Pizza Poppers

Remember the Basic Bread Recipe I posted?
Super easy and delicious....
Yep that's the one!

I've got some pizza popper pictures for you, using that recipe. Follow the link & use half the recipe to make 2 (9x13) pans full.

Grab a chunk of dough.

 I made these ones a tad larger than normal just for kicks, but I usually make them smaller than this one.

 Flatten the dough out a bit and slice up some mozzarella string cheese (or shredded) to put inside.

Cut up some ham or pepperoni if you prefer and put that in there too.

Add in other toppings if you like...

I've only made them with meat and cheese because I heard that the sauce makes them soggy. 

Better without sauce for the kids anyway. 

Less of a mess is good. ;)

My hubs and I like the sauce on the side for dipping.

So just roll them up and rise on a 9x13 pan for a bit. 

You may spoon on some melted butter. Then sprinkle with garlic powder and Parmesan cheese for a garlic bread taste. 

Bake at 375* for 18 minutes or until golden and done.

 There you have it. The Pizza Popper!! 

I like making these babies because they are super easy and we love them. They are good hot or cold. Also, it's a good meal for when your running late and gotta eat on the go. Just send the kids with one or two out the door! 

Its a keeper.

Ginger and Cilantro baked Tilapia

I am not a fish fan and I LOVE this meal!! My kids ate it up and my hubs keeps asking for it again!

INGREDIENTS:

• 2 Tilapia Fillets
• Salt & Pepper
  
• 1 jalapeno pepper (remove seeds)
  
• 3 garlic cloves
• 1 T. Ginger root (grated)
• 2 T. Soy sauce
• 1/4 c. white wine (I used apple juice or you can use chicken broth instead)
• 1 t. sesame oil
• 1/3 c. cilantro

• Garnish: chopped green onion and cilantro.

DIRECTIONS:

1. Dry the fish and season with salt and pepper. Place the fish in a greased glass dish.
2. Chop up the jalapeno, garlic and grate the ginger. Put in the blender or food processor until well blended. Pour over the fish and rub in a bit.
3. Bake @ 475* for 8 minutes. *I like my fish extra done, so I cooked it for around 15 minutes.
   
4. Serve over white or brown rice. Garnish with chopped green onions and cilantro.

*I used this recipe for 5 fillets and the fish was plenty flavorful. Gonna have to make this one again real soon! Deeeelish!!

Recipe from The Kitchen.

Buffalo Chicken Tacos

Got this one from Pinterest! Recipe found HERE. Sorry not a pretty picture, but it tasted good! A bit spicy!! BUT GOOD! I will make it again. :)

INGREDIENTS: Serves 2

• 2 chicken breasts, cubed
• salt & pepper
• 2 T. corn starch
• 1/4 c. flour
  
• 1/2 t. garlic powder
• pinch of cayenne pepper
• 3 T. olive oil
• 1/4 c. buffalo wing sauce (I used Frank’s Buffalo Wing)
• 4-6 (4 inch) tortillas

for toppings: shredded cheddar cheese, crumbled gorgonzola, avocado, shredded lettuce, green onions, cilantro, ranch dressing.

DIRECTIONS:

1. Combine the cornstarch, flour, garlic powder and cayenne pepper.
2. Season the chicken pieces with salt and pepper. Then dip the chicken in the flour mixture to coat.
   
3. Heat oil in the skillet and brown the chicken for 3-4 minutes each side until done.
   
4. Toss the chicken in a bowl of the 1/4 c. wing sauce.
   
5. Serve on tortillas with toppings.
   

*I used the creamy tomatillo dressing I had leftover in the fridge, which is SO tasty, but ranch would have been good to cool off the chicken or maybe a bit of sour cream. I didn't have crumbled gorgonzola, but I'm sure it's good with it!

Bacon-wrapped Chicken

My kids LOVE this chicken! I got the recipe from my cousin Jamie.

