P*A*D*-Day 16-Chicken Fajita Tortilla

I made the chicken fajita tortilla soup last night. It was so so so so so so so delicious. It was filling and full of flavor! And it was quite easy to make. Anyone looking for something different, make the recipe below! I accidentally bought crushed tomatoes instead of diced and it still turned out great. I always knew that even though I find Rachel Ray extremely annoying, her food would taste good. Looka at that picture, I even got the garnishes and everything. I'm so cool.

Here I cook again

I want to make this recipie sooo badly. It looks very yummy and 0 bad reviews out of 50!!

Chicken Fajita Tortilla Soup


Ingredients

* 2 tablespoons extra-virgin olive oil
* 2 packages chicken tenders, 1 1/2 to 2 pounds
* 1 tablespoon coriander, a palm full
* 2 tablespoons chopped fresh thyme leaves, 5 to 6 sprigs
* Salt and freshly ground black pepper
* 1 large onion, quartered and thinly sliced
* 1 large bell pepper, quartered and thinly sliced
* 1 jalapeno, seeded and thinly sliced
* 1 (28-ounce) can fire roasted diced tomatoes
* 1 quart chicken stock
* 1 bag white corn tortilla chips
* 1 cup shredded pepper Jack or sharp white Cheddar
* 1 ripe avocado, diced
* 1 lime, juiced
* 4 scallions, chopped
* Handful fresh cilantro leaves or fresh flat-leaf parsley, chopped

Directions

Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add coriander, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through.

While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions and cilantro or parsley.


*****UPDATE*****
I'm going to get the ingredients I need to make the soup tonight! Yay! I am very excited. Pictures shall be posted.

P*A*D*-Day 11- So bored

It has been WAY too cold to go anywhere here. And it has been too cold in this apartment to even get out from under the cover. So not much to take pictures of. But I did manage to make a delicious dinner. I made Mexican style mini meat-loaves. They were very very good. At least Kevin was impressed. I'm going to make Italian style mini meat-loves later this week. They were very easy and very yummy. I recommend this quick and delicious dish.

Take 1 lb. extra lean ground beef, 1 pkg. (6 oz.) STOVE TOP Stuffing Mix and 1 cup water and mix & match your recipe from these options...

seasoning option
add-in choices
cheese possibilities


Italian Style
1 tsp. Italian seasoning
3/4 cup spaghetti sauce
3/4 cup shredded mozzerella

Mexican Style
2 tsp. chili powder
3/4 cup salsa
3/4 cup shredded mexican cheese

Greek Style
1 tsp dried oregano leaves
3/4 cup chopped roasted red peppers
3/4 cup crumbled feta cheese

American style
1 tsp. garlic powder
3/4 cup barbecue sauce
3/4 cup cheddar cheese

PREHEAT oven to 375°F. Mix meat, stuffing mix, water and the seasoning until well blended. Press evenly into 12 medium muffin cups sprayed with cooking spray; make an indentation in center of each with back of spoon.

SPOON add-ins evenly into indentations in meatloaves.

BAKE 30 min. or until meatloaves are cooked through (160°F). Top evenly with cheese; continue baking 5 min. or until cheese is melted. Let stand 10 min. before serving.

Enjoy!

Recipe

I made this for supper last night and it was really good. I made a few changes. Instead of celery I used onion and at the end I put in 2 cups of rice to cook up in the broth. Very good! Oh and I didn't use the crackers...

Spicey Sausage and Pepper Stew
What you need:

3/4 lb. (12 oz.) reduced fat hot Italian sausage, cut into 1/2-inch-thick slices
1 medium green pepper, chopped (about 1 cup)
1 stalk celery, sliced
2 Tbsp. flour
1 can (14 oz.) reduced sodium beef broth
2 cans (14-1/2 oz. each) no-salt-added diced tomatoes, undrained
2 cans (15-1/2 oz. each) kidney beans, drained, rinsed
45 PREMIUM Unsalted Tops Saltine Crackers


Make it:



COOK sausage, pepper and celery in large saucepan on medium-high heat 8 to 10 minutes or until sausage is no longer pink, stirring frequently; drain.

ADD flour; cook and stir 1 minute. Stir in broth, tomatoes with their liquid and beans. Bring to boil; reduce heat to low. Cover; simmer 20 minutes, stirring occasionally.

SERVE with crackers.