Mexican Tortilla Chicken Soup

Servings: 4 to 6 

 Prep 30 mins 

Total Time 40 mins

Ingredients

For the Soup:

• 2 tablespoons extra-virgin olive oil
• 2 medium-size onions, chopped
• 2 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon pure chile powder
• 1 14 1/2 ounce can crushed tomatoes
• 6 cups chicken broth, preferably low-sodium
• Kosher or coarse salt and freshly ground black pepper, to taste
• 3 skinless, boneless chicken breasts, trimmed of fat (about 1 1/2 lbs.)
• Canola or vegetable oil, for pan frying
• 6 corn tortillas, halved and cut crosswise into thin strips
• Juice of 1 lime

To Serve (optional, pick and choose):

• 1 - 2 avocados, peeled and diced
• 1 cup shredded Monterey Jack cheese
• 1/2 cup coarsely chopped fresh cilantro
• Salsa or pico de gallo
• 1 lime, cut into wedges

Make It

1. Heat the olive oil in a large stockpot over medium heat. Add the onions and garlic and saute until tender and golden, 5 minutes. Stir in the cumin, coriander, and chile powder and cook until fragrant, 1 minute. Add the tomatoes and chicken broth, season with salt and pepper, and bring to a simmer over high heat. Add the chicken breasts and reduce the heat to medium-low. Simmer uncovered (don't let the soup come to a boil), stirring occasionally, until the chicken is just barely cooked through, about 12 minutes. Remove the chicken to a plate and let sit until cool enough to handle. Keep the soup gently simmering over medium-low heat.

2. Meanwhile, pour the canola oil to a depth of 1 inch into a medium-size skillet and heat over medium-high heat. Line a plate with a couple of paper towels. When the oil is hot, add the tortilla strips in batches and fry, stirring often, until crisp and lightly colored, about 2 minutes. Remove with a slotted spoon to the plate and sprinkle lightly with salt while they are still hot.

3. Shred the cooled chicken, and stir it and the lime juice into the soup.

4. Ladle the soup into bowls and top with the fried tortilla strips, along with your choice of avocado, shredded cheese, cilantro, and salsa. Serve with lime wedges. 

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White Bean and Barley Soup with Tomatoes and Greens

Ingredients

1. 3 tablespoons olive oil, plus more for serving
2. 1 large onion, chopped
3. 3 cloves garlic, chopped
4. Kosher salt and black pepper
5. 6 cups low-sodium vegetable broth
6. 1 28-ounce can whole peeled tomatoes, crushed
7. 1 cup pearl barley, rinsed
8. 1 small bunch collard greens or kale, stems discarded and leaves cut into strips (4 cups)
9. 1 15-ounce can cannellini beans, rinsed
10. ½ cup finely grated Parmesan (about 2 ounces), plus more for serving

Directions

1. Heat the oil in a large pot over medium-high heat. Add the onion, garlic, 1 teaspoon salt, and ½ teaspoon pepper. Cook, stirring occasionally, until the onion is tender, 8 to 10 minutes. Add the broth and tomatoes with their juices and bring to a boil. Add the barley, reduce heat, and simmer until the barley is tender, about 20 minutes.
2. Add the collards or kale and the beans and cook until the greens are wilted and the beans are heated through, 3 to 5 minutes. Stir in the Parmesan and ½ teaspoon each salt and pepper.
3. Serve the soup drizzled with olive oil and sprinkled with additional Parmesan.

By Lindsay Hunt

 

http://www.realsimple.com/food-recipes/browse-all-recipes/white-bean-barley-soup-tomatoes-greens?print

Baked Spaghetti and Meatballs

Ingredients

1. 1½ pounds ground beef
2. 1 cup seasoned panko bread crumbs
3. ¾ cup whole milk
4. 2 large eggs, beaten
5. Kosher salt and black pepper
6. 4 cups marinara sauce (32 ounces)
7. 12 ounces spaghetti, broken in half
8. 3 sprigs basil, plus leaves for garnishing
9. 8 ounces fresh mozzarella, sliced
10. Green salad, for serving

Directions

1. Heat oven to 400° F. In a large bowl, combine the beef, panko, milk, eggs, 1 teaspoon salt, and ½ teaspoon pepper and mix well. Form the mixture into 18 meatballs.
2. Whisk the marinara sauce and 1 cup water in a 2½-quart baking dish until well blended. Add the spaghetti and stir to evenly coat in the sauce; arrange in an even layer. Add the meatballs and basil sprigs on top. Cover and bake, gently stirring once or twice, until the pasta and meatballs are cooked through, 50 to 60 minutes.
3. Top with the cheese and broil, uncovered, 6 inches from the heat until the cheese melts and some meatballs are lightly browned, about 5 minutes. Garnish with the basil leaves and serve with the salad.