INGREDIENTS:

• 4-6 Chicken breasts
  
• Bacon (I used turkey bacon)
  
• 1 tub of Chive and Onion Cream Cheese
• 1 T. Melted Butter

DIRECTIONS:

1. Flatten out Chicken into 1/2 inch thickness. You can cut the breast in half to thin it or just pound it out between wax paper.
   
2. Spread a few Tablespoons of cream cheese onto each chicken. Dot it with butter. Roll the chicken and wrap with 2-3 bacon strips. Secure with toothpicks.
   
3. Place seam side down in a greased 9x13 pan. Bake at 400* for around 30-35 minutes. Then turn on the broil to crisp the bacon. Broil the top and bottom side for about 5 minutes each.
   
4. Be sure there is no pink and the chicken is cooked through before eating. OH and don't eat the toothpicks. ;)
   

Cafe Rio Style Salad

LOVE Cafe Rio. I would eat there every day if I could! Here's my compilation of "cafe rio" recipes. Not the same, but SO good.

THE SHREDDED CHICKEN

Super easy and tasty.

INGREDIENTS:

• 3 Chicken Breasts
• 1 Can Green Chile Enchilada Sauce
• 1 C Chicken Broth
• 1 T Cumin
• 1/2 Onion, big slices
  
• 3 Cloves of Garlic, Minced
• 1/2 of a Lime Juice
• Chopped Fresh Cilantro to taste

DIRECTIONS: Add all to the crock pot. Place big onion slices on top for flavor. Cook on low for 4 hours. REMOVE THE ONION. Shred the chicken and cook for another hour.

AND here is an Easy "Cafe Rio" SWEET PORK RECIPE....

INGREDIENTS:

• 3 lb Pork loin roast
• 2 (8 oz) cans tomato sauce
• 2 (8 oz) cans El Pato Jalapeno Salsa
• 1 c. Brown Sugar

DIRECTIONS:

1. Cook meat in crock pot with 1/4 c. water for 5 hours on high. DRAIN the juice, shred meat and remove fat.
   
2. Place meat back in crock pot. Add the sauce, salsa and brown sugar. Another 1/4 c. water. Sprinkle on salt, pepper and garlic to taste. Cook for 1-2 hours on high.
   

CILANTRO LIME RICE

INGREDIENTS:

• 1 c. Rice, uncooked
• 2 c. chicken broth

*Bring to a boil.

• 2 cloves garlic
• handful cilantro
• 1/2 can green chilies
• 1/4 onion
• 1-2 T. Lime juice

*Puree in a food processor, chopper or blender. Add to the rice that has just come to a boil. Cover pot and simmer for around 15 minutes or until water is absorbed. Take of heat and steam with lid on for additional 2 minutes. Fluff with fork before serving.

BLACK BEANS

INGREDIENTS:

• 2 T. oil
• 2 garlic cloves
• 1 t. cumin

*cook in a small pot over medium heat until you smell it. Just 1-2 minutes.

• 1 can black beans, rinsed and drained
• 1-2 (8 oz) cans tomato sauce
• 1/2 t. salt

*Add into the pot and heat through.

• 2 T. Cilantro *Add in before serving.

CREAMY TOMATILLO DRESSING
(the best part!)

INGREDIENTS:

• 1 (.4 oz) Pkg. Ranch Buttermilk Dressing
• 1/2 c. buttermilk OR Milk with a splash of vinegar or lemon juice will do fine!
• 1 c. mayo
• 2-3 tomatillos
• 1/2 bunch cilantro
• 1 clove garlic
• 1 jalapeno (remove some seeds for less spice)
• Juice of 1 lime

*Blend all in the blender until smooth. Will keep in the fridge for up to 2 weeks.

