Flourless Double Chocolate Peanut Butter Mini Blender Muffins

I made this recipe because it's sugar, flour and  gluten free for my moms birthday. Use enjoy life chocolate chips so that it is dairy free too!! Found it on Pinterest at http://www.averiecooks.com/2014/05/flourless-double-chocolate-peanut-butter-mini-blender-muffins.html

Yield: 17 mini muffins

Prep Time: 5 minutes

Cook Time: 8 to 12 minutes, or until done - see below

Total Time: about 30 minutes, for cooling

Ingredients:

1 medium/large ripe banana, peeled
1 large egg
heaping 1/2 cup creamy peanut butter (I recommend using classic storebought peanut butter, and not natural or homemade because it can be oily or separate)
1/3 cup unsweetened natural cocoa powder
3 tablespoons honey (agave, brown rice syrup, or maple syrup may be substituted)
1 tablespoon vanilla extract
1/4 teaspoon baking soda
pinch salt, optional and to taste
heaping 1/2 cup mini semi-sweet chocolate chips + more for sprinkling muffin tops

Directions:

1. Preheat oven to 400F. Prepare mini muffin pans by spraying very well with cooking spray or grease the pans; set aside.
2. To the canister of a blender, add first 8 ingredients, through optional salt, and blend on high speed until smooth and creamy, about 1 minute.
3. Add heaping 1/2 cup chocolate chips and stir in by hand; don't use the blender because it will pulverize them.
4. Using a tablespoon or small cookie scoop, drop rounded 1 tablespoon mounds into prepared pans. Each cavity should be filled to a solid 3/4 full.
5. Sprinkle each muffin with a generous pinch of chocolate chips.
6. Bake for 8 to 12 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter. That's a large range with baking time and I find with medium bananas, there's less batter, the cavities are less full, and 8-9 minutes is about right. With a larger banana or slightly more batter in each muffin cavity, 11-12 minutes is right. For these, I used a large banana and baked 11:30. Due to the mini size and oven variance, watch your muffins closely, and bake until done. Allow muffins to cool in pans for about 10 to 15 minutes, or until they've firmed up and are cool enough to handle. It's normal for muffin tops to be quite domed in oven but flatten as they cool. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months. I find the muffins get softer over time and taste better on days 2-3 after the flavors have married.

Cream of Rice Hot Cereal

 

Recipe From: http://wholenewmom.com

Makes approximately five servings (3/4 cup each)

Ingredients

1 cup of uncooked rice (I prefer to use brown)
4 1/2 cups liquid (water, milk or non dairy milk like Homemade Coconut Milk, Homemade Almond Milk, etc.)
3/4 tsp salt (optional. For you, maybe–but I think creamy grain cereals NEED salt. I like Real Salt.)

Optional toppings: butter (or other fat), sweetener, cinnamon

 

Method

 

1.  Grind rice coarsely in a blender or coffee grinder.

2.  Heat liquid over medium hit to a slow boil.

3.  Add rice and stir.

4.  Cover and simmer for about 4 minutes, until thickened.

5.  Serve with desired toppings.

* I added a little bit of sugar to mine :)

Toasted Sesame Ginger Salmon

This recipe is easy and yummy!! I found it Pinterest at this website: http://www.howsweeteats.com/2012/03/toasted-sesame-ginger-salmon/

Toasted Sesame Ginger Salmon
serves 2-4
1 1/2 pounds raw salmon
1/4 cup olive oil
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons honey
2 tablespoon soy sauce
2 garlic cloves, grated
1 tablespoons freshly grated ginger
1-2 tablespoons toasted sesame seeds
4 green onions, sliced

Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick
spray.


In a large bowl or baking dish, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, brown sugar and whisk well until combined. Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for 30 minutes.
Preheat the broiler in your oven. (Or preheat your grill, etc if you prefer to use something else.)
Remove salmon with kitchen tongs and place directly on the wire rack. Sprinkle with a little bit of salt and pepper, then place directly under the broiler. Cook for 10-12 minutes, depending on the salmon’s thickness (our’s was just about an inch thick), until opaque and easily flakable with a fork. You can flip the salmon halfway through cooking if desired.
Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the glaze below.

