Chicken Tortilla Soup

Ingredients
6 cups chicken broth 
1/2 teaspoon red pepper flakes
1/2 teaspoon chili powder
1/2 teaspoon dry cilantro
1 cup shredded chicken
2 (15-ounce) can chopped tomatoes
large yellow onion, cut into large wedges
1 lime, quartered
Kosher salt
fresh ground black pepper
1 cup canola oil
2 flour tortillas

Directions
In a large pot over medium-high heat, combine the broth with the chicken, onion, tomatoes, red pepper flakes, chili powder, cilantro, lime, pepper, and salt to taste. Bring to a simmer.

While soup is heating, heat the oil in a medium skillet over medium-high heat.

Cut the tortillas into thin strips and fry them in batches until they are golden brown. Drain on paper towels or a paper bag and season with salt. When the soup is hot, taste and adjust the seasoning. Serve it in bowls topped with the tortilla strips.

Serving Yield: 8

Cheddar Apple Sandwiches

Cheddar Apple Sandwiches

Prep Time:

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Inactive Prep Time:

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Cook Time:

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Level:

Easy

Serves:

6 servings

INGREDIENTS

• 6 english muffins, split in half
• 2 cups shredded sharp cheddar cheese
• 1 green apple, thinly sliced
• 1 can of beets

DIRECTIONS

Preheat oven to 350 degrees.

Line a cookie sheet with aluminum foil.  Spray with non-stick spray.  Place english muffins on cookie sheet.  Place in oven and toast for 15  minutes.

Sprinkle cheese on each muffin.  Place two slices of apple on top of cheese.  On half of muffins place beets.  Sprinkle the remaining cheese on top of apples and beets.  

Place back in the oven for 15 minutes.  Serve hot!

Cheese & Bacon Quiche

Ingredients:

1 Pre-made Pie Crust, 9 in

1 Package Bacon Bits

4 large eggs

1 1/2 cups Cream

1/4 tsp dried thyme

1/8 tsp black pepper

1/2 cup shredded Gruyere cheese

1/2 cup shredded Cheddar cheese

Method:

1) Bake empty pie crust in 375 degree oven for 10 minutes.

2) Meanwhile, prepare filling. In a medium bowl, whisk together the eggs, cream, thyme, and pepper. Pour into crust. Sprinkle the egg mixture with the bacon and cheeses.

3) Bake until golden and custard is set, about 40 minutes. Serve warm.

Makes 8 Servings

Chorizo & Cheddar Quesadilla

8 flour tortillas (10-inch)
1 chorizo sausage (about 2 1/2 ounces), coarsely chopped
3 scallions, thinly sliced
2 cups shredded (8 ounces) Cheddar cheese
Prepared green or red salsa, for serving (optional)

Place 4 tortillas on a work surface. Dividing evenly, scatter chorizo and scallions over each, leaving a 1/2-inch border all around. Sprinkle 1/2 cup cheese over each, and top with remaining tortillas. Press lightly to seal.

Heat Skillet over medium heat. Spray pan with Pam. Place 1 quesadilla on skillet. Cook till golden brown. Flip quesadilla. Cook till this side is also golden brown. Repeat with remaining quesadillas spraying the pan with each new quesadilla.

Cut each quesadilla into 4 wedges and serve with salsa, if desired.

Open-Faced French Toast BLTs

From Martha Stewart

Meatball Subs

1 loaf Italian Bread, quartered and opened

1 bag Frozen Italian Meatballs

1 jar Your Favorite Pasta Sauce

8 slices of Mozzarella or Provolone Cheese

In a crockpot place meatballs, pasta sauce, and 1/2 a jar of water. Set crockpot on high, cover and cook for 4 hours. Just before serving, place two slices of cheese in each sub roll. Then place three or four meatballs on each sub roll.

Place subs on a cookie sheet and broil in oven until cheese is melted and bubbly.