Chicken Tortilla Soup

It's definitely soup season!

2 Quarts Chicken Broth

1 Cup frozen corn kernels

2 Cups diced tomatoes (canned or fresh)

2 Cups chopped red onion

2 Cups chopped chicken breast (cooked)

1-2 Tbsp. chopped jalapeno pepper

1 can black beans

2 limes, juiced

2 Tbsp. Cumin

1/2 package of taco seasoning

avocadoss

totilla chips

- Simmer chicken broth. While broth simmers, sear corn, onions, chicken, and peppers. Simmer 15 minutes. Add black beans, juice of the limes, cumin, and taco seasoning. Ladle over chunks of avocado, top with tortilla chips.

Encrusted Pork Tenderloin

1 1/2-pound pork tenderloin

1 1/2 cups bread crumbs

1 1/2 cups shredded (not grated) parmesan cheese

2 eggs

Flour for dredging

Salt and Pepper

6 Tblsp EVOO

Place the pork between two sheets of plastic wrap. Using a meat mallet or heavy rolling pin, pound the pork until flattened to ½ inch thick. Cut the pork into 4 equal pieces.Mix the bread crumbs and parmesan cheese together on a plate. Lightly whisk the eggs on another plate. Place the flour on a third plate. Sprinkle the pork generously with salt and pepper. Dip the pork pieces into the flour to coat lightly, then into the eggs and finally into the bread crumb mixture to coat, patting the crumb mixture to adhere. Heat oil in large nonstick frying pan over medium to high heat. Add pork pieces to each pan and cook for 3 minutes on each side or until golden brown and just cooked through.Transfer the cooked pork to a paper towel-lined plate to absorb any excess oil. Serve.

Cheeseball

16 oz. cream cheese
10 oz. (2 small jars) Kraft Old English Sharp Cheddar
5 oz. (1 small jar) Kraft Old English Bleu Cheese
3 tblsp. red wine vinegar
garlic salt
crushed nuts (of your choice)

Mix all ingredients except nuts together in mixer. Refrigerate at least 30 minutes. Roll cheese into a ball, then coat in nuts. Serve with crackers (Wheat Thins & Ritz are my favorite).

Is anybody out there??

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"Refried" Beans

Don't let the name scare you, nothing about this recipe is fried. I love this recipe because it is cheap, easy, delicious, healthy, and they are a GREAT recipe to use with food storage. Plus my kid won't eat anything with protein except beans, so it's a new family favorite. Yummy alone, or in anything where you'd normally crack a can of refried beans. Enjoy!

Pinto beans

garlic salt

chili powder

cheese ( I like to use sharp cheddar)

Soak beans in water overnight. In the morning, drain the water and season with garlic salt and chili powder -- use plenty of seasoning. Then place in crockpot with fresh water (about 2-3 inches above the bean line). Cook in crockpot on low for 10 hours. If there is tons of excess water, drain some after cooking but you will need a bit of water still in there. Add cheese to taste and mash with a fork until desired consistancy.