By Kay Chun

 

http://www.realsimple.com/food-recipes/browse-all-recipes/baked-spaghetti-meatballs?print

Lentil Bowl

• Makes: 6 servings
• Prep: 25 mins
• Cook: 50 mins
• Roast: 25 mins at 425°F

Ingredients

• 1 1/4 cups French green lentils
• 1 1/2 pounds butternut squash, peeled and cut into 1/2-inch cubes (about 4 1/2 cups)
• 5 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon plus 1/8 teaspoon black pepper
• 1 medium onion, diced
• 1 bunch collard greens, trimmed, tough stems discarded, chopped
• 3 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar
• 1/4 cup sliced almonds
• 1/4 cup (2 oz) crumbled feta cheese
• 6 large eggs

Directions

1. Heat oven to 425 degrees. Cook lentils in boiling salted water 35 to 40 minutes.
2. Meanwhile, on a large baking sheet, toss squash with 1 tbsp of the oil, 1/4 tsp of the salt and 1/8 tsp of the pepper. Roast at 425 degrees for 25 minutes, stirring once.
3. Add 2 tbsp of the oil to a large nonstick skillet and heat over medium to medium-high heat. Add onion; cook 2 minutes. Stir in collard greens, remaining 1/4 tsp salt and 1/8 tsp of the pepper. Cook 8 minutes. Transfer to a large bowl and coat skillet with nonstick cooking spray. Drain lentils.
4. Add lentils and squash to collard green mixture in bowl. In a small bowl, whisk remaining 2 tbsp oil, the vinegar, mustard, sugar and remaining 1/8 tsp pepper. Toss lentil mixture with dressing, almonds and feta and set aside.
5. Fry eggs in nonstick skillet coated with nonstick cooking spray to desired doneness (this can be done in multiple batches). Divide lentil salad among 6 plates or shallow bowls and top each serving with a fried egg.

Nutrition Information for Lentil Bowl

Servings Per Recipe: 6
PER SERVING: 427 cal., 23 g total fat (5 g sat. fat), 193 mg chol., 626 mg sodium, 39 g carb. (12 g fiber), 20 g pro.

Chicken and Spinach Soup

 

• Serving size: 2 cups
• Prep: 15 mins
• Cook: 26 mins
• Makes: 5 servings 

•   2 tablespoons olive oil
• 2 cups diced carrots
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cans (14.5 oz each) reduced-sodium chicken broth
• 1 pkg (5 oz) Hodgson Mill garlic and herb quinoa and brown rice blend
• 2 cups yellow and red cherry or grape tomatoes
• 1/2 rotisserie chicken
• 1 bunch spinach, trimmed and rinsed well
• 1 can (15 oz) garbanzo beans, drained and rinsed
• 1/2 cup fresh basil, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 5 tablespoons shredded Parmesan
• Whole-grain crackers (optional)

Directions

1. Heat oil in a large lidded stockpot over medium heat. Add carrots and onion and cook 5 minutes. Stir in garlic and cook 1 additional minute. Add chicken broth and 3 cups water. Bring to a boil over high heat.
2. Stir in quinoa-rice blend. Cover and reduce heat to medium-low. Simmer 15 minutes.
3. Meanwhile, quarter tomatoes and remove meat from chicken bones; discard skin and bones. Cut into bite-size pieces (you should have about 2 cups). Stir into soup along with spinach, garbanzo beans, basil, salt and pepper. Cook 5 minutes.
4. Ladle soup into bowls and top each serving with 1 tbsp shredded Parmesan. Serve with crackers, if using.