PICO DE GALLO

• Red onion OR sweet onion
• tomatoes
• Cilantro
• Jalapeno
• Lime Juice
• Salt
• pinch of sugar

There you have it my friends!! Pile it all on top of some tortilla chips. Sprinkle on some avocado chunks and ENJOY! :)

Mexican Goulash

INGREDIENTS:

• 1 lb ground beef or turkey
• 1 c. diced onion
• 1 (14) oz can diced tomatoes
• 2 (8) oz cans tomato sauce
• 1 can corn
• 2 c. water
• 1 1/2 t. Chili Powder
• 1 t. oregano
• 1/2 t. salt
• 1 c. elbow macaroni noodles, uncooked
• Chopped squash
  
• Shredded cheese (optional)
  

DIRECTIONS:

1. Brown the meat and onion together. Season with salt and pepper.
   
2. Add in all other ingredients excluding the noodles, squash and cheese. Bring to a boil.
   
3. Add in the noodles. Cover and reduce heat. Simmer for 5 minutes. Give it a stir. Add in the squash. Cover and cook an additional 5-10 minutes or until the noodles are cooked.
   
4. Serve over a slice of bread and top with cheese. SUPER GOOD bread recipe HERE.
   

Chicken & Broccoli Casserole

I've posted a chicken and broccoli casserole a few years back, but I have made some changes for the better. No mayo and I make it more soupy, so that the rice soaks it up. It's a good one!! It's a favorite in our house and one I make often.

INGREDIENTS:

• 4 Chicken breasts, cooked and cubed
  
• 2-3 heads of Broccoli, chopped and steamed

• 2 cans Cream of Chicken soup
• 1 1/2 c. Milk
• 1/2 c. Sour Cream
• 1 c. Cheddar Cheese
• 2 t. lemon juice
• 1/4-1/2 t. Curry Powder
• Salt & Pepper

DIRECTIONS:

1. Heat the soup mixture in a pot. Add in the salt and pepper to taste. Add in some water for desired consistency. Stir the cheese in lastly to melt.
   
2. Place the chicken and broccoli in a 9x13 pan. Sprinkle with salt and pepper. Pour the soup mixture over top and sprinkle on extra cheese.
   
3. Bake at 350* for 20-25 minutes OR just broil for 5 minutes or so until the cheese melts on top. It's already cooked and heated, so you just want to melt the cheese. Then serve it over rice.
   

*If you have a pasta pot you can cook the chicken in the bottom and steam the broccoli on top. Just bring the chicken to a boil. Boil each side for 5 minutes, then add the broccoli to the top pasta pot. Cover, reduce heat and steam for about 10 minutes or until broccoli is slightly tender. Just be sure chicken is cooked through! LOVE the pasta pot for this meal.

Wonton Fill-ups (revisited)

Ya'll remember THIS recipe I posted for the wonton fill-ups? ..... Fill a wonton wrapper with a meat mixture... fry it in oil and serve with salsa. WELL this last time I made them I wanted to try them baked. SO I fried up half of them and the other half I put in a muffin tin. SUCCESS! Much better than getting splattered with oil AND it's a super quick and easy dinner!! bonus.

These babies are gonna taste better fried... that's just the way it is, BUT they still taste great baked. So if you wanna try the healthier version then bake them.

Spray the pan well with oil. Put 2-3 wonton wrappers in each hole. 2 works, but 3 is better. I'm gonna check out the egg roll wraps for next time. I'm sure 1 of those would work the same.

Fill up with the meat mixture.

Fold the wonton wrappers over. Doesn't need to be pretty or sealed shut. Spray the tops with oil.

Bake....

Shoot you guys. I can't remember how long I baked them for! I wanna say around 25 minutes. Just watch them and check for doneness.
I actually ended up putting this batch below back in the oven for longer. Wasn't quite done.

Serve with salsa or green taco sauce.

Crock pot Chicken Parmesan

One of my new favorites! So good and definitely a keeper!!
Recipe from Chef in Training.

