Easy Crockpot Mexican Meatball Soup

Craving comfort food but short on time?  This Mexican Meatball Soup is your answer to a restaurant-quality meal without the fuss. Just 10 minutes of prep in the morning rewards you with a soul-warming, deeply flavorful soup that tastes like it's been simmering in your abuela's kitchen all day.  The secret?  Your trusty crockpot and a clever shortcut—store-bought meatballs that drink up all the zesty Mexican seasonings as they slowly simmer.  Each spoonful delivers tender meatballs, vibrant vegetables, and aromatic broth that's hearty enough to stand alone as a complete meal, perfect for busy weeknights, meal prep, or feeding a hungry crowd.

Ingredients:

• 2 lb meatball, your choice
• 1 cup chicken broth
• 2 cups salsa, your choice ( or use spicy salsa if you like it hot)
• 1 can 15 oz. red kidney beans
• 1 can 15 oz. black beans, drained and rinsed
• 1 cup frozen corn
• 1 15 oz. can chopped tomato with juice

Directions:

• Put meatballs, chicken broth, black beans, kidney beans, frozen corn, salsa, and tomato in a slow cooker.  Cook for 2 hours on High or 8 hours on Low.  Adjust the taste with salt and pepper.
• Sprinkle chopped cilantro
• Ladle the soup into bowls and top with optional toppings, such as sour cream, chopped avocado, and corn chips.

Tips:

You can chop white onions and garlic, and then stir-fry them until fragrant.  Add cumin and some taco seasoning to make it a more authentic Mexican flavor.

Vietnamese Braising Sauce (For Fish or Meat)

This versatile sauce is essential in Vietnamese cuisine, especially for dishes like cá kho (braised fish) or thịt kho (braised meat).  Its rich, savory-sweet flavor and deep caramelized color bring out the best in braised dishes and can even double as a grilled marinade.

Ingredients:

• 3 shallots, finely chopped
• 7 garlic cloves, minced
• 1 cup fish sauce
• 1 cup sugar
• 1/2 cup pineapple juice (or fresh coconut water)
• 1/2 cup ketchup
• 1/4 cup chili sauce (adjust to taste)
• 1/4 cup cooking oil
• 2 tbsp mushroom seasoning (or 1 tbsp chicken powder)
• 2 tbsp ground black pepper

Directions:

1.    Sautéing aromatics:

2.    Heat the oil in a saucepan over medium heat.  Add chopped shallots and garlic.  Sauté until fragrant and slightly golden.

3.    Caramelizing the sugar:

4.    Add 1/2 sugar and stir constantly until it melts and turns golden brown.  This gives the sauce its signature color and depth of flavor.

5.    Building the sauce:

6.    Slowly add the fish sauce while stirring to combine.  Be careful—it may splatter a bit, and the rest of the sugar.

7.    Adding liquids and seasonings:

8.    Add pineapple juice (or coconut water), ketchup, chili sauce, and mushroom seasoning.  Stir to blend everything well.

9.    Simmering:

10.                       Add ground black pepper.  Lower the heat and let the sauce simmer gently for 5–7 minutes until it thickens slightly and becomes glossy.

How to Use:

• For braising fish or meat, pour the sauce over the fish or meat in a pot and simmer until tender and thoroughly infused with flavor.
• For marinating: Let the fish or meat soak in the sauce for at least 30 minutes before cooking or grilling.
• Storage: Let cool and store in a jar in the fridge for up to 1 week.

Vegetarian Congee

This simple vegetarian congee uses leftover rice and vegetable broth.  This basic recipe allows you to modify the ingredients to suit your family's taste and budget.  The beauty of congee is its versatility - you can adjust the consistency by adding more or less liquid and customize the toppings to your taste.  It’s especially comforting on cold days or when you're feeling under the weather.

 

Ingredients:

• 1 cup cooked jasmine rice (or brown rice for a heartier version)
• 4 cups liquid (mix of water and vegetable broth)
• Small knob of fresh ginger, sliced
• 6 oz. fresh mushrooms such as shitake, oyster
• Optional vegetables: sweet potato, carrots, bok choy, or collard greens
•  

Directions:

1.    Bring the broth to a boil.  If using dry mushrooms, soak them in hot water for 30-45 minutes (save the soaking liquid!) before adding them to the broth.

2.    Add rice, mushrooms, ginger, sweet potato.

3.    Bring to a boil, then reduce to low heat and simmer for 20 minutes, stirring occasionally.

4.    Add vegetables in the last 10 minutes, depending on their cooking time.

Suggested Toppings:

• Crispy fried garlic
• Chopped green onions
• Soy sauce or tamari
• Chili oil
• Vegan kimchi
• Toasted sesame seeds

Pro Tips:

• The congee will thicken as it cools.
• You can make it the night before and reheat in the morning.
• For extra flavor, try adding lemongrass stalks while cooking.
• Keep stirring occasionally to prevent sticking to the bottom.

