Hearty Crock Pot Chicken Noodle Soup

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Nothing is more comforting then a hot bowl of homemade chicken noodle soup.  The only thing better is being able to throwing all the ingredients in the crock pot and having a delicious soup ready for dinner with no work.  This chicken noodle soup is choc full of veggies, chicken, and noodles, for hardly any calories per serving.  It is a great fill you up without filling you out meal.  It is a wonderful, simple, hearty soup.

Bonus:  It is one more way to use up the abundance of zucchini everyone seems to have laying around.

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Hearty Crock Pot Chicken Noodle Soup

Makes approximately 8-10, 8 oz. servings (about 1 cup)

Ingredients:

• 20 oz. frozen boneless skinless chicken breasts
• 1-1 lb. bag baby carrots
• 3 medium zucchini
• 3 large ribs of celery
• 1 medium yellow onion
• 4 oz. dried shaped pasta (I used shells)
• 2 tsp dried oregano
• 2 tsp dried basil
• 1 tsp garlic salt
• 1-2 tsp salt, to taste
• 8 cups water or chicken broth or veggie broth

Directions:

1. Chop the baby carrots into thirds, or just dice into smaller chunks.  Chop celery ribs into pieces similar to the carrots size, and do the same for the onion.  Cut the zucchini length wise in half and then cut half moon slices.
2. Place all ingredients into the crock pot, except the salt and the dried pasta (the salt can be added at the end and adjusted to taste), and place on high for 6 hours.
3. 30 minutes before you want to serve, remove the chicken, shred using two forks, and return to crock pot.  Pour in the dried pasta and let cook until desired tenderness is reached.
4. Adjust the salt to taste and serve.

Cashewless Crockpot Cashew Chicken

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First off, I take no credit for the brilliance of this recipe what-so-ever.  All the credit goes to one of my new favorite food blogs Six Sisters' Stuff.

I am trying to find more "real food" options for dinners.  Having been on a diet of sorts for 9 months, I have gotten in the rut of eating the same foods, every day, and they arent necessarily the greatest foods.  Pretty much turkey burger patties, peanut butter sandwiches on whole wheat bread, protein bars, kix cereal.  Lather, rinse, repeat.  Yea.  I know.  Yum, right?  Well frankly, I am so sick of not having a "real" meal for dinner, like one that consists of more than a turkey patty on a plate with ketchup and no bun or anything else, that this is now one of my goals--To either come up with a new, well balanced dinner meal most nights, or make one that someone else has created.  This week has gone better.  With my husband gone until pretty much dinner time four days a week, I also find joy in having a (hopefully) delicious, nutritious, homemade meal more or less on the table when he gets home.

This recipe was posted this week by Six Sisters' Stuff blog, and it was originally called Crockpot Cashew Chicken.  I don't have cashews, and I am not sure my husband would like the texture in it, so I omitted them.  I also decided to forgo breading and browning the chicken, so I just threw the frozen chicken breasts in there and the sauce ingredients and called it good.  Cuts back on a few calories, (and I am lazy) and made it truly a one pot dinner.  I used frozen chicken breasts, doubled the sauce components (a must) and threw it all in the crock pot.  My house smells phenomenal, and I must say, it was a mouth wateringly tasty dish.  Perfect balance of sweet, savory, and spicy.  I made it over quinoa since it apparently has so many wonderful dietary benefits.  I do love the taste.  It went fantastic.  I am sure it would be just as good over rice or even pasta.

Ok, enough blabbering, on to the good part.  Here is the recipe! (As they wrote it, omit cashews as desired).

Slow Cooker Cashew Chicken (See it here at Six Sisters' Stuff)

Ingredients:

2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders*

1/4 cup all purpose flour (omit if not breading)
1/2 tsp black pepper (omit if not breading)
1 Tbsp canola oil (omit if not breading)
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger (I used 1/4 tsp dried)
1/4 tsp red pepper flakes
1/2 cup cashews (omit if desired)

Directions:

1. Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. (Skip if not breading)
2.  Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. (Skip if not breading)
3. (Here is where I started) Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. 
4. Cook on LOW for 3 to 4 hours (I did high for 6 hours, it is just me and the timing I had). 
5. Add cashews and stir (optional, if you don't want them).
6. Serve over rice, quinoa, or pasta. 
7. Makes 4-6 servings.

*If you like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

Baked Creamy Chicken, Corn, and Black Bean Rolled Tacos with Copycat Chili's Salsa

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Taquitos, tacos, burritos, I love them all.  Here my is first attempt and a little twist on plain ol' chicken taquitos.  A bit of greek yogurt keeps them a bit more moist while they are cooking, and helps negate the need for cheese (but by all means, add some if you'd like!).  I was going to call these taquitos, but as my husband pointed out, they have a bit more going on then your typical taquito.  Hence, the rolled taco.

