Tortilla Soup with Black Beans

Found this on Martha Stewart.  I made my own adjustments according to what I had in my cupboards and what we like.

6 cloves of garlic
1 tsp. chili powder
2 cans diced tomatoes
2 cans black beans
1 package frozen corn
1 can fat-free chicken broth
chicken
salt & pepper
1 Tbsp. lime juice

Cook garlic and chili powder until fragrant (1 min.)  Add tomatoes (with juice), beans (drained and rinsed), corn, and broth.  Heat to boil.  I had already cooked the chicken and added that along with salt and pepper to taste.  I eyeballed the lime juice and added until I thought it tasted good.

You are supposed to add tortilla strips to the soup and cook til those are soft and serve with some on top.  We didn't have any so I just broiled some tortillas and added those at the end.  I liked it!

Lemon-Garlic Chicken

Chicken Breasts
1/4 c. lemon juice
2 Tbsp. molasses
2 tsp. Worcestershire sauce
4 cloves of garlic (I always add a couple more, but we love garlic)
Parsley (optional)

Combine all ingredients and marinade chicken for at least one hour (the longer, the better).  Set oven to 450.  Bake chicken for 20 min. basting chicken every few minutes.  Bake another 20 min. without basting.

I served it with asparagus and it was YUM!!

Enchilada Soup

1lb ground beef, browned and drained (I use chicken)

1 (15 ounce) can of mexican stewed tomatoes

1(15ounce) can pinto beans with liquid

1 (15 ounce) can whole kernel corn with liquid

1 onion chopped (I use dried onions or onion powder)

2(10 ounce) cans of enchilada sauce

1 (8ounce) package shredded 4-cheese blend (I use whatever cheese I have around)

tortilla chips

Combine beef, tomatoes, beans, corn, onion, enchilada sauce, and 1 cup water in a sprayed 5-6 quart slow cooker and mix well.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Stir in shredded cheese.
optional Top with chips, sour cream, rice, cheese whatever sounds good.

Vegetarian Chili

Beef Stroganoff

1.5 pounds beef boneless top loin steak
Hot cooked noodles
1.5 cups beef broth
2 Tbsp. ketchup
1 medium onion
.5 pound mushrooms
3 Tbsp. flour
1 cup sour cream or plain yogurt

1) Cut up beef. Cook meet on skillet with olive oil for 8 to 10 minutes. While beef is cooking heat water for noodles.
2) Reserve 1/3 cup beef broth. Stir in the remaining broth, ketchup, and garlic into beef. Heat to boiling over high. Once mixture is boiling reduce heat just enough so mixture bubbles gently. Cover and cook about 10 minutes or until beef is tender.
3) While beef is cooking, peel and chop the onion and cut the mushrooms into slices. Finish preparing noodles.
4) Stir the onion and mushrooms into the beef mixture. Cover and cook about 5 minutes until onion is tender.
5) Shake the reserved 1/3 cup beef broth and the flour into a tightly covered container. Gradually stir the mixtrue into beef mixture. Heat to boiling over high heat, stirring constantly. Continue boiling 1 minute, stirring constantly, until thickened. Reduce heat just enough so mixture bubbles gently.
6) Stir in the sour cream. Cook until hot, but do not heat to boiling or the mixture will curdle. Serve over noodles.