Italian Bread Soup

When I first saw this soup recipe I was a little confused.

Bread? Soup? (And no it's not in a bread bowl!)

But I like tomatoes and I LOVE croutons so I figured I'd give it a go.

This soup smells delicious and tastes even better!

The bread absorbs most of the moisture and thickens up the soup.

This soup is light but filling on it's own or could be paired with chicken or salad for a heartier appetite.

Italian Bread Soup

(from Sandra Lee) 

(serves 4)

2 cans (14 ounces each) reduced sodium chicken broth

4 cans (14.5 ounce each) fire roasted diced tomatoes

3 cups Caesar-style croutons

1 cup frozen chopped onion

1 packet Italian salad dressing mix

Salt and pepper

Grated Parmesan cheese 

Directions
 In a 4 quart slow cooker, combine chicken broth, undrained tomatoes, croutons, onion, and salad dressing mix. Cook on High for 4 to 6 hours. Season with salt and pepper. Serve with freshly grated parmesan cheese. 

ENJOY!!!!

(Notes: while the soup was delicious and easily reheated, I do not recommend freezing it.  Can be made vegetarian by subbing vegetable broth)
(Also, I apologize for the lack of photos... camera incident :/)

CrockPot Italian Chicken

This is one of my favorite CrockPot recipes.

As I've said before I love the CrockPot for being able to set it before a long day and being able to come home after the long day to a hot and delicious meal. 

This recipe is perfect to tailor to your own taste.  Prefer green beans? Toss 'em in.  At the CrockPot party, everyone is welcome!

Crockpot Italian Chicken

(from Sandra Lee)

(Serves 6)

4 boneless skinless chicken breasts

1/3 cup of Italian salad dressing

1 package of Knorr Vegetable Soup Mix

1 (8oz) package of fresh sliced mushrooms

1 (28oz) can of peeled whole tomatoes (drained)

1 (10.75oz) can of cream of chicken soup

1 (10oz) package of frozen artichokes 

Directions:

In the crockpot add the mushrooms, artichokes, peeled whole tomatoes, and vegetable soup mix. Combine the cream of chicken soup, and the italian salad dressing in a bowl and mix until well blended. Add the chicken to the crockpot and pour the soup and dressing sauce overtop of the chicken to coat it. 

Cook on LOW for 5 to 7 hours.  

ENJOY!!

(I had a few issues with my camera/upload/accidentally deleting all my pics... please forgive the lack of pictures!)

Black Bean and Pumpkin Chili

I know. I know. I know.

Another PUMPKIN recipe. 

I think there is one more and then I'm done...

...maybe.

And to be honest, I didn't even TOUCH pumpkin until 2009!

And it was a fluke. 

But, like most flukes, it was wonderful and now I can barely keep my hands away!

Black Bean and Pumpkin Chili

(adapted Taste of Home)

(serves 10)

1 lb lean ground turkey

1 medium onion, chopped

2 tablespoons olive oil

3 garlic cloves, minced

3 cups chicken broth

2 cans (15 ounces each) black beans, rinsed and drained

1 can (15 ounces) solid-pack pumpkin

1 can (14-1/2 ounces) diced tomatoes, undrained

2 teaspoons dried parsley flakes

2 teaspoons chili powder

1-1/2 teaspoons dried oregano

1-1/2 teaspoons ground cumin

1/2 teaspoon salt

Directions 

 In a large skillet, saute turkey breast until mostly cook. Add in the onion and garlic in oil until tender. Transfer to crockpot and stir in the remaining ingredients.

Cover and cook on low for 4-5 hours.

ENJOY!!!!

Shredded Chicken

For the past few years I've been on a low carb/high protein diet but the last few weeks I've been craving carbs (especially cereal and rice... it's bizarre!)  I've also been ridiculously stressed with school and haven't been cooking the way I like and have been snacking for dinner (cheese and chocolate chips anyone?!)

That changed last week!

In the crockpot (one of my favorite kitchen accessories!)

-6 boneless/skinless chicken breasts

-With a sprinkle of dried: garlic, chili powder, crushed red pepper flakes, salt and pepper

-One box of chicken stock +1 C water

and set on low for 6-8 hours

After 6-8 hours use two forks to shred the chicken (if there is remaining liquid drain before you shred)

(after I shredded it, I added a Frontera flavor pouch...just to spice it up)

I used mine to make tacos but you could also use it for quesadillas or nachos.

                                                                    Enjoy!!