Chicken Fajita Soup

The easiest recipe to throw together! Don't forget to prep the toppings, they make the dish.

Recipe adapted Found Here 


1 pound boneless, skinless chicken breasts (3 large pieces)
2 (10.75 ounce) cans condensed cream of chicken soup (Healthy Request Campbell's)
1 cup salsa (fresh refrigerated, I use the whole container)
2 cups frozen corn
1 (15 ounce) can black beans, drained and rinsed
1 teaspoon ground cumin

Toppings:
sour cream
diced tomatoes
green onions
diced avocado
tortilla chips
Mexican cheese

Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker. I always put my chicken in frozen (if cooking on low).

In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, and cumin. Pour over the top of chicken. Cook on low for 6-8 hours.

Remove the chicken and shred. Place back into the slow cooker and stir. Serve with your favorite toppings.

Crab Cakes

Servings: Makes 6 crab cakes, enough to serve 3 adults as a main course 

Recipe FOUND HERE 

Oma J.

CRAB CAKES
2 large eggs
2-1/2 Tablespoons mayonnaise, best quality such as Hellmann's
1-1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 cup finely diced celery, from one stalk
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat (see note below)
1/2 cup panko
Vegetable oil, for cooking

TARTAR SAUCE
1 cup mayonnaise, best quality such as Hellmann's
1-1/2 Tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste

INSTRUCTIONS FOR THE CRAB CAKES
Line a baking sheet with aluminum foil for easy clean-up. Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat.

Shape into 6 crab cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.

 Preheat a large nonstick pan to medium heat and coat with canola oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

FOR THE QUICK TARTAR SAUCE
Mix all ingredients together in a small bowl. Cover and chill until ready to serve.

Note: If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won't hold together well.