INGREDIENTS:

• 2-4 boneless, skinless chicken breast halves
• 1/2 c. Italian Seasoned Bread Crumbs
• 1/4 c. Parmesan Cheese
• 1/4 t. pepper
• 1/4 t. salt
• 1 T. olive oil
• 1 egg, beaten
• sliced or shredded mozzarella cheese
• 1 large (32 oz) jar of Spaghetti Sauce

DIRECTIONS:

1. Put the 1 T. oil in the bottom of the crock pot. *I just sprayed mine with oil and the chicken did get a bit crusty/burnt against the crock pot. So I will just follow the instructions next time or place some sauce into the bottom of the pot.
   
2. Combine the crumb, Parmesan cheese and S&P.
   
3. Dip the chicken breasts into the egg and then the crumb mixture. Place chicken in crock pot. Top with Mozzarella Cheese and then the sauce.
   
4. Cook on low for 7-6 hours or high for 3-4 hours. Serve over pasta.

*I cooked mine on high for 3-4 hours and it still turned out nice and tender.

Super Slow Sloppy Joes

I got this recipe from my Rival Slow Cooker cookbook.
My hubs looooves Sloppy Joes. It hasn't ever been my favorite, but I do really like this recipe!! It is WAY better then the canned stuff!

INGREDIENTS:

• 3 lbs lean ground beef or turkey
  
• 1 c. onion, chopped
  
• 3 garlic cloves, minced
  
• 1 1/4 c. ketchup
• 1 c. chopped bell pepper (red or green)
  
• 5 T. Worcestershire Sauce
• 1/4 c. brown sugar
• 3 T. vinegar
• 3 T. mustard
• 2 t. chili powder
• Hamburger Buns

DIRECTIONS:

1. Brown the meat with the onion and garlic in a large skillet over med-high heat. Brown in 2 batches if needed and stir to separate the meat. Drain the fat.
2. Combine all other ingredients (excluding the buns of course) in the crock pot. Add in the beef mixture.
   
3. Cover and cook on low for 6-8 hours. Serve on hamburger buns. May add cheddar cheese on top if you prefer!

*I add in an additional 1-2 T. mustard for extra tang. I'm sure you can heat this all up on the stove if you didn't put it in the crock pot earlier in the day. I would just simmer it all for at least 20 minutes after browning the meat. It really tastes great in the crock pot though! It's tender and flavorful.

sloppy joes. slop. sloppy joes.... yum.

Crispy Southwest Chicken wrap + homemade tortilla

My husband loves a good ol' "Tyson burrito" (Ranch beans, rice, cheese and green taco sauce), but he loves this new creation even more. I found THIS recipe, but I switched things up a bit to make it Tyson burrito style. My husband would eat this daily if I made it for him!! We all really like it.

INGREDIENTS:

• 1 c. Chicken
• 1 can Ranch Beans
  
• 1 c. Rice, cooked
  
• 1 (7 oz) can Salsa Verde
• 1/2 c. diced Green bell pepper
• 1 green onion, excluding the white part
  
• 1/4 c. Cilantro
• Juice of 1 lime
• 2 t. Chili powder
• 1 t. Cumin
• 1/2 t. Garlic salt
• Shredded Mozzerella Cheese or fiesta blend cheese
• Sour cream
• tortillas

• 

I used to always make these with green taco sauce, but this last time I used salsa verde instead and it was SO good!

1. 

DIRECTIONS:

1. Cook chicken in small pot of water. Shred when done.
2. Add in all ingredients to the pot, excluding the last 3 ingredients and heat through. *Add the salsa verde in to taste. I use almost the full can.
3. Lay out the tortilla. Spread on some sour cream (must use!). Sprinkle on cheese and spoon on some bean mixture.
4. Place seam side down on a hot griddle or pan. Turn once to get both sides nice and crispy.
   

*This is a quick meal, but if you make the homemade tortillas it will take a little time. Tortilla recipe below...

Cafe Rio flour tortilla
makes 6 tortillas
Recipe from Tastebook.

INGREDIENTS:

• 3 c. flour
• 1 1/2 t. salt
• 2 t. baking powder
• 3/4 c. shortening
• 3/4 c. Hot water

DIRECTIONS: *I used my kitchenAid mixer, but this can be done by hand.

