FRIEND FRIDAY GUEST POST– ASPEN BOREN


This week I have an awesome guest post from our darling daughter-in-law, Aspen Boren! Aspen was born in Salt Lake City and spent most of her childhood there.  She and our son met at Southern Utah University and were married in 2013.  They have two adorable children–Eli Boyd (almost 2) and Oaklynn Rose (1 month).  Recently, she graduated with her bachelors from Southern Utah University in Family Life and Human Development–Family Services. She accomplished this all while having her little family, which is so amazing to me.  She is a stay-at-home mom and loves rock climbing, dancing, yoga, arts and crafts and spending time with family.  She is an amazing wife and mother and is really, really good at it 🙂 AND she is also great at making freezer meals.  Aspen is sharing one of her favorites with us today.  Thanks so much Aspen for sharing. Love you!!! Okay, I have to share just one more adorable pic :). 


CROCK-POT CHICKEN TORTILLA SOUP–FREEZER MEAL 

(adapted from peasandcrayons.com)

Prep: 15 mins   Cook: 6 hours   Total: 6 hours, 15 mins

Yield: 6

Ingredients:

6 cups of low-sodium vegetable broth [or chicken broth!]

1 cup canned crushed tomatoes

1/4-1/2 cup tomatillo salsa verde

3 TBSP tomato paste

2 TBSP olive oil

3 cups black beans [cooked or *canned]

1-2 cups pinto beans [cooked or canned]

3 boneless, skinless chicken breasts

4 small corn tortillas, torn into small pieces

2 small onions [approx 2 cups]

2 jalapenos [seeds and veins removed]

1 large bell pepper

juice of 1/2 a fresh lime

2-4 TBSP fresh cilantro

1 tsp chili powder

1 tsp garlic powder

1 tsp cumin

1/2 tsp cayenne pepper

salt, to taste [amount added will vary on sodium content of broth + tomatoes/beans]

shredded mexican cheese blend

crunchy tortilla chips

…plus add your favorites from the list below:

TASTY TOPPINGS:
greek yogurt or sour cream [I add lime zest to mine for extra oomph!]
tortilla strips

chopped red onion

chopped green onion

fresh cilantro

sliced jalapenos [for fire and flair]

fresh pico de gallo

fresh guacamole 

sliced avocado

For a brothier soup, keep a bit of extra vegetable or chicken broth on hand to add towards the end.

*If using canned beans, simply drain and rinse and you’re ready to go!
TO FREEZE:


Literally, toss everything into the freezer bag EXCEPT the corn tortilla’s.  Zip tight making sure most of the air is out. Place in the freezer. When ready to eat, thaw in the refrigerator over night. 
Dump into the crockpot and break apart the corn tortilla’s and toss them in. If you want more of a thick soup add a few more strips of the corn tortilla’s. If you like your soup more on the thin side, add more vegetable or chicken broth. Cook on high 4-6 hours. Shred the chicken around the 4 hour mark. Let simmer for another 2 hours.

Add your favorite toppings and ENJOY!!

I like to do mine a bit more thick and eat it “salsa style” — YUM!!!


This is making my mouth water!! Can’t wait to try!

Friend Friday Guest Post–Courtney Wallace!!

Look at this BEAUTIFUL family!!! This week my guest post is from my dear friend, Courtney!! She is a gem through and through. I first met Courtney many years ago through running, and I have loved her ever since. She is a good friend to all and loved by many.  I’m so grateful for her example and her love of food and running :). Court is sharing her Southwest Kale Quinoa Bowl and I can’t wait to try it!! Thanks so much for sharing with us today Court!! Love you!!

Southwest Kale Quinoa Bowl 🙂


Prepare quinoa according to package (I make mine in the InstaPot for 10 minutes, 2 cups quinoa & 4 cups chicken broth)

Cook thawed chicken in InstaPot 1 lb for 20 min.  Add seasonings of 2tbsp cumin, 1/2 tsp onion powder, 1tbsp Trader Joe’s Chili Lime salt, dash of cayenne.  
**shortcut–buy Costco rotisserie chicken (they even sell it off the bone which is really awesome if it grosses you out to shred a dead chicken 😉 & use a pre-made packet of taco seasoning.

Dice kale/peppers/tomatoes/avocado

Shred carrots

Quarter lime

Drain black beans

Layer & garnish bowl:

Quinoa on the bottom

Add diced up kale 

**Now put this in your microwave for 1 min to soften up the kale :). Doesn’t hurt that it makes the kale a bright lovely green….I feel healthier if it looks pretty 😉

Pile on the veggies & chicken.

Garnish with splash of lime & big scoop of salsa.

**My kids like to add a little cheese & a dollop of sour cream 😉

Super filling and yummy!!!