When it rains it pours. I am on a roll here with actually posting. We have a hectic night yesterday with music class and a dentist visit, so it was crock pot to the rescue part 2 this week at the McGady house. Tonight I had a little more time, but the effort was minimal and it really was something I'd serve company (even if it was only Mom and Dad). Enjoy!
Fire Roasted Tomato and Chicken Tortilla Soup:
1 lb. boneless, skinless chicken thighs
1 box chicken stock
2 c. frozen corn
1 can fire roasted tomato (I used the Trader Joe's brand with green chiles)
1 can black beans, drained and rinsed
1 red pepper, chopped
1 onion, chopped
6 corn tortillas, cut into squares
1 T. chili powder
1 t. cumin
1 t. salt
1/4 t. cayenne pepper
1/4 c. chopped cilantro
Throw everything in the crock pot up to the cilantro and cook on low for 5 or so hours. Take the chicken out and shred it with 2 forks. Add it back in along with the cilantro and allow it to warm through. Can serve with tortilla chips, avacado slices and lime. Enjoy!
Pork Tenderloin with Balsamic Onion-Fig Relish
1 package pork tenderloin, trimmed
8 dried figs (I could only find fresh... didn't seem to matter), diced
1 chopped onion
2 T. balsamic vinegar
2 T. water
1 T. soy sauce
Salt & pepper tenderloin and pre-heat oven to 425. Take an oven-proof skillet and brown the pork on all sides. Remove it from the heat and add sauce ingredients, onions and figs. Put in the oven for about 15 minutes or until cooked to your liking (I like mine a little pink). Slice and enjoy.
I served this with Trader Joe's new orzo pilaf (two thumbs up), broccoli and a salad. Hope you enjoy!
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