Sesame Ginger Honey Glaze
1/4 cup honey
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
1/2 teaspoon freshly grated ginger
1/2 teaspoons toasted sesame seeds
Combine all ingredients in a bowl and whisk until smooth. Pour over salmon.

Raw Coconut Macaroons

You can also add chocolate on top! Both ways are Delicious!

These cookies our my families NEW favorite treat! We found these at a health food store and they are were a little over a dollar a piece so I decided to find a recipe that was similar! Thanks to a friend that had already done the same thing I found this yummy and sooo easy recipe!


Ingredients:
1/2-3/4 cup unsweetened coconut flakes
1 1/4 cup almond flour
1/4 tsp real salt
1/2 cup coconut oil at room temperature
1/4 a cup raw honey or pure maple syrup
2 tsp pure vanilla
*optional 2-3 TBS ground flax seed

Directions:
Mix dry and wet in separate bowls, then mix together, spoon onto a cookie sheet and freeze for 30 minutes to over night. Keep in the fridge.


If you want to try these look alike cookies before making them to see if it's worth it look for them at a health food store like Good Earth or Whole foods they are Raw Melissa brand and are $5 for 4. Just FYI. This is what they look like ...

Chocolate Topping:

1/4 cup raw cacao powder

1/4 cup raw coconut oil, warmed to liquid
2 Tbsp raw agave nectar or raw honey
a pinch of sea salt

Directions:

 

 Mix together chocolate ingredients and set in the fridge until slightly thickened (a few minutes). 

Spoon or Dip half of each cookie into the chocolate and set on a foil lined baking sheet.  Sprinkle with coconut while wet.  Once all the cookies are dipped, place in the freezer until chocolate is set, about 5 minutes.

 

Enjoy!!

Easy French Dip Sandwiches (Crockpot)

Easy French Dip Sandwiches

 

recipe from Betty Crocker's Easy slow cooker dinners

 

 

Cook time: 8 to 10 hours

 

Ingredients:

3 pounds fresh beef brisket (not corn beef)

1 package (1.3 ounces) dry onion soup mix

1 can (10 ½ ounces) condensed beef broth

8 mini baguettes or sandwich buns

 

Directions:

Soak tomatoes in water as directed on the package; drain and coarsely chop. (skip this if using diced or stewed tomatoes)

Mix tomatoes and remaining ingredients except ¼ cup water and flour in slow cooker.

Cover and Cook on Low heat setting for 8 to 9 hours (or high heat setting for 3 ½ to 5 hours) or until beef and vegetables are tender

Mix ¼ cup water and the flour; gradually stir into beef mixture

Cover and cook on high heat setting 10 to 15 minutes or until slightly thickened. Remove bay leaf

 

 

                          

Roasted Butternut squash

Picture and Recipe from Whole foods Market

 

 

 

Ingredients: 

• 1 medium butternut squash (about 2 pounds)
• 1 tablespoon extra-virgin olive oil
• Salt and ground black pepper to taste

Method: 

Preheat oven to 400°F. Halve the squash lengthwise. Using a spoon, scoop out and discard seeds.

If desired, peel with a vegetable peeler or cut into big chunks and keep steady on the cutting board while cutting off the peel with a knife.

Cut into 1-inch cubes. Transfer to a large, rimmed baking sheet. Toss with oil, salt and pepper and spread out in a single layer. Roast, tossing occasionally, until just tender and golden brown, about 30 minutes.

Nutritional Info: 

Per Serving:150 calories (30 from fat), 3.5g total fat, 0g saturated fat, 0mg cholesterol, 300mg sodium, 27g carbohydrate (3g dietary fiber, 5g sugar), 3g protein

{ Crockpot Apple Sauce }

 Submitted by Chelsey

Ingredients:

8 medium apples

1 strips of lemon peel - use a vegetable peeler

          2 tsp fresh lemon juice

          3 inch cinnamon stick

          4tsp Honey

Directions:

1.  Peel, core and chop the apples.

2.  Add the honey, lemon peel, lemon juice and cinnamon stick.

3.  Set crock pot to low and cook for 6 hours. Stir apples occasionally, apples will slowly become a delicious applesauce. Remove cinnamon stick and use an immersion blender to blend until smooth or if you prefer a chunky sauce, leave sauce intact. (I used a whisk, which gave the sauce a nice chunky consistency.)

