Tag Archives: dinner

Tortilla Soup

As a busy farm mom the need for me to have quick easy healthy meals is huge!  Let’s be honest I’m also super cheap so when everyone was getting a Instant Pot I got a electric pressure cooker.  In essence these are in fact the same thing but mine only has three buttons which makes converting recipes sometimes difficult.  Here is a super simple soup recipe for those nights you totally forgot to get anything out for dinner.  I put the chicken breasts in frozen straight from the freezer and honestly getting them out of the package was the hardest part of the whole recipe.

I also am a huge fan of multitasking items that save on space.  This recipe calls for using Young Living’s Vitality Oils in it as seasoning. Not only are these a great space saving alternative to having a cabinet full of dried spices, they also serve as health supplements. And I get the same great taste without the short shelf life of fresh herbs. When you serve up your soup be sure to put a drop of the Vitality Lime Essential Oil in your favorite Cerveza!

When using essential oils in cooking recipes be sure to use Young Living vitality oils. You want to be sure you are using the highest quality pure oils and in my research that is YL hands down. To grab some for yourself click here!

Young Living

3 large chicken breast
1 large diced onion
1 can Rotel tomatoes
12 cups chicken broth
2 drops lime essential oil
1 drop cumin essential oil
4 drops black pepper essential oil
3 cloves minced garlic
1/4 t red pepper
1/4 t celery salt
1 sliced avocado
1 cup grated Monterey jack cheese
1 bunch cilantro


Place all ingredients except cilantro, avocado and tortilla strips into pressure cooker.  Cook on high pressure for 30 minutes then release pressure. Shred chicken breast, give everything a good stir and presto your dinner is cooked.  Serve with cheese, cilantro and tortilla strips on top.

Chili Verde

I had a request for the chili verde recipe so here it is, please note I did can mine but this is not a proven recipe.  I tend to like my food to be a bit spicy so feel free to half the spices taste and add more as needed.

1 T olive oil
1 t. dried oregano
1 T ground cumin
3 T chili powder
1 (19oz) can of green enchilada sauce
32oz diced tomatoes with juice
1 cup hot salsa verde
2 cups finely chopped onions
2 T pressed fresh garlic
2 pounds diced green chilies (fresh or frozen)
1 t lime juice
1/2 cup finely chopped cilantro
1 whole chicken cooked and shredded

Cook onions and garlic until onions are translucent, add tomatoes and salsa verde.  Stir well then add the green chilies and enchilada sauce.  Once combined add spices and stir well then add shredded chicken.  Simmer for 30 minutes serve garnished with cilantro and lime.  This can be served over rice or eaten with a bit of cheese and tortilla chips.


I used a rotisserie chicken in this recipe and it was still delicious.  I also bought the small cans of green chilies and they tasted fine in the recipe (I believe Walmart sells the 1 pound cans).


Meat Pig

I went to pick up our pig yesterday, we named her Lola.  She is an Old Spot Yorkshire cross that we plan to grow out for ourselves to eat.  I might not have planned my trip the best since the crate I grabbed didn’t have a door on it so I had to use a bag of shavings to block the entrance.  I also should have taken the truck so that the stinky pig would have been in the back instead of right behind my seat.  I have to say that Lola was not to happy about being snatched from her pigpen and placed in a new pigpen.  She has yet to give me any hope we might be friends as she charges the fence everytime I go out there.  I am sure that she will warm up to us in time but until then I will continue to not get in her pigpen!

Bronwyn’s OXTAIL SOUP — The Foundation / P4C Cookbook

(Family recipe my grandfather made frequently) Ingredients 5 Qts water 1 package or a whole Oxtail (beef tail) 10-13 beef bouillon cubes 1 cup sliced carrots 1½ cups chopped celery 1½ cups barley Pinch of oregano Directions Bring oxtail to boil in water with 10 bouillon cups; cover, reduce heat and simmer for 1 hour. […]

via Bronwyn’s OXTAIL SOUP — The Foundation / P4C Cookbook

Chicken French

4 boneless skinless chicken breast
3 eggs beaten
1 cup flour
1 t black pepper
1 t salt
1 t garlic powder
2 lemons juiced
1/2 cup marsala wine
1 T olive oil
In a bowl beat 3 eggs, in another bowl combine flour, salt, pepper, and garlic powder.  Beat chicken with meat tenderizer, then cut into halves.  Dip chicken into eggs, then flour and again in egg.  Place in nonstick cooking pan with olive oil on medium heat.  Cook until chicken is browned on both sides, add wine and lemon juice (to cover bottom of pan but not submerge chicken) cover and let steam until done (about 7 minutes).


Tomorrow will be the of first of the recipe swap Tuesday.  Tomorrow’s focus will be on pies, Please feel free to comment in the section below tomorrow’s post to post with your favorite pie recipes.  I will be posting a recipe for my husbands favorite apple pie recipe.  Feel free to post not just dessert recipes you can post anything involving pies, including pie dough recipes.  I thank you all for your participation in this new and exciting part of our blog!  The first pie recipe post will be tomorrow!