Hardy Mexican Chicken Tortellini Soup

I’ve been working on making this my double up and meal prep week.

One of the things I have prepped in this savory soup that is perfect for a cold day.

Feeds 4 + some for storing adjust according to your family size

Let’s Start with what you will need.

1lb bag of Cheese Tortellini( I used Frozen this time)

1/4 cup of elbo macaroni (optional)

1 medium sized onion chopped (red if you have one, but I didnt this time and used white)

2 celery stock pieces choppped

2 cloves of garlic

1 pint of diced tomato or 4 tomatoes diced

2 box of chicken broth

1 whole Rotisserie chicken ( I literally by the already cooked ones to save me time and money)

1/4 cup chopped carrot stixx

1/2 cup of red,yellow, orange sweet bell pepper mini

2 heaping table spoons of Italian seasoning

1/4 cup of fresh cilantro chopped

1/2 Avacodo ( for topping)

1 tbs of chilli powder ( clean looking ingredients meaning you can read and understand what your eating)

1tbs of taco seasoing ( clean looking ingredients avoid msg)

1 can of tomato soup

1 tbs of black pepper

Mexican Cheese blend ( for topping)

2 cups of water

1/2 cup of orange juice

Combine all liquid incredients and HALF of each spice and herb in a pot

let that cook for 1 hour on low

Pull the breast meat and one leg meat off the chicken, throw it in the pot.

* If you threw the whole chicken in the freezer like I did this particular day just be sure to throw it in the fridge the night before and then put it in your soup as soon as you throw the herbs n such in.

The other part I pull off and use for other meals such as chicken salad or quesodillas, salad topping ( fry in a pan with a little oil peprika and lemon peper), etc

Put in your elbo macaroni and Tortellini

the last 20 min add in your chopped veggies and the rest of your herbs n spices, except the cilatro save that.

Cook

Serve with a toping of avacado and cheese

Put the rest in a freezer bag laying flat to save room

OR can that sucker up in a canning jars.

Optional toppings

sour cream

corn chips

Tortilla toasted

There you have it, you made supper and prepped for another night all in one pot.

You’re Amature Cook,

The Outdoor Redhead

P.s. I don’t know anything, I am a student in this life just like you.

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Crock Pot Venison Stew Perfect For A Chilly Day

It’s a little chilli today, feels a bit like fall 🍁🍂

We all woke up with a cold too, so I thought some warm venison stew,

sounded perfect for our bellies tonight for supper.

You will need:

2 pounds venison cubed up like for stew obviously (use beef or bison if you don’t have venison)
1 tsp Salt
1 tsp pepper
1 medium onion, chopped chunky

1 TBS of dried garlic, minced garlic..
32oz of broth, one part beef the other vegtable
2 Tablespoons Worcestershire sauce
2 cups carrots cut julian or frozen
4-6 golden potatoes,cut into chunks pieces

1 cup frozen corn
2 tablespoon Italian seasoning
1 teaspoon dried parsley
1 bay leaf
11/2 tsp of tumeric

Combine in the crock

Mix
1/4 cup flour or two TBS of corn starch
1/4 cup of cold water

or milk and set aside seprate

Set on high for 6 hours, the last 30 min add in the flour

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Please also feel free to comment your special touches or recipes.

Two Meals 4 Chicken Breast

Need to meal prep for the weekend?

All you need is a few ingredients.

4 chicken breast 🐔

4 bell peppers

3 banana peppers

4 tomatoes 🍅

1 onion

Diced butternut squash

Salt

Pepper

Garlic

Parmesan

Italian seasoning

Ababo seasoning

Oranges 🍊

Redwine Vinager

Olive oil

Cole slaw

Cranberries

Meal 1:

I sliced 2 of each veggie , drizzled them with red wine vinegar, salt, black pepper, and garlic.

Baked them in the oven for 20 min at 350°F on the top wraxk of your oven

Under the veggies I also baked the chicken for 30 minutes.

I sliced two chicken breast into strips, sprinkled them with Mrs. Dash original seasoning and drizzled olive oil on them

I surved that with a side of cole slaw which is just chopped up cabbage,carrots,celary, mixed with Cole slaw dressing and topped with dried cranberries.

Meal 2

While meal 1 was cooking I diced up the rest of the veggies and chicken along with one onion

I cooked the chicken first in my cast iron pan with a little olive oil and ababo seasoning.

Then on the day eaten I added in the vegetables with a little bit of Italian seasoning.

*don’t store these already combined and cooked.. Itll be gross

When that was finished I made angel hair pasta.

Get a rabid boil of water and a little milk.

Add pasta until cooked

Drain

Sprinkle with with garlic and Parmesan cheese .

Then top them the veggies and chicken

Surved with diced butternut squash drizzled with honey,oranges,and raspberry-leaf tea to drink.

Storing

Since this was just for two day prep everything went in my Anchor containors individually and in the fridge, then when ate heated up quick in the skillet or oven.

On The Go “Meal”

Summer is a busy time of year, especially with the kids out of school.

We in particular do not waste day light.

Today for instance, we are heading out to our family camp to grab gravel and a air condition, as soon as , my husband gets home from work.

Knowing this I made us our “Togo” meal.

All I do is cook up some Polish sausage, slice it up.

Then I dice up a block of cheese, mix in cranberries.

Put a napkin on top add some veggie RITZ crackers.

I mix up my one year old little bowl.

Making the meat pieces smaller and with no skins, I mix in the cranberries, cheese, meat, cheese it’s, and a couple veggies crackers.

I put these in reusable containers (because I’m frugal dude)

Some times of I have them I mix in such as sweet peppers,cucumbef,carrots too. But since today we had salad for lunch, I just wasn’t feeling it to be honest lol