Meal Prep #3: Stocking your freezer and Fridge

Let's do a checklist first! 

• Comfy shoes on (check), 
• Plan of action ready to go (check), 
• Recipes gathered & you have previously shopped for all ingredients (Check, Check), 
• You have them all laid out on the counter and grouped together according to types
• Dishwasher &/or strainer is emptied and sink is filled with HOT sudsy water 

(Check, Check, Check & Check!!) 

You are NOW ready to proceed with your plan!

Meal Prep: #1- Review 3 Vital Questions to Ask Yourself

I have "Meal Prepped" since 1996, it was called Once a Month Cooking or OMC, Batch/Bulk Cooking, Freezer Cooking, and a myriad of other terms back then. 

At that time, we were renting a huge 1940's 2-story house that ironically had a ridiculously small kitchen with only 2 cabinets, 1 cupboard, 2' counter top, and a vintage fridge from the 60's. 

You know the type of "dorm or RV-Type" that has one long door and the freezer is this itty-bitty compartment- like an afterthought, above the very minuscule refrigerator space? Well, our first apartment fridge 2 years earlier was identical to this one below, then the house we rented was just a smidge larger than this one! If this is you, don't despair, I will post a link on how I did it here soon.

Picture Credit

I used TNT recipes that my family already enjoyed and included tips for freezer storage found in such books/Web Sites/Yahoo Groups/E-mail Newsletters as OMC, 30 Day Gourmet (I feel like Carol & Nancy are my friends!), Freezer Friendly Yahoo Group...  

RECIPE WED #21: Greek Chicken

This recipe to me says "SUMMER" and right about now I am summer dreaming, so to have little summer on my plate brings sunshine to my belly!!

Frugal Fridays: 3 QUESTIONS TO ASK YOURSELF WHEN PURCHASEING A Freezer

It has been way to long since I have been posting "Frugal Fridays", 

I really have been juggling quite a load lately. 

The household needs some SERIOUS TLC with all the surgeries, recovery periods, and now learning to cope with chronic pain "while homeschooling a precocious preschooler and special needs toddler, who only knows 2 speeds FAST & FASTER" & receives therapy 1-2/week for speech, occupational, & physical needs.

III YIII YII!! Some days I just wish we never needed rest or at least could feel refreshingly rested even after less than 4 hours of sleep...some women make that look easy, yeah, I am SO NOT one of them, I NEED 7 hours of sleep or I am one grumpy, unfocused, dingy, bear...

So ANYWAYSSSSSSS, Sheesh, I found some old frugal files from back in the early part of 2000's....

Each week I thought I would share some of the cream of the crop so to speak! :-)

6 Lbs of tomato puree = 4 days worth of meals!

This is my base for a Ragu/Bolognese type sauce that I convert into several dishes or I freeze into smaller portions for "Sunday Gravy" later in the month when time is short.

I make Fresh Tagliatelle Pasta (recipe here), and the KIDS eat it up, they especially like when I add in meatballs (What can I say I have carnivores!)

I then make a variety of meals from this base, this week I decided to concentrate on soups and since it is the cold of winter, soups are just the ticket!

Fugal Freezer Cooking Friday: Winter Cooking Session 2013

My SIL is having major surgery in about 2 weeks, and I want to make her a few meals so her family won't have to think about dinner the first few days. Plus my freezer stash is down to a few meals from my major cooking session in June, so it is time for another Batch Cooking Session! 

Last session I made a CRAZY amount of food plus the kind folks at my church brought me meals for a few weeks, & it has thankfully, lasted me a fairly long time. 

PIC CREDIT

 
 As is the normal, I am going to be making these meals in sessions according to protein type so as to avoid any cross-contamination plus make is easier with the little ones running around! I will attempt to make these in 3 days time max each protein group, the

Ice Box Yeasty Dinner Rolls

I have had this recipe for years and 

it is such time saver, super savory, and a real crowd pleaser every time. 

Your dinner guests will never believe this is such an easy recipe to make, no kneading required, just mix up and refrigerate. You can make ahead up to 4 days in advance, shape, then let rise and bake for perfect rolls every time!!

Heat's Kitchen Awesome rolls from my recipe!! Gr8 Job Heather!