1. Combine flour, salt and baking powder.
2. Mix in the shortening until the dough forms small crumb.
3. Gradually add in water until the dough comes together. (I had to add in extra water)
4. Mix with dough hook or knead for 3 minutes until smooth.
5. Plop the dough on the counter and cover with a damp towel. *Let sit for 1 hour*
   
6. Roll out tortillas. Can use a plate over the dough to trim around for a perfect circle. Keep covered with slightly damp towel.
   
7. Heat over med/high heat in pan. Cook for a minute or until no longer doughy. DO NOT OVERCOOK.
   

*I used bread flour because I'm out of all purpose flour. I rolled it out very thin, but it still made for a thicker tortilla. It was good! Gotta heat it longer in the pan though.

Slow cooker Chicken Cordon Bleu

Easiest crock pot meal, ever and tastes great!!

INGREDIENTS:

• 4-5 chicken breasts
• 1 (10oz) can Cream of Chicken soup
• 1 c. Milk
• 4 oz sliced ham
• 4 oz sliced swiss cheese
• 1 (8 oz) pkg. herbed DRY stuffing mix
• 1/4 c. butter, melted

DIRECTIONS:

1. Combine the soup & milk. Spread small amount in the bottom of crock pot.
2. Place in the chicken. Cover chicken with slices of ham and then slices of cheese.
3. Spoon over the remaining soup. Sprinkle the stuffing mix and drizzle melted butter over top of stuffing.
4. Cook on low for 4-6 hours or high for 2-3 hours.

*I cooked it on high for almost 3 hours and it was perfect. Tender and tasty! My pickier eater is not a fan of stuffing. We eat it a couple times a year, so he didn't like this dinner much. The rest of us really liked it and I will definitely be making it again soon!

Recipe from Chef in Training.

Avocado Chicken Salad

Just found THIS new recipe and it's got all my favorites in it. It is SO super good! My kids really liked it as well! We ate it in a pita and added crushed tortilla chips on top for crunch. YUM! It would be great on a croissant roll as well OR you can eat it without the sandwich. Just scoop it up with tortilla chips! Mmmm... That could get a little dangerous though. I would prooooobably, accidentally, ;) devour the whole bowl.

INGREDIENTS:

• 2 cups shredded chicken
• 1 large avocado
• Mayo (Maybe 3-4 T.)
  
• Green Onion
  
• Cilantro
• Lime Juice
  
• Salt & Pepper *light on the salt & extra pepper :)

DIRECTIONS:

1. Combine chicken, mayo (NO miracle whip), green onion, cilantro and salt & pepper. Just add it all to your liking.
2. Mash up the avocado with lime juice. Leave it a bit lumpy. :) I added maybe around 2-3 T. lime juice, but again just add it to taste.
   
3. Stir the avocado in with the chicken and make adjustments if needed.
   
4. Serve with tortilla chips.

*I used Chipotle Mayo. yum!

Verde Chicken Mexican Lasagna

LOVE this recipe!! Super easy and one I will make again and again. My kids ate it up too! Just got to add a bit of sour cream on top of theirs because it does have a little spice to it. Perfect amount of spice for my hubs and I. I love a quick and delicious dinner!!

This recipe is the winner of the best casserole dish by LDS Living Magazine. Recipe from GIRLS IN APRONS.

INGREDIENTS:

• 1 lb. chicken, cooked and shredded
  
• 1 16 oz. container sour cream
• 1 15 oz. can black beans, drained and rinsed
• 1 1/2 cups green salsa
• 1 1/2 cups frozen corn, thawed and drained
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/3 cup chopped cilantro (plus additional for garnishing)
• 12 soft taco size flour tortillas *I used 6 medium size tortillas
  
• 1 package (8 oz) shredded Mexican blend cheese

(I used 2 of these cans for the green salsa)

DIRECTIONS:

1. Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust for seasonings to your preference.
   
