Slow Cooker Chicken Tortilla Soup - Cooking Classy

This Slow Cooker Chicken Tortilla Soup is a flavorful and comforting dish perfect for weeknight dinners. Its packed with tender chicken, vegetables, and Mexican spices, creating a delicious and satisfying meal.

Ingredients:

• 1 1/4 lbs boneless skinless chicken breasts
• 1 cup chopped yellow onion
• 2 cloves garlic, minced
• 1 14
• 5 oz can petite diced tomatoes
• 1 10 oz can red enchilada sauce
• 2 14
• 5 oz cans low-sodium chicken broth
• 1 4 oz can diced green chilies
• 1 1/2 tsp chili powder
• 1 tsp ground cumin
• 3/4 tsp paprika
• 1/2 tsp ground coriander
• Salt and freshly ground black pepper, to taste
• 1 1/2 cups frozen corn
• 1 Tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro
• 3 Tbsp chopped fresh parsley

Instructions:

Put the chicken breasts in the slow cooker

Its time to put everything in the slow cooker: enchilada sauce, chicken broth, green chilies, chili powder, cumin, paprika, coriander, salt, and pepper

Put the lid on top and cook on low heat for 6 to 8 hours or high heat for 3 to 4 hours

Take the chicken out of the slow cooker and shred it

Then put it back in

Put in lime juice, cilantro, parsley, and frozen corn

Let it cook until its hot all the way through

If you want, you can serve it warm with tortilla strips, shredded cheese, avocado, sour cream, and extra cilantro on top

Baked Lemon Herb Tofu

This baked tofu recipe is bursting with fresh flavors of lemon and herbs, making it a delightful and healthy dish for any occasion.

Ingredients:

• 1 block tofu, pressed and drained
• 1/4 cup breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

Preheat oven to 375F 190C

Cut tofu into desired shapes and pat dry with paper towels

In a bowl, combine breadcrumbs, parsley, thyme, lemon zest, salt, and pepper

In another bowl, whisk together lemon juice and olive oil

Dip tofu pieces into the lemon juice mixture, then coat with the breadcrumb mixture

Place tofu on a baking sheet lined with parchment paper

Bake for 25-30 minutes, or until golden brown and crispy

Serve hot and enjoy

Paleo Chicken Zucchini Noodle Ramen

This Paleo version of ramen is a tasty and nutritious take on the classic dish, made with zucchini noodles rather than wheat ones. Its flavorful and ideal for a warm, filling supper.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 4 medium zucchinis, spiralized into noodles
• 4 cups chicken broth
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons coconut aminos
• 1 tablespoon olive oil
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes adjust to taste
• Salt and black pepper to taste
• Sliced green onions and cilantro for garnish

Instructions:

In a large pot, heat the olive oil over medium-high heat

Add the minced garlic and grated ginger

Saut for 1-2 minutes until fragrant

Add the sliced chicken breasts and cook until no longer pink, about 5-7 minutes

Pour in the chicken broth and bring it to a simmer

Let it simmer for 10 minutes

Stir in the coconut aminos, sesame oil, and red pepper flakes

Season with salt and black pepper to taste

Add the spiralized zucchini noodles and simmer for another 3-4 minutes until they are just tender

Serve hot, garnished with sliced green onions and cilantro

Enjoy your Paleo Chicken Zucchini Noodle Ramen

Blueberry Lemon Donuts

The delightful blend of sweet and tangy flavors in these blueberry lemon donuts is delightful. Ideal as a sweet treat with afternoon tea or for breakfast.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup buttermilk
• 1/4 cup unsalted butter, melted
• 1 egg
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1/2 cup fresh blueberries

Instructions:

Preheat your oven to 350F 175C

Grease a donut pan

In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt

In another bowl, combine buttermilk, melted butter, egg, vanilla extract, and lemon zest

Add the wet ingredients to the dry ingredients and mix until just combined

Gently fold in the fresh blueberries

Spoon the batter into the prepared donut pan, filling each cavity about 2/3 full

Bake for 12-15 minutes or until the donuts are golden brown and a toothpick inserted comes out clean

Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely

Optionally, you can glaze the cooled donuts with a lemon glaze made from powdered sugar and lemon juice for extra flavor

Enjoy your homemade Blueberry Lemon Donuts

Avocado Cucumber Salad

This Avocado Cucumber Salad is a delightful and refreshing dish that combines creamy avocados, crisp cucumbers, and zesty lime dressing. Its a perfect choice for a healthy and satisfying meal.

Ingredients:

• 2 avocados, diced
• 2 cucumbers, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

In a large bowl, combine the diced avocados, sliced cucumbers, thinly sliced red onion, and chopped cilantro

In a small bowl, whisk together the lime juice and olive oil

Season with salt and pepper to taste

Drizzle the dressing over the salad and toss gently to combine

Chill the salad in the refrigerator for at least 30 minutes before serving

Serve the avocado cucumber salad as a refreshing side dish or light lunch

Quick & Healthy Salmon Dinner

On busy weeknights, this quick and healthy salmon dinner is great. You can have a tasty and healthy meal in 30 minutes with just a few simple ingredients and little time spent preparing them.

Ingredients:

• 2 salmon fillets 4 oz each
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup mixed vegetables such as broccoli, bell peppers, and zucchini
• 1/2 teaspoon dried herbs such as thyme or oregano

Instructions:

Preheat oven to 400F 200C

In a small bowl, mix olive oil, lemon juice, garlic powder, salt, and pepper

Place salmon fillets on a baking sheet lined with parchment paper

Brush salmon with the olive oil mixture

Arrange mixed vegetables around the salmon on the baking sheet

Sprinkle dried herbs over the salmon and vegetables

Bake for 15-20 minutes, or until salmon is cooked through and vegetables are tender

Serve immediately

Southwestern Tofu Scramble with Greens

This Southwestern tofu scramble with greens is a hearty and flavorful vegan breakfast option. Packed with protein from tofu and nutrient-rich vegetables, its a satisfying way to start your day.

Ingredients:

• 1 block extra-firm tofu, pressed and crumbled
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup chopped spinach or kale
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 2 tablespoons nutritional yeast optional
• 2 tablespoons chopped fresh cilantro optional

Instructions:

Heat olive oil in a large skillet over medium heat

Add diced onion and minced garlic, saut until onion is translucent

Add crumbled tofu to the skillet, stirring occasionally until tofu starts to brown

Add diced bell pepper, cherry tomatoes, and chopped greens to the skillet, continue cooking until vegetables are tender

Season with ground cumin, chili powder, turmeric, salt, and pepper, stir well to combine

If using nutritional yeast, sprinkle it over the tofu scramble and mix

Garnish with chopped fresh cilantro, if desired, before serving