Ice Box Dinner Rolls
Makes 24 Rolls

1 C warm water (105-115 Degrees F)
2 Pkgs Active Dry Yeast (Or 4 & 1/2t)
1/2 C Butter, Melted (1 Stick)
1/2 C Sugar
3 Eggs
1 t Kosher Salt
4-4 1/2 C Unbleached All Purpose Flour
Additional Melted Butter

1. Combine the warm water and yeast in a large bowl. Let mixture stand until yeast is foamy, about 5 minutes
2. Stir in butter, sugar, and salt. Beat in Flour one cup at a time, until dough is too stiff to mix (Some of the flour make not be needed). 
3. Cover and refrigerate 2 hours or up to 4 days!
4. Grease a 13X9" Baking Pan.
5. Turn the chilled dough out onto a lightly floured surface. Divide dough into 6 rows & 4 columns making 24 even & equal pieces.
6. Roll each piece into a smooth round ball; place in even rows in prepared pan. 4 Rows & 6 Columns.
7. Cover and let Dough Balls rise until doubled (About an hour, I place my pan in my gas oven with heart off but light turned on.
8. Preheat oven to 375 degrees F. Bake until rolls are golden brown about 15-20 min.
9. Brush with melted butter, if desired. 
10. Break apart Rolls and wrap in a clean tea towel and place in a gorgeous hand woven basket or crock.

 

Crustless Quiche

1/2 pt Heavy Whipping Cream
8 Xtra Lg Eggs
2 C Shredded Cheese (Swiss, Gruyere, Or Smoked White Cheddar)
8 Oz Crimini or Button Mushrooms, sliced
8- 12 oz Diced Ham
1/4 Finely Diced Green Onion
kosher salt and Pepper

Heat oven to 350

• Heat skillet over medium heat and add EVOO, once hot add Sliced Mushrooms
• Allow to cook over medium, stirring frequently until reduced and caramelized, season liberally with kosher salt & fresh cracked pepper- should take about 15 min, remove from heat and allow to cool to room temp b4 adding to eggs!!
• Meanwhile, Whisk Eggs and Combine with Heavy Whipping Cream
• Stir in Diced Ham, Green Onions, shredded cheese, and cooled caramelized mushrooms, and season w/s&p
• Pour into prepared 11X9" glass pan 
• Bake for 20-30 min until fully cooked and slightly browned on top!

Mmmmmmmm mmmmmmm DELISH!!!!

Menu Mondays: December 17-23, 2012

Gearing up for the Holidays and trying to make it as easy and comfortable for everyone involved!!

I have an easy menu again OUT OF MY FREEZER storage... 

Pic Credit

IT is kinda funny to me as this freezer storage is reminding me of "The Widow's Oil" in the Old Testament, when the prophet Elisha blesses the widow's oil and the jar kept pouring out oil as long as she has empty vessels to fill. 

{2 Kings 4}...the freezer doesn't seem to have an end in sight!! 

That was one heck of a session I must have been preparing for Armageddon!!

Breakfast Options:
Fresh Fruit, Hot Cereal, Kashi, Granola, Dried Fruits, Baked Oatmeal, Choose Your Own Omelet, Blueberry Waffles, Toast Points

Lunch Choice:            Side Selections:
Pizza                             Apple Slices                Dried Berries          
PB & J  Roll-Ups         Carrots and Dippings    Oranges
Fish Cakes                    Grape Tomatoes           Banana Boats
Quinoa Burgers             Veggie Chips               Yogurt
Mac & Cheese               Crackers                      Grapes
Taco Cups                      Steamed Snap Peas      Apple Sauce
Grilled Cheese               Cream O' Tom Soup     Oster Crackers

Supper Offerings:   

Monday:
Baked Pasta w/Meatballs {Was pre-made and Frozen in bake and toss pan!!}, Toasted Homemade Organic Herb Garlic Bread, & Spinach Salad


Tuesday:
Chicken Picotta, Loaded Stuffed Potatoes, Grilled Asparagus, Spinach Chopped Salad

Wednesday:
Crock Pot Salisbury Steak, Wide Egg Noodles, Hot Buttered Corn Nibblets, 

Thursday:
Crock Pot Chicken Swarmas, Tahini Sauce, Pickled Onions, Orzo Oilo, Spinach Salad

Friday:
Carniatas Meal in a Bag {I had made Carnitas one night and had so much left over I have enough for an entire meal for my family!!}

Satuday:
Repeats Buffet!

