There are so many recipes out there on how to make slow cooker or crockpot chicken tortilla soup, so I decided to tweak my recipe to reflect my low carbohydrate-high protein healthy start to 2019. Warming up to hot, healthy and delicious chicken tortilla soup is just the ticket and this one is packed with protein and rich spicy flavor. There are so many perfect cold weather soups that can be slow-cooked in the crockpot on these cold January days. I especially love being able to use ingredients that I already have in my pantry as well as bulk items I have purchased from local wholesale clubs.
1 lb. organic boneless skinless chicken breasts
1 15-oz. can Black Beans, rinsed or 1 pound dried beans cooked and drained (I cook my dried beans in the pressure cooker ahead of time and freeze for dishes just like this!)
1 cups frozen corn
1 package frozen red and green peppers and onion (I use the frozen packages from BJ's Wholesale)
2 10-oz. cans diced tomatoes and green chilies (plain diced tomatoes if you don't want it to be too spicy)
3 tsp, granulated garlic
1 tbsp cumin
1 tbsp chili powder
1 tsp kosher salt
2 cups low-sodium chicken broth
1 cups Shredded Mexican Cheese
No-Fat Organic Greek Yogurt (we buy the huge tubs from Costco for $5...you just can't beat that)
Organic Tortilla Chips (again, Costco...I'm kind of a fan)
1. First add your chicken, then the black beans, peppers, tomatoes, garlic, cumin, chili powder, salt and chicken broth.
2. Cook on low for 6 hours.
3. Take the chicken out and shred on a cutting board. Set aside for a moment.
4. Before placing the chicken back into the crockpot, use a hand emulsifier to grind up the soup mixture. I do this because (a) my daughter likes to help and thinks it's fun and (b) I can also use this as a dip for future use!
5. Add the chicken back in and stir.
6. Now add your cheese.
Serve it with no fat Greek yogurt in place of sour cream. Add a few slices of avocado on the side and you are set! Oh and don't forget the tortilla chips!
One of my favorite dips has always been baked spinach artichoke dip; a must order when we are dining out and nothing tastes quite as good as when you make it at home! Whether it's a Christmas party, New Year's gathering or even for the Super Bowl, you will LOVE my Hot Spinach Artichoke Dip! It is a classic recipe that I like to add a bit of heat too. This dip is cheesy, creamy and delicious.
14 ounce can artichoke hearts drained and chopped
1 cup mayonnaise
2/3 cups grated Parmesan Cheese
1 1/2 cups mozzarella cheese divided
1/2 cup frozen chopped spinach thawed and drained
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
1 teaspoon granulated garlic
Dash of hot sauce, optional
Additional tablespoon of Parmesan cheese to sprinkle over the top
Who is ready for some breakfast? My English Muffin Egg, Ham and Cheese Breakfast Sandwiches are a convenient make-ahead meal for your family. Make ahead sandwiches are always a good idea for crisp, fall mornings and this is such an easy recipe too!
You will need:
6 English muffins
9 eggs, scrambled
6 slices of ham
1-2 cups (make them as cheesy as you want) of shredded SHARP cheddar
4 tablespoons cooked bacon, crumbled (optional)
2 tablespoons melted butter
Freshly cracked black pepper
1. Preheat oven to 350°F.
2. Separate English muffins and place the bottom half in a 9 X 13 casserole dish.
3. Spread scrambled eggs over muffin bottoms, followed by the ham, cheese and bacon.
4. Place the remaining English muffins on top.
5. Brush muffins with melted butter.
6. Top with freshly cracked pepper.
6. Bake for 20 minutes.
7. Serve and enjoy!
To freeze your breakfast sandwiches:
I typically place them in small zip lock sandwich bags. This is a convenient option for my husband to grab one from the freeze pop in the microwave and go. I find that sometimes the sandwich comes out a little soggy or not heated evenly, therefore I prefer to wrap them in tinfoil and either place in the refrigerator overnight or in the oven at 350°F for about 15 minutes.
Back in 2015, I wanted my daughter to have a special birthday cake on her birthday, which that year happened to fall on Thanksgiving! I decided I wanted her to have the perfect little smash cake that I could make, so I set out to channel my inner Martha Stewart! You only turn 1 once, right? It turned out to be the perfect little cake and now that leads me to my second baby, our bright eyed, always smiling sweet baby boy! He definitely needed a special cake too, but this time I had a little help from his big sister which made it the perfect little cake!
Making a smash cake is not hard at all, and is actually a lot of fun especially when you have a little helper by your side! Of course, mine is not perfect and my icing decorating skills could probably use some improvement, but I was tickled with the way it turned out and so was our little man! Using a layered cake set that I purchased from Target (many years ago; see picture below), a boxed caked mix (and additional ingredients needed for the cake), icing, sprinkles and food coloring is all that is required in this little birthday project! We used a simple white cake mix from Betty Crocker in order to be able to add the food coloring for each layer.
1. Mix the cake mix and required ingredients.
2. Figure out the colors you want to use for each layer and set aside. We only used blue.
3. Pour into each cake pan (there were 5).
4. Pop in your preheated oven. Don't forget to set your timer!
5. Once cooked (I used the finger press in the middle of the cake to check for doneness, if it springs back up it is ready to take out).
6. Take the cakes out and allow to cool.
7. Shave off the tops of the cakes to get them as level as possible.
8. Place the first layer on a plate and spread your icing over.
9. Next, add the remaining layers, spreading the icing over each layer.
10. Add your sprinkles all over and that was it! So super easy!!
If you ever run out of mayonnaise (who are you people) I am here to help you by sharing my recipe for how to make southern homemade mayonnaise. Running low on beloved mayo, especially Duke's, is no joke around our household. A trip to Costco was suppose to put us back on track but of course I steered away from the 5 lb container (only a slight exaggeration). The very next day what does my daughter want for lunch? A sandwich with mayonnaise. Oops! "Never fear," I said "If your Nanny (aka my mama) can make homemade mayonnaise, we can too!
Yields about a Pint
1 Large Egg (room temperature)
1 1/2 Tbsp Apple Cider Vinegar or White Vinegar
1 cup Extra Virgin Olive Oil
1 tsp Granulated garlic
Kosher salt to taste
Optional ingredients to add or omit:
Dijon Mustard (to taste)
1. Attach the whisk on your food processor.
2. Add the egg, vinegar, pinch of salt, Dijon mustard and garlic.
3. Turn the food processor on low for about 5-6 seconds, next add the olive oil slowly.
3. Keep blending for about 25-30 seconds.
Your homemade mayonnaise will look and taste so delicious, but more importantly it is so much better for you than store bought. Keep your homemade batch in your refrigerator for up to a month in an air tight container.
I am excited to share with you my own twist on a festive Halloween Jack-O-Lantern Stuffed Pepper recipe! I saw this on #Pinterest and it gave me some #pinspiration, however I already had many of the ingredients already prepared so I gave it my own twist! My daughter helped me and she was so super excited about these little 🎃.
These Halloween Jack-o-Lantern Stuffed Peppers are super filling, yummy, and I highly recommend them on a chilly fall evening - carved faces or not!
Welcome to our Blog!
Just a girl who grew up wanting to play shop owner and be a school teacher too! I'm retired from teaching now, but I achieved both goals and now as a Stay-At-Home-Mama each day is a blessing to spend with my little family. I'm a born and raised Georgia girl and I adore everything Southern! I hope you enjoy my store blog where I'm happy to share new gift items and ideas, sales, recipes from my kitchen and more!