Mexican Chowder

Easter was absolutely BEAUTIFUL here. The sun was shining and the wind was not blowing. Wahoo! But....BUT....Today was not so great. Cold and rainy and windy. So, soup it was. At this rate, it feels like soup season will NEVER end. Good thing I like soup.If you have crummy weather this week too, give this chowder a try. It is really delicious and even my pickiest eater ate it. VICTORY! One of my girlfriends just created this on a whim one night. Very impressive!

Mexican Chicken Chowder

Feeding the Frugal Family

Tristan Chabot

1 onion chopped 

1-2 green pepper chopped 

6 cloves of garlic pressed
1 stick of butter
2 tblsp olive oil (divided)
1/4 cup flour
2 cups milk
1 can cream of chicken soup
32 oz chicken broth
2 cans green chillies
1 can diced tomatoes with green chillies
3/4 bag of frozen corn (or a can drained)
salt
pepper
1 tsp chili powder
1 tsp cumin
2 limes juiced
2 tblsp chipolte adobo sauce
2 large chicken breasts
sour cream garnish
Mexican blend cheese garnish
tortilla strips garnish
cilantro leaves garnish

Season (with salt pepper and 1 tblsp olive oil) and cook chicken breasts in crock pot on low for about 6 hours(You can cook the chicken any way you want really. Or even get a rotisserie chicken from the store.) When chicken is done, pull them out of crock pot and place on a plate to cool. In a very large pan melt butter and 1 tblsp olive oil add onion, press garlic and green pepper and cook until tender. Stir in flour until all veggies are coated. Then stir in milk. Pour in chicken broth and stir together to combine. Add cream of chicken and stir that to combine. Add green chillies, tomatoes, and corn. Then add chipolte sauce, chili powder, cumin, salt and pepper to taste. Juice 2 limes and stire all together. Bring to a slow boil and then turn burner down. After chicken has cooled, chop/shred the chicken and add to the chowder. Stir to combine. Simmer on low for 15 min. to one hour or whenever you are ready to eat :)
Serve in bowls with cheese, sour cream, chips and fresh cilantro leave for garnish.

Spinach Love

I was thrilled to get more spinach in our basket on Saturday!  I would love it if we got spinach every week.  There are so many health benefits to spinach and so many yummy things to do with it.  

For breakfast this morning I made my husband and I a delicious mango-banana-strawberry green smoothie.  A green smoothie has been a delicious start to many of our days lately!

Here are a few other great ideas I'm looking forward to to use up all that spinach we've been getting . . .

Tuscan Garlic Chicken from Mel's Kitchen Cafe.

I actually made this one last week.  Overall, it was good.  My husband loved it.  I just didn't love the chicken . . . which really surprised me.  But the cheesy, creamy pasta was of course delicious!

Spinach Lasagna Roll-Ups from Just Cook Already.

This one is on this week's menu.  I'm thinking this will make my sweet husband very happy!

Gnocci with Tomatoes, Pine Nuts, and Spinach from Skip to my Lou.

I'm looking forward to this one one day soon.  Although, I am going to complicate it a bit by making my own gnocci.  I've seen a few recipes for it and it doesn't seem too hard.  I'm hoping it will cut down on the cost a bit also.

What great ideas have you guys come up with to use all of the spinach we've been getting?  We'd LOVE to hear your ideas!

Mango Chicken Curry

I clipped this recipe from my Reader's Digest almost two years ago. It's been patiently "sitting" in my recipe book waiting to be used. And this week it will finally make its debut on my kitchen table.I can't wait to try it. Join me, won't you? 

Mango Chicken Curry

 online HERE

Ingredients

• 1/2 cup chopped onion
• 1 medium sweet red pepper, julienned
• 2 tsp. canola oil
• 1 1/2 lb. boneless, skinless chicken breasts, cut into thin strips
• 1 tbs. curry powder
• 2 tsp. minced fresh gingerroot
• 1 tsp. minced garlic
• 1/2 tsp. salt
• 1/8 tsp. cayenne pepper
• 1 cup chopped peeled mango
• 3/4 cup reduced-fat coconut milk (I'm going to use the milk from the BB coconut. Won't that be fun?!?!)
  
