Chicken Tortilla Soup

Chicken Tortilla Soup

 Juicy chicken, sweet corn, tangy broth, with crisp bell peppers, onions, and celery make a quick and easy chicken tortilla soup.  It’s pretty perfect on it’s own, but adding an avocado and crunchy tortilla chips on top just overdoes it!  This classic recipe and it’s complimenting flavors and textures never gets old.         I really am infatuated the unique flavor of cumin and chili powder… especially when they’re united in recipes like this one and my Chicken Fiesta Soup.  I purchase a large container of McCormick’s Cumin and Chili Powder so I will always have some on hand for scrumptious dinners like these.  They’re two spices my kitchen does not go without.       Are you tired of me emphasizing the importance of reading ingredients?  I truly apologize.  I wish I could say this would be the last time.  I just want you to put good things into that body of yours!  I’ve read ingredients on lots of broths and keep coming back to the brand Pacific Natural.  Rich flavor, organic, and free from those unnecessary additives.       Well, friends, enjoy your dinner!  It’s a good one.   Print Chicken Tortilla Soup Ingredients 1 Tbs coconut oil or olive oil 1 large green bell pepper chopped 2 medium ribs of celery chopped 1 medium sweet onion chopped 2 tsp minced garlic 1 32 oz organic chicken broth/stock, low-sodium 2 cups water 2 large chicken breasts or 6 to 7 chicken tenders thawed and cut into 1 inch pieces 1 jalapeno remove seeds and finely chopped (optional... keep seeds to make it spicy!) 4 Roma...
Blackened Tilapia Tacos

Blackened Tilapia Tacos

Have you ever had blackened tilapia?  It’s bold, highly seasoned with a kick of Cajun spice.  Is your mouth already watering?  It’s fabulous on it’s own.  HOWEVER, it’s sensational when you wrap your blackened tilapia in a warm corn tortilla and top it with tomatoes, avocado, and lettuce.  Ooh Wee!  It’s a keeper.   Print Blackened Tilapia Tacos Ingredients 4 Tilapia fillets thawed 1/2 cup olive oil 1/2 cup lemon juice 1/4 cup Worcestershire sauce 2 tsp minced garlic 1/2 tsp salt 1/2 tsp black pepper 2 Tbs Cajun seasoning 1/2 Greek plain yogurt 1 small bunch of cilantro snipped and finely chopped 8 corn tortillas I only use raw corn tortillas. The quality is so much better! 4 Roma tomatoes diced 1 large avocado diced Shredded lettuce or fresh spinach Instructions Place tilapia fillets in 8x8 baking dish. In a small bowl, combine oil, lemon juice, Worcestershire sauce, garlic, salt, and pepper. Pour over tilapia and refrigerate for at least 30 minutes allowing fish to marinade. Meanwhile in a small bowl, combine Greek yogurt and cilantro. Stir well and refrigerate until ready for use. Heat grill to medium heat. Remove tilapia from marinade and generously sprinkle Cajun seasoning all over each fillet. Spray grill with olive oil cooking spray to prevent tilapia from sticking. Cook tilapia for 3 to 4 minutes on each side. When cooking fish or any meat, cook until slightly under-cooked. Remove and wrap in aluminum foil. Make sure all edges are sealed tightly. This allows the fish or meat to continue cooking at a lower heat and it will turn out extra tender and juicy. Meanwhile,...
Shrimp Tacos

Shrimp Tacos

I have so many ‘before’ and ‘afters’ to share with you!  Here’s the improvement on my Shrimp Tacos.     I hope your eyes are telling you how amazing these Shrimp Taco would taste.  They’re not lying.  This is officially one of my favorite, whip up in 20 minutes dinner.  I also just recently discovered Tortilla Land has all natural corn tortillas!  Using raw tortillas make a HUGE difference.  Don’t believe me?  Try their whole wheat raw tortillas on my baked burritos, and you’ll never go back.   Print Shrimp Tacos Ingredients 1/2 cup plain yogurt 2 Tbs snipped and finely chopped cilantro 1 Tbs olive oil 14 oz peeled raw shrimp rinsed and dried 1/2 tsp chili powder 1/2 tsp ground cumin 2 tsp minced garlic 8 6- inch corn tortillas 2 cups shredded lettuce or chopped cabbage 1 cup tomatoes diced Instructions In small bowl, stir together plain yogurt and cilantro. Cover and refrigerate until ready to use. In a medium size bowl, mix shrimp, chili powder, cumin, and garlic. In large skillet, heat oil over medium heat. Add shrimp to pan. Cook for 2 to 4 minutes ONLY until shrimp are pink. Cooking longer will make shrimp too tough and chewy. Remove from heat. Meanwhile, warm corn tortillas. Arrange shrimp down the center of the corn tortilla. Add shredded lettuce or cabbage, tomatoes, and 1 Tb of cilantro mixture. Serve and enjoy! Recipe Notes Recipe slightly altered from AHA Healthy Family Meals.   Want another quick and healthy dinner?  Try my Turkey and Black Bean Baked Burritos....
Golden Harvest Stew

Golden Harvest Stew

This ‘before’ wasn’t my worst (trust me… it’s coming), however I was still excited to trash my ‘before’ and improve the image. Natural light makes the photo warm and inviting by emphasizing the true colors of the food.     When the weather starts to get cold, all I want to do is cuddle up in a blanket with a warm bowl of stew.  Especially a bowl of THIS stew. Red AND sweet potatoes, corn-on-the-cob, carrots, and tender, melt-in-your-mouth pork?  I just had a large bowl, but I’m ready for seconds!   Print Golden Harvest Stew Ingredients 2 pound boneless pork cutlets or sirloin tip roast cut into 1-inch pieces 2 Tbs olive or coconut oil 6 small red potatoes washed and cut into 1-inch cubes 1 large sweet potato peeled and cut into 1-inch cubes 3 large carrots peeled and chopped 2 ear corn shucked and broken into pieces (about 8) or 1 cup frozen corn 1 small sweet onion chopped 32 oz organic chicken broth/stock 15 oz organic vegetable broth 1 jalapeno seeded and finely chopped (or leave seeds in for added spice) 2 tsp minced garlic 1 tsp salt 1 tsp thyme 1/2 tsp pepper Chopped parsley Instructions Heat oil in large skillet over medium-high heat until hot. Add pork or sirloin pieces and cook until browned on all sides. Transfer to crock-pot slow cooker. Add remaining ingredients, except parsley, and mix well. Cover and cook on HIGH 5 to 6 hours, or until done. To serve, sprinkle with parsley. Recipe Notes Serves 4 to 6 people Recipe slightly altered from Crock-Pot Best-Loved Slow Cooker Recipe.   Need some more...
Turkey and Black Bean Baked Burritos

Turkey and Black Bean Baked Burritos

 Are you in need of quick and healthy dinner recipes?  Two of my favorites are Baked Burritos and Stuffed Zucchini.  I decided to take my favorite things from each and combine the two!     I’m sharing this recipe on 4Men1Lady today!  Here’s the LINK to the full recipe!  You’re family is going to LOVE this quick and easy...

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