Chicken Curry Soup

Ingredients
2 boxes of Trader Joes Chicken Broth Gluten Free
1 lb. left over cooked chicken pieces, cut bite size
1 large can of Bush's pinto beans, rinsed
2-3 stalks of celery, sliced thin
1 handful of Bunny luv carrots, sliced into 1/4s
4 TBSPs of Curry powder
1/4 onion or onion flakes
2 TBSPs garlic powder
2 TBSPs pepper

Directions
Put all items in a large pot cook 45 minutes and enjoy!!!




I found at Sam's Club the first great tasting cracker. Crunchmaster Originals. They are to die for. Do you remember the taste of the original Doritos? the ones that tasted like they had been dipped in butter? These taste just like them, plus they have flax seed baked right in and they are awesome. You get 2 large bags in one box. enough for two parties to feed.  They are the ONLY gluten free crackers at Sam's. I told them they better not get rid of them or I'd stop shopping there. haha like I have that kinda power!!






Turkey Enchilladas

Ingredients
Corn tortillas ( small taco size)
5 large mushrooms cut into small bits
2 stalks of green onions sliced into thin pieces
1 orange bell pepper cut into small pieces
4 stalks of celery cut into thin pieces
4 roma tomatoes cut into small bits
large can of La Victoria red enchillada sauce.
6 cups of mexican shredded cheese (approx)
2 lbs of ground turkey cooked
Mrs. Dash Southwest Chipotle seasoning
Garlic powder

Directions
Cook Turkey meat until browned slightly dust with Garlic powder and Mrs Dash southwest chipotle seasoning. Drain and set aside.
In a deep dish 9x12x4 pan spray with Pam cooking spray and line the bottom with 16 corn tortillas one on top of another.
Layer on top of tortillas, 1/2 of the mushrooms, 1/2 of the green onions, 1/2 the bell pepper, 1/2 of the celery,
1/2 of roma tomatoes. Then sprinkle all of the turkey meat on top of the former items. Top with 1/2 of the mexican cheese. Pour 1/2 of can of enchillada sauce over top.
Then repeat with tortillas, mushrooms, green onions, bell peppers, celery, tomatoes and use a knife to make a slice all the way to the bottom of pan. Then pour the other 1/2 of enchillada sauce over top then sprinkle with mexican cheese. Cook in oven at 400 degrees for 30-45 minutes until heated through!!!!