Sunday:
Christmas Dinner with In-Laws

Snack Fancies:
Fresh Fruit, Cottage Cheese, String Cheese, Crackers, Pickles, Yogurt, Applesauce, Cheddar Cheese Slices, Pepperoni Slices, Carrots & Dippings, Celery Ant Logs, Apple Lady Bugs, Peanut Butter Dip, Milk, Apple & Eve Fruitables Juice, String Cheese, Apple Rings w/peanut butter and raisins, Dried Fruit, Nuts, Veggie Chips, Rice Cakes, Ginger Bread Marshmallows, Keifer Smoothies w/frozen fruit & Veggie Purees.      

Linked to Menu Mondays 
 
 

Recipe Wednesday: SERIOUSLY, THE BEST Chicken Pot Pie!!

I am not playing, this is  

 SERIOUSLY THE BEST EVER 

chicken pot pie recipe! 

Mmmm Mmmm GOOD!!

This recipe starts with caramelized onions rendered in butter & bacon drippings....yeah that should be enough said, however what makes this dish even more decadent, is when succulent & savory poultry meet crisp tender veggies in a creamy, bubbly, and rich bath of chicken stock, dry vermouth, and heavy cream all wrapped in a flaky, golden, delicious puff pastry blanket. 

This recipe is HUMUNGOUS! I just have a hard time not doubling my efforts and make extras to freeze when making recipes that are involved and use more than one pan.  

This recipe has many possibilities- It is enough for many combos like: 

• 3 regular 8" pies, 2 DEEP DISH 9" pies, 6 ramekins {Think mini pies} & one 8" pie, (Some for now& some for freezer stash!!) or you can make one 8"X11" pan, like a sheet pie :-) and one filling you can freeze and use when you feel like.  

If you want to make just one pie half the ingredients up to the pastry/crust and contiue with recipe.

I made this for my dad for his birthday and he was floored,& kept saying, 

"This is pot pie? But this is Pot pie & it's GREAT! I mean this is just pot pie, but it's not "just pot pie"- it tastes really, really fantastic...

What makes this so good?"

Phewww!!!  What a mouthful! Enough with the dialog bring on the recipe:

• 4-6 C chopped, cooked poultry- turkey/chicken or (*3 whole/6 split chicken breasts, bone-in, skin-on)
• 3 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• 4 cups chicken stock, preferably homemade- {or about one box of Kitchen Basics Chicken Stock}
• 1 C dry vermouth, dry white wine or an additional cup of stock
• 2 chicken bouillon cubes or 2-4 T chicken soup base
• 8 tablespoons (1 sticks) unsalted butter
• 4 T Bacon drippings or 4 T unsalted Butter
• 2 cups yellow onions, chopped (2 onions)
• 3/4 cup all-purpose flour
• 1/4 cup heavy cream
• 1/4 C finely diced celery
• 2-3 cloves garlic minced
• 1/3 cup finely-diced carrots
• 1/3 C frozen peas, thawed 
• 1/4 C frozen green beans, thawed
• 2 cups frozen corn, thawed
• 1/2 cup minced fresh parsley leaves or 3 -4 T dried parsley
• 1/4 C fresh dill or 2 T dried dill
• 1 (17.3 oz)package puff pastry  {IS what I use!} OR Pie Crust recipe of choice or frozen prepared crust -enough for a double crust 
• 1 large farm fresh brown egg (Or whatever you have on hand)

---------------------------------------------
* START HERE if you are cooking poultry from scratch:
{Preheat the oven to 350 degrees F. for baking chicken}
 Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.}
-----------------------------------------------
Start here if you have 4-6 Cups left over chicken/turkey
{Pre heat oven to 375 for pie crust/pastry}

1. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. 
2. In a large pot or Dutch oven, melt the butter and bacon drippings saute the onions over medium-low heat for 10 to 15 minutes, until translucent. 
3. Add carrots, celery, & garlic- cook an additional 2-4 minutes  DO NOT LET GARLIC BROWN, WILL BECOME BITTER!
4. Add the flour to the same lg pot veggies were cooked in and cook over low heat, stirring constantly, for 2 minutes.
5. Combine the hot chicken stock to the sauce. 
6. Simmer over low heat for 1 more minute, stirring, until thick. 
7. Add 2 teaspoons salt or to taste, 1/2 teaspoon pepper, and heavy cream. 
8. Add the cubed chicken, carrots, peas, green beans, dill, and parsley. Mix well.
9. Taste sauce and again and adjust seasoning as needed

