Recipe Swap

Ok, so it’s not exactly a swap… more of a recipe SHARE. I have a couple of recipes that have been big hits in our house, so I thought I’d share them with all of you!

Both recipes are so easy to make, and SO tasty! All my picky eaters like them both! :)

Here’s the first…

**Chicken Tortilla Soup**

Ingredients

6 corn tortillas (6 inch), divided

1-1/2 tsp.  oil, divided

1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces

2 cans  (14 oz. each) chicken broth

1 cup salsa

1 cup  frozen corn

1 cup shredded cheddar cheese

 

Directions

HEAT oven to 400°F. Cut 2 tortillas into strips; toss with 1/2 tsp. oil. Spread in single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.

MEANWHILE, finely chop remaining 4 tortillas. Heat remaining oil in large saucepan on medium-high heat. Add chicken; cook and stir 5 min. Add chopped tortillas, broth, salsa and corn. Bring to boil; simmer on medium-low heat 15 min.

SERVE topped with cheese and tortilla strips.

 

HELPFUL HINTS: I actually use another one or two tortillas for the ones I put in the soup (but that’s just my personal taste). Also, I don’t usually use oil to cook my chicken because I feel like it comes out a little tough. Instead, I actually just use a little water in the pan to keep it from sticking. The chicken comes out nice and tender.

And here’s recipe #2 (PERFECT for fall!)….

 

**Pumpkin Pancakes**

Ingredients

2 1/3 cups Original Bisquick® mix

1/3 cup canned pumpkin (not pumpkin pie mix)

1 1/4 cups milk

1/4 cup vegetable oil

2 tablespoons sugar

1 teaspoon pumpkin pie spice

2 eggs

 

Directions

Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary. In medium bowl, stir all pancake

ingredients until well blended. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.

Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.

 

HELPFUL HINTS:  If you don’t have pumpkin pie spice, you can use 1/2 teaspoon ground cinnamon and 1/4 teaspoon each of ground nutmeg and ground ginger instead.