Fix It And Forget It! 2 🌞

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Chicken Tortilla Soup
Becky Fixel, Grosse Pointe Farms, MI

Makes 10-12 servings

Prep. Time: 5 minutes
Cooking Time: 7-8 hours
Ideal slow cooker size: 5-qt

2 Ibs. boneless skinless chicken breast
32 oz. gluten-free chicken stock
14 oz. verde sauce
10-02. can diced tomatoes
with lime juice
15-oz. can sweet corn, drained
1 Tbsp. minced garlic
1 small onion, diced
1Tbsp. chili pepper
1/2 tsp. fresh ground pepper
1/2 tsp. salt
1/2 tsp. oregano
1 Tbsp. dried jalapefio slices

1. Add all ingredients to your slow cooker.

2. Cook on low for 7-8 hours.

3. Approximately 30 minutes before the end,
remove your chicken and shred it into small pieces.

Serving Suggestion

Top with a dellep of non-fat plain Greek yoghurt ,shredded
cheese, fresh jalapenos, or fresh cilantro.


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White and Green Chilies
Hope Comerford, Clinton Township, MI

Makes 6 servings

Prep. Time: 20 minutes
Cooking Time: 7-8 hours
Ideal slow cooker size: 4-qt


1 Ib. lean ground turkey, browned
1 cup chopped onion
2 15-oz. cans Great Northern beans, drained and rinsed
1 16-oz. jar salsa verde (green salsa)
2 cups gluten-free chicken broth
1 4-oz. can green chilies
1 1/2 tsp. ground cumin
1 tsp.sea salt
1/4 tsp. black pepper
2 Tbsp. fresh chopped cilantro
1/3 cup non-fat plain Greek yogurt, optional

]. Place all ingredients in crock except cilantro
and Greek yogurt. Stir.

2. Cover and cook on low for 7-8 hours. Stir in
cilantro.

Serving Suggestion

Serve cach bowl of chili with
a dollop of the Greek yogurt.
Garnish with diced jalapeno peppers


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Armenian Eggplant
Donna Treloar, Muncie, IN

Makes 6 servings

Prep. Time: 30 minutes
Cooking Time: 3-4 hours
Ideal slow cooker size: 6-qt.

1 large sweet onion, diced
4 garlic cloves, peeled and chopped
4 ribs celery, diced
2 cups fresh green beans cut in 2-inch pieces
3 Tbsp. olive oil
2 tsp. dried basil
1/4 tsp. black pepper
1 tsp. salt
1 medium eggplant, cubed
28-oz. can tomatoes with juice
2 Tbsp. lemon juice
2 Tbsp. capers

1. In slow cooker combine onion garlic celery
green beans, olive oil, basil, black pepper, and salt.

2. Layer in eggplant. Pour tomatoes and juice over all

3. Cover and cook on low 3-4 hours, until
vegetables are tender.

4. Add lemon juice and capers. Stir gently. Serve
hot or room temperature with good bread and olive oil
for dipping


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Mediterranean Onions
Barbara Warren, Folsom, PA

Makes 4-6 servings

Prep. Time: 25 minutes
Cooking Time: 4-8 hours
Ideal slow cooker size: 3-qt.


4 large yellow onions, sliced in thin rings
1/2 tsp. freshly ground pepper
1 tsp. salt
1/4 tsp. turmeric
1 tsp. dried thyme
1/2 tsp. dried basil
1 Tbsp. butter
1 Tbsp. olive oil
1 Tbsp. fresh lemon juice
1/2 cup chopped fresh parsley
1/4 cup crumbled feta cheese
oil-cured black olives, pitted, chopped, optional

1. Combine onions, pepper, salt, turmeric, thyme,
basil, butter, and olive oil in slow cooker.

2. Cover and cook on low for 4-8 hours, stirring
once or twice, until onions are soft and getting
brown.

3. Remove onions to serving dish. Gently stir
in lemon juice and parsley. Sprinkle with feta
and optional black olives. Serve hot or room
temperature.

All the above from "Fix It and Forget It"
https://www.goodreads.com/book/show/7940675-fix-it-and-forget-it-cookbook


Fix it! Forget it! (remember when its time to eat!)

[dlk]

1. Yum!

Perfect comfort food.