Spicy Chicken Taco Soup – Crockpot

This is a nice meal for a fall night or cold winter night.

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: I have not taken a calorie count on this yet.

What you need:
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3 Cans Chicken Broth
1 Can Tomato Sauce
1 Can Corn
1 Can Black Beans
2 Cans Diced Tomatoes
6 – 8 Frozen Chicken Tenders
1 Pack Taco Seasoning
Cayenne Pepper to taste optional
Jalapeños optional
Corn chips optional
Shredded cheese optional
Sour Cream optional
Jalapenos optional

How to:
Drain and rinse black beans and drain corn.
Add all 3 cans of chicken broth to crockpot and mix in taco seasoning and cayenne pepper if you are using it.
Add all remaining ingredients to crock pot.
Add chicken breast.
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Cook on high until chicken is cooked through and fork tender. About 6 hours.
Remove chicken and shred with two forks.
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Return to crockpot for about 1 hour on low.
Serve with toppings of your choice – serve and enjoy!!
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Chili Casserole

What do you do with all of the left over chili? Well, make a casserole of course!
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This is beyond simple and an easy way to use up left overs.

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: I have not counted calories on this meal yet.

What you need:
Left over Chili
Shredded Mexican/Cheddar/Mozzarella Cheese (dairy free – watch for allergens)

How to:
Before packing up your chili to be stored in the fridge after having it for a dinner bring it to a boil on the stove top.
Add more macaroni noodles enough to use up most of the juice in your chili. Stir often to avoid it from burning to bottom of pot.
Boil until noodles are done.
If you happen to have added to many noodles (like I do from time to time) just add a bit more water as it is boiling.
Allow to cool.
Place in a storage bowl and put in fridge until the next night.

Preheat over 350 degrees
Scoop chili out of storage bowl and into a casserole dish.
Sprinkle cheese over top.
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Bake for 45 minutes
Remove from oven and serve!
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YUMM! Fast and East! Enjoy ❤
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Chili – Stove Top

Nothing is better than a big bowl of chili on a cold fall or winter night!

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It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: 400 (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.

What you need:
1 Can Tomato Juice
2 Cans Diced Tomatoes
2 Packets French’s Original Chili Seasoning
1 Medium Onion diced
2 lbs Ground Beef
Water
Macaroni Noodles (optional)

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How To:
Brown ground beef with diced onion in skillet.
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While beef is browning take your large pot and pour in both cans of diced tomatoes and 1 packet of French’s chili seasoning.
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Stir to combine well.
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Once beef is thoroughly cooked drain well.
Return beef to skillet and add about 1/4-1/2 can of tomato juice and second French’s chili seasoning packet.
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Mix thoroughly and cook on low for about 2-3 minutes
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Now add beef mixture to pot of diced tomato mixture.
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Stir well.
Pour in remaining tomato juice.
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Add water to empty tomato juice can and fill pot almost to brim.
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All to simmer on stove for 4-5 hours on low.
Chili will thicken over time.
If you are using Macaroni Noodles, 30 minutes prior to eating turn chili to med-high and allow to boil.
Add 1 cup of Macaroni Noodles.
Stir often to avoid burning to bottom of pan.
Cook until noodles are tender.
Remove from heat.

Serve and Enoy!
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