Chicken Fajita Soup

1 lb chicken
1 green bell pepper
1 red bell pepper
1 yellow onion
1/2 packet fajita seasoning
1 can chicken broth
1 can Rotel (tomatoes and green chilies)
1 pkg birds eye super sweet corn
1 tbsp cumin
1 tbsp chili powder

In a large skillet saute sliced chicken. Remove chicken from pan and cook peppers and onion. Add chicken into pepper mixture. Add fajita seasoning and 1/2 cup water. Simmer for 5 min. (Or you can use left over fajita mixture from a previous meal)
In a crock pot add fajita mixture, chicken broth, Rotel, corn, cumin, and chili powder. Cook on low for 4 hours.

Serve with jack cheese, sour cream, and tortilla or corn chips.

Crock Pot Enchiladas

Ingredients:

1 can cream of mushroom soup

1 can cream of chicken soup (or 2 cans of cream of chicken if you don't like mushrooms)

1 cup sour cream

2 Tbsp. chopped onion

1 can diced green chilies

1 ½ cups grated cheddar cheese

12 flour tortillas torn into pieces

3-4 cups cooked chicken or pork

7-oz. jar salsa

½ cup grated cheddar cheese (for garnish)

2 Tbsp. Chopped Cilantro (for garnish)

Preparation:
In separate bowl, combine soups, sour cream, onion, and 1 cup grated cheese. Place one-third of each of the following in layers in crock pot: torn tortillas, soup mixture, chicken, and salsa. Repeat layers 2 more times. Cover. Cook on Low 4 hours, then stir lightly. Sprinkle with remaining ½ cup cheese. Cover. Cook on Low an additional 15 minutes until cheese is melted. Garnish with Cilantro serve. Goes great with Corn Casserole and Spanish Rice.

Ed's Thai Turkey Wraps

Ed Brantley's personal recipe that he prepared on Biggest Loser: Families.

Per Serving: 261 Calories, 9.4g Fat, 70mg Cholesterol, 375mg Sodium, 13g Carbs, 3.6g Fiber, 4.6g Sugar, 34.4g Protein

Yield: Serves 4

Ingredients

• 1 package ground turkey
• 1 clove of chopped garlic
• 1 tsp. of minced fresh ginger (I used powdered)
  
• 2 Tbsp. light soy sauce
• 1 carrot, peeled and minced
• 6 scallions, finely chopped (I used green onions)
  
• 7 sprigs cilantro chopped
• 4 limes, juiced (I only used 1 lime)
  
• Sriacha chili sauce (can be purchased at a local Asian market or international food section in the grocery)... use sparing, very hot!
  
• 1 Tbsp. sesame oil (I would cut this back a little)
  
• 1 red bell pepper finely diced
• 1 cucumber, peeled, de-seeded and julienned
• 1 head Boston lettuce (I used iceberg)
  
• 1/4 cup roasted, unsalted peanuts (I added 1 tsp. of peanut butter to the sauce instead)
• (I added about 2 Tbsp of honey because I like mine sweet)
  

Instructions

1. Brown turkey, place in refrigerator to cool.
2. Once cool, mix all ingredients (except: pepper, cucumber, lettuce and peanuts) in a bowl.
3. Allow to marinate overnight, or 3-4 hours for best taste.
4. Serve mixture in lettuce cups with cucumber, pepper and peanuts for garnish.