4.  Can and process as you would other recipes or keep refrigerated up to 3 weeks.

Healthy Flourless Cake

I made this for my Mom's birthday, she is eating very healthy but, still wanted a yummy treat without eating the no no's that are part of her diet and life. Don't let the ingredients scare you! This is a yummy cake!!

Healthy Flourless Chocolate Cake
Adapted from a recipe at LowCarbFriends

Makes a 9" one layer cake

Ingredients:
1-15 ounce can of unseasoned black beans
OR 1 1/2 cup cooked beans, any color
5 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
6 tablespoons unsalted organic butter OR unrefined coconut oil
3/4 cup erythritol + 1/2 teaspoon pure stevia extract

OR 1/2 cup honey + 1 teaspoon pure stevia extract

OR 1 1/4 cup Splenda (using Splenda is not recommended)
6 tablespoons unsweetened cocoa powder
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1 tablespoon water (omit if using honey)

Mint Chocolate variation:
2 teaspoons mint extract (in place of 2 teaspoons vanilla)

Preparation:
Preheat oven to 325 degrees Fahrenheit. Spray a 9" cake pan with extra virgin olive oil cooking spray, or just grease it with a thin layer of butter. Dust cocoa all over the inside of the pan, tapping to evenly distribute. Cut a round of parchment paper and line the bottom of the pan, then spray the parchment lightly.

Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, stevia (if using) and salt into blender. Blend on high until beans are completely liquefied. No lumps! Whisk together cocoa powder, baking soda, and baking powder. Beat butter with sweetener (erythritol or honey) until light and fluffy. Add remaining two eggs, beating for a minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and water (if using), and beat the batter on high for one minute, until smooth. Scrape batter into pan and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.

Bake for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover in plastic wrap or with cake dome (I use an overturned plastic chip bowl). For BEST flavor, let cake sit over night. I promise this cake will not have a hint of beaniness after letting it sit for eight hours! If you are stacking this cake, level the top with a long serrated knife, shaving off layers until it is flat and even. Frost immediately before serving

And this frosting ...

Honey-Cinnamon Frosting:
¼ cup unsalted grass-fed butter
8 oz cream cheese, room temperature
½ cup honey
2 tsp ground cinnamon

Make the Frosting: Take your room temperature butter & cream cheese & beat them in an electric mixer on medium-high speed (that would be a 7 on my Kitchen Aid). Add your honey & cinnamon to the mixture. A pinch of salt is lovely to add. Taste to see if you need more honey then written. 

Caulifower pizza crust

This is one of our families favorite recipe right now! I wasn't sure how this would taste but, it is sooo yummy! You can’t tell at all that the crust is made out of cauliflower. It doesn’t taste like “real” pizza crust, but it doesn’t have the flavor or texture of cauliflower either.

Recipe & Pictures from : http://www.recipegirl.com/

Yield: One 9 to 12-inch pizza (feeds 2 people)
Prep Time: 25 min
Cook Time: 18 min

Ingredients:

CRUST:

1/2 LARGE head cauliflower (or 2+ cups shredded cauliflower)
1 large egg
1 cup finely shredded mozzarella cheese
1 teaspoon dried oregano
1/2 teaspoon dried minced garlic (or fresh garlic)
1/2 teaspoon onion salt

TOPPINGS:

1/2 cup tomato-basil marinara sauce (or pizza sauce)
1/2 cup finely shredded mozzarella cheese
And whatever over toppings you like

Directions:

Preheat the oven 450 and spray a cookie sheet

Just use a cheese grater to “grate” your cauliflower into very small pieces.

Microwave those cauliflower crumbles for 8 minutes. No water or anything needed.
 Just microwave it for 8 minutes to soften it up, and then let it cool a little bit. .

Mix 1 1/2 cups of the cauliflower crumbles with egg, cheese and spices. (I used mozzarella, but imagine using different varieties of cheeses in the crust! Yum!)

