I have two today that I’m going to share. I love both of these!
Chicken Fajita Soup
2 tablespoons oil
1 pound skinless boneless chicken breasts, cut into strips
1 (1.27 ounce) packet fajita seasoning
1 red bell pepper,cut into thin strips
1 green bell pepper, cut into thin strips
1 large onion, cut into thin strips
1 (14.5 ounce) can fire roasted diced tomatoes
2 cups chicken broth
1 dash hot sauce
salt pepper to taste
Heat oil in a large soup pot over medium heat. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.
Pour the fire roasted tomatoes and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.
Season the soup with hot sauce, salt, and pepper to taste and serve with sour cream, shredded cheddar cheese, and tortilla chips.
This soup is so quick and easy and I love that it’s overflowing with bell peppers! (one of our favorite, super nutritious veggies)
Homemade Whole Wheat Crackers
The night before cream in a large bowl:
1 cup of buttermilk or plain yogurt
1 cup of butter, softened
3 1/2 cups of whole wheat flour
2 teaspoons of salt
Cover and leave in a warm place for 12 to 24 hours. Preheat oven to 400 degrees. Using white flour to dust your surface and dough, roll your dough out thin. Using a pizza cutter, cut into squares.Place your squares on an ungreased cookie sheet and prick with a fork. Bake for about 8 minutes and check, keep checking every two minutes until done (mine took about 14 minutes total). They should be browning slightly on the edges, when done. Place on a cooling rack. Store in an airtight container.