Chicken Tortilla Soup {Crockpot Recipe}

This is the perfect crock pot recipe to make on a busy work day.  I often throw all of the ingredients together in the crockpot the night before and then store in the fridge overnight.  The next morning I set the crock-pot to low and the timer for 8 hours.  My crock pot automatically defaults to the warm setting when the timer goes off.  The recipe makes quite a bit.  I usually freeze the extra for lunches.

Ingredients

2-3 large chicken breasts, skinless and boneless, organic
2 cups frozen corn, organic
4 cups of chicken broth, (homemade if possible)
1 can diced tomatoes, organic
1 can tomato puree, organic
2 cans black beans, drained, organic
2 garlic cloves, pressed
1/2 tsp sea salt
2 tsp cumin
2 tsp chili powder
1/4 tsp red pepper flakes
1/2 tsp black pepper
tortilla chips, organic
optional- shredded cheese, sour cream



Mix all ingredients together in crock pot. Heat on low for 6-8 hours.  I use this crock-pot because it automatically switches to warm after the pre-set cooking time completes.

Shred chicken with fork before serving. 

Serve with tortilla chips. 

Optional-top with shredded cheese or sour cream

Tips-

• Use Daiya cheddar shreds to make dairy free.
• Use as a make-ahead meal.  Freeze all ingredients in a gallon freezer bag.  Un-thaw the night before placing it in the crock pot.
• Freeze extra in individual serving sizes for a quick work-day lunch option.

Make Your Own Chicken Broth!

Making your own chicken broth is extremely easy.  Even for a working family as you let the crock-pot do all the work.  About once a month I roast a chicken in the crock-pot or oven for an easy and healthy meal.  That night I use the leftover chicken carcass to make nutrient rich 'bone-broth'.  I add salt, seasonings, and vegetables for extra flavor.  I do not always have celery on hand and often omit it if needed.  Broth still tastes great!

Ingredients

Leftover chicken bones1/2 cup carrots, organic2-3 stalks of celery, organic1 tsp sea salt1 bay leaf


Place chicken bones in crock pot.  Add vegetables, salt, and bay leaf.  Add water to fill crock pot to just below the top.

Cook on low for 8-10 hours or overnight.

Allow chicken broth to cool slightly.  Then using a ladle and a fine mesh food strainer, pass the stock through the strainer to remove herbs and bones.  

Freeze in 1 to 2 cup portions for later use.  I use plastic Bell freezer jars which hold 8 ounces each.

http://realfoodwithout.blogspot.com/2014/08/mango-avocado-salsa.html

Whole Wheat Pancakes {Dairy and Soy free}

Who said pancakes are only for breakfast?  Not my family!  

Pancakes are a mainstay quick meal at our house.  Often we make them for Sunday morning breakfast and serve with bacon and fresh fruit.  For my husband, they are a super quick weeknight meal when he is in charge of dinner.  My girls LOVE pancakes for dinner!

I like that this recipe uses whole wheat flour.  I make my own non-dairy "buttermilk" by combining apple cider vinegar with either plain almond milk or full-fat coconut milk.  Both taste great!  (Just avoid using the vanilla flavored almond milk.)

1 cup whole wheat flour
1 TBS brown sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 beaten egg
1 cup buttermilk (see below)
2 TBS sunflower oil


***Non-dairy Buttermilk-  Put 1 TBS of apple cider vinegar into a glass measuring cup.  Add in plain almond milk or full fat coconut milk until reaching the 1 cup measurement mark.  Let sit for 5 minutes.

Mix together flour, brown sugar, baking powder, baking soda, and salt in a large mixing bowl or Kitchen Aid stand mixer.  Combine egg, buttermilk, and oil in a separate bowl.  Make a well in the center of the dry ingredients.  Add wet mixture to dry mixture all at once.  Stir until just moistened, batter may be lumpy.  Thin with additional non-dairy milk if needed.

Heat griddle to medium heat.  Pour about 1/4 cup of batter onto hot griddle.  Cook for about 2 minutes.  Flip pancakes when bubbles begin to surface and the edges are dry.  Cook on second side for an additional 2 minutes or until done.

Serve warm with real maple syrup, crock-pot apple butter, of homemade strawberry jam (recipes to come!)

Recipe makes about 8-10 pancakes.  I ALWAYS double to the recipe!!!!!




Freezer tip-  Freeze extra pancakes between layers of wax paper in a ziploc freezer bag.  Pop in toaster for a quick breakfast during the work week.

Blueberry Season

My family loves to visit U-pick farms in Southern Indiana!  Bryant's Blueberries is probably our favorite.  Sign-up to receive their e-mail to know when the picking times are as they are only open 1-2 times per week during most of June and early July.

Blueberries are an excellent source of vitamin A, vitamin C, and other antioxidants.  They also contain iron, trace minerals, and one cup contains 1 gram of protein.

We pick as many blueberries as we can each season.  We eat them, bake with them, and freeze them.

Storage tips-  

• Do not wash before storing or freezing.
• Regridgerate as soon as possible after picking.
• Freeze in 1-2 cup portions in plastic freezer bags for future use
• Rinse frozen berries in cool water before use.