Spanish Chorizo + Bean Soup by M. Lazaro

Perfect for a COLD day. Filling enough for a whole meal. Serve with fresh rustica bread or a baguette and olive oil (PS- they sell "spanish" olive oil @ TJs now, tastes SO much better than the Italian stuff!).

Time: 5 minutes prep, Cook 15-30 minutes (it's done in 15, but you can let it stew longer).

Ingredients
1. 1 LARGE (1lb, 12oz) can of garbanzo beans, drained
2. Portuguese (only been able to find @ Ralph's) OR Spanish chorizo (NOT mexican-it's different) have to order it; [Also, you can substitute for TJ's Soyrizo however only use 1/2, must remove casing & it's too spicy for kids.]
3. 1 box of chicken broth (or make your own), basically 3to4 Cups
4. 1 small white onion, chopped
5. pinch Tumeric
6. pinch Oregano
7. pinch of Thyme
8. 2 dashes of Paprika (color)
9. 1 dash of Cumin
10. salt/pepper to taste
11. olive oil

Directions
1. On Med Heat, with a dutch oven or large soup pan, add 2T of olive oil (or eye it, enough to slightly coat bottom).
2. Add in chopped onion, stir until translucent
3. Add in chopped chorizo (check to see if you need to remove casing first), stir until cooked or heated through (if pre-cooked)
4. Add in drained garbanzo beans, stir
5. Add in chicken broth & spices, stir
6. Bring to a boil, then reduce and simmer until ready to serve.

chile-chicken posole soup by J. Massie

1lb. skinless, boneless chicken breasts, raw, diced
1 teaspoon dried thyme
salt and pepper
2 Tblsp. veg. oil
1 white onion, diced
1 jalapeno pepper, chopped, seeds removed for less heat
2 cloves garlic, minced
1 large can whole green chiles, drained
1 cup fresh cilantro
4 cups chicken broth
2 15 oz. cans hominy, drained

garnishes: sliced avocado and radishes, tortilla chips

1. Season the chicken with salt, pepper, and 1/2 tsp. thyme, set aside.

2. Heat oil in large saucepan over med heat. Add onion, garlic, and jalapeno and cook 5 minutes until soft. Transfer to a blender, add chiles, celantro and 1/2 tsp thyme and puree until smooth. Return to saucepan and cook over med heat until sauce thickens, about 5 minutes.

3. Add broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender, about 10 minutes.

crockpot spinach artichoke dip by J. Massie

1 cup grated smoked mozzerella
1/2 cup parmesan
8 oz. cream cheese
1 clove garlic, minced
1 box thawed frzn spinach, drained
1 jar artichoke hearts with juice
salt and pepper

Add all ingredients to crock pot and cook on high for 2 hours, stirring now and then. Add jalapenos for a spicy dip!

Polynesian Pork Chops by, M. Lazaro

Super easy. Lots of flavor. Serve with rice & veggies

Ingredients
4 pork chops (or two from Costco, then butterfly)
1 small yellow onion (if you like onion, add the whole thing chopped, if not cut in 1/2)
1 can Golden Mushroom soup (Campbells)
2T olive oil
3T soy (low sodium)
2T honey
3/4 can of pineapple juice (mini Dole cans)...add the whole thing for extra sauce.
optional: chunks of pineapple

Directions
1. Pat pork chop dry w/ paper towel.
2. Season both sides with garlic or onion powder (I added fresh ground pepper too)
3. Add 2T evoo to Pan on med/high heat
4. Cook pork chops for about 3 minutes, each side (until golden and almost cooked)
5. Once you flip the pork chops, add chopped onion (stir so they don't burn)
*While pork chops are cooking, in a small bowl mix: soup, soy, honey and pineapple juice (and pineapple chunks, if desired).]
6. Add in above mixture (aka sauce), cover w/ a lid, reduce heat to low and cook for 10 minutes.
7. Plate pork then spoon sauce over each serving.

Makes a ton of sauce, so no need to double recipe. Start to finish - 20 minutes.