Hearty Chicken Tequila Soup (Crockpot)

Colder fall days are here & it is soup making weather!  I love being able to put the ingredients in the Crockpot in the morning and it is ready for you at the end of your day. 

Hearty Chicken Tequila Soup (Crockpot)

www.sparkpeople.com   & recommended by Karla

1 cup frozen corn, thawed

1 medium onion, chopped

2 Tbs. Tequila

1 can rotel (diced tomatoes & chilies)

2 cups chicken broth

3-4 chicken breasts

2 cloves garlic

Cover bottom of Crockpot with onions, rotel, garlic & corn.

Put chicken on top.

Mix chicken broth & tequila in small bowl.

Pour mixture over chicken.

Cover & cook on low for 8-10 hours.

Makes 2-4 servings.. 

Tupps Tidbits ~ we chopped/diced up the chicken, added carrots & served with corn bread muffins

I was surprised at the little kick this soup had to offer. Sean probably slipped in a habanero pepper when I was not looking!   I am assuming the chilies being heated all day made a difference to their flavor.  I was disappointed that the soup was not very “hearty” as in its name, but it still was good.  We both enjoyed the soup but not sure if we would make it again.  NOT a Keeper, sorry Karla!

Fay Elberta Freezer Peaches

Earlier this summer, when peaches were in season, we decided to try our luck at freezing them.

We picked up Fay Elberta peaches from California.  As peaches begin to ripen, they change from green to yellow in color.  They are ready to eat, can or freeze when they have both a yellow skin & flesh.  You can also check for ripeness by squeezing them in the palm of your hand.  When the peaches give to light pressure and smell sweet they are ready to eat. 

Fay Elberta Freezer Peaches

(Recipe comes from the fruit-fresh container)

4 cups Fay Elberta Peaches

2 tsp Ball Fruit-Fresh Produce Protector

3 Tbs. water

Peal peaches after dipping in boiling water for approximately 1 minute or until the skin slips off. Then, place peaches in cold water and remove the skin. Cut peaches in half and remove the pits.  Cut peaches in cubes.  Mix 2 tsp of fruit-fresh & 3 Tbs. water & toss with 4 cups peaches.  Freeze in airtight container for storage.

Tupps Tidbits ~ fruit fresh prevents browning & protects flavor of fresh-cut produce, you can sprinkle ½ tsp on 1 cup of produce anytime and refrigerate in air tight container for longer storage

Well we did not wait until winter to try this (only a few weeks).   One night, we took them out of the freezer at dinner time and slightly thawed them.  Added a dollop of cool whip and they were amazing for dessert!  The taste was just a sweet as when we first got them.  This will definitely be a keeper in our house to make every summer!

Potato Ham Skillet

In searching for a ham & potato recipe that did not use the oven for cooking,

I came across this in Spark People.

Potato Ham Skillet

www.Recipes.sparkpeople.com

1.5 Tbs. butter

6 small red potatoes, sliced thin

½ tsp. salt

¼ tsp pepper

7 green onions, chopped

½ cup green pepper, diced

2 cups diced ham (fully cooked)

¾ cup egg substitute

½ cup 2% shredded cheddar cheese

Melt butter in 10 in skillet over medium heat.  Layer half of the potatoes, salt, pepper, onions, green pepper and ham.  Repeat layers.  Cover and cook over medium heat until potatoes are tender. 10 – 15 minutes.

Pour egg substitute over the top.  Cover and cook 3-5 minutes until eggs are almost set.

Sprinkle cheese over top & cook an additional 3-5 minutes until cheese is melted & eggs are set.

Cut into 6 wedges & serve. 

Tupps Tidbits ~ recommend non-stick large frying pan

Even though this dish has eggs, we did enjoy it for dinner this past week.  The red potatoes make the meal of course.  We used turkey ham & reduced fat shredded cheese to keep the calories down & it came out great. We both enjoyed it & also had leftovers for the next morning.  KEEPER in our house!