Corn Chowder

4 cups Chicken Broth

6 cups Red Potatoes, Peeled and diced

1/2 onion chopped

1/2 cup diced celery
(I was going to add some red or green pepper, but forgot to buy it)

Cook in large pot on medium heat for 30 minutes or until potatoes are soft.

Add:

3 TBSP Butter

1 cup Cooked and chopped Ham or Chicken (I used Ham)

1 cup Frozen Corn (thawed)

2 cans Cream Corn

2 cans Cream of Chicken Soup

1 1/2 cups Shredded Cheese

Combine until hot thought and cheese is melted.

Just before serving add 8 oz of Sour Cream.

I made Corn Bread to go with it. I crumbled the corn bread in my bowl of soup and it was REALLY REALLY YUMMY!!!! Adam and the kids had crackers. Makaila only ate the crackers. :) She's so darn picky and can't have any food that's all mixed together. :)

*Be warned, this made a lot! Had I known it was going to be so good and make so much we would have had all our friends over for dinner. :) It's probably enough to feed about 6 adults and a few kids.

Thai Chicken Peanut Taco

Thai Chicken Peanut Taco

-Organic Chicken, salted and baked and then shredded into large chunks
-Peanut Sauce (I get from a Thai Restaurant since I haven't found the perfect recipe yet.)
-Chili Garlic Hot Sauce (optional, in my opinion)
-Corn Tortilla Shells

For the SALSA
-1/2 cup diced Cucumber
-1/2 cup thinly sliced carrots
-1 TBSP Honey
-1 tsp Lime Juice
-1/4 cup chopped Cilantro
-1/4 tsp. Sea Salt

Prepare the Salsa and place in the fridge while you bake the chicken and prepare your tacos.  Can be made the day before.   Bake the chicken until done and let set for 5-10 minutes and then shred into large pieces.  Assemble your taco with chicken, peanut sauce, salsa and chili sauce if desired.

Quinoa & Sweet Potato Chili

Quinoa & Sweet Potato Chili

1 can black beans, rinsed and drained
1 can white beans, rinsed and drained
1 - 6 oz can tomato paste
5 Cups water
3 tsp Organic Chicken Bouillon
1 onion, chopped
5 cloves garlic, minced
1 TBSP chili powder1 TBSP cumin (I use a little less)1 TBSP oregano1 tablespoon Avocado Oil2 sweet potato, peeled and cut into bite sized chunks1 cup dry quinoasalt and pepper to tasteavocado, cilantro for garnish

Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper . Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro. Scrumptious!

Overnight Crockpot Apple Pie Oatmeal

Overnight Crockpot Apple Pie Oatmeal 

1 1/2 cup organic steel cut oats 
2 cups no added sugar apple juice 
1 cup organic whole milk 
1/2 cup unsweetened applesauce 
1/8 cup Maple Syrup
1/8 cup Agave
2-3 apples, peeled, cored & diced 
3/4 TBSP cinnamon 
pinch of salt 
Mix all ingredients in the crockpot the night before and cook on low for 8-9 hours.