Chicken Enchilada Soup (Kristi Original)

This recipe was used at the Allen Interactions Potluck
1 Box of Chicken Broth (32oz)
1 Can of Enchilada Sauce (I used Mild, Old El Paso, 10oz)
2 Chicken Bouillon Cubes
1 Small Can of Diced Green Chilis
1 Can of Tomatoes with Jalepenos (10oz)
1 Chopped Onion
1 Cup of Frozen Corn (Estimate, whatever looks good)
2 Frozen or Thawed Chicken Breasts
Cumin (To Taste)

Topping Ideas:
Shredded Cheese
Sour Cream
Crushed Tortilla Chips

Put everything in the crock pot. Cook until the chicken is done. Take out the chicken, shred it, and put it back in the crock pot. Serve with or without the toppings.

Soup Alternatives
* Use fresh tomatoes and peppers
* For less spicy soup use plain tomatoes instead of tomatoes with
jalapenos
* For more spicy soup use tomatoes with habanaros or hot enchilada
sauce

Pumpkin Pie in a Bowl Revisited

Makes 4-5 Cups

32 ounces of fresh carrot juice
1 cup raw sweet potato, peeled and cubed
1-2 packets of stevia or drops of liquid stevia to taste
1/2 - 1 whole avocado pitted
1/2 teaspoon pumpkin pie spice

Place all of the ingredients in a high-speed blender and blend until smooth. Enjoy right away or stor in an airtight container and enjoy within 36 hours.

From the book 'Detox 4 Women' by Natalia Rose

Very good and healthy!

Raw Tomato Soup (Kristi Original)

All amounts are estimates
9 Tomatoes
1 Cucumber Peeled
1/4 Onion
1 Hot Pepper
1 Tbsp Red Wine Vinegar
Oregano
Basil
Sea Salt
Fresh Garlic

Chop 3 tomatoes and set aside. Add the remaining ingredients to the blender. Add the seasoning to taste. Blend. Pour in a bowl and add the 3 remaining tomatoes.

Southwest Sweet Potato

1 Sweet Potato
1 Avocado
Salsa

Cook the sweet potato. Top with Avocado and Salsa. Enjoy.

Taco Salad (Kristi Original)

Lettuce
Tomato
Onion
Avocado
Black Olives
Salsa
Black Beans in a can (Instructions Below)
Hot Pepper finely chopped (Jalapeno or other)
Cilantro
Garlic
Ground Cumin
Salt
Cayenne Pepper
Oil (I used coconut oil)
Cheese
Chips

Heat oil in a pan. Add onions, hot pepper, garlic, and cilantro. After cooked, add the can of black beans and add ground cumin, salt, and Cayenne pepper to taste.

Put ingredients in a bowl and enjoy. For vegan option, leave off cheese.

Vegetable Quesadilla (Kristi Original)

I came up with this recipe by using whatever I had in the fridge for dinner. The quesadilla turned out to be very delicious. It's a good way to use up extra zucchini or summer squash.

Cut up all of the vegetables into bite size pieces
Zucchini or Summer Squash (I used 3 small to make one large quesadilla)
Onion (I used 1)
Cilantro, fresh (I used 4 branches)
Garlic (I used one fresh clove)
Cayenne Pepper to taste
Seasoning Salt to taste

Saute the above until it is cooked, I sauteed in coconut oil.

Tortillas (2 per quesadilla)
Cheese, grated

Heat coconut oil in a pan. Once hot, add a tortilla. Fill the tortilla with the sauteed vegetables. Top with cheese and then another tortilla. Sprinkle additional seasoning salt and cayenne pepper on the top tortilla. When the bottom tortilla gets golden brown, flip the quesadilla and cook the other side to golden brown.

To make this vegan, cook without cheese

Chicken Enchiladas

This is a super easy and yummy meal that we have made over and over again.

2 Cans 12.5oz Chicken Breast Drained
1/2 Cup Chopped Onions
2 Cans 10oz Enchilada Sauce
8oz Shredded Cheese (Cheddar)
1 Package 9" Flour Tortillas (Approximately 12)

Preheat oven to 350 degrees. Break apart chicken wiht a fork. Combine Chicken with onion, 1 can of enchilada sauce and 4oz of cheese. Fill tortillas with mixture. Roll up and place seam side down in greased glass baking dish. Pour remaiing enchilada sauce over the top of the filled tortillas, sprinkle wiht the remaining cheese. Bake at 350 degrees for 15 - 20 minutes. Serve with shredded letuce and sour cream.

Chicken Salad

1 Can Chicken
1 Apple (Cut in up)
1 Cup Grapes (Sliced)
1/2 Cup Pecans
2/3 Cup Mayo
2 Tbsp Sour Cream
2 Tsp Sugar

Mix Together. Estimated amounts, adjust for taste.

Bearwander Pasta Salad

6oz Hidden Valley Ranch Dressing
1/4 Cup Mayo
1 Tsp Beau Monde Seasoning
1-1/3 Cup Corkscrew Pasta (Up to 3 Cups Dry)
1/4 Cup Onion Chopped
1/4 Cup Green or Red Pepper
11oz Can Mandarin Oranges
8oz Sliced Water Chestnuts
1 Cup Seedless Grapes Halved
1-1/2 Cup Sliced Celery
1/2 Tsp Salt
2 Cups Cooked Chicken
1/4 Tsp Pepper

Mix dressing, mayo, and Beau Monde Seasoning. Cook, drain, and cool the pasta. Use more pasta to stretch and less meat. Combine all ingredients saving the oranges and grapes to fold in last.

