Yeah, so I haven’t blogged in a minute or so. I do have a few meals saved up on the camera, so I will share 😉
Another Mexican-Inspired Soup
Very loosely based on THIS RECIPE from Picky Palate
In a soup pot, saute:
- 1 large chicken breast, diced small
- about 6 slices lean turkey bacon, chopped
- 1/2 onion, chopped
- spoonful of fresh minced garlic
- 1 tsp cumin
- 1 15 oz. can plain diced tomatoes
- 1 15 oz. can Tex-Mex Fire-Roasted tomatoes (or something similar)
- 1 15 oz. can Mexi-corn
- about 1/2 cup water or enough to make it more “soupy”
Let simmer for a little bit, covered. Top with cheese, sour cream, cilantro, crushed tortilla chips or other desired toppings.
Now we move onto boring old spaghetti. However, I decided to jazz it up with some cheese-stuffed meatballs. Basically, I took 1 pound lean ground beef, seasoned it up with Italian seasoning, garlic powder, and some bread crumbs. Then I took 2 string cheese sticks and cut them each into 8 pieces, so I had a total of 16 cheese “nuggets.” Then I made 16 meatballs and wrapped the meat around the cheese nuggets. I baked them at 350 for about 20 minutes, and voila! Cheese-stuffed meatballs.
Crockpot Chicken with Black Beans in Cream Cheese Sauce
Recipe HERE, from CopyKat Recipes
I followed the recipe exactly. It really does not look pretty at all once you add the cream cheese, but I promise it tastes great. We had ours over brown rice, but I also discovered that if you shred the chicken, it makes a really good dip for tortilla chips!