Crock Pot Chicken Enchilada Soup

Chicken Enchilada Soup

1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes (I used the kind with sweet onion in it)
1 10-ounce package frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper (I used red, which is my favorite pepper)
1 10-ounce can enchilada sauce (I used mild)
1 10.75-ounce can condensed cream of chicken soup
1 1/2 cups milk (I used skim)
1 cup shredded Pepper jack cheese (4 ounces)
2 chicken breasts

In a 3 1/2 to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.

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Creamy Tortellini Soup

ingredients

• 1
  1.8-ounce envelope white sauce mix
• 4
  cups water
• 1
  14-ounce can vegetable broth
• 1-1/2
  cups sliced fresh mushrooms
• 1/2
  cup chopped onion
• 3
  cloves garlic, minced
• 1/2
  teaspoon dried basil, crushed
• 1/4
  teaspoon salt
• 1/4
  teaspoon dried oregano, crushed
• 1/8
  teaspoon cayenne pepper
• 1
  7- to 8-ounce package dried cheese tortellini (about 2 cups)
• 1
  12-ounce can evaporated milk
• 6
  cups fresh baby spinach leaves or torn spinach
• Ground black pepper (optional)
• Finely shredded Parmesan cheese (optional)

directions

1.Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper.

2.Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

3.Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.

4.Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.

nutrition facts

• Calories450
• Total Fat (g)18
• Saturated Fat (g)7,
• Cholesterol (mg)34,
• Sodium (mg)1710,
• Carbohydrate (g)53,
• Fiber (g)2,
• Protein (g)22,
• Percent Daily Values are based on a 2,000 calorie diet

Nutella Oreo Truffles

Nutella Oreo Truffles: Makes about 14-16 truffles

Seemingly Greek

3 sleeves of Oreo cookies

2 T. cream cheese

2 T. Nutella

1 1/2 cups milk or semi sweet chocolate chips

Place 2 1/2 sleeves of Oreos in food processor and pulse until fine (doing half at a time), remove 1/4 cup to roll a few of the truffles in after, if you desire. Add the cream cheese and nutella and continue to pulse until thick and easy to handle. Refrigerate for half an hour, and melt the chocolate to have ready while you are waiting. Also, prepare any toppings to roll the truffles in like: coconut flakes, powdered sugar, cocoa and cinnamon, cookies, crushed hazelnuts, or anything else.

Once the batter is hard enough, roll into small balls and then dip in the melted chocolate, then letting set almost fully on a cookie sheet with parchment paper. Before the chocolate sets completely, roll each ball in desired topping or toppings! I think my favorites ended up being the coconut and the cocoa with cinnamon.

Pesto Stuffed Shells

This recipe is SO easy and it's delicious. I'm not the biggest fan of ricotta cheese just cause I think the texture is kind of weird, but this was good. I love the blog I got it from too because she lists out how much each ingredient is and the total price for the meal. Brilliant!

PESTO STUFFED SHELLS

Budget Bytes

Total Recipe cost: $8.51
Servings Per Recipe: 7 (three shells each)
Cost per serving: $1.42
Prep time: 10 min. Cook time: 45 min. Total: 55 min.

INGREDIENTS		COST
12 oz.	jumbo shell pasta	$1.24
15 oz.	part skim ricotta	$1.83
4 oz. (1 cup)	shredded mozzarella	$0.98
1/2 cup	basil pesto	$1.96
1 large	egg	$0.15
2 cups	fresh spinach (optional)	$0.33
1 Tbsp	cooking oil	$0.04
3 cups (1 jar)	pasta sauce	$1.98
TOTAL		$8.51

STEP 1: In a bowl, mix together the ricotta, mozzarella, pesto and the egg (the egg keeps the filling from getting too runny when cooked). Roughly chop the spinach and stir it into the cheese mixture. Refrigerate the filling until you are ready to use it.

