Slow-Cooker Chicken Tortilla Soup

Chicken Tortilla Soup

I know winter is coming to a close–and I’m not mad about it. But, this recipe is an all-year-long type of deal for me because it was super easy and super delicious. I made it for my entire family and folks tried it that I just knew would not want to venture out. It was a hit!

My favorite part about this meal is that it’s pretty much hands-off for me and hands-on for my slow cooker. I think this batch of soup must have simmered for close to 16 hours! That’s how hands-off I was, LOL! What I would like you to note for this recipe is that these are approximate measurements.¬†I literally used what I had on hand and threw it in the pot and added more of this and that for desired taste. There wasn’t a whole lot of calculating going on…and it still came out fabulously!

Cheers to eating well and living well.




2 chicken legs

5 chicken breasts

2 cans cream of chicken soup

1 can black beans (rinsed)

1 can white beans (rinsed)

2 red bell pepper, chopped

1/2 red onion, chopped

2 cups corn

1 c. water

1/2 c. low sodium chicken broth

3 tsp. cumin (cumin is what gives it the flavor you get from taco seasoning)

a few dashes red pepper

black pepper




garlic powder

sea salt


Green onion (for garnish!)

Plain Greek Yogurt (or sour cream)

Soft Tortillas


Season chicken with salt, pepper, garlic powder.

Place chicken in slow-cooker.

Cover with water, broth, and cream of chicken soup. Stir a little.

Add in all other seasonings, onions, and bell peppers.

Let cook on high for 4 hours or low for 10 hours. (At the last hour, shred the chicken, tossing out bones and skin).

When almost ready to serve soup, brush both sides of soft tortillas with olive oil (or cooking spray),place on cookie sheet, and bake on 400 degrees for 3-5 minutes on both sides.

Garnish soup with Greek yogurt and green onions and enjoy!

Cauliflower Crust Pizza Bites

Pizza Bites

Hey Friends!

Here is a quick (and I do mean quick) family-friendly recipe. Today I had limited time and ingredients on hand to make an after-school snack/meal for my 5-year-old niece and my 15-month-old. I have wanted to make cauliflower crust pizza for awhile and so that’s what I did. It was really easy and quick and only takes 5 ingredients plus whatever toppings you desire.

I’m sorry there isn’t a better pictures, but these little babies went quickly!



1 large head cauliflower

1 egg, beaten

1 tbsp Mrs. Dash Italian seasoning (or basil and oregano)

1 c. Italian Cheese Mix- Mozzarella, Parmesan, etc. (plus extra for topping pizza)

6 tbsp. tomato sauce (I used Prego Combo spaghetti sauce)

Any toppings you desire (don’t add too many because it will weigh your crust down)

Parchment paper


Preheat oven to 400 degrees.

Separate cauliflower florets from stem.

Put florets in food processor until it resembles rice. Or, chop the florets up finely.

Transfer chopped cauliflower to microwave safe bowl and heat for 8 minutes.

Remove from microwave and add egg, seasoning, and cheese. Stir until well combined.

Form dough into mini pizza circles.

Bake dough on baking sheet covered with parchment paper for 25-30 minutes until brown and crisp.

Remove from oven, top with sauce, cheese, veggies, and/or meat.

Place in oven under broiler for 2 – 5 minutes based on how you like your pizza.





Loaded Chili Fries (the healthier way)

Loaded Chili Fries


We all love to have a little comfort food every now and again. Ok, well, maybe a little more than that. My philosophy on food is that 85 percent of eating should be clean and reasonable while the other 15 percent should provide the opportunity for some indulgence–but never enough indulgence to ruin the hard work I put in. Furthermore, I wholeheartedly believe in cooking what you want and saving the cash. It is such a rewarding feeling! In honor of this philosophy, I want to share this recipe with you so that you can indulge on your cheat day (or any day you choose !).

