Chicken Tortilla Soup

Ingredients:

• 1 pound of boneless chicken breasts
• 1 teaspoon olive oil
• 2 cloves minced garlic
• 1/2 teaspoon ground cumin
• 3 (14.5 ounce) cans chicken broth
• 2 cups frozen corn kernels (or 1 can of corn)
• 1 chopped onion
• 1/2 teaspoon chili powder (If you like it spicy add another 1/2-1 tsp.)
• 1 1/2 tablespoons lemon juice
• 2 cups chunky salsa (i just used 2 cans Rotel blended in the blender and one can not blended.)
• 1 can black beans (optional)
• tortilla strips
• sour cream (optional)
• 1 cup shredded Monterey Jack cheese (optional)
  
  
  Directions:

  1. In a large pot over medium heat, sauté the chicken in the oil for 5 minutes. Add the onions. Then add the garlic and cumin and mix well. Next add the broth, corn, chili powder, beans, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
  2. Break up some tortilla chips or  tortilla strips,  into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Teriyaki Pork Tenderloin

I didn't have very high expectations for this. The last time I cooked a pork tenderloin it was terrible. This was quite a pleasant surprise. Served with oriental flavored rice (soy sauce, ginger, onion powder, garlic powder) and green beans. Avery even ate it!!

Ingredients

• 5 tablespoons low-sodium soy sauce
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 2 teaspoons brown sugar
• 1 teaspoon ground ginger
• 1 teaspoon coarsely ground pepper
• 2 (1 pound) pork tenderloins

Directions

1. In a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
2. Drain and discard marinade. Place the tenderloins in an 11-in. x 7-in. x 2-in. baking pan coated with nonstick cooking spray. Bake, uncovered, at 425 degrees F for 25-35 minutes or until a meat thermometer reads 160 degrees F. Let stand for 5 minutes before slicing. Serve with pan drippings.