------------------
For Pastry: {I use puff pastry, use what you like best home made pie dough or pre-made}

1. Roll each pastry sheet into a 12- x 10-inch rectangle on a lightly floured surface. 
2. Fit 1 sheet into a 9-inch deep-dish pie plate; spoon chicken mixture into pastry. 
3. Place remaining pastry sheet over filling in opposite direction of bottom sheet; fold edges under, and press with tines of a fork, sealing to bottom crust. 
4. Whisk together egg and 1 Tbsp. water, and brush over top of pie with egg wash. 
5. Make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Bake at 375° on lower oven rack 55 to 60 minutes or until browned. Let stand 15 minutes.

Chicken Pot pie is a freezer favorite in my family! 

  LINKED TO WEEKEND POTLUCK

Tasty Frugal "Round 2" Soup

I know turning "left overs into soup" isn't a new concept but, wow, it was so good!! Even my picky-butt family really liked this "stoup"- it is so simple, fast, frugal, and soup-er easy!!! 

 I just had to share it.

Picture credit

I used about 1 & 1/4 C  left over top round from a previous meal I had cooked in a crock pot cooker with cream of beefy mushroom  soup and beef stock along with caramelized onions and smothered mushrooms to make this soup. I also had about 3 C of sauce left over "gravy".

Easy Beefy Mushroom & Barley Soup

Barley:
1 C Pearl Barley
2 1/2 C Beef Stock
Kosher Salt to taste
2 T ButterHeat stock to boiling over med heat. Once boiling add butter,  kosher salt, and pearl barley- stir to combine and turn to low. Cook on low for about 45 min or until al' dente but not mushy.

 Soup:
1 -Lb cooked Top Round Roast, cut into 1" chunks
3 C Beef Stock/Soup combo gravy
3 T Butter
6 oz mushrooms, sliced
1/2 onion, finely chopped
3 cloves of garlic, minced
Cooked Barley from above
kosher salt and fresh cracked pepper
1-2 t of beef bullion (optional)
Saute mushrooms and onions until soft and fragrant about 3-5 minutes. Add garlic and cook until fragrant about 1 minute. Salt and pepper to taste and add the rest of the ingredients up to bullion. Simmer on low about 20-45 minutes depending on time constraints and preference.

Tips & Hints:

• I personally like to reduce the the soup to a stew'ish, somewhere between a stew and a soup consistency plus, I enjoy the way the flavor develops after 45 minutes. 
• I will taste the soup at the end of cooking and add beef bullion if I feel it's needed, this is my preference feel free to omit this if desired.
• This soup freezes wonderfully.

If you wanted to make this didn't have any cooked beef or left over gravy I would:

1. Cook the barley as stated above
2. Brown 1-1 & 1/2 Lbs uncooked seasoned beef with salt and pepper in 1-3 T butter and remove from pan but, keep warm
3. Then saute` mushroom and aromatics as stated above
4. Deglaze the pan with 3 C beef stock and add beef back into pan
5. Cook on low & simmer for 45 minutes or more until beef cooks through and is tender- may take up to 60 minutes.
6. Taste again and season if needed
7. To achieve the same richness & decadent consistency as cream of whatever soup I would add 1/4C  heavy cream at end of cooking.

Pantry Challenge Menu Continues: November 12-18, 2012

Ahhhhh!!! ... only 4 appointments this week so we can catch up on much needed homeschooling!! 

picture credit

With a lighter week and a little less stress I can make more involved meals plus I get to enjoy the kids without the clock ticking away...

One dish I REALLY LOVE is 

Greek Stuffed Chicken,

I bet you have all ready guessed that one right?? I have included it in my menu plan many times yet, unfortunately, I don't think I have been able to make more than twice. 

This week I AM MAKING it!!This dish is healthy, delicious and nutritious!

I am using my freezer storage for all the main dishes, sides & some are pre-made freezer meals, so super easy and FAASSST!!!!