Spicy Chickpea Tortilla Wraps (Vegetarian)

These wraps are fresh, filling, and full of flavor — perfect for a quick meatless meal.  Creamy avocado, crisp carrots, and spicy jalapeños take this wrap to the next level!

Ingredients:

·         1½ cups canned chickpeas, drained and lightly mashed

·         1 cup mix of chopped celery, white onion, and green onion

·         ½ cup shredded carrots

·         1 ripe avocado, sliced or cubed

·         1–2 fresh jalapeños, thinly sliced (adjust to taste)

·         A few lettuce leaves

·         4 tortillas, warmed

Ingredients For the dressing:

·         Salt and black pepper, to taste

·         ½ tsp garlic powder

·         2 tbsp mayonnaise (or vegan mayo)

·         1 tsp Dijon mustard

·         1 tbsp lemon juice (or lime juice for more zest)

·         2 tbsp sour cream (or plant-based yogurt/sour cream)

Directions:

1.    Preparing the filling:
In a large bowl, combine the mashed chickpeas, celery, onion, green onion, and shredded carrots.

2.    Making the dressing:
In a small bowl, mix together the mayonnaise, Dijon mustard, lemon juice, sour cream, garlic powder, salt, and pepper.

3.    Combining:
Pour the dressing over the chickpea mixture and toss until everything is evenly coated.  Chill in the fridge for at least 1 hour if you have time.

4.    Assembling the wraps:
Place a few lettuce leaves on each warm tortilla. Spoon the chickpea mixture over the lettuce.  Top with avocado slices and jalapeño rings.

5.    Wrapping and Serving:
Roll up the tortillas tightly into wraps. Serve immediately, or wrap in foil for an easy grab-and-go meal.

Chicken Tortilla Wraps (Using Leftover Roasted Chicken)

This easy and protein-packed tortilla wrap is one of my go-to recipes when I have leftover roasted chicken.  Mexican cuisine's bold flavors inspire it and make for a quick, delicious lunch or light dinner.

Ingredients:

• 2 cups roasted chicken, chopped
• 1 cup finely chopped mix of celery, white onion, and green onion
• A few leaves of lettuce
• 4 tortillas, warmed

Ingredients For the dressing:

• Salt and black pepper, to taste
• ½ tsp garlic powder
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 2 tbsp sour cream

Directions:

1.    Mixing the filling:

2.    Combine the chopped chicken, celery, white onion, and green onion in a large bowl.

3.    Making the dressing:

4.    Whisk together the mayonnaise, Dijon mustard, lemon juice, sour cream, garlic powder, salt, and pepper in a small bowl.

5.    Combining:

6.    Pour the dressing over the chicken mixture and toss until well-coated.  Cover and refrigerate for at least 1–2 hours to allow the flavors to blend.

7.    Assembling the wraps:

8.    Lay out the warm tortillas.  Add a few lettuce leaves to each, then spoon the chicken mixture, dividing it evenly among the tortillas.

9.    Wrapping and Serving:

10.                       Roll up each tortilla tightly into a wrap.  Serve immediately or wrap in foil for a meal on the go.

 

Vegetarian Chickpea Tortilla Wraps

 These vibrant, protein-rich wraps are filled with mashed chickpeas, crisp vegetables, and a creamy, zesty dressing.  They are ideal for meal prep, picnics, or as a meat-free alternative to classic chicken wraps.

Ingredients:

• 1½ cups canned chickpeas, drained and lightly mashed
• 1 cup mix of chopped celery, white onion, and green onion
• A few lettuce leaves
• 4 tortillas, warmed

Ingredients For the dressing:

• Salt and black pepper, to taste
• ½ tsp garlic powder
• 2 tbsp mayonnaise (or vegan mayo for plant-based version)
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 2 tbsp sour cream (or plant-based yogurt/sour cream for vegan option)

Directions::

1.    Preparing the filling:

2.    In a large bowl, mix the mashed chickpeas with the chopped celery, onion, and green onion.

3.    Making the dressing:

4.    In a separate bowl, stir the mayonnaise, Dijon mustard, lemon juice, sour cream, garlic powder, salt, and pepper.

5.    Combining:

6.    Pour the dressing over the chickpea mixture and toss well to coat.  Refrigerate for at least 1 hour to let the flavors meld.

7.    Assembling the wraps:

8.    Lay out the warm tortillas.  Place a few lettuce leaves on each tortilla, then add a generous spoonful of the chickpea mixture.

