Busy Mom Chicken Tortilla Soup

4 chicken breasts (can be frozen)
1-10oz can enchilada sauce
1-15oz can corn, drained
1-15oz can black beans, rinsed and drained (optional)
1-15oz can diced tomatoes, or crushed tomatoes in puree
1 4oz can diced green chilies
3-15oz cans chicken broth
¾ cup chopped onion (can use frozen)
2-3 cloves garlic, minced
1 large bunch cilantro, chopped fine and divided – half for soup and half for garnish
1 tsp cumin
½ tsp chili powder
1 tsp salt
½ tsp pepper
1 bay leaf

Combine all ingredients a crock pot and cook on high for 3-4 hours, or low for 6-8. Before serving, shred or chop chicken then return to the soup. Traditional serving is with a squeeze of lime juice, reserved cilantro, diced avocado and tortilla chips or homemade tortilla strips. Sour cream and shredded cheese are also good toppings. Depending on how spicy you like things, you can use more chili powder and/or the hotter green chilies and enchilada sauce. We like things mild and this recipe reflects that.

Ham Roll-ups

24 ham slices
2 lbs broccoli
24 cheese slices
1 package Knorr Hollandaise Sauce mix

Trim broccoli into long narrow spears then steam/blanch/microwave until just tender. Top each piece of ham with a cheese slice and a few broccoli spears, arranged with one floret at each end. Roll up and place in a greased baking dish, seam side down. Bake covered at 350 for 30-45 minutes until cheese has melted and they are heated through. Remove foil for last 10 minutes of cooking. Prepare sauce according to package and garnish each roll with a few tablespoons.

FYI: You can use any kind of cheese. I like Monterrey Jack or Swiss and thought the Havarti last night was really good. Cheddar is also fine. You can use packaged ham but I like to have the deli slice it for me so the pieces are thicker. This is also great with asparagus.

Almond Poppy Seed Bread

I got this recipe from a gal I worked with in YW in our very first ward. Since it's our anniversary today, I thought I would do something retro! And it's really good!

1 pkg yellow cake mix
3 eggs
1 1/4 cups water
1/3 cup oil
2 tsp almond extract
2 TB poppy seeds

Mix all together and pour into a well greased pan. The recipe says use 2 loaf pans, I have done one before. I have tried a bundt, but it always sticks...I think the cake is too light to work well as a bundt. Bake at 350 degrees for 40 minutes. Remove from pan while hot and coat with glaze.

Glaze: 1/2 cup water, 1/2 cup butter, 1 cup sugar
Combine in saucepan and bring to full boil. Boil for 2 minutes (be sure to watch it closely). Remove from heat and add 2 tsp almond extract. Pour over warm cake. I will make little slices with a knife in the bread so that the glaze can get inside and really get soaked up by the bread. Enjoy!