Pinwheels

INGREDIENTS:

• Ground beef
• Onions
• Can of mushrooms
• 1 can of Pillsbury croissants
• Can of mushroom soup

DIRECTIONS:

1. Cook hamburger, chopped onions and can of mushrooms together. 
2. Once cooked, lay the croissant dough out flat (into one large rectangle - do not separate the triangles). Pour the meat mixture onto the dough and roll it up.
3. Once rolled up, cut slices (like you would cut cinnamon rolls) and put on a pan. Bake in the oven according to the directions on the croissant package.
4. Warm up the can of mushroom soup. Once the rolls are done, take them out and pour the mushroom soup on top.

(Another) Chicken Tortilla Soup

INGREDIENTS:

• 2 Tbs extra virgin olive oil
• 1 small onion, diced
• 2 Tbs minced garlic
• 2 jalepenos, finely diced
• 6 cups low-sodium chicken broth
• 1 (14.5 oz) can fire roasted diced tomatoes
• 1 (14.5 oz) can black beans, rinsed and drained
• 3 chicken breasts, boneless and skinless
• 2 limes, juiced, plus wedges for garnish
• Salt
• Freshly ground black pepper
• 1 cup roughly chopped fresh cilantro leaves
• 1 (8 inch) flour tortilla, grilled, cut into thin strips
• 1 avocado, pitted and sliced
• 1 cup shredded Monterrey cheese

DIRECTIONS:

1. In a large saucepan, heat the extra virgin olive oil. Add the onions and cook for 2 minutes.
2. Once the onions have softened, add the garlic and jalepenos - cook for another minute.
3. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil, lower heat to simmer and add your chicken breasts.
4. Cook the chicken for 20-25 minutes. Once chicken is cooked, remove from pot.
5. When cool enough to handle, shred it and set aside.
6. Add lime juice and fresh cilantro to the pot. 
7. In a serving bowl, add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge. Add grilled tortilla strips, avocado slices and cheese.

Spiced Orange Chicken

INGREDIENTS:

• 1 cup orange juice
• 1 cup white wine
• 1/3 cup honey
• 4 garlic cloves, pressed
• 1 Tbs coriander
• 2 tsp cumin
• 2 tsp turmeric
• 1 lb chicken breast
• 1 bag frozen broccoli florets
• Whole wheat orzo

DIRECTIONS:

1. Combine first 6 ingredients in the crockpot and mix together.
2. Add chicken breasts and coat with mixture. Add broccoli.
3. Cook on high for 3 hours. Serve with whole wheat orzo.

Chicken Curry

INGREDIENTS:

• 1 tsp grated ginger
• 1 onion, finely chopped
• 5 cloves garlic, pressed
• 1 Tbs ground coriander
• 2 tsp ground cumin
• 1/2 tsp ground fennel
• 1/2 tsp turmeric
• 1/2 tsp ground black pepper
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1 can diced tomatoes
• 1/2 tsp cinnamon
• 1/2 tsp ground cardamon
• 1/4 tsp ground cloves
• 1 lb chicken breasts

DIRECTIONS:

1. Mix together the first 11 ingredients (ginger thru tomatoes) in the bottom of a slow cooker
2. Add chicken and coat with mixture. Cook on low for 4 hours.
3. Shred chicken and mix in the remaining ingredients.

Chicken Tortilla Soup

INGREDIENTS:

• 4 chicken breast halves
• 2 (15 oz) cans Mexican stewed tomatoes or Rotel tomatoes (I buy Rotel tomatoes and green chilies in the can together)
• 1 cup salsa
• 1 (14 oz) can chopped green chilies
• 1 (14 oz) can tomato sauce
• Grated cheese
• Tortilla chips

DIRECTIONS:

1. Combine all ingredients, except chips and cheese, and place into the crockpot
2. Cook on low for 8 hours (I make it at lunchtime and cook for 5 hours and it is great)
3. Put chips in bowl and ladle soup on top. 
4. Top with cheese.