I found European cheese on sale this week, I am excited to try these gourmet, aged, organic & grass-fed cheeses. One type is an Irish Butter cheese, it is supposed to be a smooth cheese with a sweet nutty undertone, another is a creamy sharp and the the third a Swedish with a waxy paper, with a really interesting smell nutty and sweet...it will interesting. I have different apples from the orchard, sweet, spicy, crunchy, crisp, crunchy... all kinds of tastes to describe in our taste buds journal. 

 

Breakfast Options:

Choose Your Own Toppings Omelets:
(Shredded cheddar, Ham, Bacon, Sausage, roasted red/yellow peppers, Caramelized Onions, sauteed  Mushrooms, asparagus, spinach, summer squash, or zucchini)  
Peanut Butter & Jelly Breakfast Bars, Hot Cereal, Cold Cereal, Sausage Gravy & Biscuits, Waffles, Fruit, Juices, Water Essences, Smoothies, Keifer

picture credit

  
Lunch Choices:                     Side Selections:
Hot Ham & Cheese Triangles               Veggie Chips             Carrots/Celery & Dippings
Octodogs {Octopus} Hot Dogs             Tator Tots                  Buttered Steamed New Peas
Peanut Butter & Jelly Rice Cakes         Dried Fruit Medley   Woven Wheat Crackers         
Chicken Nuggets                                   Nuts                           Fruit (Grapes, Bananas, Oranges)
Fish Sticks                                             Cheese Plate              Pretzels
DIY Honey Mustard Chicken               Applesauce                Cottage Cheese
Smoked Turkey Wrap                           Mac'N'Cheese            Yogurt
      

Supper Offerings:

Monday:
Chicken Piccata w/Capellini Pasta,  Mixed Greens w/Feta Cheese, Toasted Almonds and Balsamic & EVOO Vinaigrette.

Tuesday:
Chicken Scampi, Twice Baked loaded potatoes {w/sour cream, bacon crumbles, cheddar cheese, & cream cheese}, Tomatoes & Cucumber Salad {Italian Herb-ed balsamic & EVOO vinegrette w/Sharp Cheddar Cheese Cubes}

Picture credit

Wednesday:
Beef & Barley Soup, w/ Homemade Artisan Bread, Spinach Salad w/Feta Cheese, Toasted Almonds w/ Balsamic & EVOO Vinaigrette.

Thursday:
Greek Stuffed Chicken, Roasted Rosemary Seasoned Potatoes, Lemon Grilled Asparagus




Friday:
Chicken Swarmas, Homemade Pitas W/Roasted Red Pepper Humus & Tahini Sauces, Roasted Broccoli & Cauliflower Medley & Spinach Salad w/Feta Cheese, Toasted Almonds and Balsamic & EVOO Vinaigrette.

Saturday:
MICI (Romanian Meat Log), fried potatoes w/mushrooms & Onions, & Caramelized Brussels sprouts

Sunday:
Spinach Stuffed Rigatoni {some ready made freezer item I got on sale} w/Marinara Sauce & roasted Veg Medley: {Zucchini, Summer Squash, Onion, Mushrooms, & Red Pepper}, Mixed Greens Salad w/Balsamic & EVOO Vinaigrette


Snack Time Fancies:

Picture credit

Celery Peanut Butter Logs w/Raisin Ants,  
European Cheese Tasting Plate, Laughing Cow & woven wheat Crackers, Pickles, Apples, Grapes, Oranges, Bananas, Carrots, Cheesey Crackers, Pretzels, Pop tart Crisp, Coconut Protein Bars, Kiefer, Smoothies, Nuts & Dried Fruit, Cottage Cheese, Humus, Peanut Butter & Jelly Bars, Pizza (Pepperoni & Smoked Mozzarella/Provolone Cheese) Stacked Club Crackers,


Linked to Menu Mondays,

Pantry & Freezer Storage Menu Nov. 5-11, 2012

This is a another tight week with appointments nearly every day & one I didn't even expect but if I want my insurance to continue paying for my 3 x's/week visiting nurses and the wound vac to continue I have to add in another visit to the Cleveland Clinic on top of a visit to the neurology clinic @ Akron Children's for my son plus his 2 therapy sessions later this week on top of my nurses appointments. I had hopes of stopping off in Medina on my way home from Akron to pick up a small school desk one of my online homeschooler co-op members offering- we will see....

So each meal has to be fast, easy and bc of the extra gas, co-pays, and parking fees needed this week nearly FREE. To achieve this I am trying to live out of the pantry and freezer storage I have built up & I am utilizing my crock pot to make each meal stress free!

