This week had definatly been a rough week for me. This is our youngest daugter about a year ago she was diagnosed with pdd nos. Which is on the autism spectrum. With a lot of thereapy and proper school she was doing great. They are planning on mainstreaming her next year to a kindergarden classroom at our local Montessori school. I have noticed she has been a little off lately. Well the Dr's think she maybe having seizures. We were seen at uor office yesterday and were told she need an eeg asap. So today I spent the majority of the day at the hospital. Needless to say crafting has not been a priority this week but I will be back sunday with something to share.

Here is a recipe n the mean time. It is a tortilla soup recipe I am making for an upcoming freezer meal swap with a local moms group.
Chicken Tortilla Soup

Shredded or chopped chicken 2-1/2 C
Enchilada sauce mix 1 packet
Canned tomato puree 28 ozs
Water 2 1/2 cups
Canned chopped green chilies 4 ozs
Chopped onion 1 1/2 cups
Minced garlic 1 t.
Chicken broth 1 3/4 c
Chili powder 2 t.
Salt /2 t.
black pepper 1/4 t.
Chopped fresh cilantro 1 T.
Frozen corn 10 oz
Corn tortillas 4

Assembly Directions:

Slow Cooker: Place all the ingredients except corn in a slow cooker. Stir to mix. Cover and cook on low for 6 to 8 or on high for 3 to 4 hours.

Stovetop: Place all ingredients except corn in a large stock pot. Stir to mix. Bring to a rolling boil. Turn down to medium and cook for 20 minutes or until the onions are tender but not mushy.



Freezing Directions:

Cool. Add corn to soup and stir to mix. Pour into freezer container or freezer bag. Seal, label and freeze.



Serving Directions:

Thaw. Reheat; stirring often. Preheat oven to 350 degrees. Cut tortillas into thin strips. Spray baking sheet with cooking spray or brush with oil. Arrange tortilla strips in a single layer on the baking sheet. Bake for 15 minutes or until strips are browned, stirring every 5 minutes. Cool and sprinkle on top of soup before serving.