla strips and a touch of sour cream if you'd like.  Enjoy!

-Like I've said before I really don't measure my spices, I just taste my dishes every so often and adjust the seasonings to my liking.  Do take it easy on the chili powder though, only add a little at a time unless you want your soup to be very spicy.

Crock Pot Chili

1 lb ground beef
2 mild or spicy pork sausages (Sunflower Market's are the best)
1 can dark red kidney beans
1 can red beans
1-2 cans chili-ready tomatoes (depends on how much you like tomatoes)
2-3 cloves garlic, finely chopped
1 white onion, finely chopped
1 jalapeno, seeded and finely chopped
1 Serrano pepper, seeded and finely chopped
Salt & pepper
Onion powder (optional)
Paprika (about 1 tsp.)
Chili powder (about 1 Tbsp.)

-In a large skillet cook beef and sausages.  I prefer the sausages at Sunflower Market, or anywhere that makes them fresh daily, because they have great flavor and because I like to cut the wrapping and remove the meat so it's easy to cook along with the beef.
1.  Drain and rinse beans and add to crock pot along with all remaining ingredients. After adding the tomatoes fill the can with water and add to the pot.  Cook on high heat for at least 4 hours or on low heat for at least 8 hours.  Serve.

-Be sure to taste your chili after every hour or two and adjust seasonings to your liking.   After a few hours you may want to add more water if you don't like your chili to be very thick.  Also, keep in mind that the longer peppers and "hot" spices are heated the hotter/spicier they become so be careful with the seasonings.  I typically don't add any seasonings until the chili has cooked for a few hours.

Butter Herb Rice

2-4 Tbsp butter (depending on how buttery you want your rice)
1 1/2 C. chicken broth
3/4 C. white rice, uncooked
Salt & pepper
1/2 tsp. Onion powder
1 tsp. Dried parsley
2 tsp. Dried oregano

1.  Heat butter and water in small pot until boiling, add rice and seasonings.
2.  Reduce heat to low, cover and simmer 20 minutes or until rice is cooked through and tender.

-I don't usually measure my seasonings when I cook so it's hard for me to give exact amounts.  I advise that you season to taste and adjust the flavor to suite you.  You can also experiment with other herbs and spices if you would like.  Enjoy!

Creamy Tuna (or Chicken) Noodle Casserole

1/2-1 box pasta shells
1 can cream of mushroom
1 can tuna in water, drained  OR 1 can cooked chicken breast, drained
2 Tbsp butter
Garlic powder
Onion powder
Dried parsley
Salt & pepper
1/4 C.  flour
2 C. milk
3/4 C. grated cheese (4-blend or cheddar)
Potato chips

-Preheat oven to 350
1.  Cook pasta according to directions on package, drain.  While pasta is cooking heat butter in medium saucepan.  Once melted add garlic and onion powder (about 1 tsp each), salt & pepper, parsley (1-2 tsp) and flour.  Stir well then add milk and 1/2 C. cheese.  Whisk to prevent clumping and continue to heat until thickened and slightly boiling.
2.  In casserole dish toss together pasta, sauce, cream of mushroom, and tuna (or chicken).  Sprinkle top with remaining cheese and chips.
3.  Cover and bake for 30 minutes.  Broil for a few minutes uncovered to crisp the chips.  Let sit 5-10 minutes before serving.

-You can add broccoli or peas if you would like more veggies.  I can't eat broccoli right now because I'm nursing and I'm sick of peas so I left them out.