Nutrition Information for Chicken and Spinach Soup

Servings Per Recipe: 5
PER SERVING: 391 cal., 13 g total fat (3 g sat. fat), 52 mg chol., 797 mg sodium, 46 g carb. (9 g fiber), 27 g pro.

http://www.familycircle.com/recipe/chicken-and-spinach-soup/

 

Grilled Eggplant and Smoked Mozzarella Melts

Ingredients

1. Canola oil, for the grill
2. 4 large slices country bread (1 inch thick)
3. 2 medium eggplants, sliced 1/2 inch thick
4. 1/4 cup olive oil, plus more for serving
5. Kosher salt and black pepper
6. 1 clove garlic, halved
7. 12 ounces smoked mozzarella, cut into 8 slices
8. 2 large tomatoes, sliced
9. 1 cup fresh basil
10. Green salad, for serving

Directions

1. Heat grill to medium. Once it's hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate with the canola oil.
2. Brush the bread and eggplant with the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill the bread until browned and crisp, 1 to 2 minutes per side; rub with the garlic. Cut each slice in half crosswise. Grill the eggplant slices, turning occasionally, until tender, 6 to 8 minutes.
3. Place the mozzarella on top of the bread and grill, covered, just until warm and beginning to melt. Top with the eggplant, tomato, and basil. Drizzle with olive oil, sprinkle with salt and pepper, and serve with the salad.

By Chris Morocco

http://www.realsimple.com/food-recipes/browse-all-recipes/grilled-eggplant-smoked-mozzarella-melts?print

African Chicken and Peanut Stew

• Makes: 8 servings
• Prep: 15 mins
• Slow Cook: on HIGH for 4 hours or LOW for 6 hours

 

Ingredients

• 2 cloves garlic, chopped
• 2 1/4 pounds bone-in chicken thighs, skin removed
• 2 pounds sweet potatoes, peeled and diced
• 1 3-inch piece ginger, peeled and chopped
• 1 1/2 cups unsalted chicken stock
• 1/2 cup natural chunky peanut butter
• 1 can (14 oz) diced tomatoes
• 1 teaspoon ground coriander
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon cider vinegar
• Cilantro and Peanuts (optional)

Directions

1. Place chicken, sweet potatoes, ginger and garlic in bottom of slow cooker. In a bowl, whisk stock and peanut butter until blended. Stir in tomatoes, coriander, 1/2 tsp of the salt and the black pepper. Pour into slow cooker. Press down until chicken and potatoes are mostly submerged. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
2. Carefully remove chicken to a cutting board. Shred chicken, discarding bones. Stir vinegar and remaining 1/4 tsp salt into liquid. Stir in shredded chicken.
3. Ladle into bowls and garnish with cilantro and peanuts, if using.

Nutrition Information for African Chicken and Peanut StewServings Per Recipe: 8

PER SERVING: 320 cal., 14 g total fat (3 g sat. fat), 100 mg chol., 520 mg sodium, 22 g carb. (4 g fiber), 24 g pro. 

 

http://www.familycircle.com/recipe/african-chicken-and-peanut-stew/ 

Slow Cooker Pumpkin Coconut Curry

 

Prep time

5 mins

Cook time

6 hours

Total time

6 hours 5 mins

 

Author: Julie Wampler

Recipe type: Main Entree, Slow Cooker

Cuisine: Indian

Serves: 6

 

 

 

 

 

Ingredients:

• 1 15-ounce can of unsweetened coconut milk (full fat, not light)
• 2 cups pumpkin puree (not pumpkin pie filling)
• 1 cup chicken stock
• ½ tablespoon curry powder
• ¼ teaspoon tumeric powder
• 2 teaspoon garam masala
• ½ teaspoon Kosher salt
• ¼ teaspoon ground black pepper
• ½ large onion, diced
• 1 garlic clove, minced
• 3 carrots, cut into 1-inch pieces
• 3 cups 1-inch cubed sweet potatoes
• 2 chicken breasts, cut into 1-inch cubes
• Juice of 1 lime

Instructions:

1. In the insert of a 4-quart or larger slow cooker, add the coconut milk, pumpkin puree, chicken stock, curry powder, tumeric powder, garam masala, salt, and pepper. Whisk together to make sure it is all combined and spices are evenly distributed.
2. Add the onion, garlic, carrots, sweet potatoes, chicken breasts, and lime juice to the mixture. Stir to coat and incorporate.
3. Cook on low for 6 hours.
4. Serve over rice!
5. Refrigerate leftovers in an airtight container for up to seven days.