Shape it into a 9 to 12-inch round.

 Bake JUST the crust for 15 minutes

After the crust is cooked top it with desired sauce and toppings.

 Basil marinara sauce, mozzarella cheese, Canadian bacon and pineapple (our favorite).

 Broil the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted and bubbly.

Cut into 6 slices and serve immediately.

The Best Fudge Brownies Ever

This recipe is from the back of the King Arthur brand Flour box. I made it for Sunday night and Will says it's the best brownies ever! Make them and you decide!

Ingredients:
1 cup (8 ounces) butter
2 1/4 cup sugar
1 1/4 cup Dutch-processed cocoa
1/2 teaspoon salt (increase the salt to 1 teaspoon if you use unsalted butter)
1 teaspoon baking power
1 Tablespoon vanilla extract
4 large eggs
1 1/2 cups King Arthur unbleached all-purpose flour
2 cups (12-ounce bag) chocolate chips


Directions:
Preheat the oven to 350F. Lightly grease a 9 x 13-inch pan

In a medium-sized microwave -safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just till it's hot, but not bubbling; it'll become shiny looking as you stir it. Heating the butter and sugar a second time will dissolve more of the sugar,which will yield a shiny top on crust on your brownies. Transfer the mixture to a mixing bowl.

Stir in the cocoa, salt, baking powder, and vanilla. Add the eggs, beating till smooth; then add the flour and chocolate chips, beating till well combined. Spoon the batter into the prepared pan.

Bake  for 28 to 30 minutes

{ Ashley's BBQ PIzza & Pizza Dough }

Submitted by Chelsey
This is so yummy! I don't know where I got the pizza dough recipe but it is an easy and yummy one! I got the BBQ pizza recipe form a good friend named Ashley! I made the pizza Florence,  Italy style in a square pan since I didn't have a pizza stone and it turned out perfect!

Tips:  (You might know this but it was new info to me) Use left over chicken for this recipe or buy a cooked rotisserie chicken. If you don't have the time you could also buy a pizza crust too! If you make the dough roll it out on parchment paper and then put it on the pizza stone! The parchment paper makes it so the pizza wont fall a part while putting it in and out of the oven and less mess

* Preheat oven/ pizza stone to 500 (My pizza stone broke so I didn't  use a pizza stone, but if you do then it turns on even better. still preheat either way)

Pizza Dough

Ingredients
1  1/2 Cup Hot water
2 teaspoons salt
2 Tablespoons sugar
2  1/2 teaspoons instant yeast
3-4 cups flour ( I used 2 cups Wonder flour, 2 cups white flour)

Directions: Mix  water, salt sugar,  and yeast. Slowly add flour until right constancy.  Knead for dough for 8-10 minutes. Roll out on to parchment paper and add Toppings



BBQ PIZZA TOPPINGS

Ingredients:
Favorite BBQ  sauce (Sweet baby Rays!!)
1 medium red onion, chopped (I used half)
Olive oil
Mozzarella cheese, grated
Chicken, cooked & chopped
* I added fresh basil and tomatoes too


Directions:
Saute red onion in olive oil and a little bit of BBQ sauce, until onion is soft. (I added fresh basil & chopped tomatoes to the saute pan) Pull BBQ sauce over the pizza dough, red onions, chicken and then mozzarella cheese. Bake  pizza at 500 for    7-10 minutes. enjoy

{ Creamy Frosting }

Submitted by Chelsey
From Better Homes and Gardens Cook Book

I made this frosting for the BYU game this weekend that 's why the frosting is BLUE! Sorry if your not a BYU fan . . . we are for football at least! Anyways this frosting was yummy and so easy! I had to share!!

*Half recipe to frost a 13x9 inch cake or 24 cupcakes



Ingredients:
1 cup shortening ( I used melted butter)
1  1/2 teaspoons vanilla
1/2 teaspoon almond extract (you could use lemon or orange extract also)
4  1/2 cups powered sugar
3 to 4 Tablespoons milk

Directions:
in a medium mixing bowl beat shortening or butter, vanilla and extract for 30 seconds. Slowly add half of the powder sugar, beating well. Add  2 tablespoons of milk. Gradually beat remaining powder sugar and enough milk to reach spreading consistency.

