Chicken Taco Soup

This was delicious and so easy to make!

1/2 large onion, chopped
1 (19 oz) can kidney beans
1 (19 oz) can black beans
1 cup frozen corn
1 (8oz) can tomato sauce
1 1/2 cups chicken broth
1 (28 oz) can diced tomatoes
1 (127 ml) can green chilies
2 tsp chili powder
1 1/2 tsp paprika
1 1/2 tsp cumin
1 tsp onion powder
1 tsp garlic powder
dash of cayenne pepper
2 boneless, skinless chicken breasts
shredded cheddar cheese (optional)
sour cream (optional)
crushed taco chips (optional)

Place onion, kidney beans, black beans, corn, tomato sauce, chicken broth, diced tomatoes, green chilies and spices in a large soup pot. Lay chicken breasts on top and press down so they are covered. Bring to a boil over medium heat, then simmer on low for three to four hours. Near the end of cooking, remove the chicken breasts, shred and stir back into the soup. Chicken will be so tender it will practically fall apart.

Serve topped with shredded cheddar cheese, sour cream and crushed taco chips, if desired.

Cranberry Seed Muffins

1 3/4 cups all-purpose flour
3/4 cup whole wheat flour
1/2 cup oat bran
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup unsalted sunflower seeds
1/3 cup hulled pumpkin seeds
3/4 cup granulated sugar
1/4 cup packed brown sugar
2 tsp finely grated orange rind
2 eggs
1 1/3 cups buttermilk
1/2 cup unsalted butter, melted and cooled
2 cups thawed cranberries (or craisins)

In large bowl, whisk together all-purpose and whole wheat flours, oat bran, baking powder, baking soda and salt; whisk in sunflower and pumpkin seeds

In separate bowl, whisk granulated sugar, brown sugar and orange rind; whisk in eggs and buttermilk. Whisk in butter until combined; sitre in flour mixture in 2 additions just until combined. Stir in cranberries.

Spoon into greased or lined muffin tin. Sprinkle with sunflower seeds and pumpkin seeds. Bake in 375F oven for about 25 minutes. Let cool in pan on rack. Makes about 18-20 muffins.

*from Canadian Living Sep 2010

Black Bean Sweet Potato Burritos

I wasn't sure about the cinnamon, but it made for an interesting and tasty combination.

3 cups sweet potatoes, peeled and diced
1/2 onion, chopped
2 cups cooked black beans
1 tsp ground cumin
3/4 tsp ground cinnamon
1/2 tsp salt
8 flour tortillas
1 1/2 cups cheddar cheese, shredded

Saute the sweet potatoes and onion in 1 tbsp oil just until tender. Add water or apple juice as needed to prevent sticking.

Add black beans, cumin, cinnamon and salt and cook until heated through.

Divide bean mixture and cheese among the tortillas and roll up. Place in a 9x13 baking pan. Lightly spray with olive oil if desired. Cover pan with foil and bake at 350F for 20-25 minutes. Garnish with sour cream or salsa, if desired.

*From Simply in Season.

Eggplant Provolone Panini

Ingredients:
1 eggplant (about 1 lb), peeled
1/4 tsp salt
1/4 cup all-purpose flour
1 egg, beaten
2/3 cup dry bread crumbs
1/2 cup vegetable oil
1 each green and red pepper, seeded and quartered
4 Ciabatta buns
4 slices provolone cheese (I used havarti instead)

Garlic Thyme Mayo:
1 clove garlic
Pinch salt
1/4 cup light mayonnaise
1 tbsp lemon juice
1/4 tsp minced fresh thyme
Pinch pepper

Cut eggplant into 8 scant 1/2-inch thick slices. Sprinkle with salt. Place in colander, pressing gently. Let stand for 10 minutes. Pat dry with paper towel.

Garlic Thyme Mayo: In bowl, combine minced garlic, salt, mayonnaise, lemon juice, thyme and pepper; set aside.

Dip eggplant into flour, then egg, then bread crumbs. In skillet, heat oil over medium-high heat; fry eggplant, turning once, until golden brown, 6 to 8 minutes. Place on paper towel-lined tray to drain.

Meanwhile, on baking sheet, broil red and green peppers, turning occasionally, until softened and charred, 10 to 15 minutes. Peel if desired.

Cut buns in half; layer bottoms with red and green peppers, eggplant and cheese. Spread each top with 1 tbsp of the Garlic Tyme Mayo. Press in panini maker (or broil without top bun) until cheese melts.

Lemon Garlic Chicken with Rosemary Baby Potatoes and Garlic Butter Asparagus

Mmmm! First time cooking asparagus and it was delicious!

Lemon Garlic Chicken

Ingredients:
2-3 tbsps lemon juice
1 tbsp olive oil
1 garlic clove, minced
1/2 tsp lemon pepper seasoning
1/8 tsp oregano
a pinch of cayenne
4 chicken breasts

Mix first 6 ingredients. Brush over boneless breasts. Let stand at room temperature for 30 minutes or marinade for a few hours in the refrigerator. Brown in frying pan, then transfer to a casserole dish and bake for 20-30 minutes at 350 degrees, until no longer pink.

Rosemary Baby Potatoes

Halve baby potatoes, toss with olive oil and sprinkle with sea salt and dried rosemary. Bake in oven for 30-40 minutes at 350 degrees. Stir occasionally.

Garlic Butter Asparagus

Ingredients:
1 tsp sugar
t tbsp margarine
Asparagus (as much as you want), snap off woody ends
1/2 tsp garlic butter seasoning
1 tbsp margarine

Bring water to a boil, add sugar and margarine. Add asparagus and cook about 5 minutes. While asparagus is cooking, mix garlic butter seasoning with margarine. Dab on hot cooked asparagus when done.

Turkey Tortilla Bake

A great way to use up leftover turkey from Christmas! You'll be wanting a second helping.

Ingredients:
2 celery stalks, finely chopped
1/2 cup red and/or green pepper, chopped
1 tbsp olive oil
1 garlic clove, minced
1-2 cups turkey, cut in bite size pieces
1/2 (10 oz) can cream of chicken soup
1/2 (10 oz) can cream of celery soup
1/2 (19 oz) can of diced tomatoes
1 tbsp chili powder
3 tortillas (9"), cut in 6 wedges each (makes it easier to cut and serve)
1-2 cups tex mex cheese

Directions:
1. In fry pan, saute celery and peppers in oil until tender.
2. Add minced garlic and cook for another minute.
3. Stir in turkey, soups, tomatoes and chili powder. Bring to a boil and let simmer for 10 minutes.
4. Line bottom of 9" spring form pan or casserole with 6 tortilla wedges.
5. Top with half the turkey mixture and a third of the cheese.
6. Align next layer of tortilla wedges with the first layer.
7. Top with the rest of the turkey mixture and a third of the cheese.
8. Align the top layer of tortilla wedges with previous layers and top with rest of cheese.

9. Bake uncovered for 30 minutes at 350 degrees or until bubbly.