2. Cut tortillas in half with kitchen shears.
   
3. In a 9x13 dish, scoop 1/3 of the chicken mixture into bottom of pan. One layer of tortillas. Sprinkle with cheese. Repeat 2 more times for a total of 3 layers.
   
4. Bake @ 350* for 20 -25 minutes. Serve with sour cream and additional chopped cilantro.

I like the crispy top.

*I used 2 1/2 cups chicken (9 chicken tenders). I always just buy a huge pack of frozen chicken tenders because I can cook them up faster than a full chicken breast. Also I never have to trim off the fat because there isn't any on the chicken tenders.

*I only used 2 tortillas per layer. I cut them in half with a pizza cutter and fit one on each side of the pan. I must of had the medium size tortillas...

*There are 3 layers total. You will add around 2 cups of meat mixture for each layer. My hubs requested more tortilla, so I'm gonna add another layer of tortilla next time. Otherwise I think it's perfect as it is! ANJOY! :)

Tuna Melt

Simple and delicious. :)

INGREDIENTS:

• Canned Albocore white Tuna
• Mayo
• Mustard, little bit
  
• Dill pickles, diced
• Cheddar cheese
• Provolone cheese
• Bread, *My easy & delicious wheat bread recipe HERE.
  

DIRECTIONS: Heat up the griddle or pan on medium heat. Mix the tuna, mayo, mustard and pickles to taste. Butter the bread. Place on a slice of provolone cheese, tuna mixture and a slice of cheddar cheese for each sandwich. I heat it low and slow, so the cheese gets gooey and for extra crispiness.

Burrito Burger

I like my buns on the burnt side. OK not really... just got distracted with 3 kiddos in the kitchen.

This is a tasty Burger! A nice switch up from the traditional hamburger. My husband is a burrito lover and I'm an avocado lover, so I knew it would be a hit. My kids loved it too! I saw this on Rachel Ray's cooking show. You can find her recipe HERE.

INGREDIENTS:

• 1 lb ground beef (I used turkey)
• 1 15 ounce can black beans, rinsed
  
• 1/2 c. leftover white or brown rice, cold
• 1 T. grill seasoning
• 1 T. chili powder
• 1 1/2 t. ground cumin
  
• 1 1/2 t. ground coriander (I didn't use this)
• 4 crusty rolls, split
• 4 leaves red-leaf lettuce
• 1 tomato, sliced

INGREDIENTS for the Gauc spread:

• 1 avocado, mashed
  
• 1/2 small red onion, finely chopped
• 1 jalapeno chile, seeded and finely chopped
• 1 clove garlic, grated
  
• 1 lime juice and zest
• 1/2 cup sour cream

DIRECTIONS:

1. In a bowl, combine the beef, beans, rice and seasonings. Form into 4 large patties (You really can make 5-6 good size patties). In a large skillet, heat the oil over medium-high heat. Add the patties and cook, turning once. Should only take around 10-15 minutes.
2. While the burgers cook, in a medium bowl, mash together the avocado ingredients. Stir in the sour cream lastly.
3. Fix your burrito burger the way you like and spread the Gauc dip on the buns. yum!
   

*I used pinto beans because that is what I had in the pantry. Wish I had red onion on hand... love red onion! I used green onion and it worked fine. This recipe is great for using up the leftover rice in the fridge. I had these burgers fixed up in no time! I cooked it up on my large griddle. Had the buns toasting on one side and the meat cooking on the other. I also melted mozzarella cheese on top of the patties. :) Great recipe.

Teriyaki Chicken

I make this quick and easy dish when I need to get dinner made in a hurry.

INGREDIENTS:

• Rice
• Chicken tenders
• Carrots
• Sugar Snap Peas
• Green Onion
• Teriyaki Sauce
• Salt & Pepper

DIRECTIONS:

1. Get the rice cooking.
2. Brown chicken in a large pan with oil. Brown both sides until about done.
3. Add in a little water and pour favorite Teriyaki sauce over chicken.
4. Throw in the Vegetables and season with a little salt and pepper.
5. Cover and heat until vegetables are tender. Serve over rice.

