Mexican soup with corn, black beans, tomatoes,chilies & pulled chicken

I used:

3 chicken breasts

2 cups corn (fresh or frozen)

1 can black beans (liquid too)

1 can crushed tomatoes with green chilies(buy the kind without of you don't want spice)

1 1/2 cups chicken broth

Place all ingredients into a crock pot (this works on a stove top pan as well).
Let soup cook for 45 minutes. Pull out the chicken and shred. Add back into soup and serve.

Mexican style stuffed peppers

with ground turkey breast, corn, black beans , cilantro & whole grain brown rice topped with a sprinkle of low fat colbly jack cheddar








I used:

1 pound ground turkey breast
3 bell peppers
2 cups of chopped fresh cilantro
1 cup instant brown rice
1 cup chicken broth
1 small white onion diced
1/2 low fat colby jack/cheddar cheese
2 cups black beans
2 cups corn
1/2 red bell pepper diced
2 tablespoons cumin
2 tablespoons adobo seasoning
1 tablespoon of olive oil




Directions:

In sauce bring chicken broth to a boil and add brown rice, turn off heat and cover for 15 minutes.

In a large non stick skillet add one table spoon of olive oil on medium heat.

Add diced onion and ground beef

Let ground turkey brown and season with cumin, adobo, diced pepper, black beans, brown rice, and corn.

Cut peppers in half and clean

In quart pot bring water to a boil and place cleaned halved peppers in and boil for 10 minutes. Drain for 5 minutes.

Fill pepper with mixture and pack in tightly, sprinkle remainder of cheese on top to melt. Cheese will melt from heat of meat mixture.

Steamed shrimp pot stickers

You will need:
Wonton wrappers
About 1 cup baby shrimp (fresh or frozen-I used frozen)
1 green onion stalk sliced
1 Tablespoon ground ginger
1 Tablespoon soy sauce
1/4 teriyaki sauce
small dish of water
Dash of honey

Have a quart pot with boiling water ready

Mix baby shrimp, equal parts soy and teriyaki(about a tablespoon of each just for flavor), green onion and ginger. Toss lightly in bowl

Place wontons on flat surface and place a small teaspoon of mixture in center.
Dip finger in water and run along the outer edge of all four sides of wonton to help seal it. Grasp each opposite corner and pull to the center until all four sides are closed together and cinch.

Once all pot stickers are made place into boiling water for 3 minutes and set on a dry surface to drain.

Serve with teriyaki with a drizzle of honey, and sliced green onions and mix lightly and use for dipping.

Asian marinated sliced beef & vegetables over beans thread noodles~

You will need:
1/2 -1 pound of beef ( I used london broil because I had it)
1 cup Teriyaki sauce
1 tablespoon soy sauce
1 green onion stalk chopped
1 tablespoon freshly ground ginger
1 minced garlic clove
1 tablespoon honey
1 tablespoon hoisen (can be left out if you don't have it)
3 bundles of beans thread noodle (you can see how they are section off in the package) Or you can use any kind of noodle you prefer


Place all the marinade ingredients and meat into a large freezer bag and let marinade sit for at least 30 minutes.

Soak noodles in hot water for 15 minutes and set aside

In a non stick skillet on medium heat with one tablespoon of olive oil place the meat in the pan and sear on all side until lightly browned

Add the marinade from the freezer bag into the pan and turn heat down. Cover with lid and check on meat every few minutes. If you like you can take meat out and slice it after searing it then put back into pan, this will help meat cook faster.
*Keep extra teriyaki on hand to add to pan if all the marinade cooks out.

Place meat over noodles with sauce and serve.

Pan seared salmon over brown rice with pineapple, tomato, red onion, cilantro, and corn salsa with lime

You will Need:
1-2 pieces of salmon
½ Red onion sliced in medium sized slices
¼ pineapple diced
½ corn
2 tablespoons of olive oil
3 tablespoons chopped fresh cilantro
¼ cup sliced cherry tomatoes
Juice and zest of half a lime
1 cup brown rice ( I cook with chicken broth to add flavor to rice-optional)

Prepare brown rice as directed and set aside.
In a non stick skillet with one tablespoon of olive oil on medium heat lightly season with adobo season (cumin, salt, garlic, pepper, oregano, turmeric) and cook until fish is cooked throughout.
In a side pan on low medium heat with one table spoon of olive oil add onions, corn and tomatoes and cook for 5-8 minutes until tomatoes become soft add salt and pepper to taste or use additional adobo.
After onions, tomato and corn have cooked for 5-8 minutes add chopped pineapple and turn down heat to low and cook for until warmed through.
Just before serving add cilantro.
Garnish with lime-

Shrimp & chicken sausage gumbo~

I used:
1 package (5 links) hot italian chicken sausage(or mild for less spice)
1/4 medium to large shrimp (any size is fine-fresh or frozen)
1 cup white rice
1/2 sliced cup okra (frozen is fine too)
1 14 ounce can of diced tomatoes with green chilies (buy regular if you want your gumbo to have less spice)
2 cups chicken broth
1 small white or yellow onion diced
1 large garlic clove minced
1 bay leaf

pinch of red pepper flakes (optional)

In a quart pot cook rice as directed using chicken broth instead of water. Let cook and set aside.

In a large non stick skillet with cooking spray or one table spoon of olive oil on medium heat place diced onion in pan and cook for about 3-4 minutes until translucent.

Add sausage links and brown on all sides. Once sausage is browned on all sides (note that the sausage does not have to bee cooked all the way through yet).

Add one cup of chicken broth and cover for 10 minutes. The steam will cook the sausage entirely.

Add the can of tomatoes and let simmer for 3-4 minutes for flavors to merry.

Add shrimp and okra at the end of cooking process in order to keep okra a little firm. The shrimp will cook in 3-4 minutes in the simmering liquid.

Place rice in center bowl with shrimp, vegetables and sliced sausage around rice or mix ingredients entirely and serve.

* Be sure to remove bay leaf :)

Simmered turkey meatball soup with white beans, fresh green beans & carrots over vegetable fusilli in a tomato broth~