Kirsten's Chicken Enchilada Soup

And another fabulous one from Girl's night! 

• 2 lbs chicken tenderloins
• 1 large can black beans, drained and rinsed
• 2 cans corn, drained
• 2 cans rotel tomatoes
• 1 can tomato sauce
• garlic salt to season
• onion powder to season
• 1 TBS cumin
• 1 TBS chili powder
• 4 cup chicken broth

Toppings:

• Monterrey jack cheese
• avocado, sliced
• sour cream
• lime wedges
• tortilla strips
• cilantro

1. Put chicken, garlic salt, onion powder, rotel tomatoes, tomato sauce, cumin, and chili powder in pressure cooker on chicken setting.
2. Once chicken is done, shred.  Add black beans, corn, and chicken broth.  Cook on chicken setting.  Serve.  Top with your favorite toppings.  

Tara's Taco Soup

Another recipe from the Girls Night.  Fast and delicious!  Perfect for a weeknight.  :)

• 1 lb ground beef
• 1 TBS taco seasoning
• 1 can mild chili beans (don't drain)
• 1 can corn (don't drain)
• 1 can diced tomatoes (don't drain)
• 1 can black beans (drained and rinsed)
• 1 can kidney beans (drained and rinsed)
• 16 oz can tomato sauce
• 1 cup water
• chili pepper to taste
• 1 can sliced olives, drained

1. Brown beef and onions together.  Add taco seasoning
2. Combine all other ingredients into large pot and heat through.
3. Once hot, allow to simmer for 5-10 minutes.  
4. Sprinkle grated cheese, frito corn chips, and a dollop of sour cream on top and serve hot.  

Tara's Berries on a Cloud

This was another dish from the Girls Dish Night.  HEAVEN.  That is all.  MMMMMMMmmmmm


Meringue Layer:

• 6 egg whites
• 1/2 tsp cream of tartar
• 1/4 tsp salt
• 1 3/4 cup sugar

Cream Cheese Layer

• 8 oz softened cream cheese
• 1 cup sugar
• 1 tsp vanilla
• 8 oz cool whip
• 1 cup mini marshmallows

Berry Topping 

• 1 15oz can cherry pie filling
• 2 12oz packages of frozen raspberries, thawed
• 1/4 cup water

DAY 1

1. Preheat oven to 275
2. Beat egg whites, cream of tartar, and salt to soft peaks.
3. Add 1 3/4 cup sugar and beat until stiff
4. Lightly grease 9x13 pan.  Spread egg white mixture in the bottom of pan
5. Bake for 1 hour.  Turn oven off and leave for 8 hours, or overnight.

DAY 2

1. Cream together cream cheese, 1 cup sugar, and vanilla
2. Add cool whip and mini marshmallows and refrigerate overnight.
3. Spread cream cheese mixture over the merengue

DAY 3

1. Puree 1 package of thawed rasberries with 1/4 cup water
2. Strain berry puree through a fine-meshed sieve to remove the seeds
3. Mix cherry pie filling, 1 package of thawed raspberries, and pureed raspberries
4. Spread berry mixture over the cream cheese layer
5. Cut and serve.

Shannon's Butternut Squash and Sausage Risotto

A friend invited me to a Girls Dish Night where we all brought a main dish and recipe and shared.  So yummy.  This was one of the dishes served.  Delicious, not too long to make, and pretty healthy.  The kids enjoyed it too.  We doubled it for our family.

• 10 oz raw lean ground turkey
• 2 Italian Chicken Sausage Links
• 1/2 cup + 2 TBS dry white Jasmine rice
• 1 1/2 cup vegetable stock
• 2 cups spinach, chopped
• 1 shallot, sliced
• 1/2 clove garlic, minced

Toppings:

• Salt and black pepper, to taste
• grated Parmesan cheese
• cilantro, for garnish

1. Cook the rice according to the directions on the package, using vegetable stock for the liquid
2. Preheat oven to 400.  Peel and cube butternut squash.  Place on a baking sheet, lined with parchment paper.  Spray the tops with cooking spray and sprinkle with sea salt and pepper.  Roast in the oven for 30 minutes, flipping halfway.  Set aside.
3. In a large skillet or pan, brown the ground turkey over medium heat.  Once browned, add shallots and garlic, sliced chicken sausage, and chopped spinach.  Cook until the garlic is fragrant, the sausage is browned, and the spinach is wilted.  Turn heat down to low. 
4. Add the cooked rice and roasted butternut squash to the skillet and stir until well combined.  Serve and garnish as desired.