Brazillian Shrimp Soup

This is SO yummy! Even Adalyn ate a ton! I had baguettes with it, and it was such a filling meal. :) 

Serves 4


Ingredients:
1 onion, chopped
green bell pepper, chopped
3 cloves garlic, minced
3/4 cup long-grain rice
1/4 teaspoon red-pepper flakes
1 3/4 teaspoons salt
1 3/4 cups canned crushed tomatoes in thick puree (from one 15-ounce can)
5 cups water
1 cup canned unsweetened coconut milk (Coco Manila brand is my favorite)
1 1/2 pounds medium shrimp, shelled and cut in half horizontally
1/4 teaspoon fresh-ground black pepper
1 tablespoon lemon juice
1/2 cup chopped fresh parsley or cilantro

Directions:

1. In a large pot, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
2. Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 10 minutes.
3. Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Stir in the black pepper, lemon juice, and parsley.

Notes: 

Variation: Instead of the shrimp, use one pound of boneless, skinless chicken breasts (about three), cut crosswise into quarter-inch strips. Cook for the same amount of time.

From: foodandwine.com

Italian Chicken & Vegetable Bake

Ingredients:

4-6 chicken breasts
3 potatoes, peeled and cubed
1-2 cans cut green beans
1 small onion, coarsely chopped
½ bottle Italian dressing (the cheap generic works just as well)

Directions:

Line a 9x13 pan with aluminum foil with enough hanging over the edges to cover the top (or use a baking bag). Place chicken, potatoes, onions, and green beans in pan. Cover with dressing. Cover pan with the remaining foil. Bake at 375 degrees for an hour or until chicken is cooked through.

Shoyu Chicken

Ingredients:
1 C. shoyu (soy sauce)
¾ C. water
¾ C. sugar (brown or white)
2 cloves garlic, mashed
grated gingerroot to taste (thumb-size)
2 ½ lbs. chicken thighs or wings

Directions:
Skin chicken – use dry washcloth to keep a hold of the skin(much easier if frozen). Throw chicken in a pot with all of the other ingredients and boil, then simmer until done (about an hour or less).

Serve with rice and salad.

Crockpot Chicken Soft Tacos

Ingredients:

1 -1.5 lbs. boneless skinless chicken breast, frozen
1 can diced tomatoes w/ green chilies
1 package taco seasoning

Instructions:

Just put the chicken in the bottom of the crock pot. mix the tomatoes and seasoning and pour it on top. Cook on low 6-8 hours. The chicken will pull apart really easy with forks.

Yummy Tortilla Soup

Serves: At least 4

Prep: 10

Cook: 25

INGREDIENTS

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 2 Cans crushed (or diced) tomatoes
• 1 (10.5 ounce) can condensed chicken broth
• 1 cup whole corn kernels, cooked
• 1 (4 ounce) can chopped green chile peppers
• 1 (15 ounce) can black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro (I used dried)
  
• 2-3 boneless chicken breast halves, cooked and cut into bite-sized pieces
• crushed tortilla chips
• sliced avocado
• shredded Monterey Jack cheese
• chopped green onions

DIRECTIONS

1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, cilantro(if using dried) tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
2. Stir in corn, chiles, beans, cilantro (if fresh), and chicken. Simmer for 10 minutes.
3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, sour cream, and chopped green onion.

Maple-Orange Chicken with Acorn Squash and Sweet Potatoes

Serves: 5
Prep: 15 minutes
Cook: 6 hours

Ingredients:

1 small to medium acorn squash, peeled, seeded, and cut into 2-inch pieces
2 sweet potatoes, peeled and cut into 2-inch pieces
2 leeks, rinsed and chopped
5 (5-ounce) skinless chicken breast halves (with or without bone)
Salt and ground black pepper
1 cup orange marmalade
1/2 cup reduced-sodium chicken broth
1/2 cup orange juice
1 tablespoon hoisin sauce
1 tablespoon maple syrup

For the garnish:
1/4 cup chopped fresh parsley leaves
1 to 2 tablespoons finely chopped fresh rosemary leaves

Directions:

Place squash and sweet potatoes and leeks in the slow cooker. Season chicken all over with salt and black pepper and place on top of vegetables in slow cooker. In a medium bowl, combine orange marmalade and remaining ingredients. Pour mixture over chicken and vegetables. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Serve chicken breast halves with squash and potatoes on the side and extra sauce spooned over top. Top with parsley and rosemary just before serving.