Tuesday, October 23, 2012

Creamy Chicken Tortilla Soup

I found this recipe several years ago on the back of a can of refried beans.  I no longer buy refried beans (since they're so easy to make!), but I remain grateful to Rosarita® for this recipe!  It's basically a creamy bean soup with chicken & tomatoes.  The original recipe also calls for corn (I just skip it since I'm not a fan!).

It's easy to make, and pretty adaptable.  This size recipe makes enough for my family of 2 adults, 1 medium-sized kid, and 2 kids with tiny/picky appetites.  I'm sure it could easily be doubled.  Enjoy!

Creamy Chicken Tortilla Soup
Printable version here

1 (14.5 oz.) can diced tomatoes (with added green chilies if desired), undrained
2 cups (or 1-14.5 oz. can) chicken broth
1 (16 oz.) can refried beans (or 2 cups homemade beans)
1/2 cup corn (optional)
2 cups shredded cooked chicken

Topping suggestions:
Tortilla chips
Sour cream
Grated cheese

1. Combine half of tomatoes, plus broth and beans in a medium saucepan.  Heat over medium heat for a couple minutes.  [If you want the soup smoother than it is now- remove from heat and puree with either an immersion blender or a regular blender, remembering to keep the center cap off your blender lid.] 

2. Resume heating the soup over medium heat.  Add remainder of the tomatoes and the corn; bring to a boil.  Reduce heat to low and simmer 5 minutes, stirring frequently.  Add chicken; cook a few more minutes to heat through. 

3. Taste for seasoning- you can add a pinch of cumin, garlic powder, onion powder, etc. for added flavor.  Divide into bowls and top as desired.

Why I love it? It is a very fast recipe to throw together!  It's also low in fat, and high in protein and fiber!  Last time I made this I skipped the tortilla chips and served it with quesadillas instead.  It was delicious!

Thursday, October 4, 2012

Banana Muffins

So... I have an addiction that I think many of you might understand!

That addiction is... searching for new recipes!  Not a big surprise, huh?  I already have enough recipes to probably make something different each day of the year, yet I still can't stop looking.  This recipe is one example of why!  I have so many muffin recipes, but when I saw this one recommended online, I had to give it a try.

We are hooked on it!  It uses no fancy ingredients or equipment, yet the muffins come out fabulous!!  They are so flavorful and so soft.  The author of the blog where I found this recipe says that they taste even better the next day- that is, assuming you have any left!

One tip I have for this recipe is about how I mash bananas.  Last year for my birthday I asked for a potato ricer (it makes great mashed potatoes), and I found it also works great for mashing bananas!  This is the one I have.

Before I got that though, I would mash bananas by putting them in a ziploc bag, closing it, and mushing them that way.  The ricer is just a little more fun though. :)

Recipe Source: http://www.catcancook.com/awesome-banana-muffin-recipe/

Banana Muffins
Printable version here

3 or 4 large bananas, mashed
1/2 cup white sugar
1 slightly beaten egg
1/3 cup melted butter
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 1/2 cups flour
1/3 cup mini chocolate chips and/or chopped walnuts (optional)

1. Mix the mashed banana, sugar, egg and butter together. Set aside. In a separate bowl, mix together baking soda, baking powder, salt and flour.  Mix wet and dry ingredients all together. Stir in chocolate chips and/or nuts. Pour into greased or paper-lined muffin tins. (I use a large cookie scoop for this.)

2. Bake at 350º for approximately 20 minutes.  Remove to a wire rack to cool.  Enjoy!

Yield: 12 muffins

Why I love it? They are simple, use ingredients I almost always have, and are so light & delicious!!  I would much rather give the kids one of these as a snack than something packaged.  It's just so good knowing exactly what they're eating! :-)

Wednesday, October 3, 2012

Baked Egg Patties

I found this recipe on Pinterest recently.  Some things on that site seem too good to be true, but I was willing to spend $6 on a jumbo muffin tin to try it out.  Well, I am thoroughly impressed!!  Look how simple it is!

Bake for 20 minutes @ 325º, and you get this!

Presto!  It makes for the easiest breakfast sandwiches ever!  I also tried this recently with only egg whites, and I'm pleased to say it works just as well!  You use 2 egg whites per muffin cup. (I had leftover egg whites to use up after making this delicious homemade egg nog.)

Recipe source: http://www.theyummylife.com/Egg_McMuffin 

Baked Egg Patties
Printable version here

6 large eggs*
Salt & pepper

1. Preheat oven to 325º.  Spray a jumbo muffin pan with nonstick spray.  Break one egg into each muffin well; poke yolk to crack it open.  Sprinkle with salt & pepper.

2. Bake for 20 minutes, or until desired doneness.  (At 20 minutes the yolks & whites are firm) Serve or refrigerate in a covered container.  Reheat in microwave for about 20 seconds.

*You can either use 6 whole eggs, or 12 egg whites.  If using only whites, whisk gently in a medium bowl, then pour 1/4 cup whites into each muffin cup (or break eggs open over muffin cups, using 2 eggs per cup). Baking time remains the same.

Why I love it? I have tried for YEARS to cook round egg patties like this.  Nothing has turned out anywhere near this well, or as easy!  This would be perfect for serving eggs to a crowd, or you could make a batch and keep them in the refrigerator for a week's worth of easy breakfasts.