These fries are hearty enough to be a full meal, but could also be served in appetizer-sized portions. Who could argue with ground chicken or turkey substituted for beef, baked fries instead of greasy ‘taters, plain Greek yogurt subbed in for sour cream, loads of chopped veggies and black beans instead of fat, and a sprinkle of cheddar cheese??? Man, I am ready to make another batch right now! Ok, maybe not, in light of the brownie I just had ūüôā But, the point is this: cleaner choices mean you will feel better and tasty options like this help us stay on track.

So, here ya go! Hope you enjoy preparing and eating this as much as I did!

Cheers to eating well, friends.


  • AMG



1 bag Alexia brand house cut fries (frozen section at most any grocery)
1 tsp sea salt
1 tsp black pepper
1 tsp garlic powder
(1/2) 15 oz. can black beans, rinsed
1/2 lb ground turkey or  chicken breast
1 bell pepper, diced
1/2 tbsp. minced garlic
1/4 cup white onion, chopped
(1/2) 10 oz. can diced tomatoes with lime, cilantro & green chilies* (I use the Rotel brand. I use tomatoes
and habeneros mixture instead for this recipe because I enjoy a little heat.)
1/2 tbsp chili powder
1/2 tsp ground cumin
1/2 tsp. dried oregano
1/8 tsp. cayenne pepper
1 avocado, diced
1 roma tomato, diced
Juice from 1/2 lime
1 tbsp fresh cilantro, chopped
1/4 tsp. garlic powder
Pinch of sea salt
1/2 cup shredded sharp cheddar cheese
1/4 cup plain Greek yogurt
Preheat oven to 425 degrees and let fries bake for 25 minutes (or until done to your liking), turning once for even cooking.
On medium high heat, cook and brown ground turkey. Make sure to chop into small crumbles.
When turkey is done, add diced veggies and garlic to same pan, pushing turkey to the side.
Cook until browned/caramelized.
Add tomatoes and remaining seasonings, stir, let cook for 1-2 minutes.
Add black beans, cook for additional 2-3 minutes until beans are warm.
Combine diced avocado, diced tomatoes, cilantro, lime juice and salt into a small bowl. Toss gently to mix.
Once fries are done, season with sea salt, pepper, and garlic powder.
Layer fries with turkey chili mixture, top with cheddar cheese, garnish with avocado salsa, and serve with a side of plain Greek yogurt.

An Apple a Day || Baked Apples


Hey, Jewels! I have been increasingly experimental with cooking food over the last year as I understand that healthy, reasonable food does not have to be boring. Devin (husband) and Ayden (13-month-old) have been on board thus far, so that’s a definite plus!

In an effort to help you on your journey to wellness or to just sweeten up your day, here is a recipe I absolutely love to make. These baked apples are so easy and are a guilt-free breakfast, lunch, snack, or dessert! Feel free to put your own spin on the filling. Enjoy!

Cheers to Eating Well, Friends.




6 Honey Crisp Apples (or any other large apple–honey crisp are sometimes super expensive)

1/2 cup Brown Sugar

2 teaspoon Cinnamon (more if desired)

1/2 teaspoon Nutmeg

1 tablespoon Pure Vanilla Extract

1/4 cup Raisins (I also sprinkle in a few dried cranberries)

1/4 cup Chopped Pecans (optional)

3 tablespoon Butter

1 cup Boiling Water

Aluminum Foil


Preheat oven to 350 degrees F.

Boil water.

Use an apple corer (I use a small spoon and paring knife) to take out core and seeds. Leave bottom 1/2 inch of apple in place.

Mix all ingredients together in small bowl EXCEPT water and butter.

Place apples in glass pan and fill with mixture.

Top each apple with a small slice of butter.

Pour boiling water into bottom of pan, cover loosely with foil, place on middle rack of oven.

Bake for 20 mins, remove foil and bake for 15-20 additional minutes.

Skin of apple should be wrinkled, but apple should NOT be MUSHY. Cook only until apple is soft enough to be punctured with a fork :).