Notes:

Do not omit any of the spices as they are essential for this curry to taste just as made.

Recipe by Table for Two at http://www.tablefortwoblog.com/slow-cooker-pumpkin-coconut-curry/

Pumpkin Mac 'n' Cheese

INGREDIENTS

3 Tablespoons unsalted butter
12 oz. dried whole wheat elbow macaroni
2 Tablespoons all-purpose flour
1 1/2 cups whole milk
salt and pepper to taste
1 cup canned pumpkin puree
1 cup grated cheddar cheese
1 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 Tablespoon olive oil

1. Preheat oven to 375 degrees. Grease a 2 quart baking dish with 1 Tablespoon of the butter. Cook macaroni according to package directions; drain well and return to the pot.
2. While macaroni cooks, melt remaining 2 Tablespoons of butter in a large saucepan over medium heat. Add flour and whisk until combined. Whisk in milk, salt, and black pepper. Cook and stir until thickened and bubbly. Add pumpkin and cheddar cheese. Cook and stir until creamy, about 1 minute. Remove from heat.
3. Pour sauce over macaroni and stir to coat. Transfer macaroni to the prepared baking dish. In a small bowl, stir together breadcrumbs, Parmesan, and oil. Spread evenly over pasta. Bake for 15 to 20 minutes or until the topping is golden brown and macaroni is heated through.

Serve and enjoy this pumpkin goodness.

Crockpot Braised Beef Ragu with Polenta

Author: Pinch of Yum

 

Ingredients

 

For the Braised Beef Ragu

• 2 tablespoons olive oil
• 3 lbs. beef rump roast or round roast
• half a yellow or white onion, minced
• 3 cloves garlic, minced
• 2 28-ounce cans San Marzano whole tomatoes (see notes)
• ½ cup red wine
• 3 tablespoons tomato paste
• 1 teaspoon basil
• 1 teaspoon oregano
• 2 bay leaves
• 2 teaspoons salt
• black pepper to taste

For the Polenta

• 6 cups water
• 1-2 teaspoons salt
• 1¾ cup yellow cornmeal
• 3 tablespoons butter

Instructions

1. Optional, but for best tasting results: Heat the olive oil in a large, deep frying pan. Add the beef in one whole piece and fry on each side for about 5 minutes, turning until the whole exterior is golden brown. I had some splattering issues so I covered the pan with a lid.
2. Place all remaining ingredients with the beef in a crockpot or slow cooker (5 quart size worked for me). Cover and cook on low for 7-8 hours. When the beef falls apart easily when pulled at with two forks, it is ready. Shred the beef into pieces and give it a good stir.
3. For the polenta, boil the water and add the salt. Slowly add the cornmeal, whisking constantly to avoid lumps. The polenta will start to thicken quickly. Continue whisking or stirring for 2-3 minutes before removing from heat. Stir in the butter until melted (you can also add cheese I'M JUST SAYING). For solid and chewy polenta, pour into a rectangular dish, let cool for 15-20 minutes, and cut into pieces. For softer polenta (my preference), serve scoops of polenta immediately before it has hardened.

Notes

I've done this a few ways in terms of the tomato sauce -- I've used two cans, with one drained and one undrained. I've used two full cans, both undrained. And I've used just one can, undrained. So it can work a lot of different ways - it just depends on your desired meat-to-tomato ratio for the sauce.

Recipe by Pinch of Yum at http://pinchofyum.com/crockpot-braised-beef-ragu-polenta

Slow-Cooker Pork Roast with Beans and Spinach

Ingredients

1. 2 tablespoons olive oil, plus more for drizzling
2. 1 tablespoon chopped thyme
3. 1 teaspoon crushed red pepper
4. Kosher salt and black pepper
5. 1 4- to 4½-pound boneless pork shoulder roast, tied
6. 2 heads garlic, cut in half crosswise
7. 2 14.5-ounce cans cannellini beans, drained and rinsed
8. 1 8-ounce bunch spinach, stemmed and roughly chopped

Directions

1. Combine the oil, thyme, red pepper, and 1 teaspoon each salt and black pepper in a small bowl. Rub the mixture all over the pork and place in a 5- to 6-quart slow cooker. Add the garlic and ¼ cup water. Cook on low for 7 to 8 hours or on high for 4 to 5 hours.
2. Transfer the pork to a cutting board to rest for 20 minutes. Slice across the grain. Spoon the fat off the cooking liquid. Stir in the beans and spinach until the spinach wilts.
3. Serve the pork with the beans, spinach, and the juices.