{ Zesty Chicken Enchiladas }

Submitted by Chelsey
Recipe from Real Simple

I made this last night and it was so yummy!!! It's a new favorite at our house!! Make it!!

Picture From Real Simple

Ingredients:

1 tablespoon canola oil
1 pound tomatillos (papery skins removed), chopped
1 onion (preferably white), chopped
1 poblano pepper, seeded and chopped
2 cloves garlic, chopped
3/4 teaspoon ground cumin
kosher salt and black pepper
1 cup heavy cream
1 2- to 2 1/2-pound rotisserie chicken, meat shredded
1 14.5-ounce can diced tomatoes, drained
1 1/4 cups grated Monterey Jack (5 ounces)
8 6-inch corn tortillas
Pico de Gallo or salsa


Directions:
Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the tomatillos, onion, poblano, garlic, cumin, and ½ teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Transfer to a food processor, add the cream, and puree.

In a large bowl, combine the chicken, tomatoes, 1 cup of the cheese, ½ cup of the tomatillo sauce, and ½ teaspoon each salt and pepper.

Warm the tortillas according to the package directions. Spread 1 cup of the remaining sauce in a 9-by-13-inch baking dish. Roll the chicken mixture in the tortillas and place them in the dish, seam-side down.

Top with the remaining sauce and cheese. Bake until beginning to brown, 10 to 15 minutes. Serve with Pico de Gallo.

Feta buckwheat bread

Feta Sourdough Flat Bread

Submitted by Chelsey
Recipe by Chef Brad
The buckwheat makes this a wonderful rustic bread.

Ingredients:

1 cup sourdough

1 cup feta cheese

1 jar chopped pitted kalamata olives

2 cups hot water

2 tablespoons olive oil

1/4 cup sugar

1 tablespoon salt

2 cups Fresh ground buckwheat flour

1/4 cup Saf instant yeast

4 to 6 cups natural white flour

Directions:
Place all ingredients, except olives and feta, in mixer with half the flour and yeast going in last placing the yeast on top. Turn on mixer and add remaining flour until dough cleans sides of bowl. Knead for 5 minutes and than add the olives and feta, knead for one more minute and then remove and seperate dough into 2 pieces, roll out dough and let rise. Using fingers, make indents in top of dough and brush with oil and sprinkle with kosher salt and rosemary or herbs. Bake in hot 500 degree oven on preheated pizza stone until golden brown.

Wonder Flour Blondies

Submitted by Chelsey
Recipe from a cooking class taught by Chef Brad
The most amazing Blondie and almost good for you. With this basic recipe you can make an endless variety of them.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Completion Time: 40 minutes


Ingredients:
12 oz. package of chocolate chips, white chocolate for blonde dark or milk if you want a change
3 cubes of butter
3 cups brown sugar
6 eggs
1 tablespoon vanilla
1 teaspoon salt
3.5 cups fresh ground Wonder flour (equal parts of spelt, brown rice, & pearled barley)
Nuts (optional) I used whole walnuts
Coconut (optional)
Heath bar pieces(optional) Didn't put this in

Directions:
In the Microwave melt chocolate with butter, set aside. In large bowl or mixer mix eggs, sugar, vanilla, and salt. Add melted butter mixture and beat well. Add flour and any additional ingredients you desire. Pour into a half sheet pan or large jelly roll pan. Bake in a preheated 375 degree oven or about 25 to 30 minutes or until done. Remove and let cool.

Chicken Cordon Blue

Submitted by Chelsey & Mal

This is one of me and Malorie's favorite dinners to make for our hubby's! In fact we both made this earlier this week! Yummy!

6 chicken breasts

ham

swiss cheese

1 tsp paprika

3 Tb flour

6 Tb butter

1 bouillon cube

2 Tb corn starch

1 1/2 cup water

1 cup heavy whipping cream

toothpicks



Flatten the chicken breast and cut an insert. Add slices of ham and swiss cheese. Secure with toothpick (you might need 4 or 5 in each). Mix the flour and paprika and coat chicken on both sides. Melt 6 Tb butter in a large saucepan and brown chicken on both sides. Add 1 1/2 cup water and bouillon cube and simmer on medium for 30-35 minutes, don't cover.

