Tortilla Soup

Did you save your broth from last night’s pork roast?  Time to put it to good use!   This recipe is fast and versatile – it never comes out quite the same way, since I add or delete ingredients based on what I have on hand.  It always turns out fantastic though.  Here’s how I made it tonight…

Ingredients:

• 1 tbsp. olive oil
• Onion, diced (use however much you like)
• 1 lb. chicken breasts (or less), cut into bite-size pieces
• ½ tsp. chili powder
• ½ tsp. cumin
• Pork broth
• 2 cups chicken broth or stock
• 1 cup or small jar salsa
• 1 can corn
• 1 can diced tomatoes
• Baked tortilla chips
• Sour cream (optional)
• Cheddar cheese (optional)

Directions:

1. Start heating a large pot over medium heat and add the olive oil.  Once the oil is hot, add the onions and cook until they soften. 
2. Add the chicken, and cook until nearly done.  Sprinkle with the cumin and chili powder and stir to blend.  You can adjust the amount of spice you add to your preference.
3. When the chicken is nearly cooked through, add the saved broth from the pork roast and two cups or canned or homemade chicken broth. 
4. Stir in the salsa, corn and tomatoes.  Kidney or black beans are also delicious in this soup and can be added at this point.  I didn’t have any on hand tonight. 
5. Bring the soup to a boil, then turn down the heat and let it simmer for about 20 minutes. 
6. Ladle the soup into a bowl then top with a handful of crushed tortilla chips, a spoonful of sour cream and a sprinkle of shredded cheddar.   Dig in! 

This soup makes awesome leftovers, by the way.  Sorry that I couldn’t get a picture; it tasted delicious, but it doesn’t photograph well!  I also need to find a way to un-yellowify all my pictures.  That drives me nuts!  

This Week’s Meal Plan

Trying out some new tastes this week.
Image by digitalart

Continuing with the theme of using whole foods and a minimum of processed ingredients, I worked out a plan with some new tastes for our family to try and some old favorites that always go over well.  I was able to replace the nasty chicken with 2.49 a pound chicken from Fred Meyer. Not the best price in the world, but I didn’t have a lot of choice in the matter.  What a hassle!

Here’s the plan.  I’ve linked recipes available on the internet, and I’ll create a separate post for the ones that aren't available.

Saturday (last night) – Orange Chicken with Bulgur   This was sooo good.  I was worried that the chicken might be too “orange-y” (I’m not a big fan of fruit-flavored meats, although I know some folks are).  It turned out fantastic.  The meat had just a hint of orange, and the juice created a nice caramelization on the chicken.  I don’t think I’ve ever made bulgur before, but after this, I will definitely make it again.  It was cheap (1.99 a pound in the bulk bin at FM, and 1 cup made more than we could possibly eat), filling, tasty and the kids scarfed it down.  In this recipe, it was mixed with grape tomatoes and kalamata olives (drooool) and a bit of olive oil.  Oh, and we had enough chicken that Gavin was able to wrap some up for his lunch later this week.

Sunday – Crockpot Pork Pot Roast  This is a recipe from Cheap, Fast, Good by Beverly Mills and Alicia Ross.  It’s one of our favorite cookbooks, but not all of the recipes are exactly healthy.  This one fits in perfectly with our healthy eating plan and is ideal for a cold, snowy day!  One of the biggest bonuses of this meal is all the leftover pork we get and the amazing broth that is left.  We use the pork in a number of other dishes, like stir-fry or sandwiches.  The broth goes into another recipe…

Monday – Tortilla Soup  This is the recipe that uses the broth.  It’s also from CFG, and makes the best tortilla soup I’ve ever had.   The broth of the soup is incredibly savory and flavorful thanks to the boost it gets from the pork roast broth, the homemade chicken stock and the salsa that goes into it. 

Tuesday – Laughing Cow Chicken  I’ve also seen this one called “Poor Man’s Cordon Bleu.”  There’s a number of variations on it, and I’ll happily share ours with you.  We’re serving rice and salad with this one. 

Wednesday – We are babysitting some kids for a friend on Wednesday evening, so we are going the cheater route.  I have a couple frozen pizzas hanging out in our big freezer, and those bad boys are going straight into the oven.  Tossed salad will help us fill up and avoid a pizza binge. 

Thursday – Sage Pork Chops   I found this one on the web after discovering I had a batch of bone-in pork chops in the freezer and doing a search for healthy pork chop recipes.  It looks quick and easy, it fits into the healthy eating plan and it sounds really delicious.  We’re serving it with roasted red potatoes and green beans.

EDIT:  Due to some schedule flip-flopping, we did the pork chops tonight (Tuesday).  We found that they were far too salty for our taste.  I would definitely make them again, but cut back to about half the salt used in the recipe.  

If you decide to try any of these, let us know what you think!  