With 3 cups of dried pasta = 9-10 cups. Searves 8

Summer Celebration Salad (Kristi Original)

Spinach (Romaine works too)
Strawberries
Pecans
Dried Cherries
Finely Chopped Onion
Newman's Own Light Cranberry Walnut Dressing

Mix and serve.

Simply Lemonade and Berries Slushy (Kristi Original)

Simply Lemonade with Raspberries
Frozen Strawberries
Sprite
Ice

Mix Simply Lemonade with Raspberries in the blender with frozen strawberries and ice. Once blended pour in a glass, but leave about an inch of room for the Sprite. Pour Sprite into the slushy for a nice drink.

Berry Smoothy (Kristi Original)

Ice
1 Cup of Vanilla Almond Milk
5 Strawberries
1/2 Cup Blueberries
1/2 Cup Raspberries
1 tsp Vanilla Extract
Agave Nectar (To sweeten the smoothy, as much as you desire)

Add ingrediants to the blender. Blend until smooth.

Optional Healthy Add-Ins
Flax Seed
Probiotics

Banana Berry Fruit Smoothy (Kristi Original)

Ice
1 Banana
1 Cup of Vanilla Almond Milk
5 Strawberries
1/2 Cup Blueberries
1/2 Cup Raspberries
1 tsp Vanilla Extract
Agave Nectar (To sweeten the smoothy, as much as you desire)

Add ingrediants to the blender. Blend until smooth.

Optional Healthy Add-Ins
Flax Seed
Probiotics

Frozen Lime Refresher (Kristi Original)

1/2 Lime Peeled and Cut Up
1 Cup Water
Ice
Agave Nectar (As much as you like, I just squeezed some out. Maybe 1-2 Tbsp)
1 Dropper Full Stevia (Natural Sweetener)

Put all ingrediants into the blender. Blend until smooth. Poor into glasses. Enjoy a nice refreshing summer drink.

Chicken Enchilada Soup (Kristi Original)

1 Can of Enchilada Sauce
1 Box of Chicken Broth
1 Onion Chopped Up
1 Can of Chicken (or any boneless chicken)
Frozen Corn (As much or as little as you like)
Jalapeno Seasoning (or any spicy seasoning)
1 Can of Black Beans
1 Can of Tomatoes and Chilies

Topping:
Tortilla Chips
Shredded Cheese

Saute the onions. When the onions are cooked, put all the other ingredients together and heat until warm. Top each bowl of soup with crushed tortilla chips and shredded cheese.

Spicy Chili (Kristi Original)

2 Cans Spicy Chili Beans
1 Can Seasoned Black Beans
1 Can of Dark Kidney Beans
1 Can of Light Kidney Beans
2 Cans of Tamato Sauce (Medium Cans)
1 Jar of Medium Salsa
1 Can of Tamatoes with Habaneros
Frozen Corn
Onion
Mushrooms
3 Organic Spicy Italian Sausages Cut into bite size pieces
Minced Garlic - Estimating 3 tsp
Garlic Powder - Estimating sprinkle 1/4 tsp
Chili Powder - A Bunch
Liquid Smoke - Estimating 1 tsp
Worshestershire Sauce - Estimating 1 tsp
Beer - 1/4 to 1/2 a bottle light beer

Sautee the onion and mushrooms until they are done. Add the rest of the ingrediants. Add the Garlic, Chili Powder, Liquid Smoke, Worshestershire Sauce, and Beer until it tastes good.

*To make this vegan, leave out the sausage.
*Sausage is - Tollefson Family Pork - Smoke Italian Sausage www.tollefsonfamilypork.com

Zucchini Bread

1 Cup Sugar
1/2 Cup of Oil
2 Eggs
1 Cup Ground Zuchini - Not peeled and grated like cole slaw
2 Cups of Flour
1/4 Tsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt
1/2 Tsp Ground Cloves
1/2 Tsp Cinnamon
1/4 Tsp Water

Grease and flour the pan and bake 50 to 60 Minutes at 350 Degrees. May double for two loaves.

Crock Pot Roast

Beef Roast
Onion Soup Mix - Lipton
French Onion - Cambell's Soup
Water

Poke holes into the beef roast and put into the crock pot. Top with water, French Onion Soup, and then Onion Soup Mix. Cook for 4 hours on high. Use the liquid in the crock pot to make gravy.

I used a Beef Round Sirloin Tip Roast.

Tortilla Fire Soup (Kristi Original)

Chris picked up a dry soup, in a bag, from Menards. The brand was Shorelunch and the flavor was Tortilla. The soup calls for water and one can of chopped tomatoes. I followed the instructions, except instead of the tomatoes, I added a bunch of other ingredients. The soup ened up VERY spicy so I had to add additional water. The soup was very yummy. Here's what I did....

Ingredients
Shorelunch Tortilla Soup
1/2 a Jalapeno Pepper
1/2 an Onion
2 Cans of Tomatoes Mixed with Chilies
1/2 a Can of Black Beans

Toppings
Shredded Cheddar Cheese
Sour Cream
Avocado
Tortilla Chips

Saute Onions and Jalapenos until they are cooked.
Follow the instructions on the soup except add twice the amount of water and instead of tomatoes add the two cans of tomatoes mixed with chilies and black beans. When the soup is done top with cheddar cheese, sour cream, avocado, and/or tortilla chips.