Turkey & Bacon sandwich

Just missing the alfalfa sprouts. Yep, we rock Christmas plates year round. :)

INGREDIENTS:

• Turkey lunch meat
• turkey bacon
• tomatoes
• Avocado
• salt & pepper
• alfalfa sprouts
• toasted sandwich roll with melted cheddar cheese

Spaghetti with Meatballs

This recipe is Pioneer Women's and it is so tasty! You probably notice that there aren't any noodles on my plate. That is because THIS easy bread stick recipe is just so dang good! My hubs and I like to leave out the noodles and dip the bread sticks in the super delicious sauce. YUM.

Don't be intimidated by the long list of ingredients. It is easy and well worth the wait!

INGREDIENTS FOR MEATBALLS:

• 3/4 lb ground Beef
• 3/4 lb ground Pork
• 3 Garlic cloves, minced
  
• 3/4 c. bread crumbs
• 3/4 c. Parmesan Cheese
• 1/4 c. Parsley
• 1/4 t. Salt
• Pepper
• lil Milk
• 2 eggs, beaten
  
• 1/2 c. Oil for browning

INGREDIENTS FOR SAUCE:

• 1 yellow onion, chopped
  
• 3 garlic cloves, minced
• 1 (28 oz) can whole Tomatoes
• 1 (28 oz) can crushed Tomatoes
• 1/4 t. Salt
• 1 t. Sugar
• Pepper
• 1/4 c. Parsley
• 2 lbs Spaghetti Noodles
• Top with Parmesan Cheese (optional)

DIRECTIONS:

1. Mix meatball ingredients and roll into 1 1/2 inch balls. Place in freezer for about 10 minutes to firm up and make browning easier.
   
2. Brown all sides of meatballs, 8-9 at a time in a large pot. Set on paper towels to dry. Keep oil on heat.
   
3. Sauce: Saute onion and garlic in the same large pot until tender. Then add in all sauce ingredients. Excluding last 2. Simmer on low for 20 minutes.
4. Add meatballs to the sauce. Cover and simmer on low an additional 30 minutes until meatballs are cooked through. Stirring occasionally.
   

*Perfect! The only thing I do differently is I use only ground Turkey meat. Turns out great! I also use whatever tomatoes I have in the pantry. This time I used petite diced tomatoes and tomato sauce. Also, if using dry Parsley you do not need to use a 1/4 cup. Just add 1-2 T or to taste.

Enjoy! :)

Chicken Tortilla Soup

(Recipe from Rival Crock Pot Slow Cooker Recipes for all Occasions cookbook)

This soup is sooooo good! My favorite!! You gotta load it with all the toppings, especially the avocado! I picked up these strip chips from Cafe Rio when I was there, but you can make your own simply by cutting up corn tortillas into strips with a pizza cutter. Then fry in hot oil and sprinkle with salt OR bake in the oven sprayed with oil(watch carefully and stir for even crispiness).

INGREDIENTS:

• 4 chicken breasts
• 1 (4 oz) can diced green chilies
• 2 garlic cloves (minced)
• 1 yellow onion, diced
• 2 (15 oz) cans diced tomatoes, undrained
• 1 c. chicken broth
• 1 t. gr. cumin
• S & P to taste

Toppings:

• 1/2 c. Monterey Jack cheese, shredded
• 1 avocado, diced and tossed with lime juice
• 2 T. fresh Cilantro
• lime wedges
• Corn strips or tortilla chips

DIRECTIONS:

1. Dump first 8 ingredients in the crock pot. Cook on low for 6 hours or high for 3 hours.
   
2. Shred cooked chicken. It should just fall apart in the crock pot easily.
   
3. Add additional seasoning or more broth if needed.
   
4. Serve in bowl topped with cheese, avocado, cilantro, lime juice and chips!

Ah-mazing.