Chicken Tortilla Soup Recipe

 I made this recipe up by using about 7 different recipes and making my own.. Hope you like.. Let me know what you think. :)

6 + cups water use more or less to your liking in soup..

5 Chicken Breast

1 large can Enchilada Sauce (you choose mild, or hot)

2 cans of Rotel Diced Tomatoes & Chilies ( you choose mild or Hot)

2 Zucchini, Diced

2 Avacados cut into bite size pieces

1 Sm. onion Diced or dehydrated onion

Chopped, green onion

1 sm bag frozen corn

1 sm bag frozen green beans

Salt & Pepper to taste

Lime juice ( fresh or bottled)

12 corn tortillas cut into thin strips2 tbsp. Oil

Put water and chicken breast and onion into large soup pot and boil until chicken is done.. Do not dump the water.. This will be your broth.. Remove chicken and cut into bite size pieces and replace back into the pot.

Add both can of tomatoes and chilies and the Enchilada sauce and stir well.

Add Diced Zucchini, corn, green beans, green onions, a couple of teaspoons of Lime juice and avacados and cook on medium. to boil lightly..

Heat oil in frying pan and Take the Corn tortillas that you cut into thin strips and lightly brown in pan to a slight crisp. Add to the pot and boil for a couple more minutes and serve.

Top your soup bowls with avacados, a tablesppon of sour cream, some lime juice and shredded cheese.. ENJOY!!

Honey Lemon Pepper Chicken

I learned about this recipe a long time ago when I went to a friend house for dinner when I was like 8! It was such a delicious way to cook chicken that I made sure I learned how to make it.

4-6 med.- lg. Chicken Breast, Thawed
1 teddy bear jar of Honey
lemon Juice (fresh or bottled) if you use fresh Lemons I used 4-5 depending on size..  
My special Lemon Pepper Seasoning (see Recipe below)

Preheat oven to 350 degrees..

Place thawed Chicken Breast in a 9x13 baking dish with a little bit of water in bottom of dish to avoid dry chicken. Poke chicken w/ a fork a few times and then squeeze lemon juice onto the chicken breasts and let it sit for 10-15 mins or so..  Squeeze a little honey on each and let it soak in(don't worry if it slides off) then sprinkle w/ seasoning.. Cover and cook for 20 mins or so, uncover and add more honey to chicken breast coat well. cook uncovered until done.


My Special Lemon Pepper Seasoning:

Grated Lemon Peel (spice)
Pepper
Onion Powder
Salt
Sugar
Garlic Powder

Combine all ingredients in a bowl and mix well w/ a spoon.. Store in an airtight container in a cool, dry place. I will update w/ measurements b/c I normally make it w/o measuring. :)

Easy Crockpot Ground Beef Stroganoff

2 pounds Ground beef
2 Onions -- sliced
1/2 tsp-1 tsp garlic powder
4 tablespoons Flour
Salt and pepper
1/2 teaspoon Paprika
2 cans Cream of celery or mushroom** I use a can of each**
1 1/2 cups Sour cream

 Brown ground beef; drain fat. Add onions and garlic. Stir until wilted. Add flour, salt, pepper and paprika. Mixing well. Stir in undiluted soup; mix well.

Put all in crockpot on low for 6 hours. After cooking for 4 1/2hrs, cook a package of Extra Wide Egg Noodles according to pkg directions* and then add to mixture in crockpot continue to cook for the last hr. When you get ready to serve mix in sour cream.

Crustless Broccoli & Cheddar Quiche

We love this so much I make 2 separate batches and freeze one of them once it's cooked! Then I just heat it up in the oven when ready to use it!. :-)

Cooking spray or oil for pie dish.

 salt

1 package (10 ounces) frozen broccoli florets

6 large eggs

1/2 cup half-and-half or milk ( I use Milk)

1/4 teaspoon ground pepper

1/8 teaspoon ground garlic powder

3/4- 1 cup shredded cheddar cheese 

1. Preheat oven to 350° . Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minutes. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.
2. In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, pepper, and nutmeg. Stir in broccoli and cheese.
3. Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. 

 ** I serve with a salad**

Pineapple Upside Down Cake

				1/4   cup butter or margarine 2/3 cup packed brown sugar  9   slices pineapple in juice (from 14-oz can), drained 9   maraschino cherries without stems, if desired 1 1/3   cups Gold Medal® all-purpose flour 1   cup granulated sugar 1/3   cup shortening 1 1/2   teaspoons baking powder 1/2   teaspoon salt 3/4   cup milk 1   egg  Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice. In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered. Makes 9 servings ** I used a round 9in pan**

Mini Pumpkin Pie Bites with Nilla Wafer Crust

I use any leftover Pumpkin pie mix from when I make my Pumpkin Pies..
I make a Nilla Wafer Crust(see recipe below) and press it into a cupcake pan and then fill with pie mix and bake @ 350 until toothpick inserted comes out clean..

 Nilla Wafer Crust

• 1 1/2 cups vanilla wafer crumbs
• 1/4c or so butter

1. Combine wafer crumbs and butter or margarine together thoroughly and press into cupcake pan.

Libbys Pumpkin Pie

1 (9 inch) unbaked deep dish pie crust

3/4 cup white sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 eggs

1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin

1 (12 fluid ounce) can  Evaporated Milk

Preheat oven to 425 degrees F.

Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

Biscuits & Country Gravey

1/2 cup vegetable oil
3/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
4 cups milk

Heat the oil in a large skillet over medium heat. Whisk in the flour, salt and pepper until smooth. Cook and stir over medium heat until browned, about 10 minutes. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. If the gravy becomes too thick, you may thin it with a little more milk.

I Use Pillsbury Grands Flaky Biscuits. I also serve this with Eggs on the side. 

Cheesy Chicken Enchiladas

2 cups chopped cooked chicken or turkey (or if you're in a pinch use a few cans of canned Swanson Chicken Breast in water) 

1   green pepper, chopped

4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed (I use Philadelphia)

1/2 cup Thick 'N Chunky Salsa, divided

8 flour tortillas (6 inch)

1/4 lb.  (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes(I always use more)

1 Tbsp. milk 

  HEAT oven to 350°F. Mix chicken, peppers, cream cheese and 1/4 cup salsa in saucepan; cook on low heat until cream cheese is melted, stirring occasionally.
SPOON 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in lightly greased 13x9-inch baking dish; set aside. Cook VELVEETA and milk in saucepan on low heat until VELVEETA is completely melted, stirring frequently. Pour over enchiladas; cover with foil.
BAKE 20 min. or until heated through. Top with remaining salsa.

Crockpot BBQ Chicken

4-6 med-lg Boneless, Skinless Chicken Breast

1- 32oz or more BBQ sauce ( I use Sweet Baby Rays)


Put Frozen or Thawed Chicken Breast in Crockpot. 

Pour BBQ Sauce over chicken in the crock pot. Cook on low 6 to 8 hours.

** You can cook on HIGH for 3-4 hours** *Can be served w/ Mashed Potatoes & Corn**