STEP 2: Cook the pasta according to the directions on the box (boil for 12 min.). I added 1 Tbsp of cooking oil to the boiling water to keep the shells from sticking to each and the pot. You will still need to gently stir a few times during cooking. Be careful not to over cook the pasta or else it will rip easily and be too mushy after cooking with the filling and sauce. Drain the pasta and rinse with cool water to stop the cooking process. Let the pasta drain.

STEP 3: Preheat the oven to 350 degrees. The shells roll up tight when they are cooked so use the fingers on one hand to hold them open as you spoon about 3 Tbsp of pesto cheese mix into the center of each. There should be enough pesto cheese mix to fill the shell so that it stays open just slightly (the edges should be about 1/2 inch apart). Fill as many shells as you can with the cheese mix.

STEP 4: Spread one cup of pasta sauce in the bottom of a glass baking dish. You want to pack them in tightly in a single layer. If you space them too far apart, they will dry out during the cooking process. Place all of the shells in the baking dish as close together as possible and pour the remaining 2 cups of sauce over top. Bake for about 30 minutes at 350 degrees or until the sauce is bubbling up around the edges.

Robin's White Chicken Chili

A few weeks ago my hygiene class had a potluck and a classmate of mine brought this and everyone fell in love. By the time I got through the line there wasn't any left, but I kept hearing everyone raving about it so I HAD to get the recipe from her. It was a huge hit and will definitely be made in the Pedersen house again. :) PS- sorry the picture isn't the best. I just snapped a picture with my phone before I dug in!

White Chicken Chili

3 boneless, skinless chicken breasts
1 pkg. taco seasoning
1 onion, chopped
2 cloves garlic, minced
1 Tbsp diced jalepenos
1 tsp. chili powder
1 tsp. cumin
½ tsp salt
½ tsp pepper
2 cans small white beans
2 cans great northern beans
3 cups water
3 chicken bouillon cubes

1 can diced tomatoes
3 stalks celery, sliced

1 bunch fresh cilantro
1 cup jack cheese
8 oz sour cream

Cut chicken into bite size pieces and toss in taco seasoning. Grill with onion, jalepenos, and garlic until done. Add all spices.
beans, water, celery and bouillion. Place on stove and cover and simmer until celery is soft.

Add tomatoes and cilantro and simmer 10 minutes more. Add cheese and sour cream right before serving. It's the best served with homeade rolls!

Cafe Rio Pork Salad with Crock-pot Pork

YUM! This is definitely a new favorite in the house and a fairly easy Sunday dinner. I went ahead and warmed up a can of black beans and I also buy the tortillas that you have to make at home. They're super soft and taste just like their tortillas. I buy mine at Costco in the frozen food section.

Shredded Pork

5-6 lb pork loin or butt

1 jar of salsa

2-3 cups brown sugar

1/2 can coke (NOT diet)

3 Tbsp molasses

1 Tbsp cumin

1 tsp salt

Place pork in a crock-pot. Cover with brown sugar, salsa, molasses, cumin, salt and coke. Cover and cook until tender and pulls away with a fork. (6-8 hours on high, or 8-10 hors on low).

Cilantro Lime Rice

2 Tbsp butter

1 cup long grain rice

2 cups chicken broth

Juice from 1-2 limes (I only used one and there was plenty of lime flavoring)

2 Tbsp chopped cilantro

1/4 tsp cumin

salt and pepper to taste

In a heavy pan, melt butter with rice. Add broth and other ingredients. Bring to a boil, reduce heat to low. Cover and simmer for about 20 minutes. Keep checking on it though other wise it will stick to the pan and burn. Add a little more fresh chopped cilantro.

Creamy Tomatillo Dressing

3 fresh tomatillos

1/2 cup mayonnaise

1/2 cup sour cream

1 cup fresh cilantro

1/4 tsp cumin

1/8-1/4 tsp cayenne pepper

1 pkg ranch BUTTERMILK dressing

2 cloves garlic (minced)

1/3-1/2 cup buttermilk

Combine all ingredients in blender. Chill for at least one hour.