* Total Time: 4 hours, 40 minutes to 8 hours, 40 minutes

By Justin Chapple

 

http://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-pork-roast-with-beans-and-spinach

Brown rice bowls with roasted vegetables and lemon-soy dressing

Ingredients

1. 1½ cups brown rice
2. 1 pound cremini mushrooms, halved
3. 2 medium zucchini, cut into 1½-inch pieces
4. 8 radishes with greens, radishes halved and greens chopped
5. 5 tablespoons olive oil
6. 5 tablespoons lemon juice
7. Kosher salt and black pepper
8. 1 tablespoon soy sauce
9. 1 tablespoon toasted sesame seeds
10. ½ cup chopped toasted walnuts

Directions

1. Heat oven to 425° F. Cook the rice according to the package directions.
2. Meanwhile, toss the mushrooms, zucchini, and radishes with 2 tablespoons of the oil, 2 tablespoons of the lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Roast on a baking sheet until tender and browned in spots, 20 to 25 minutes, tossing halfway through. Remove from oven and stir in the radish greens.
3. Whisk together the soy sauce, sesame seeds, and the remaining 3 tablespoons each of lemon juice and olive oil in a small bowl.
4. Serve the roasted vegetables and walnuts over the rice, drizzled with the dressing.

By Justin Chapple

 

http://www.realsimple.com/food-recipes/browse-all-recipes/brown-rice-bowls-with-roasted-vegetables-and-lemon-soy-dressing?print

Spanish beef and rice bowls with avocado

Ingredients

1. 1 cup brown rice
2. ¾ cup coarsely chopped roasted red peppers
3. ¼ cup pitted green olives, sliced
 (about 6 olives)
4. 1 tablespoon drained capers
5. 1 tablespoon red wine vinegar
6. 1 pound ground sirloin
7. 1½ teaspoons cumin
8. Kosher salt and black pepper
9. 4 cups shredded romaine lettuce
10. 1 avocado, quartered

Directions

1. Cook the rice according to the package directions.
2. Combine the peppers, olives, capers, and vinegar in a large bowl.
3. Heat a large nonstick skillet over medium-high heat. Add the ground sirloin and cook, stirring occasionally, until cooked through and beginning to brown, about 5 minutes. Reduce heat to low. Stir in the cumin and 2 tablespoons of the peppers and olives and cook for 2 minutes more. Season with ½ teaspoon salt and ¼ teaspoon black pepper.
4. Divide the rice evenly among 4 bowls and top evenly with the meat, lettuce, remaining peppers and olives, and avocado.

By Rachel Soszynski

http://www.realsimple.com/food-recipes/browse-all-recipes/spanish-beef-rice-bowls-avocado

Slow-cooker kielbasa and white bean cassoulet

Ingredients

1. 1½ cups dried white beans (such as great Northern or navy, about 8 ounces)
2. 1 pound kielbasa, cut into 1-inch pieces
3. 3 cups low-sodium chicken broth
4. 1 15-ounce can 
diced tomatoes and their juices
5. 1 medium yellow onion, finely chopped
6. 2 cloves garlic, finely chopped
7. 2 teaspoons chopped fresh thyme leaves
8. Kosher salt and 
black pepper
9. 8 ½-inch slices of baguette, buttered and toasted, cut into cubes
10. ¼ cup chopped flat-leaf parsley

Directions

1. Combine the beans, kielbasa, broth, tomatoes, onion, garlic, thyme, 
and ½ teaspoon salt in a 4- to 6-quart 
slow cooker.
2. Cover and cook until the beans are tender and creamy, on low for 7 to 8 hours (checking the beans after 7 hours) or on high for 5 hours. Season with salt and pepper.
3. Serve the cassoulet topped with the baguette cubes and parsley.
    

* Total time ranges from 5 hours, 15 minutes 
or 8 hours, 15 minutes

 

From http://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-kielbasa-white-bean-cassoulet