Chicken Taco Soup

Warm, comforting, and full of flavor—this chicken tortilla soup comes together quickly and makes for the perfect cozy meal. The grilled chicken breast adds a smoky depth that pairs beautifully with the spiced broth and crispy tortilla strips.

Ingredients

  • 2 grilled chicken breasts, sliced or shredded

  • 1 tbsp olive oil

  • 1 onion, diced

  • 2 garlic cloves, minced

  • 1 jalapeño, seeded & diced (optional)

  • 1 tsp chili powder

  • 1 tsp cumin

  • 1 can (14 oz) diced tomatoes

  • 4 cups chicken broth

  • 1 cup corn kernels

  • 1 can (14 oz) black beans, drained & rinsed

  • Salt & pepper to taste

  • Tortilla strips, avocado, lime, cilantro for topping

Instructions

  1. Heat olive oil in a large pot. Sauté onion, garlic, and jalapeño until softened.

  2. Stir in chili powder and cumin. Cook for 1 minute.

  3. Add tomatoes, broth, corn, and beans. Simmer for 15 minutes.

  4. Stir in grilled chicken and season with salt and pepper.

  5. Serve hot with tortilla strips, avocado, lime juice, and cilantro.

Kimchi Noodle Salad

Bright, tangy, and refreshing—this salad combines chewy rice noodles with crunchy vegetables, peppery arugula, and the zing of kimchi. A perfect light lunch or side dish with a kick.

Ingredients

  • 6 oz rice noodles

  • 1 cup kimchi, chopped

  • 1 cucumber, thinly sliced

  • 1 cup arugula

  • 4 radishes, thinly sliced

  • 1 cup shredded carrot

  • 2 tbsp soy sauce

  • 1 tbsp rice vinegar

  • 1 tsp sesame oil

  • 1 tsp honey or maple syrup

  • Sesame seeds for garnish

Instructions

  1. Cook rice noodles according to package, rinse with cold water.

  2. In a large bowl, toss noodles with kimchi, cucumber, arugula, radish, and carrot.

  3. Whisk together soy sauce, rice vinegar, sesame oil, and honey.

  4. Pour dressing over salad and toss well.

  5. Garnish with sesame seeds and serve chilled.

Mom’s Broccoli Salad

This is the broccoli salad everyone comes back for—the creamy dressing has the perfect balance of tang and sweetness, and the mix-ins give it crunch, chew, and flavor in every bite.

Ingredients

  • 4 cups broccoli florets, chopped

  • ½ cup raisins

  • ½ cup cashews, chopped

  • ½ cup water chestnuts, sliced

  • 2 green onions, thinly sliced

Dressing:

  • ½ cup mayonnaise

  • 2 tbsp brown sugar

  • 2 tbsp apple cider vinegar

  • Pinch of salt & pepper

Instructions

  1. In a small bowl, whisk together mayonnaise, brown sugar, and apple cider vinegar. Season with salt and pepper.

  2. In a large bowl, combine broccoli, raisins, cashews, water chestnuts, and green onion.

  3. Pour dressing over salad and toss until evenly coated.

  4. Chill in the fridge for at least 30 minutes before serving.

Sweet Potato Nachos

A fun and healthier spin on classic nachos! Roasted sweet potato rounds replace tortilla chips, loaded with toppings for a colorful one-pan dinner.

Ingredients

  • 2 large sweet potatoes, sliced into thin rounds

  • 1 tbsp olive oil

  • 1 tsp smoked paprika

  • 1 tsp cumin

  • 1 cup black beans, drained & rinsed

  • 1 cup shredded cheese (cheddar, Monterey Jack, or mix)

  • 1 avocado, diced

  • ½ cup salsa or pico de gallo

  • ¼ cup sour cream or Greek yogurt

  • Fresh cilantro for garnish

Instructions

  1. Preheat oven to 425°F. Toss sweet potato slices with olive oil, paprika, and cumin. Spread on a baking sheet.

  2. Roast 20–25 minutes until tender and golden, flipping halfway.

  3. Remove from oven, sprinkle with black beans and cheese. Return to oven until cheese melts.

  4. Top with avocado, salsa, sour cream, and cilantro. Serve warm.

Mushroom Risotto

Creamy, comforting, and surprisingly simple—this mushroom risotto doesn’t require constant stirring, yet delivers restaurant-quality flavor.

Ingredients

  • 2 tbsp butter

  • 1 onion, finely chopped

  • 2 garlic cloves, minced

  • 2 cups mushrooms, sliced

  • 1 cup Arborio rice

  • ½ cup white wine (optional)

  • 4 cups warm vegetable or chicken broth

  • ½ cup grated Parmesan cheese

  • Salt & pepper to taste

  • Fresh parsley for garnish

Instructions

  1. Melt butter in a large skillet. Sauté onion and garlic until soft.

  2. Add mushrooms and cook until golden.

  3. Stir in Arborio rice and toast for 1–2 minutes.

  4. Pour in white wine (if using) and cook until absorbed.

  5. Add broth, one cup at a time, stirring occasionally until absorbed before adding more. Repeat until rice is tender and creamy (about 20 minutes).

  6. Stir in Parmesan, season with salt and pepper.

  7. Garnish with parsley and serve warm.