Baked Creamy Chicken, Corn, and Black Bean Rolled Tacos
(Adapted from Sweat Pea's Kitchen Corn and Black Bean Taquitos Recipe)

Makes: 18 rolled tacos

Ingredients:

• 1 lb. fresh or frozen boneless, skinless chicken breasts
• 4 Tbs. taco seasoning, divided
• 1 cup water
• 1 (15 oz.) can black beans, rinsed and drained
• 1 cup canned, fresh, or frozen corn kernals
• 1 (4 oz) can diced green chilies
• 1/2 cup fat free greek yogurt
• 1-1/2 tsp lemon juice
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp chipotle powder (optional)
• 1/2 tsp salt (more or less to taste)
• 18 (6 in.) corn tortillas
• olive oil spray or non-stick canola oil spray 

Directions:

1. In a 4 qt. crock pot, place chicken breasts, 2 Tbs taco seasoning, and the water.  Cook on high for 4 hours, or until the chicken is cooked through and shreds easily.  (This can be done in a covered skillet if no crock pot is available.  Simmer until chicken is easily shredded and continue with step two, but simmer just until the liquid is reduced a bit.)
2. Shred chicken and let cook on high 1 more hour.
3. Preheat oven 425 degrees F.
4. Remove chicken with tongs, draining as much liquid as possible.  Place in a medium bowl.
5. Add the remaining 2 Tbs. taco seasoning, beans, corn, green chilies, yogurt, lemon juice, cumin, garlic powder, chipotle powder, and salt.
6. Mix ingredients well and place in fridge to chill.
7. When ready to assemble, heat the tortillas in the microwave, covering the tortillas with a damp paper towel, until heated through and pliable.
8. To assemble, place 2-1/2 Tbs filling in the lower third of the tortillas.  Roll and place on a baking sheet that has been sprayed with the non stick cooking spray (don't roll too tight or they will split down the side like mine did).
9. When all have been assembled, spray the taquitos with the cooking spray.
10. Bake for 25-30 minutes or until golden brown and crispy. (If they still are crispy, crank it up to 450 degrees and cook for 5-10 minutes more to achieve desired doneness).

Nutrition (per rolled taco):

Calories: 113, Fat: 2 g, Carbs: 17g, Protein: 8 g, Fiber: 3 g

Copycat Chili's Salsa Recipe

Check out the Copycat Chili's Salsa Recipe from Chef-In-Training.  Perfect compliment to the rolled tacos!

P.F. Chang's Orange Peel Sauce (with Tofu, Chicken, or Shrimp)

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I love Chinese food.  I particularly love orange peel chicken, and orange peel shrimp.  I REALLY love P.F. Chang's version of orange peel chicken and orange peel shrimp.  The breading is light, the sauce isn't filled with fake ingredients and corn syrup, and it tastes oh so fresh.  This is my version of P.F. Chang's orange peel sauce.  I made this with tofu for all those vegetarians out there, but chicken or shrimp are interchangeable, and very, very tasty (I have used both).  See the end of the recipe for the meat-a-tarian version.  Adjust the chili-garlic sauce for your heat preference and enjoy!

This is a double recipe worth, so it makes about ten, 1/2 cup servings.

P.F. Chang's Orange Peel Sauce (with Tofu)

Ingredients:

Sauce:

• 1 tablespoon olive oil or canola, or vegetable oil
• 4 cloves of garlic, minced
• 2-15 oz cans tomato sauce
• 1 cup water
• 1/2 cup granulated sugar
• 2 tablespoons light soy sauce
• 1/2 to 2 tablespoons chili-garlic paste (in the Asian food section of the grocery store), to taste
• 1 orange, washed well and cut in half
• 2-3 scallions, chopped (optional)

• Cooked white or brown rice, to serve the sauce and tofu with

Tofu Batter (or chicken, or shrimp):

• 1 egg
• 1 cup milk, soy milk, almond milk
• 1 package firm or extra firm tofu
• 1/2 cup flour
• 1/2 cup cornstarch
• salt and pepper
• vegetable or canola oil

Directions:

To make the sauce:

1. Heat olive oil in a medium sauce pan.  Add minced garlic and saute for 30 seconds.
2. Add the tomato sauce, water, sugar, soy sauce, chili-garlic paste, and the scallions and bring to a simmer.
3. Squeeze the juice of half of the orange into the pot and mix all ingredients well.
4. With the other half of the orange, cut it into 4-6 wedges, and then slice each wedge into slices, peel and all, about 1/8 inch thick.  Add this to sauce (I promise, the peel will be ok, you can see an example in the picture above).
5. Let this simmer for 30 minutes, or until slightly reduced and thickened.  In the mean time, prep the tofu.

