Tasty Tuesday Recipes

Tasty Tuesday: Hearty Chicken Quesadilla Soup

INGREDIENTS

  • 5 (6-in./15 cm) corn tortillas
  • 1   jalapeño pepper
  • 2 cans (14.5 oz each)or 796 mL) fire-roasted diced tomatoes, undrained
  • 3 cups (750 mL) unsalted chicken stock
  • 3 cups (750 mL) diced cooked chicken
  • 1 bag (12 oz or 340 g) frozen Southwestern corn blend, thawed (see Cook’s Tips)
  • 2 tbsp (30 mL) ground cumin
  • 4   garlic cloves
  • 1 tsp (5 mL) black pepper
  • 1 cup (250 mL) fresh cilantro leaves
  • 3 oz (90g) Monterey Jack cheese (3/4 cup/175 mL grated)

DIRECTIONS

  1. Stack tortillas and cut into quarters with Santoku Knife; set 12 quarters aside. Tear remaining 8 quarters into pieces. Remove stem from jalapeño and cut in half lengthwise. Using Core & More, carefully remove seeds and veins. Cut into chunks. Finely chop jalapeño and torn tortillas with Food Chopper.
  2. Place chopped tortillas and jalapeño, tomatoes, chicken stock, chicken, corn blend, cumin, garlic pressed with Garlic Press and black pepper in Rockcrok® (4-qt./3.8-L) Dutch Oven. Stir with Small Mix ‘N Scraper®. Cover; bring to a boil over HIGH heat. Reduce heat and simmer 15-17 minutes.
  3. Meanwhile, preheat broiler. In (2-cup/500-mL) Prep Bowl, snip cilantro with Professional Shears. Using Microplane® Adjustable Coarse Grater, grate cheese.
  4. Using Silicone Oven Mitts, remove soup from heat. Stir in cilantro. Carefully arrange remaining tortilla quarters in a circular pattern over hot soup, slightly overlapping, with points toward the center. (You may see some small gaps.) Sprinkle evenly with cheese.
  5. Place Dutch Oven 2-4 in. (5-10 cm) from heating element. Broil 2-3 minutes or until cheese is light golden brown.

Makes: 8  servings of 1 1/4 cups/300 mL 

Nutrients per serving:   (1¼ cups/300 mL): Calories 220, Total Fat 6 g, Saturated Fat 2.5g, Cholesterol 40 mg, Sodium 500 mg, Carbohydrate 21 g, Fiber 3 g, Protein 19 gm

Cook’s Tips:

  1. To quickly thaw frozen corn blend, place bag under warm running water for about 1 minute or until thawed, shaking occasionally.
  2. The chopped tortillas help thicken the soup, making it a hearty meal.

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Have a ThirtyOne-derful day!

Tasty Tuesday Recipes

Tasty Tuesday: Restaurant Style Salsa

I don’t know about you but I LOVE salsa…. all kinds.  Thick and chunky, black bean, peach, mango, pineapple – yes, I could go on forever since there are so many different kinds.  I use it on everything – dressing on my salad, on my burgers, and with my eggs.  You get the picture, right?  Salsa is delish! And there’s nothing better than restaurant salsa – hot and spicy.

I am always looking for a healthy, fresh, easy recipe for salsa.  I like salsa with fresh veggies when I am putting it on a salad or a burger BUT when it comes to dipping chips, I want it to taste like the yummy kind I find in my favorite Mexican restaurant.

This is a great recipe because you use ingredients you can keep in your pantry.  So, when friends drop by for a visit or you need a quick snack for family, you can whip this up. You can mix it up in a food processor, a blender or I have even used my Magic Bullet.

Thank you to Creating My Happiness for sharing this recipe with us:

Ingredients

1 28 oz can whole peeled tomatoes, drained
2 10 oz can Rotel Original
1 jalepeno pepper
1/4 cup lime juice
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp cumin
1 tbsp cilantro

Directions:

  • Slice jalepeno, set aside (keep as many seeds as you like)
  • Strain the tomatoes, and the Rotel.  Dump in a colander and let the excess juice drain.  DO NOT rinse them
  • Place all ingredients in Ninja (or processor, blender).  Pour the lime juice over the top, then add cilantro.
  • Blend for 20 seconds.
  • Chill 1-2 hours before serving.   It tastes better cold!

Now you have amazing salsa, let’s serve it on Thirty One’s Close to Home Tray.  Place a small bowl with salsa on it along with some chips and let the fun begin.  Add a dash of style to your home with this beautiful mango wood tray. It’s perfect for serving small snacks and makes a great decoration when not in use! Personalize it with a Simply Etched design to create a special keepsake. Dimensions: Approx. 7.25″H x 20″L x .75″D

What is your favorite salsa recipe?  Or better yet, what is your favorite recipe?  Share it with us.

Have a ThirtyOne-derful day!

 

 

 

 

Tasty Tuesday Recipes

Tasty Tuesday – Vegetarian Mediterranean Farro Salad

farro-5

 

I have been on the hunt for recipes that are high in veggies plus are quick and easy to prepare.  I found this recipe in my “in box” the other day and it sounded YUMMY!  Now, I am not a feta cheese kind of girl PLUS I can’t have dairy now so the fact that it was optional was HUGE!  I liked that this made enough to divide over a few days to have for lunch or a salad with dinner.

Ingredients:

1 cup farro
1 large cucumber
1/2 red onion
1/4 cup parsley
2 Roma tomatoes
1/2 lemon
salt and pepper to taste
Optional: 1/4 cup feta cheese

Directions

Boil the farro for 10-12 minutes in large pot. (I like the pre-cooked farro from Trader Joe’s.) As the farro boils, chop the cucumber, onion, tomatoes and parsley. (If desired, chop the feta cheese as well.)

When the farro is finished, strain the grain and rinse with cold water for about 30-45 seconds.

Scoop the farro into a large bowl and add the chopped veggies.

Squeeze the fresh lemon on top of the salad and add salt and pepper to taste. (I prefer just lemon and pepper.)

Mix all together and enjoy!

If you haven’t tried farro, it is a GREAT grain to use instead of rice.  Hubby prefers it when it is used with stir-fry or chili, something that has some “juice” or gravy or sauce.  I, on the other hand, love to eat it as a side with just a few veggies.

Share your favorite recipes with us.  I would love to highlight YOUR favorites (and your business).

Have a ThirtyOne-derful day!