• 2 tbs. tomato paste
• Hot cooked rice, optional
  
  1. In large skillet, sauté onion and red pepper in oil 2 to 4 minutes or until crisp-tender. Add chicken, curry, ginger, garlic, salt, and cayenne. Cook and stir 5 minutes.
  
  2. Stir in mango, coconut milk, and tomato paste; bring to a boil. Reduce heat; cover and simmer 10 minutes or until chicken juices run clear. Serve with rice if desired.
  
  Yield: 4 servings ($2.26 per serving)
  
  
  

  P.S. If someone gets this made before I do, let me know how it is and take a picture. This post feels sad without one! 

  
  

  

  
  

Vegetable Beef and Barley Soup

Tuesday the sun was shining and my kiddos and I went for a long, much needed, and loved walk. I was just sure spring was coming.  Today, the wind is blowing and it's drizzly and freezing cold. So, I guess it's still soup season. Sigh.


This recipe is so so very easy and really yummy. It uses carrots, celery, and bell peppers; all of which have been in our baskets this week or last. If you still have some of the red potatoes from last week throw those in as well.


ENJOY! 

Vegetable Beef and Barley Soup

1 1/2 lb. hamburger
28 oz. can diced tomatoes
6 cups water
1/4 cup ketchup
8 oz. can tomato sauce
2 cups carrots chopped
1 1/2 cups celery chopped
1 cup pearl of barley
3 beef bouillon cubes
onion chopped top taste
bell pepper chopped to taste
2 bay leaves
1/2 tsp. salt
1/4 tsp. salt

Brown hamburger. Season to your liking.  Combine balance of ingredients. Simmer until veggies are crisp tender.

See? Could those directions be any simpler? 

Beef, Broccoli, Bell Pepper Stir-Fry

I'm sitting next to my husband who is watching our DVR'd version of the Super-Bowl.  When we lived in California we always got together with friends and made grilled pizzas, but this year, we just stayed home and had a lovely day with our family.  We started the game while the kids were still up but we didn't get very far along so the husband is finishing it now.  I know nothing about football but I do look up for the commercials.  We made Lisa's fruit salsa with cinnamon tortilla chips for dessert tonight; something we rarely have at our house.  Richard must have thought he died and went to heaven.  :)  Especially since dinner was amazing as well. 

When I saw the broccoli in our Bountiful Basket this week, I knew I was going to try this recipe and now it's in my recipe box.  Only recipes I will use again end up there.  I decided to add the red bell pepper we got yesterday, as well as some yellow and orange I had on hand.  I think bell peppers are good in everything.

This was a simple recipe.  The preparation was easy-peasy and the cooking didn't take too long.  Give it a try this week.  Much healthier and I think better tasting than take-out.  This recipe came from the Weight Watchers website, like many of mine do. 

Beef, Broccoli, and Bell Pepper Stir-Fry
2 1/2 T cornstarch, divided
1/4 t salt
3/4 pound(s) lean sirloin beef, trimmed and thinly sliced against the grain
2 t canola oil
1 C chicken broth, divided
5 cups broccoli florets
1 T ginger root, finely minced
2 t minced garlic (I used 4 smallish cloves)
1/4 t crushed red pepper flakes (I used more and next time will use even more.)
1/4 C low-sodium soy sauce
1/2 C water
**I added a half red, yellow, and orange bell pepper, sliced

Instructions
1) Toss the beef in a mixture of 2 T cornstarch and salt.  Mix until coated.
2) Heat oil in a large nonstick wok over medium-high heat.  Add beef and stir-fry until browned.  Transfer to a bowl.
3) Add 1/2 C broth to pan, loosen any bits of food on sides and bottom of pan.  Add broccoli (and peppers) cover and cook, stirring occasionally until broccoli is almost crisp-tender.  Add ginger, garlic, and crushed red pepper.  Stir fry for about 1 minute.
4)  In a cup mix together soy sauce, remaining broth, 1/2 T cornstarch, and water until well blended. Add to pan, reduce heat and simmer until slightly thickened.  Return beef to pan and toss to coat. 

