Creamy Basil Spinach Soup

No-Cream Creamy Basil Spinach Soup
Source: Mel's kitchen Cafe

• 1 tablespoon olive oil
• 1 clove garlic, crushed
• 1 large or 2 medium leeks, green parts trimmed and discarded, white parts washed well and chopped
• 2 medium zucchini, ends trimmed, and chopped (about 4 cups total)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups low-sodium chicken stock
• 2 tablespoons fresh basil
• 2-3 cups fresh spinach, coarsely chopped
• 1-2 cups cooked chicken

1. In a saucepan, heat the olive oil and add the garlic, leeks and zucchini. Stir in the salt and pepper. Cook, stirring often, 3-4 minutes, until the leeks have softened. Add 1 cup of the broth, cover and cook, stirring every once in a while, until the zucchini is falling apart and very tender, 8-10 minutes.
2. Transfer the mixture to a blender and add the basil. Carefully blend (in batches if needed). Pour the soup back into the pot. Stir in the remaining 1 cup of chicken broth. Stir in the chopped spinach and cooked chicken and cook until heated through, 4-5 minutes.

* I double this recipe

Slow Cooker Quinoa Enchiladas

sLOW cOOKER eNCHILADA qUINOA

Adapted from this recipe by Creme de la Crumb

INGREDIENTS

2 15-ounce can black beans, drained and rinsed

2 15-ounce can yellow corn, drained and rinsed
1 15-ounce can of diced tomatoes 

1/4 cup flour1/4 cup chili powder2 (8 ounce) cans tomato sauce3 cups water1/2 teaspoon ground cumin1/2 teaspoon garlic powder1/2 teaspoon onion salt

2 cups un-cooked quinoa + 1 cup water

salt and pepper to taste (I used about 2 teaspoons salt and 1/2 teaspoon black pepper)

2 cups shredded Mexican style cheese

optional: chopped cilantro, diced tomatoes, diced avocado, sour cream

INSTRUCTIONS

Add beans, corn, half the enchilada sauce, diced tomatoes, quinoa, water, and salt and pepper to the slow cooker. Stir everything together.

Pour remaining enchilada sauce on top, then sprinkle with shredded cheese. Cover and cook 4-5 hours on high or 5-7 hours on low.

Uncover, top with tomatoes, avocados, sour cream, and chopped cilantro and serve.

NOTES

*For added flavor, I like to add 2 teaspoons each cumin and garlic powder.

*You can use 4 cans of enchilada sauce rather than adding the flour, chili powder, tomato sauce, water, cumin, garlic powder, and onion salt. You still need 1 cup of water for the quinoa.

*I usually use frozen corn, rather than canned.

*We like to serve this as taco filling in tortillas.

Baked Creamy Chicken Taquitos

These taquitos are probably our family's very favorite meal.  They are fast, easy, and everyone likes them. This recipe is from Our Best Bites.

Baked Creamy Chicken Taquitos
Original Recipe by Our Best Bites

Ingredients
1/3 cup (3 oz) cream cheese (low fat is fine, avoid fat free)
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic, or garlic powder
3 Tablespoon chopped cilantro
2 Tablespoon sliced green onions
2 C shredded cooked chicken
1 C grated cheese
small flour tortillas
cooking spray or olive oil

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.   You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges.  Roll up tortillas and place seam down on a baking sheet, not touching one another.  Lightly brush with olive oil.  Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.  Remove from oven and let cool slightly before serving.  Dip in sour cream, or guacamole.

Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

Yields 12-16, when using 6″ tortillas, depending on how full you make them.