Tortilla Soup

 jonandjenmiller.blogspot.com

2 boneless skinless chicken breasts
2 10oz cans of Ro-Tel (I like the lime & cilantro, but the regular is fine)
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn or two cups frozen corn
1 onion, chopped
2 14.5oz cans low-sodium chicken broth
1-2 cups of water
1 Tbsp garlic powder*
1 Tbsp chile powder*

1 Tbsp ground cumin*
1 Tbsp dried cilantro

tortilla chips
sour cream
shredded cheddar or Mexican blend cheese
fresh cilantro

*Instead of these spices, you could include a packet of Taco seasoning if you prefer.*

Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix. Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred, if needed, (sometimes they'll just fall apart on their own, but sometimes they need some help). Return chicken to CrockPot, stir to combine.

I made this a couple months ago and am just getting the pictures up!

Way slow I know!

It was Amazing but next time I make it I will be using less of all the spices.

They were really good but it was too "spicey" haha

Easy Easy Clean up I suggest getting crockpot liners!

Hope ya'll enjoy as much as my hubbs and I did! It was a great recipe!

Piquant Salad of sweet lime Pork(chicken) and noodles

Need:

Marinade/Dressing

(the dressing can be a little sour if not done right, so if you just want to use it as a marinade I'll put the amounts at the bottom of the post)

9 fresh limes juiced

2 1/4 tlbs sugar(I do it to taste)

1 tlbs Oil

3 cloves garlic

1 Anaheim chili

5 slices pickled jalapeno, more for hotter

1 bunch cilantro(cut off bottom)

Salad:

Romaine Lettuce

1 pkg spaghetti

Pork loin roast boneless 2 to 4 lbs( I use chicken instead and use about 3 slices about 2 to 4lbs)

1 Red onion cut in half and thin sliced

1 cup chopped cashews

Marinade:

Put all ingredients in blender. Puree until smooth. Put raw meat in gallon Ziploc bag and let sit for at least 15 minutes if you're in a hurry, or if you have time for an hour.

Meat:

Boil Chicken(I tried to cook in a frying pan but everything was burning to the bottom even with some oil so I decided boiling was better), when cooked drain and let cool, then cut into bite sized pieces.

Cook your noodles prepare lettuce, get the dressing ready, get the meat out and there you go you've got a very healthy salad!
I make extra everything because I eat it for a few day.( may sound crazy but I love this meal!)

(I forgot to take pictures while making it so in a month or two i'll make it again and post pictures)

Amount without dressing

1/2 cup fresh lime juice

3 cloves garlic

3 slices pickled jalapeno

1/2 cup cilantro

2 1/4 tlbs sugar(still to taste)

1 Anaheim chili

1tlbs oil

Lasagna soup

I modified a few things in the recipe to make it my own.

My husband loves home cooked meals and it was finals week so I came home to see what ingrediants I still needed and I needed about 5 things and so I got everything plus some biscuts and a salad.

It has been a very busy semester for Jared. I am proud of him for doing so well and thought I should do something nice for him. 

Ingredients

olive oil, for sauteing (I use a lot of water because the oil cooks out quick and makes it taste funny if you use too much)

1 pound Italian sausage

1 yellow onion, diced

1 green bell pepper, diced

2.5 cloves garlic, minced

1/3 cup tomato paste (aprrox. 2/3 of a can)

2 teaspoons Italian seasoning

1 teaspoon dried oregano

1/4 cup fresh parsley, chopped

1 teaspoon dried thyme

1 teaspoon sea salt

1/8 teaspoon black pepper

2 cans (14 ounce) petite diced tomatoes

4 cups chicken broth

1 cup water(for less oily try 2 cups water and 3 cups chicken broth)

12 ounces lasagna noodles broken up into bite-size pieces

(in the future I would use a ziti or a penne pasta)

15 ounces ricotta cheese (you will use about 2-3 tbs in a bowl of soup)

Add a little to the soup when done:

Mozzarella cheese,

Parmesan cheese

1. Add enough olive oil to lightly coat the bottom of a large soup or stock pot and heat on medium; add sausage and brown on all sides. (if it gets dry add small amounts of water as needed, I added about a cup while the meat was cooking)
2. Drain sausage in strainer, then put back on stove use a few tablespoons of olive oil over medium-low heat, add onion and green pepper; season with salt and pepper and saute until onion is translucent, stirring often. Add garlic, saute 2-3 minutes, stirring often. Add tomato paste, add all the dried spices, then add parsley a teaspoon of sea salt and a 1/8 teaspoon black pepper, stir into onions and cook 3-4 minutes.
3. Add tomatoes and chicken broth. Slice the sausage into 1/2-inch thick pieces and add back to pot. Simmer 35 minutes, tasting halfway through and seasoning as needed.
4. Cook the pasta to al dente according to package directions. Drain and toss with some of the broth from the soup to keep them from sticking. To serve, add about 1/4 cup Ricotta cheese to the middle of a bowl, spoon pasta around it then ladle soup over top. Sprinkle with about 1/4 cup mozzarella and serve with Parmesan for sprinkling over top. To make these extra special use oven safe bowls and sprinkle the tops completely with mozzarella. Set the bowls on a baking sheet and place under broiler until tops are bubbly and golden brown, checking every 30 seconds until they are ready.

