Santa Fe Chicken Soup

From: Eating for Life, Body for Life cookbook

Servings:4
Prep: 55 minutes

1/3 cup brown rice (uncooked)
4 portions chicken breast (about 1 lb)
1 lime, halved
2 tsp taco seasoning
6 corn tortillas
1 Tbsp olive oil
1 clove garlic, minced
1/2 onion, chopped
1 can (4 oz) diced green chilies
6 cups fat-free, reduced sodium chicken broth
salsa
sour cream
shredded cheese

1. Cook brown rice according to package. Place chicken in shallow dish, cover with lime juice, and lightly coat with taco seasoning. Then place chicken on a hot grill and cook for approx. 6 min. on each side. Let the chicken cool slightly, then cut into strips and set a side.
note: I like to cook my chicken in the crock pot all day, I added the lime juice and seasoning after I shredded it about 30 min. before serving it. It makes it so tender and juicy!

2. Preheat oven to 350, cut corn tortillas into strips, then place them on a baking sheet. Bake for 15 min. or until crispy.
note: I am not a super healthy cooker so, I just use regular tortilla chips!

3. Heat olive oil in a lage pot over medium heat. Add garlic and onion, saute until the onion is transparent, about 8 minutes.

4. Add cooked rice to pot and saute for 3 minutes. Add green chilies and saute for 2 minutes. Then pour in chicken broth into mixtures and bring to a boil. Add chicken and reduce heat to low. Simmer for about 25 min.

5. Serve in bowls and load up with shredded cheese, tortilla chips, sour cream, and salsa.

Serve and enjoy!!
I obviously don't make this as healthy as it should be! But I like it my way!!

Quiche Divine

1 cup shredded swiss cheese
6 slices bacon, cooked and crumbled
3/4 cup diced ham
2 green onions
1/2 green pepper
3 eggs, slightly beaten
1 cup light cream
1/2 tsp. lemon peel
1/2 tsp salt
pinch of pepper
1/4 tsp, dry mustard

Bake pie shell for 5 minutes at 425 degrees. Remove from oven and arrange cheese, bacon, and ham in the bottom of the shell. Sprinkle with chopped green onions and green peppers. In a medium bowl combine eggs, cream, lemon peel, salt, pepper, and dry mustard. Pour evenly over cheese mixture. Bake at 325 degrees for 45 minutes. Serves 8

Butternut Squash Soup

3 lb butternut squash, peeled and cubed
1 onion, chopped
4 garlic cloves, chopped
2 potatoes, peeled and chopped
3 tomatoes, peeled, seeded and chopped
2 tbsp. chopped fresh flat-leaf parsley
2 bay leaves
1 tsp. chopped fresh thyme
1 tsp. chopped fresh marjoram
2 tbsp. olive oil
salt and freshly ground black pepper

Combined with thickeners, such as potatoes or rice, and infused with fresh herbs such as thyme and marjoram, almost any winter squash will make a delicious soup.  To peel an uncooked winter squash, first halve it using a heavy chef's knife or cleaver. With the halves of the squash resting flat and steadied on a cutting board, take the knife and slice the skin off, aiming down and away from your fingers.  Turn the squash as you go until only the flesh remains.  Use a spoon to scoop out the seeds and any fibrous flesh.

1. Combine all the ingredients in a large saucepan and add just enough water to cover the mixture.

2. Bring to a boil, then reduce the heat and simmer, partially covered, for 30 minutes.

3.  Let cool briefly.  Working in batches, puree in a blender until coarse or smooth, depending on your  preference.

4.  Taste and adjust the seasoning.  Reheat soup, if necessary, before serving.