Cheap and Easy Meals with Chicken

Stir-fry is a great way to use chicken breasts.
Photo by Sura Nualpradid

Today we scored a really good deal on chicken breasts.  We got a 10-pound bag of frozen chicken breasts for $1.66 per pound.  That’s a lot of chicken at a really good price.  So, what are our plans for all that chicken?

Chicken Tacos

• 1 lb. chicken breasts (frozen is okay)
• 1 cup chicken broth
• 1 packet taco seasoning
• Soft or hard taco shells
• Favorite taco toppings

Place the chicken breasts in the crockpot.  Mix the taco seasoning and chicken broth together.  Pour over the chicken.  Set to low and cook for 6 to 8 hours. 

When chicken is ready, shred with forks.  You can add in another pound of chicken breasts to have leftover meat for nachos or enchiladas.

Poor Man’s Cordon Bleu

• 1 lb chicken breasts
• Laughing Cow cheese wedges, or cream cheese
• Ham lunch meat
• Shake ‘n’ Bake or bread crumbs

Flatten the chicken breasts using a meat mallet.  Spread each breast with a cheese wedge, or about 2 tbsp. of cream cheese.  Place a slice or two of the lunch meat over the cheese.  Roll each chicken breast and secure with a toothpick.  Cover outside of the chicken in Shake ‘n’ Bake mix or bread crumbs.  Place in a baking dish that has been sprayed with cooking spray.  Bake at 375 F for 45 minutes or until done.

Mexican Chicken Soup with White Beans

• 1 lb. chicken breasts
• Onion
• Minced garlic
• 1 tsp. dried oregano
• 1 tsp. dried cumin
• 2 15-oz. cans white kidney beans
• 3 cups chicken broth
• Cheddar cheese

Cook chicken breasts in a nonstick skillet with about 2 tbsp. of olive oil until they are no longer pink on the outside.  Place in a slow cooker.  Add a little more olive oil to the pan and cook onion (however much you like, I use about ¼ of a sweet onion), a clove or two of minced garlic, oregano and cumin, just until the onion is soft.  Add this mixture to the slow cooker. 

Drain and rinse the kidney beans, then add to the slow cooker, along with the broth.  Stir well. 

Cook on low for about 8 hours.  When cooking time is complete, use forks to shred the chicken.  Mash beans against the side of the crockpot with a large spoon to thicken the soup.  Garnish with shredded cheese.

Chicken Stir-Fry

• 1 lb. chicken breasts, cut into bite-size pieces
• Assorted fresh vegetables, we like carrots, snow peas, celery, mushrooms, sliced
• Canned, sliced water chestnuts

Sauce ingredients:

• ¼ cup soy sauce
• 1 tbsp. minced garlic
• 1 tbsp. rice vinegar
• 1 tbsp. ketchup
• 2 tsp. minced ginger
• 1 tsp. sesame oil

In a large skillet or wok, cook chicken in 1 tbsp. vegetable oil or wok oil over medium-high heat until cooked through.  Add vegetables and cook until desired texture is reached.  Add water chestnuts.  Mix sauce ingredients together and add to pan.  Cook a minute or two until sauce thickens slightly.  Serve over hot rice.

What are your favorite ways to use chicken breasts?

The Great Chicken Broth Experiment

Make your own chicken broth!  Now!

Photo by winnond

Making my own chicken broth is another one of those “la-di-da if only I had the time” prospects (kind of like making my own cleaners).  I always thought of it as something that took all day, was messy, and kind of pointless.  After all, I would tell myself, I can get 4 cups of store brand chicken broth for about 2 bucks.  What’s the difference, right? 

After we made our roast chicken the other day, we hung on to the carcass.  Desperate times call for desperate measures and all that stuff.  At our trip to the store, we picked up carrots and celery, spending about a buck. 

When we got home we got out the big blue stockpot (I suppose there’s an irony in calling it that, since this was the first time it would ever actually be used for that purpose).   Into the pot went the chicken carcass, followed by a palmful of peppercorns, a quartered onion, 3 roughly chopped carrots and 3 celery stalks broken into quarters.  We ran cold water into the pot until the whole thing was covered and then threw in a little bit of kosher salt. 

We got the pot boiling and then brought it back to a simmer.  Soon after, the whole apartment filled with a fantastic smell.  Remember the herbs that Gav rubbed on the chicken when we roasted it?  There were still some sticking to the carcass and they floated into the broth, adding to the aroma.   We checked on it periodically, skimming off the foam.

We let it cook for about four hours, then poured it through a strainer.  Wow.  The broth was golden and rich.  We each took a taste and let me tell you this – I am never buying chicken broth from the store again.  This broth was so flavorful, you could taste the hint of the herbs and seasoning.  It was savory and delicious. 

We packaged up the broth into two cup containers and stored it in the fridge to finish cooling before it went into the freezer.  All in all, for the one dollar’s worth of vegetables, we got 10 cups of the best broth I’ve ever tasted.  I’m looking forward to cooking with it!