What's for Dinner?

What's for dinner? It's a question that can make me feel like I am living in the movie Groundhog's Day! With busy schedules and kids to chase, I am always looking for recipes that are both healthy and simple! Here are a few recipes that I have recently added to my collection that are quick, easy and packed with flavor! 

When it comes to soups, I have a tendency to color outside the lines! It is much easier to include the whole onion or bell pepper instead of having a few small pieces leftover. And who wants two ounces of beans left over anyway?! I have added my comments and alterations at the bottom in case you like to color outside of the lines and create your own recipe, too! 

Southwestern Chicken Soup

Real Simple

This is hands down one of the best soup recipes and can be made with very little prep time!! The perfect alternative to chill and is simple enough to cook during the work week. I promise!

Ingredients:

12 ounce jar salsa verde

3 cups cooked chicken torn into pieces (or 1 small deli rotisserie chicken)

1 15 ounce can cannellini beans, drained

3 cups chicken broth

1 teaspoon ground cumin (optional)

2 green onions, chopped
1/2 sour cream 
Tortilla chips (optional)

Directions:

Empty the salsa into a large saucepan. Cook for 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired). Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally. Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired). For a soupier dish, use 4 cups of broth.

*The salsa verde that I buy comes in a 16 ounce jar, and the chicken broth comes in a 32 ounce container. To eliminate the need for measuring and save time, I use the entire jar of salsa and the entire box of chicken broth, as well as the whole rotisserie chicken. You can also add an extra can of black beans to thicken the soup.

Tex Mex Chicken Taco Soup

Food Network

This recipe is incredibly easy to double and makes plenty to freeze for a rainy day!

Ingredients:

1/2 cup diced onions
1/2 cup diced bell peppers
1 tablespoon minced garlic
Vegetable Oil (or EVOO)
1 pound chicken breasts, boiled and shredded
1 package taco seasoning mix
1 8 ounce jar salsa
1 14 ounce can corn
1 14 ounce can hominy
1 16 ounce can ranch style beans
2 4 ounce cans tomato paste
2 14 ounce cans chicken broth

1 8 ounce package cream cheese

Directions:

Saute first three ingredients in small amount of oil. Add remaining ingredients EXCEPT cream cheese. Simmer for 20 minutes. Add cream cheese and stir until melted. Simmer on low for another 10 minutes, continue to stir in cream cheese. Serve with tortilla chips and top with grated Monterey Jack cheese.

Also, great on the second day over rice.

* I added a can of diced tomatoes and black beans to our pot. The added ingredients made for a great addition and helped as I doubled the recipe for freezing leftovers.

Angel Chicken
Midwest Living

I love a good crockpot recipe and this one is hands down one of my favorites! This dish is easy and delicious, as if you spent hours in the kitchen!! The mark of a perfect recipe!

Ingredients:

4 skinless, boneless chicken breast halves (about 1-1/2 pounds) 

1 tablespoon vegetable oil (optional)

1 8 - ounce package fresh button mushrooms, quartered

1 8 - ounce package fresh shiitake mushrooms, stems removed, caps sliced

1/4 cup butter

1 0.7 - ounce package Italian dry salad dressing mix

1 10 3/4 - ounce can condensed golden mushroom soup

1/2 cup dry white wine

1/2 8 - ounce tub cream cheese spread with chives and onion

Hot cooked rice or angel hair pasta

Snipped fresh chives or sliced green onions (optional)

Directions:

If you like, brown chicken on both sides in a large skillet in hot oil over medium heat. Combine mushrooms in a 3-1/2- or 4-quart slow cooker; top with chicken. Melt butter in a medium saucepan; stir in Italian dressing mix. Stir in mushroom soup, white wine, and cream cheese until melted; pour over chicken. Cover; cook on low-heat setting for 4 to 5 hours. Serve chicken and sauce over cooked rice. Sprinkle with chives, if you like. Makes 4 servings. 

* I used frozen chicken which allowed me to skip the first step and served with Dreamfields Angel Hair pasta. My personal favorite!

Enjoy!!