Mix the cornstarch and heavy whipping cream in small pan and boil for 2 minutes. Then whisk and cool. If it is not thick enough, add more cornstarch.

When chicken is done, add a slice of swiss cheese on top, and spoon over whipping cream mixture. ENJOY!

Summer Cabbage Salad

Submitted by Chelsey

I was over at my mom's house this week and she whipped up this salad! It's really yummy! And perfect for a summer BBQ or with Salsa Quesadillas! The ingredients aren't really exact so just add what you think! Enjoy

Ingredients:

Green & Red Cabbage

4 ounces Feta Cheese

Cilantro

Lime Juice

Easy Salsa Quesadillas

 Submitted by Chelsey

Recipe from Real Simple 

This is a fast easy meal that is healthy and oh so good! I made this tonight and it will be one that we make often!! I also made a cabbage salad that goes perfect with this!!

Ingredients:
Bag of  tortillas
2 cups (8 ounces) grated Monterey Jack Cheese
1 Jar of salsa, drained
Several leaves of fresh basil or cilantro (I put both)
4 teaspoons olive oil
( I added a little bit of cooked chicken also!!)

Arrange four of the tortillas on a work surface. Divide the cheese, salsa, and herbs among the tortillas, leaving a one inch border. Top with a tortilla. Heat the oil in the skillet or pan over medium heat. Cook one quesadilla at a time, turning once, until the tortillas are crisp and golden, about 2 minutes per side. Transfer to a cutting board. Repeat with the remaining quesadillas. cut into wedges and serve.

*to save time, broil the quesadillas all together.Arrange them on a baking sheet, brush the tops with olive oil, and broil turning once, until cheese melts and the tortillas are golden brown.

Pistachio Cookies

Submitted by Chelsey

A really good friend made these cookies for a game night and Me and Will were hooked! They are so yummy! I have made them twice now and I would double the batch so that you can share them with friends!!

 

 

Ingredients for cookie dough:

1 cup butter

1/3 c powdered sugar

1 egg

1 tsp vanilla

3/4 tsp almond extract

2 cups flour

1 (3.4oz) pkg instant pistachio pudding mix

1/2 cup mini (or regular size) semi-sweet chocolate chips

2 cups (i used like 1 cup) finely chopped pecans

 

In mixing bowl, cream butter and sugar until smooth. Add egg and extracts. Add flour and dry pudding mix. Stir in chocolate chips. Shape into 1 inch balls and roll in nuts. Place 2 inches apart on greased baking sheet; then make a thumbprint in the center of each cookie. Bake at 350 degrees for 10-12 minutes. let cool.

_________________________________________________________________________

 

Frosting:

 2 TBS butter or margarine softened

2 cups powdered sugar

1 tsp vanilla

2-3 TBS milk

 

Mix all ingredients until smooth and spoon into the center indention of cooled cookies.

__________________________________________________________________________

 

Chocolate glaze:

1/2 cup semi-sweet chocolate chips

2 tsp shortening

 

melt chips and shortening together (you can do this in the microwave on a low power level and stir it every 30 seconds) and drizzle over cookies. Let stand until set.

{ Tortilla Soup }

Submitted by Chelsey

This was perfect for a cold rainy day, like today! I didn't add zucchini, but it would be good with or without it! Yummy!!

Ingredients:
2 TBS Olive Oil
1 Garlic clove(crushed)
1 Medium Onion (chopped)
8 cups water
2 TBS chicken Bouillon
3 cups salsa
1 cup cilantro(chopped)
3 small Italian zucchinis
4 cups Tortilla Chips (broken)
3 chicken breasts (cooked, cooled and diced)
*Sour cream, Cheddar cheese, tortilla chips and sliced avocado

Directions:
In a large pot add: olive oil, garlic clove, and onion and cook

Add water, chicken bouillon, salsa, cilantro and zucchinis and simmer for 30 minutes

Add 4 cups Tortilla chips and chicken and simmer for 10 minutes

Spoon into bowls and add sour cream, cheese, more chips and avocado slices on top