Mediterranean Chicken & Artichoke with Spinach & Toasted Pine Nut Couscous

This is my own Creation.
Mediterranean Chicken, Artichoke, and Spinach with Toasted Pine nut Couscous.
Ingrediants:
2 lbs Chicken breasts
1 Can Artichoke Hearts w/ Brine
1 med. Onion Chopped
1 Clove Chopped Garlic
1 Can (14 oz) reduced sodium Chicken Broth
1 Medium Zucchini
1 Cup Halved Grap Tomatoes or 1/2 Cup Roasted Red Tomatoes
2 Cups Fresh Spinach (about 2 handfuls)
1 Box Toasted Pine Nut Mediterranean flavored couscous
2 Tbs. Mediterranean Spice
1/4 tsp. Crushed Red Pepper Flakes
1/4 Cup Balsamic Vinegar

Chopped Parsely for Garnish

Method:
In a slow cooker combine chicken broth, chicken breasts, can of Artichoke hearts, onion, garlic, and spices. Cook for 3-4 hours
Place Chopped Zucchini, Tomatoes, Spinach, and Balsamic Vinegar in pot. Cover and cook for about 15 minutes or until cooked completely.
Remove Chicken & vegetables with a slotted spoon and set aside. Stir Couscous mix into the remaining liquid. Cover and cook 5 minutes or until the remaining liquid is absorbed.

Serve Chicken and Veggies over Coucous. Sprinkle Chopped Parsely over top.
Enjoy!

Chicken & Cheese Enchilada Chowder

Ingredients:
• 1 15-ounce can black beans, rinsed and drained
• 1 14.5-ounce can diced tomatoes, drained
• 1 10-ounce package frozen whole kernel corn
• 1/2 cup chopped onion
• 1/2 cup chopped yellow, green, or red bell pepper
• 1 10-ounce can enchilada sauce
• 1 10.75-ounce can condensed cream of chicken soup
• 2 cups milk
• 1 cup shredded Pepperjack cheese (4 ounces)
• 1 cup shredded cheddar cheese (4 ounces)
• 4 chicken breasts
Method:

In a 3 1/2 to 5 quart slow cooker, combine drained beans, drained tomatoes, corn, onion, and bell pepper. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.
Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
Cut chicken into bite sized cubes. Cook over medium heat until cooked all the way through. Add into soup.
Stir in shredded cheeses. Can be topped with avocado, sour cream, or crushed tortilla chips.

Also check out my Easy Enchilada sauce if you dont have a can in your pantry.

Crockpot Jamaican Pork Chops

I have been looking through my pantry for something I could make with Pork chops. We love the Jamaican Jerk spice when used at resturants and bought some. I thought it was time to give it a try. This recipe is my very own and I tried hard to bring out the yummy Jamaican Jerk Spice.
Ingrediants:
5 Pork Chops (Frozen or Fresh)
1 Can Stewed Tomatoes
1/2 Cup frozen corn
1/2 Cup Dry Black Beans or 1 Can drained
1 Cup Sliced Bell Peppers (Frozen is easier. Tri-color)
1 Small Onion sliced
1 Can Chicken Stock
1 Garlic clove smashed
Jamaican Jerk Seasoning

Directions:
Place everything in the crockpot starting with the pork chops. Season liberally with the Jamacian Jerk Seasoning. Cook on Low for 6-8 hours. Serve over Brown Rice.

Crockpot Apple Cranberry Pork Chops

I came up with the ingrediants for this yummy and sweet Pork Chop Dish. Enjoy!

Ingrediants:
4 Boneless Pork Chops
1 Can Cranberry Sauce
1 Can Applesauce (8oz.)
1/2 Cup Cranberry Juice or Apple Juice
1/4 Cup Dried Cranberry's (Optional)
1/8 Cup Sugar (Optional)
1 TBS Dijon Mustard or Spicy Brown Mustard
1 TBS Jamaican Jerk Seasoning (Optional, but if withhold I would recommend 1/2 tsp of Cloves)
1/4 Cup Cold Water
2 TBS Corn Starch
1/4 Tsp Salt
Dash of Pepper

Method:
Put Pork Chops in Crockpot. Add the Cranberry and Applesauce to the crockpot, no need to mix beforehand just stir in pot. Add Juice, Dried Cranberry's, Sugar, and Mustard, and Jamaican Jerk Seasoning. Cook in Crockpot for 4-6 hrs on high, or 7-8 hours on low or until the meat is tender.
When cooking is complete mix together the cold water and cornstarch in a saucepan. Add in the cooking juices and bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in Salt and Pepper and Serve over Chops.

This is also really good served over brown rice or whole grain noodles. Stuffing also makes a great side dish with this meal.

Remember, one serving of meat is the size of a deck of cards.

Chicken Tortilla Soup

Chicken Tortilla Soup
Ingredients:
1 pound boneless chicken, cooked and shredded
1 can (15 ounces) crushed tomatoes
1 can (10 ounces) enchilada sauce
1 medium onion, chopped
1 can (4 ounces) chopped green chilies
2 cloves garlic, minced
2 cups water
1 can (14.5 ounces) chicken broth
2 cans (15 ounces) whole kernal corn, with liquid (or four cups frozen corn)
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon crushed bay leaves
1 tablespoon dried chopped cilantro
Method:


Combine all ingredients in a greased 4 1/2 to 6 quart slow cooker. Cover and cook on low heat 6-8 hours or on high heat 3-4 hours. Makes 8-10 servings.
Serve with tortilla chips and garnish with grated pepper-jack cheese and guacamole.

Can also add yellow, orange peppers to the mix. Celery is good too.