To make the tofu:

1. Place a medium saute pan on medium-high heat, and pour in enough oil to cover the bottom and about 1/4-1/2 inch deep.
2. Open the container of tofu, drain off water.  Place block of tofu on a bunch of paper towels that are on a place, and cover with more paper towels.  Gently press out excess water.
3. Cut the tofu into approximately 20 rectangles.
4. In a small bowl, mix the milk and eggs, beat to combine.
5. In a large, shallow dish, mix the flour, cornstarch, and salt and pepper.
6. Dip the tofu in the egg mixture, then dredge in the flour mixture. 
7. Test the oil for correct temperature by taking one of the dipped tofu pieces and placing it in the oil.  If it bubble and sizzles, you're good to go.
8. Place half of the battered tofu in the pan and cook until brown on one side, then flip and cook until brown on the other side.  Remove from pan and place on a plate covered with a paper towel to drain. Repeat with remaining tofu.
9. Place cooked rice on a plate, top with the tofu, ladle sauce over generously.

  Variations:

• To make it with chicken or shrimp, use the same batter as with the tofu.
• For chicken, use 4 medium size chicken breast (boneless, skinless) or boneless and skinless chicken thighs.  Cut into 1 inch pieces and prepare as you would the tofu, starting at step 4.
• For shrimp, use 1 lb medium sized uncooked, shelled shrimp, and continue at step 4.

Crock Pot Pineapple Chicken

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I love dumping dinner in a crock pot and forgetting about it until its time to eat.  Here is a recipe I created in my endeavor to figure out how to use up some jars of Dole pineapple chunks we had. (I have no picture of this currently, hence the crock pot stand in)

Crock Pot Pineapple Chicken

Makes 4 hearty servings

Ingredients:

• 1 to 1-1/2 pounds boneless skinless frozen chicken breasts
• 1 (20 oz) jar pineapple chunks in juice
• 2 tablespoons low sodium soy sauce
• 2 tablespoons hoisin sauce
• 1 (10.5 oz) can rotel original tomatoes with green chiles
• 1 (6 oz) can tomato paste
• 2 tablespoons firmly packed brown sugar
• garlic chili paste (optional, add up to 1 tbs is a spicier taste is desired)
• salt and pepper to taste

For serving:

• White rice, brown rice, quinoa or orzo 

Directions:

1. Drain half of the liquid from the pineapple chunks and discard.
2. Dump all ingredients except salt and pepper into crock pot and set on high 4 to 6 hours, or low 8 to 10 hours until chicken is easily shredded.
3. Remove chicken when cooked and dice or shred.  Return to crock pot and allow to simmer for 30 minutes more.  
4. Season with salt and pepper to taste.
5. Serve over white rice, brown rice, quinoa or orzo.

Nutrition (based on 20 oz. of chicken):

Calories-287

Carbs-30   Fat-

5 g     Protein

-29 g  Fiber

-2 g

Copy Cat Woodranch Chicken Enchilada Soup

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The husband LOVES Woodranch's Chicken Enchilada Soup.  I have been on a mission to find a recipe that duplicates that ever so particular taste and texture.  To no avail.  But today, I can say, I have succeeded!  I found a recipe for chicken tortilla soup from Simply So Good and then made some modifications.  It turned out great!  I know the picture isn't pretty, and I will get better at them I promise, but I wanted to get this recipe up because I am so excited about it!  This recipe is gluten free and dairy free if you don't add cheese and use corn tortilla chips at the end.

Copy Cat Woodranch Chicken Enchilada Soup

Ingredients:

1 medium onion, diced
1 tsp granulated garlic or 4 cloves garlic diced
3-6 inch corn tortillas, chopped in 1 inch pieces
1 (10.5 oz) can Rotel tomatoes with diced green chilis
4 cups chicken broth
1 tsp cumin
1 tsp coriander
1 tsp oregano
1/2 tsp cayenne (or to taste)
1 to 1 1/2 lbs frozen boneless skinless chicken breasts
1 (15-16 oz) can white beans, rinsed and drained
1-1/2 cups red enchilada sauce (ex. Las Palmas, La Victoria)
salt and pepper to taste

Toppings:

shredded cheddar or colby jack cheese
corn or flour tortilla chips, broken up

Directions:

 In a 4 or 6 qt crock pot add  all ingredients except the salt and pepper.  Cook on high for 4 hours, or until chicken is cooked, and onions are soft.  Remove chicken and set aside on a plate.  Place the remaining soup in a blender (may take a few batches) and puree until smooth.  Pour back in to crock pot.  Dice or shred chicken breasts and return it to crockpot.  Stir the chicken in to the soup well, then cook in crock pot on high until thickened, or until you cant wait any longer to try it.  Season with salt and pepper to taste.

Garnish bowls of soup with cheese and tortilla strips if desired.

Serves 8, approximately 1 cup servings

Nutrition* (based on 8 servings and 20 oz. chicken added):

Calories: 164
Fat: 3 grams
Carbohydrates: 16
Protein: 17 grams
Fiber: 4 grams

*Does not include cheese or tortilla strips