Pizza Soup

This recipe is adapted from something that a friend posted on Facebook. I made it my own because I couldn't remember everything I was supposed to get :) This makes for a warm and yummy soup when it is cold outside.

Olive Oil
1 onion - diced
1 green pepper - diced
2 cloves minced garlic
1 red pepper - diced
8-10 mushroom sliced
1 can of diced tomatoes (I used the large can)
1 jar of pizza sauce
24 oz of Veggie Stock (or Chicken/Beef if you like)
2 tbsp italian seasoning
1 tsp crushed red pepper (optional)
S&P to taste

Add olive oil, onion, peppers, garlic and mushroom to a cast iron dutch oven. Saute 3- 5 minutes on medium until veggies start softening. Add all seasonings and tomatoes, stock, and pizza sauce. Stir to combine and put in the oven for 30 minutes. Serve with topped cheese and a peice of crusty bread.

This can be done in the crockpot on low for about 6-8 hours. If you would like to add sausage or ground beef you must brown the meat first. Pepperoni, Canadian Bacon, Cooked Chicken etc can be added once it is ready for the oven or in the crock pot!! Mine turned out great with just veggies :)

Brazilian Fish Stew adapted from Allrecipes.com

Ingredients
3 tablespoons lime juice
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds tilapia fillets, cut into chunks (I used COD)

2 tablespoons olive oil
2 onions, chopped
1/2 tsp crushed red pepper
1 tbsp minced garlic
4 large bell peppers, diced (I used 2 red and 2 green)
1 (16 ounce) can diced tomatoes, drained
1 (10 ounce) can Rotel tomatoes, drained
1 (16 ounce) can coconut milk (I used lite)
1 bunch fresh cilantro, chopped (optional)
S&P


Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24hours.

Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.

Serve over rice.

Heather's Jambalaya

2 boneless skinless chicken breasts
1 T parsley
1 tsp dried cilantro
1 tsp paparika
2 T garlic
2 bay leaves
S&P
1 large chicken bullion
5 cups water

Add the above ingredients to a oven safe stock pot. Bring to a boil and then turn down and simmer for 25 to 30 minutes with a lid on. Turn off and remove from heat. Drain the chicken into a bowl and strain the stock. Set aside for later.

1 green bell pepper - chopped
3-4 stalks of celery - cleaned and chopped
1 onion - chopped
1 T garlic
1 tsp liquid Swamp Fire
1 T parsley
1 T dried cilantro
S&P
1 tsp Tony Chachere's (cajun seasoning)
1 pkg Turkey Keilbasa - sliced
Chicken
1 1/2 c white rice
3 -4 c Stock

Saute: green peppers, celery, onion, garlic and all spices for about 5 minutes. Add the keilbasa and brown - about another 5 to 10 minutes. Then add the chicken and stir. Add the rice and 3 cups of stock. Bring to a boil and then bake at 350 for 1 hour. Check at 30 minutes and stir so it doesn't stick.

** You can use any type of sausage and leftover chicken is good **