
I have, over the years, learned to be an alright cook. Cooking doesn't come as naturally to me as it does for my mom and sisters, but I make a few dishes that make some people happy. I always follow a recipe, though. I modify them to my liking but I always, always have to follow some sort of instruction when I cook. To help keep me on track, I've come up with a little routine that seems to work.
First, there's my recipe binder. This is where I keep the recipes that I've collected from magazines over the years, as well as the ones that I've typed out on my computer. What goes in this binder are the things that are tried and true. I don't put anything in here that I haven't tried first so it's almost a sure bet that each meal is a keeper.

Next, to help with my meal planning, I made up these weekly grocery list/meal planners and I use them religiously. They were really simple to design—grocery list on the right, menu by day on the left—and had them printed at Kinko's and bound into tablets. I sit down on Saturday night and go through my recipe binder and my cookbooks and make up my menu and grocery list for the week. I like having the menu with me while I'm at the store because I'm just better off knowing what I had in mind for all of those ingredients on my list.
And, last, I try to shop only once a week. I plan my meaty meals in the beginning of the week (or freeze the meat if I have to) and make the non-meaty ones at the end of the week. I do usually run out of something mid-week so there's usually a quick run to the market for extras. For whatever reason, this little routine keeps me on task, and within budget. Do you have a routine that works for you?

Okay, so are you ready for a recipe? Let me ask you first how you feel about Chicken Tortilla Soup. Do you like it? I really, really like it. I was (and I guess I still am) a very picky eater so it surprises me that I like this soup so much, but I do! I adapted this recipe from one I just found in the quarterly newsletter from my credit union. I made it last weekend and it was so, so yummy. And, it most definitely makes the cut into my recipe binder.
Spicy Chicken Tortilla Soup
- 8 cups chicken broth
- 1-1/2 cups cooked chicken, shredded
- 2 T olive oil
- 1 medium yellow or red onion, diced
- 1 large jalapeno pepper (or more if you like it really spicy)
- 4 cloves garlic
- 2 T fresh cilantro, finely chopped
- 1/2 cup uncooked rice
- 1 cup frozen corn
- 1 15oz. can of black beans
- 1 15oz. can of fire roasted tomatoes, include liquid
- 2/3 packet of chicken taco seasoning (or your own blend)
In a large pot, bring broth to a simmer. Meanwhile, in a skillet, heat oil then add onion and pepper; sauté until soft and getting brown around the edges. Add garlic and cook for about a minute more; remove from heat. Add onion mixture, rice, corn, beans, spices, and tomatoes to broth and simmer, uncovered, for 20 minutes (or until rice is cooked). Add chicken and cilantro; simmer until heated through (about 2 minutes). Serve with tortilla chips and top with cheddar cheese and sour cream if desired.
Enjoy!