Photo Credit

Sorry this won't be very adventurous, just basic stuff, but nutritious and tasty, we have to find ways to save money to make this happen. 

It was so embarrassing last week when we met with my atty and we had to borrow money for the parking, all the parking garages and lots in down town Cleveland apparently are CASH only, and with hurricane Sandy causing all kinds of power outages it was crazy downtown last week. WE have to keep a tight reign this week!

You can tell just from a few paragraphs from this post alone

I have A LOT going on in my life, 

• my son's health issues,
• applying for programs regarding my son's health situations
• my health issues, 
• legal issues we are dealing with, 
• stupid insurance, 
• homeschooling a precocious preschooler,

... Menu planning gives me 
ONE LESS thing 
I have to worry about...

On to the Menu:

Breakfast Options:
Scrambled Eggs, Toast Points, Hot Cereal, Waffles, Pancakes, Bacon, Sausage Gravy & Biscuits, Cold Cereal, Fruit, Smoothies, Kiefer, Veggie & Fruit Juices

Lunch Choices:                                 Side Selections:
Tomato Soup & Grilled Cheese Sandwiches,  Cottage Cheese       Crackers
Chicken Nuggets,                                                  Fruit                        Cheese cubes
Peanut butter & Jelly Sandwiches,                    Veggie Chips           Carrot sticks & Dippings 
Pizzawiches,                                                            Rice Pudding          Raisins
Cheese, Cracker & Veggie Plate                           Nuts                        Applesauce
Crab Cakes                                                              Buttered Noodles    Steamed Broccoli 
Black Bean Burgers                                               Grilled Asparagus & Humus

Supper Offerings:

MONDAY:
Crock Pot Chicken Paprikash w/Egg Noodles, & Fried Cabbage

TUESDAY:
Chicken Enchiladas, Salsa Rice, & Refried Black Beans

WEDNESDAY: 
Crock Pot Barb-B-Q Pork , Boiled Buttered Potatoes, Super Sweet Corn Nibblets, & Home made Coleslaw  

THURSDAY:  
Crock Pot Brown Sugar Chicken, Penne Aglio Et Olio,  & Grilled Asparagus

FRIDAY:
Stromboli, bread sticks, Pepperoni & Smoked Provolone Rolls, & Roasted Zucchini, Mushrooms, Red Pepper, and Yellow Squash

SATURDAY:
Creamy Mushroom Pot Roast, Smashed Potaotes, Roasted Summer Sweet Corn On the Cob   

SUNDAY:
Baked Pasta, Spinach Salad, Garlic Crescent Rolls, &  Steamed Buttered Cauliflower

SNACK TIME FANCIES: 
Fruit, Keifer, Smoothies, Veggie & Fruit Juice Mocktails, Citrus Water Essences, Milk, Cheese & Veggie Plates, Cracker Munchie Plate, Rice Pudding, Raisins, Nuts, Granola, Pop Tarts, Cold Cereal, Cheesey Crackers, Cottage Cheese, Yogurt, Applesauce, Hummus and Carrots, & Laughing Cow and Triscuits Woven Wheat Crackers. 

Link to Organized Junkie

RECIPE WED #16: Chicken Tortillas Soup

 Ingredients

• 1 onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons chili powder
• 2 T Smoked Paprika
• 1 teaspoon dried oregano
• 1 (28 ounce) can tomato Puree
•  3 C chicken Stock
• 1/2 C Chili Pepper Brine
• 1 cup whole corn kernels, cooked
• 1 (15 ounce) can black beans, rinsed and drained
• 1/4 cup chopped fresh/dried cilantro
• 1 & 1/2 Lb boneless chicken breasts
• Squeeze of 1 Lime 

Garnish

• crushed tortilla chips
• quacamole
• shredded Monterey Jack cheese
• chopped green onions
• Sour Cream
• Chopped Fresh Cilantro

Directions

1. In a med bowl add corn, beans, cilantro, chili powder, smoked paprika, oregano, tomato puree, stock, lime juice and chiles brine stir to combine.
2. Into Crock pot add chicken breasts, onions, & garlic. 
3. Pour rest of ingredients over top
4. Cook on low for 4-6 hours
5. Cool to room temp and add to (2)- 1, Gallon Freezer Bags
6. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.