We served ours over basmati rice.  Lucky husband, he gets the leftovers for lunch tomorrow. 

Stuffed Bell Peppers

This was a delicious meal!  And quite simple for the pretty and tasty outcome.

We used LOTS of our Bountiful Basket vegetables from the past couple of weeks with this meal . . . crookneck squash, celery, tomatoes, lettuce, and English Cucumbers.

I made these last night and had some of the left overs for lunch today . . . I think my leftovers were even tastier.  The hours in between dinner and lunch gave all of the yummy ingredients time to soak in and really make themselves at home.

I didn't follow an exact recipe . . . I read several different recipes online and used a little something from each one.  I did print this recipe off and used it as a reference for baking temperature, time, etc.  I also tried really hard to keep mine as healthy as possible, by adding lots of extra veggies and NO cheese.

Here's what I did:

Stuffed Bell Peppers

Ingredients:

6 bell peppers (I used 2 green, 2 yellow, and 2 red)

1 lb. lean ground beef

1 TBS olive oil

1/2 white onion, chopped

3 cloves garlic, minced

1 large carrot, diced

2 stalks celery, diced

1 small crookneck squash, diced

14.5 oz canned petite diced tomatoes  

1 - 2 cups cooked brown rice (I used 1 1/4 cups uncooked instant brown rice.  Not sure how much it made cooked!  I also only cooked it in a little over half the water the instant rice called for.  Didn't want it to get too soggy with the baking.)

1/2 tsp cumin

1/2 tsp red pepper flakes

1/2 tsp mexican oregano

1/4 tsp paprika

1/4 tsp coriander

salt and pepper to taste

Directions:

1.  Cut off tops of peppers and clean out seeds.

2.  Heat 1 TBS olive oil in a large sauce pan.  Add chopped onion and minced garlic.  Let saute for 5 or 6 minutes. 

3.  Add the carrots, celery, and squash to the onion/garlic mixture and cook for another 5 to 6 minutes.  Remember everything is going to cook together for another 40 minutes in the oven, so don't overcook at this point if you don't want soggy vegetables.

4.  Remove the cooked vegetables from the pan and place in a bowl, off to the side.

5.  Add the lean ground beef and spices.  Chop your beef up so it is really broken up.  Cook until browned.

6.  Add the rice, tomatoes, and vegetable mix to the beef/spice mix and cook together for a few more minutes.

7.  Coat the bottom of a baking dish with tomato sauce or another can of diced tomatoes.

8.  Fill each pepper with the mixture, pressing it down to maximize the space.

9.  Cover with foil and bake on 375 degrees for 35-40 minutes.

 

By the way, Yes! You could do this with the Anaheim Peppers. Kim, made a stuffed pepper recipe last night (she'll post later) and used her Anaheims.  She cut off the top and sliced it down one side to create a "pocket" that she stuffed.

Yummy Chicken Pasta Salad with Spinach

Did you all read Kim's Mexican What-Ever recipe? That really is such a delightful recipe. If you're careful, you might have enough spinach leftover for the following recipe as well. It doesn't require a whole lot.

Yummy Chicken Pasta Salad with Spinach

In a frying pan cook chicken tenders cut into bite sized pieces in olive oil. Season with Lemon Pepper. Set aside. Meanwhile toast 1 pkg. of slivered almonds under the broiler. 

In a big bowl add the following:

1 16 oz. pkg. cooked bow tie pasta

1 bunch sliced green onions

1 cup (more or less) torn spinach leaves

1 red, yellow and green bell pepper cubed

When the chicken and almonds are cooled add to the pasta mixture. 

