Pizza Soup

I found this in the 2017 Taste of Home Annual Recipe book.  It would be quick and easy to make for work lunches.

1lb. ground beef
1 small onion, chopped
1 C. sliced fresh mushrooms
1 medium green pepper, cut into strips
1 28oz. can diced tomatoes, untrained
1 C. beef broth
1 C. sliced pepperoni
1 tsp. dried basil
Shredded mozzarella cheese

In a large saucepan, cook the beef, onion, mushrooms, and green pepper over medium heat until the meat is no longer pink and vegetables are almost tender; drain.  Stir in the tomatoes, broth, pepperoni and basil.  Cook until heated through.  Ladle into ovenproof bowls; top with cheese.  Broil or microwave until cheese melts and is bubbly.

Slow Cooker Pork Pozole

I have wanted to try making pozole for a while.  I am looking forward to throwing this into the crockpot some winter morning soon and coming home from work to a delicious meal.

1 15.5oz. can hominy, rinsed and drained
1 14.5oz. can diced tomatoes, undrained
1 14.5oz. can diced tomatoes with green chilies, undrained
1 10oz. can green enchilada sauce
2 medium carrots, finely chopped
1 medium onion, finely chopped
3 garlic cloves, minced
2 tsp. ground cumin
1/4 tsp. salt
1lb. boneless country style pork ribs
Lime wedges and minced fresh cilantro
Corn tortillas, optional

In a 3 or 4 quart slow cooker, combine the first 9 ingredients; add pork.  Cook, covered, on low 3-4 hours, or until pork is tender.

Remove pork from slow cooker; cut into bite sized pieces and return to slow cooker.  Serve with lime wedges, cilantro, and corn tortillas.

Spicy Peanut Chicken Chili

This recipe turned up in the December/January issue of Simple and Delicious.  I like spicy post chemo treatments more than I did before.  This will be something new to try after the holidays.
I may substitute cannellini beans when I make this.  They have Mexican rotisserie chickens at Caputo's.

1 15oz. can pinto beans, rinsed and drained
1 14.5oz. can Mexican diced tomatoes, undrained
1 14.5oz. can no salt added diced tomatoes, undrained
1 14oz. Can chicken broth
1 12oz. pkg. frozen Southwestern corn
3 tbsp.  creamy peanut butter
1 to 2 tbsp. minced chipotle in adobo
2 tsp. chili powder
1/2 tsp ground cinnamon
3 C. shredded rotisserie chicken
Sour cream optional

Place first 9 ingredients in a 6 at. stockpot; bring to a boil.  Reduce heat, simmer, covered, until flavors are blended; about 15 minutes. Serve with sour cream, if desired.