Slow-Cooker Thai Red Curry Soup

3 tablespoons red curry paste

2-12 ounce cans of coconut milk (I use the full fat one)

2 cups of chicken stock (I use reduce sodium)

2 pounds of chicken breasts

1 medium size red bell pepper, cut into strips

1 medium size yellow onion, sliced into thin strips

1 1/2 tablespoons of ginger, minced

1 cup of frozen peas, thawed

1 cup of carrots, raw

2 potatoes, peeled and cubed

In a slow-cooker mix the first 3 ingredients together, then add the chicken breasts on top, then on top of that add the next 3 ingredients.  Put the slow-cooker on low and then when there are 3 hours remaining I added the carrots and potatoes.  Then when the dish is done I took the chicken out and shredded it and then added it back in and also added the thawed peas.  Then let all of that cook together for about another 30 minutes (while your rice is cooking).

Then just add whichever type of rice you prefer to a bowl and top with the delicious curry!

Enjoy!!!!

Turkey Chili Taco Soup

2 pounds ground turkey (use lean)
1 yellow onion, chopped
1 red bell pepper, chopped
1-10 ounce can of Rotel (I use original)
1-15 ounce can corn (I use low sodium)
1-15 ounce can of kidney beans, washed and drained
1-8 ounce can of tomato sauce
1-16 ounce can of fat free refried beans (I use vegetarian ones)
1 packet of taco seasoning (I use the low sodium)
2 cups of chicken broth (I used the low sodium)

In a large pot cook the ground turkey, break up as it cooks.  Once it is cooked add the onions and red bell pepper.  and then let that cook for about 5 minutes.  Then add the tomatoes, corn, tomato sauce, beans (both kidney and refried), chicken broth and the taco seasoning.  Bring to a boil and let is simmer on low-medium for about 15-20 minutes.

Once it is cooked you can top with any of your favorite chili toppings....shredded cheese, sour cream, green onions, jalapeños, etc.....

Enjoy!!!!