Dressing:

3/4 cup canola oil (I used less and I used olive oil)

1/3 cup red wine vinegar

1/3 cup soy sauce

1/4 cup parsley (I will leave this out next time. Go easy on it until you are sure you like the flavor of parsley.)

1/4 tsp. each salt and pepper

3 tbsp. sugar

Blend in blender and pour over pasta mixture. Toss to coat.

Chicken Fajita Marinade

A little over a month ago I posted this amazing fajita recipe.

Tonight, we made chicken fajitas using this recipe.  Holy moly!  It was GOOD.

If you are like me and always looking for a good chicken marinade . . . look no further!

I know we haven't gotten any bell peppers or onions in our baskets for a while, but I did use up some of those delicious cherry tomatoes in the fajitas.  I figured that was a good enough reason to share this amazing marinade with you all!

  

Chicken Fajitas Marinade

2 pounds skinless, boneless chicken breasts
1/4 cup/2 ounces white wine vinegar
1/4 cup/2 ounces fresh lime juice
2 tablespoons Worcestershire sauce
2 tablespoons chopped onion
2 cloves garlic, minced or pressed
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes

Combine ingredients in a bowl or resealable bag. Add chicken, turning to coat, and refrigerate 4 hours or more. Discard marinade and grill chicken by whichever method you choose.

This and That- Wendy's CHILI

I LOVE Wendy's Restaurant Chili. Served over a baked potato with their Caesar Salad on the side is my favorite faux-made meal! So, one day I tried to recreate their chili and here is what I came up with.

Wendy’s Chili Recipe

2 lbs. fresh ground beef
1 qt. V8
2 (15oz.) can SW Mexican Tomatoes (chopped or blended)
2 (15 oz.) can red chili beans

2 (15 oz.) cans white beans
1 medium onion (1 1/2 c.), chopped
1/2 C. celery, diced (This is a good starting point, but I've since decided to use WAY more. As much as I have!)
1/4 C. bell pepper, diced (Way more here, too!)
1/4 C. chili powder
1 tsp. cumin (if you like real flavor, add more)
1 1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. each: black pepper, oregano, sugar
1/8 tsp. cayenne pepper

Brown your hamburger along with the chopped onion.  Add and saute the celery and bell pepper. Transfer to a large soup pot. Add the V8 juice, all your canned beans (undrained), tomatoes, and seasonings. Simmer. And serve.

This recipe freezes amazingly well. I make this recipe ONE time at the beginning of winter. I at least triple the batch and freeze it in freezer bags and use it all winter. I always clean my house on Mondays and so this is typically my Monday go-to meal. I hate to mess up my kitchen after cleaning all day, so I thaw a bag of this chili, throw it in the crock pot and smell it's delicious aroma all day while I clean!

I Know Just What I'm Doing With My Red Peppers...

When I saw them plop those 3 fat red peppers into my bags on Saturday morning, I knew just what meal to put on my menu for the week.  

Leeks & Peppers

1 pkg linguine

2 leeks (medium)

1-2 red bell peppers, sliced (depending on how many servings)

2 T olive oil

2 cans diced tomatoes, (your favorite, I use one fire roasted)

1/4 t salt

1/4 t pepper

1/2 C feta cheese (most the time we use parmesan because we have it around the house)

Cook linguine as directed. Remove & discard tops from leeks. Cut white portions into circular slices. Wash leeks. (It's easier to wash after they're cut so you can get in between all the layers) Saute leeks & peppers in hot oil 5-6 minutes or until tender. Stir in tomatoes, cook over medium heat stirring occasionally for 2 minutes. Stir in linguine and heat thoroughly. Sprinkle with cheese. 

I received this recipe from a dear friend and whenever I get a number of peppers at once this is what we make. Both my husband and I thoroughly enjoy it, but not my kiddos so they just get noodles and cheese with some of the tomato juices. I do try to get my 2 1/2 year old to eat the peppers each time, but it hasn't worked yet. I just keep telling myself, maybe next time.

It was delicious as ever.  

Here's a picture.  

It'll make you want some!