Chicken Tortilla Soup

• 1 chopped medium onion (about 1 cup)
• 2 minced garlic cloves (about 2 tsp)
• 2 tablespoons vegetable oil

In large saucepan saute over low heat until onion is softened.

Add:

• 1- 4oz can green chiles, chopped
• 1- 15oz can italian style stewed tomatoes chopped and with their own juice
• 4 cups chicken broth
• 1 tsp lemon pepper
• 2 tsps worcestershire sauce
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp hot sauce

Simmer 20 min.
In a small bowl combine 4 tablespoons flour with 1/2 cup water and whisk into soup. Bring soup back to a boil and simmer for 5 min.

Add :

• 1 pound skinless boneless chicken breasts, cut into small cubes

Stir in:

• 1/3 cup sour cream


• salt and pepper to taste.

Garnish with tortilla strips: Cut 4 store bought tortillas into 1/4" strips. Lay them on a baking sheet with nonstick vegetable oil spray. Bake in 400 degree oven for 10 min or until they are lightly toasted and crispy. Sprinkle lightly with salt if desired.

Perfect Baked Potatoes

Rub Idaho russets with bacon grease or vegetable oil. Punch a few holes in each potatoes with a fork. Cover bottom of baking dish with Kosher salt. Add potatoes. Completely cover with more Kosher salt. Bake at 350 for at least 1 hour. Remove and wipe of most of salt and save salt for next time.

Super tasty, fluffy baked potatoes just like at Red Lobster! Yumm. Add your favorite toppings and enjoy.

Best Chocolate Chippers

1 cup butter

1 cup vegetable oil

1 cup white sugar

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla

4 1/2 cups all-purpose flour

2 teaspoons baking soda

4 teaspoons cream of tartar

1 teaspoon salt

2 cups semi sweet chocolate chips

1 cup chopped walnuts (optional)

Preheat oven to 350

In large bowl, cream together the butter, oil, brown sugar and white sugar until smooth. Beat in the eggs and vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the creamed mixture. Mix in the chocolate chips and walnuts. Drop by rounded teaspoons onto ungreased cookie sheets (or parchment).

Bake for 12 to 15 minutes or until light brown. Allow cookies to cool on the baking sheets for a couple of minutes before transferring to wire racke to cool completely.

Yield 48 large sized cookies. ** I was able to get about 80 nice sized cookies.

from All Recipes

Lemon Pudding Brulee With Blueberries

1 -3.4 oz box instant lemon pudding (recommended Jello)
2 cups cold milk
1/2 pint (about 6 oz) fresh blueberries
4 tablespoons sugar

In a medium mixing bowl, whisk together the pudding mix and cold milk for 2 minutes. Place in refrigerator for 5 minutes. Count out 12 blueberries and set aside for garnish. Fold remaining berries into the pudding.
Divide pudding into 4 (8oz) heat proof ramekins. Refrigerate until ready to serve.
To serve, sprinkle each ramekin of pudding with 1 tablespoon of sugar. Place puddings on sheet pan and put under broiler for 2 to 3 minutes or until sugar has carmelized. Note: rotate sheet pan undr broile so that sugar carmelizes evenly.
Garnish each pudding with 3 of the reserved berries

Butterfinger Cookies

1/2 cup butter, softened
3/4 cup packed brown sugar
2 egg whites
1-1/4 cups chunky peanut butter
1-1/2 teaspoons vanilla
1 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
5 Butterfinger candy bar(2.1 ounces each)chopped

In a large mixing bowl cream butter and sugars until light and fluffy. Beat in egg whites. Stir in peanut butter and vanilla. Combine the flour, baking soda and salt. Gradually add to creamed mixture. Stir in candy bars.
Shape into 1-1/2 inch balls and place 2 inches apart on greased baking sheets (or parchment). Bake at 350 for 10-12 minutes or until golden brown. Remove to wire racks to cool.
Yield 4 dozen

From Taste of Home

BBQ Pork for Sandwiches

• 1- 14 oz can beef broth
• 3 pounds boneless pork ribs
• 1- 18 oz bottle your favorite barbeque sauce (consider carbs on label)
  

Pour can of beef broth into slow cooker and add boneless pork ribs. Cook on high for 4 hours or until meat shreds easily. Remove meat and shred with two forks.
Preheat oven to 350 degrees. Transfer the shredded pork to a dutch oven or iron skillet and stir in barbeque sauce. Bake in preheated oven for 30 minutes or until heated through.

Some variations include changing broth to beer or cola and changing pork ribs to other cuts of pork (pork butt, pork roast).

from All Recipes (Click here to see readers' reviews and ideas)

Chicken Salad (Low Carb)

2 1/2 cups diced and chilled cooked chicken meat
1 cup chopped celery
1 cup sliced seedless grapes
1/2 cup sliced almonds
2 tablespoons chopped fresh parsley
1 teaspoon salt
1 cup mayonnaise
1/4 cup heavy whipping cream

In a medium bowl, whip cream to soft peaks
Combine chicken, celery, grapes, almonds, parsley, salt and mayonnaise with whipped cream.
Chill. Serve on lettuce leaf or sandwiches

from RecipeZaar