Hearty Cajun Soup in a slow cooker

I wish I knew where I came across this recipe to give proper credit.  Nevertheless, it is a good jambalaya dish and during the busy fall season, it’s always nice to throw dinner together in the morning and have it ready when you get home.   

 

Hearty Cajun Soup in a slow cooker

Prep Time: 45 minutes

Cook Time: PT6-8H

Ingredients

  • 1 lb boneless, skinless chicken breasts, cut into 3/4” pieces
  • 4 oz. andouille sausage, fully cooked (or other sausage), halved lengthwise and cut into 1/2” pieces
  • 1 can (14.5 oz) crushed tomatoes
  • 1 ½ cup frozen and thawed corn kernels, use organic if possible
  • 1 cup frozen and thawed okra, sliced
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 2 ribs celery, thinly sliced
  • 2 large cloves garlic, minced
  • ¾ teaspoon salt
  • ½ generous teaspoon Cajun seasoning
  • 4 cups of chicken broth
  • Cooked brown rice.

Instructions

  1. Combine first 12 ingredients in a slow cooker (not rice).
  2. Cover and cook on low for 6-8 hours.
  3. Serve with rice. Season with salt, black pepper, and/or a few dashes of hot-pepper sauce to taste.

Do Ahead Prep

Cut chicken. Cook and cut sausage. Chop vegetables.

http://sweeterhoney.com/jambalaya-in-a-slow-cooker/

Salad with Peaches

An easy, delicious salad during the summer when peaches are in season.

Salad with Peaches

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients

  • 1 package of spinach or salad greens
  • 1-2 medium fresh peaches, sliced in thin wedges
  • ½ cup thinly sliced cucumbers
  • ¼ cup thinly sliced red onion, separated into rings
  • ½ cup feta cheese
  • 1/3 cup safflower or grapeseed oil
  • 2 tablespoons agave nectar
  • 2 tablespoons white vinegar
  • 2 tablespoons plain greek yogurt
  • 1 teaspoon poppy seeds
  • ¼ teaspoon salt

Instructions

  1. In a large salad bowl, combine the greens, peaches, cucumber, onion, and cheese.
  2. In a bowl or jar with a tight-fitting lid, combine the oil, agave nectar, white vinegar, yogurt, poppy seeds, and salt. Stir or shake well.
  3. Serve with salad.

Do Ahead Prep

You can prepare both the salad and dressing in advance and store them in the fridge.

http://sweeterhoney.com/salad-with-peaches/

 

Chicken and Salsa Soup

This is a fast to fix meal.   Serve with salad, tortillas (whole wheat or corn), cheese quesadillas, or guacamole and chips.

Chicken and Salsa Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Ingredients

  • 1 ¾ cup water
  • 14 oz. chicken broth (I use Pacific’s free range organic chicken broth)
  • ½ lb. skinless, boneless chicken breast halves, uncooked, cut into bite-size pieces
  • 1 ½ teaspoons of chili powder
  • 10 oz frozen corn
  • 1 cup salsa
  • Broken baked tortilla chips (I like Guiltless Gourmet’s Baked Corn Chips)
  • Shredded cheese (monterry jack, cheddar, monterrey jack cheese with jalapeno peppers, or combination)
  • Sliced avocado (optional)

Instructions

  1. In a large saucepan combine water, chicken broth, chicken and chili powder. Bring to a boil and then reduce heat. Cover and simmer for 8 minutes.
  2. Add corn. Simmer, uncovered for 5 minutes ore.
  3. Stir in salsa. Heat through.
  4. Ladle soup into bowls and top with tortilla chips, avocado, and sprinkle with cheese.

Do Ahead Prep

1. Cut chicken. 2. Shred cheese (better to shred your own rather than buy packaged shredded cheese).

http://sweeterhoney.com/chicken-and-salsa-soup/
 Enjoy!

Tortilla Soup in the Slow Cooker

This soup is delicious, easy to make, and makes a lot.  You can freeze the leftovers for a rainy day!

Tortilla Soup in the Slow Cooker

Prep Time: 20 minutes

Cook Time: PT5-7H

Total Time: 7 hours

Yield: 8 bowls of soup

Ingredients

  • 3 large boneless, skinless chicken breast halves, cubed (use free range chicken, if possible)
  • 1 (10 oz) package of frozen whole kernel corn, thawed
  • 1 onion, chopped
  • 3 (14 oz) cans of chicken broth – I used Pacific’s Free Range Organic Chicken Broth
  • 1 (6 oz) can tomato paste
  • 2 (10 oz) cans tomatoes and green chilies
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • Sliced avocado (optional)

Instructions

  1. Spray slow cooker.
  2. Combine all ingredients in slow cooker.
  3. Cover and cook on LOW for 5-7 hours.
  4. When soup is about finished, cut tortillas into ¼ inch strips and place on baking sheet. Bake at 350 for about 5 minutes or until crisp. Serve with soup.
  5. Optional: Throw in a few slices of avocado in soup.

Do Ahead Prep

If you want to do the preparation ahead of time, do the following: 1. Cube chicken. 2. Chop onion. 3. Measure cumin, chili powder, garlic, and salt and place all seasonings together in a small container.

http://sweeterhoney.com/tortilla-soup-in-the-slow-cooker/