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January 18, 2018

Easy Home-Cooked Meals | Meghan Leigh

Guest Blog: Meghan Leigh Photography

Creamy Chicken Enchilada Soup

In order to get softer onions and that cream cheese incorporated into this soup, I start by cooking the onions and garlic in the skillet, followed by adding in the enchilada sauce and (this is KEY!)  room temperature cream cheese.  After that’s out of the way, we can transfer into the crockpot and begin the easy-peasy slow cooking technique that speaks everyone’s love language.

Ingredients
  • Crockpot!
  • 2 cloves garlic
  • 1/2 of a yellow onion, diced small
  • 2 decent sized chicken breasts
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 can black beans, drained
  • 1 can of red enchilada sauce (10 ounces)
  • 1 can of fire roasted diced tomatoes (15 ounces)
  • 1 small can of diced green chilies ( fire roasted is fine, and so is mild or hot)
  • 2 cups chicken broth
  • 8 oz cream cheese at room temperature (do NOT use low fat or it will curdle more)

 

Optional Toppings

  • Crushed tortilla chips
  • Avocado slices
  • sour cream
  • diced green onions
  • cilantro
  • shredded cheddar cheese (or mozzarella, mexican, etc)

 

Instructions

  1. First, make sure your cream cheese is at room temperature and set aside. In a medium-large skillet, heat a tbsp of olive oil. Add in the diced onions and cook for about 5 minutes on medium heat. Add the garlic and stir. Cook for a few more minutes until the onions are softening.
  2. Add in the enchilada sauce and cream cheese and stir until combined. The cream cheese might clump a bit but this will go away as it cooks longer and melts in the crockpot later.
  3. Transfer this mixture to the crockpot.
  4. Add the beans, chicken broth, fire roasted tomatoes, green chiles, cumin, chili powder and raw chicken breasts to the crockpot. Stir to combine.
  5. Cook on high heat for around 3 hours and then pull the chicken out to shred on a cutting board. (If it’s not fully white in the middle, add it back to cook in the pot longer). Shred the chicken and add back to crockpot.
  6. Continue cooking for 1-1.5 hours longer on high.

 

Easy Asian Quinoa

Ingredients
  • 1 tbsp olive oil
  • 1 cup of raw quinoa
  • 2 cups of reduced sodium chicken broth
  • 1 tbsp ginger ( I use ginger in a jar, found in the produce section usually- see photo below)
  • 1 clove garlic (I also use jarred for this too)
  • 2 tbsp soy sauce
  • diced green onions
  • sesame seeds (optional)
Instructions
  1. Heat olive oil in a saucepan over medium heat.
  2. Stir in quinoa and allow to toast for 2 to 3 minutes.
  3. Add chicken broth, soy sauce, ginger and garlic.
  4. Increase heat and bring to a boil.
  5. Cover and reduce heat to low.
  6. Simmer until all liquid has been absorbed, 25 to 30 minutes.
  7. Fluff quinoa with a fork and top with a sprinkle of diced green onions and sesame seeds!

 

Asian Quinoa Bowl with Sriracha Chicken

If you are a vegetarian, you could swap the chicken out for tofu or just east the quinoa alone.  If you love extra spice, drizzle some more sriracha on top of your bowl!

Ingredients:

For the Quinoa:

  • 1 tbsp olive oil
  • I cup of raw quinoa
  • 2 cups chicken broth
  • 1 tbsp ginger ( I use ginger in a jar, found in the produce section usually)
  • 1 clove garlic
  • 2 tbsp soy sauce

For the Chicken:

  • 2 pounds boneless chicken breasts, cut into bit sized pieces
  • 2 tablespoons coconut oil ( you can use any oil if you dont have coconut oil)
  • 1/2 yellow onion, diced
  • 1/2 cup sriracha sauce
  • 1/4 cup honey
  • 1 tbsp fresh lime juice
  • green onion, chopped
  • cilantro, chopped
  • sesame seeds- optional ( for garnish)

Directions:

  1. Heat olive oil in a saucepan over medium heat. Stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. Increase heat and bring to a boil. Cover and reduce heat to low. Simmer until all liquid has been absorbed, 25 to 30 minutes.
  2. While the quinoa is cooking, heat coconut oil over medium heat in a large skillet.  Add onions and sauté for 3-5 minutes. Add chicken and cook until browned.
  3. While chicken is cooking, in a small bowl whisk together Sriracha, honey, and lime juice.
  4. Once chicken is cooked, add sauce and stir.  Cook for about 5 minutes.  Sauce will thicken.
  5. Fluff quinoa with a fork.  Assemble your bowls with quinoa first and then add chicken and top with green onion, cilantro, and sesame seeds. Enjoy!

 

BBQ Chicken Stuffed Sweet Potatoes

You know one of the best parts of this recipe?!  One of these stuffed sweet potatoes is all you need!  They’re so filling and you wont need to make anything else as a side or veggie for the table. It’s already a protein and veggie in one!
Ingredients:
  • 2 Sweet Potatoes
  • 2 raw, boneless, skinless chicken breasts
  • 1/2 Cup BBQ sauce (Plus a little more)
  • 1 tbsp butter or margarine
  • brown sugar
  • 2 Green onions, chopped
  • shredded cheddar cheese
  • Sour cream

 

Instructions:

  1. Preheat your Oven to 425 degrees. Wipe your sweet potatoes down with a cloth or paper towel to clean the dirt off of them. Make sure they are dry and then brush them with olive oil. Poke them a few times with a fork. Place the sweet potatoes on a foil lined baking sheet or in a glass baking dish. Cook them for 45-60 minutes, checking them after 45 minutes to see how they’re doing. (larger potatoes will take longer…)
  2. While the potatoes are cooking, heat a saucepot of water on the stove. Add the 2 chicken breasts and cook for about 20 minutes or until cooked through and no longer pink. Remove the chicken and let cool for a minute or so. Shred the chicken on a cutting board or flat plate by using two forks to pull the chicken in opposite directions. Once it’s all pulled, add the bbq sauce and mix thoroughly. You might want to add more bbq sauce- it just depends on what the sizes of your chicken breasts were and how much you like bbq sauce. 🙂 Set aside and cover with foil to keep it hot until the potatoes are done.
  3. When the potatoes are done (thoroughly soft on the inside and slightly oozing juices from the skin) cut them open in the middle, without cutting all the way through to the bottom. Pinch the sides open and smash the potato a bit on each side. Melt 1/2 tbsp of butter in the inside pocket of each potato and then sprinkle with a little bit of brown sugar.
  4. Spoon the pulled bbq chicken into each potato and then top with a spoonful of cheddar cheese, a a dollop of sour cream and then the chopped green onions.

 

Notes:

  • Cooking time and measurements may vary based on the size of your potatoes and chicken breasts. Adjust as needed. 🙂

Meghan Leigh is a Chicago based wedding, portrait and food photographer who loves to blog about her favorite recipes and travel destinations…to name a few. You can search for more yummy recipes on her blog in the search bar! Find her on Instagram @themeghanleigh.

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