I would suggest either using a different noodle or cooking the noodles right in the soup.

Next time I make this i'm going to make it with something else other then the lasagna noodles.

we love cheese at our house so as you can see we loaded the cheese on.





I found this recipe on pinterest. cinnamonspiceandeverythingnice.com

Veggie Spaghetti

Need

1 yellow squash

1 zucchini

1 package 8 oz spaghetti

3 carrot sticks

(optional) 1 onion

1 jar or can of spaghetti sauce

(or homemade spaghettic sauce would be even better!)

Bring water to boil to cook spaghetti.

Cut onion and sauté to soften. (I only used half an onion) 

Then cut carrots, yellow squash, and zucchini, about 1 inch long

 Make sure all the insdes of the zucchini and squash are cleared out.

Add carrots to onions into pan

 If it is starting to get dry add water(small amounts) and use water as needed.

Then add the yellow squash and zucchini. Let cook until all are tender. Then add desired amount of spaghetti sauce.

There ya have it. Healthy and yummy!

Seasonal Decor

One simple way for spring or fall is to add flowers for spring and leaves for fall to this candle set up

I had about a 8 foot strand of leaves so most likely you won't need this much

Then you just wrap it around

I did it in and outa around the candles and then went back over it to give it a more full look

And I placed it at the center of my families dinning table along with two of my other easy decorations for fall that can change with the seasons.

Thank you for reading. I hope you enjoyred!

VERY EAZY diy candle holders for fall

So so easy and you can easy change it for each season you will need

1- Candles for fall I picked orange

2- Some kind of fall pieces to put in the bottom (like crumples leaves or pinecones from the yard if your looking for cheaper) you can get some sort of filling from hobby lobby and I got everything else at the dollar store

3-Stick your candle where you want it

4- Fill it in to no more the edge of the head of the candle and there you have it a 5 dollar fall project!

Thanks for reading!

Fall Floral DIY

So I am one of the only ones in my family(maybe the only) who likes to decorate for every season, and fall is my favorite season for many reasons, one being the fresh autumn leaves!

Anyways, I was in the crafting mood and was on my way to Hobby Lobby but decided to stop at the dollar store first, O my goodness I saved soo much by getting the glass, the floral the ribbon and lots of other things that will be in other posts, so follow me! =)

So you don't have to get this but it holds the floral arrangement in place, I got the smallest one they had and broke it into a few pieces so that the green wouldn't show at the bottom of the vase.

So I didn't find what I was looking for to put in the bottom but you could put just about anything but I got this cute little pinecone arrangement at Hobby Lobby for 40% off

I filled in just about a 1/3 of the way

Then I stuck the flowers in I just got three, all of these are from the dollar store

I then cut about a foot and a half of ribbon to make a bow on the vase and there you have it! Super easy, super cute, and super affordable!

As you can see I made two.

I had a lot of fun finding inexpensive decorations that will last for years!

I hope ya'll enjoyed.

For winter I would change out the floral and the take out the pumkins and leave the pinecones and put in

Poinsettia

Cannon Family Salsa

2 cans diced tomatoes (or whole)

1 can tomatillos (if you can't find this its fine without it, just gives it more flavor)

1 can green chilies

2 tlbs cilantro

1 lemon, use all the juice

1 or 2 tlbs pickled jalapenos with some juice

(You can add more jalapenos for more spice, I add about 8 slices and about 3 tlbs juice)

2 to 3 chopped green onions

1 bag Chips

Put onions, cilantro, tomatillos, lemon juice, in processor. Process the salsa until all of the ingredients are mixed. Add pickled jalapenos mix, and tomatoes.

You can serve right away or let chill before serving.

(I did the recipe backwards and it still turned out just amazing!)

Oh and one more thing I do everything to taste. I mix then taste it and add more stuff as I go.

I've been making this for years and LOVE it

Good to have with the Salsa, Guacamole, Tequitoes, or Tacos.
My husband and I had Guacamole and Tacos for dinner it was delicious!

There is the salsa

I've done this in a blender and the processor and the food processor does it much much better.

30% less sodium

healthy lettuce