Southwestern Style Chicken Soup

This Southwestern Style Chicken Soup is my new favorite soup (it used to be the lasagna soup, which is still a favorite btw) because it is so flavorful.  I love the lime and cilantro in the soup so I would not leave those out, especially the lime.  It is also a great way to use up any leftover cooked chicken.  Another plus is that this is a gluten free meal and it is healthy.  Feel free to add more veggies, this soup is versatile.  Overall, this soup is warm, hearty and perfect for fall. Enjoy!

Southwestern Style Chicken Soup

Printable Recipe

Ingredients

2 tablespoons olive oil

1 cup onion, diced (I used 1 medium sized red onion.)

1 hot pepper, diced (I used a Hungarian wax pepper.)

3 garlic cloves, minced

5 cups vegetable broth (or use chicken broth)

¼ cup uncooked white rice (or use brown rice)

1 teaspoon cumin

15 ounce can garbanzo beans, drained and rinsed (or any white bean)

2 cups cooked chicken breast, chopped

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½ cup frozen corn 

½ cup fresh cilantro, chopped

½ teaspoon black pepper

¼ teaspoon salt

1 cup tomato, diced

1 avocado, diced

1 tablespoon fresh lime juice (I used 1 lime.)

Directions

Heat olive oil in a heavy pot over medium-high heat.

Add in onions and peppers.  Sauté for about 3 minutes until slightly softened and add in garlic.  Sauté for an additional minute until garlic is fragrant. 

Add in broth, rice, cumin, and beans.

Bring to a boil and reduce heat to low.   Cover and simmer for 15 minutes.

Uncover and stir in chicken, corn, cilantro, pepper, and salt.  Simmer for additional 5 minutes or until chicken is thoroughly heated.

Remove from heat.  Stir in tomato, avocado and lime juice.

Serves 6 to 8.

Avocado Caprese Pesto Salad

So far I've been lucky and I still have power during Hurricane Sandy.  It is definitely rainy and windy outside.  Also my office is closed today and tomorrow, so I haven't been to work since last Thursday!  Woohoo for a 5 day weekend!  I'm crossing my fingers so that my power stays on.  If you don't have power, maybe you can try this no cook avocado caprese salad recipe.  This avocado caprese pesto salad is fresh and flavorful.  It is a combination of some of my favorites - pesto sauce, caprese salad, and avocados.   I love how quick and easy this salad comes together too.  Feel free to make your own pesto sauce, I just made it more easy for me since my favorite store-bought pesto sauce is from Costco.   In case you didn't know, you can freeze pesto sauce.  I always portion out the large container of the pesto sauce to freeze in individual freezer bags.  Overall, this is a really healthy salad, you can even substitute the fresh mozzarella for low-fat or skim mozzarella. 

Avocado Caprese Pesto Salad

Printable Recipe

Ingredients

1 tablespoon pesto sauce (I used Kirkland’s brand from Costco.)

1 tablespoon extra virgin olive oil

spring salad mix (enough to serve 2)

1 tomato, sliced into wedges

1 avocado, diced

½ cup fresh mozzarella, diced (I used 2 or 3 slices.)

Directions

In a small bowl, whisk together pesto with extra virgin olive oil to make a pesto dressing.

In a large bowl, combine salad mix, tomato, avocado and mozzarella. 

Drizzle in pesto dressing.

Mix together salad and pesto dressing.

Serves 2.

Avocado, Bacon, Lettuce, and Tomato (ABLT) Sandwich

I like BLT sandwiches, its a classic sandwich with bacon, lettuce and tomato.   You can't go wrong with bacon, but a BLT sandwich is even better with avocados. There you have an ABLT sandwich!  I love using avocados in a sandwich and my favorite sandwiches are always toasted.  I am also a fan of Hellman's Light Mayonnaise, it is the only mayo I will buy.  Did you know that Chik-Fil-A has packets of Hellman's Light Mayonnaise as one of their condiments?  Another reason I love Chik-Fil-A!  :)  But seriously, make yourself an ABLT sandwich soon - you won't regret it.

 

Ingredients

2 slices bread, toasted (I used whole wheat bread.)

2-3 slices bacon, cooked (Feel free to use turkey bacon too.)

1 roma tomato, sliced

½  avocado, sliced

lettuce (I used a spring salad mix)

2 tablespoons mayonnaise (I use Hellman’s Light Mayonnaise.)

 

Directions

Toast 2 slices of bread.  Spread 1 tablespoon of mayonnaise on each slice of bread.

 

Cook bacon.  (I cooked the bacon in the microwave - lay bacon slices on top of 2 paper towels, cover with another paper towel, and cook on high for 2-3 minutes.)  Slice avocado and tomato.

Place sliced avocado on top of 1 mayanoise-spreaded toasted bread.

Add bacon slices on top of avocado. You may need to cut the bacon in half.

 

Add lettuce on top of avocado.

Add slices of tomato on top of lettuce.

 

Top with remaining slice of mayanoise-spreaded toasted bread.

 

Enjoy!

Taco Tuesday

Its Taco Tuesday in my kitchen!  I love Mexican food and tacos are another easy weeknight meal.   You can have a delicious dinner ready in about 20 minutes.  Now, who doesn't love Taco Tuesday?

 

Ingredients

¾ to 1 pound ground beef (You can substitute with ground turkey.)

1 teaspoon salt

1 teaspoon freshly ground black pepper

½ teaspoon garlic powder

¼ tsp cumin

1 teaspoon vegetable oil

1 packet taco seasoning mix

16 oz can refried beans (I used a fat free version.)

flour tortillas or taco shells (I used flaxseed & blue corn tortillas.)

Toppings

1 avocado, diced

shredded cheese (I used a Mexican blend of cheddar, monterey jack, colby and mozzarella cheeses.)

cherry tomatoes, halved

lettuce

salsa

sour cream (I used a light version.)

Directions

For the beef:

Heat ½ teaspoon vegetable oil in a large skillet/pan on medium high heat.  Add ground beef with salt, black pepper, garlic powder, and cumin.   Stir beef while cooking until no longer pink.  Drain well.  Stir in taco seasoning mix and water.  Continue to cook for 5-10 minutes, stirring occasionally.

For the refried beans:

Empty refried beans in a small saucepan over low medium heat, stirring occasionally.  This should only take about 5 minutes.  (You can also warm up refried beans in the microwave on high for about 2 minutes.)

For the tacos:

Warm the tortillas or taco shells according to packaged directions.  (I warmed 2 tortillas in the microwave covered with a moist paper towel for 10 seconds on high.) 

Spoon refried beans and beef onto tortilla.  Top with cheese, lettuce, tomato, avocado, salsa, and sour cream.  Feel free to add other toppings or omit some toppings.

I like to add the refried beans first and then the beef.  Sprinkle some cheese on top.

Next I added some lettuce.

Add some tomatoes.

Add the avocado and a little bit of salsa.

And last, but not least, the sour cream!

Serves 4-6 or 2 with lots of leftovers.  I will probably make a taco salad with the leftovers for lunch tomorrow, yum!