9.    Wrapping and Serving::

10.                       Roll each tortilla tightly.  Enjoy fresh or pack them for lunch!

Easy Banana Flan (Healthy & Dairy-Free)

Flan is traditionally made with milk and eggs—simple, rich, and satisfying.  Today’s version is a healthier twist that swaps dairy for coconut milk and uses ripe bananas for natural sweetness, making it a great light dessert with less guilt.

 

Ingredients:

• 3 ripe bananas
• 1 cup coconut milk (or coconut cream for a richer texture)
• 3 eggs
• 1 tsp vanilla extract

Ingredients For the caramel:

• 1/3 cup sugar
• 2 tbsp water

 Directions:

1. Making the Caramel:

• Add the sugar to a nonstick pan over low heat—do not stir.
• Once the sugar begins to melt and change color, add the water.
• Let it cook (still without stirring) until it turns a deep amber.
• Quickly pour the caramel into a 4-cup soufflé dish or any heat-safe mold. Swirl to coat the bottom evenly.

2. Preparing the Flan Mixture:

• Combine the peeled bananas, coconut milk, eggs, and vanilla in a blender. Blend until smooth.
• For an extra silky texture, strain the mixture through a fine sieve.

3. Assembling and Steaming:

• Pour the banana mixture into the caramel-lined dish.
• Cover tightly with foil to prevent water from getting in during steaming.
• Steam over medium heat for about 30 minutes or until the flan is set (a toothpick inserted should come out mostly clean).

4. Chilling and Serving:

• Let the flan cool to room temperature, then refrigerate for at least 2 hours before serving.
• To serve, run a knife around the edge and invert onto a plate to reveal the glossy caramel topping.

Tips:

• Want it sweeter?  Add a tablespoon or two of sugar to the banana mixture before blending.
• Swap coconut milk with coconut cream for a thicker, more decadent dessert.

Lime and Cilantro Chicken Rice - One Pot Meal

This is one of my go-to meals, especially when I have leftover Costco rotisserie chicken.  It’s quick, flavorful, and can be customized with black or pinto beans, tortillas, or salsa for a heartier meal.

 

Ingredients:

• 2 cups jasmine rice
• 2¾ cups water
• 2 tbsp lime juice (adjust to taste)
• 2 garlic cloves, minced
• 2 green onions, white and green parts separated
• ¼ cup white onion, finely chopped
• ¼ cup chopped cilantro
• 2 tbsp oil
• 1 cup chopped bell pepper (any color)
• 2 cups shredded cooked chicken (rotisserie works great)

Seasonings:

• Salt
• Black pepper
• Ground cumin

Directions:

1.    Sautéing aromatics:

2.    Heat the oil in a pan over medium heat.  Add the garlic, white onion, and the white parts of the green onion.  Sauté until fragrant, about 2–3 minutes.

3.    Adding liquid and seasons:

4.    Pour in the water and bring to a gentle boil.  Stir in the lime juice, salt, pepper, and cumin to taste.

5.    Preparing the rice:

6.    Rinse the jasmine rice until the water runs clear.  Add it to the bottom of your rice cooker.

7.    Combining and Cooking:

8.    Pour the hot seasoned liquid with the sautéed aromatics into the rice cooker over the rice.  Start the cook cycle.

9.    Adding chicken and peppers:

When the rice is almost cooked (about 5–10 minutes before finishing), open the lid and gently stir in the bell peppers and shredded chicken.  Close the lid and allow the cooker to finish.

10.                       Finishing with herbs:

11.                       Once the rice is done, fluff it gently and stir in the chopped cilantro and the green parts of the green onions.

12.                        

Optional Add-ins:

• Black or pinto beans
• A side of tortillas and salsa
• A dollop of sour cream or avocado slices

If you do not have a rice cooker, here are the instructions for the stove-top.

Directions:

1.    Rinsing the rice:

2.    Wash the jasmine rice until the water runs mostly clear. Drain well and set aside.

3.    Sautéing aromatics:

4.    In a large pan or deep skillet, heat the oil over medium heat. Add garlic, white onion, and the white parts of the green onion. Cook for 2–3 minutes until fragrant and soft.

5.    Toasting the rice (optional but adds flavor):

6.    Add the rinsed rice to the pan.  Stir and toast for 2–3 minutes until the grains are slightly translucent and coated with the oil and aromatics.

7.    Adding water and seasonings:

8.    Pour in the water (or chicken broth). Stir in lime juice, salt, pepper, and cumin. Bring to a boil.

9.    Simmering:

10.                       Reduce heat to low, cover with a lid, and simmer for about 12–15 minutes or until the rice is mostly cooked and the liquid is mostly absorbed.

11.                       Adding chicken and bell pepper:

12.                       Quickly lift the lid, scatter in the bell pepper and shredded chicken.  Gently stir to combine.  Cover again and cook for another 5–7 minutes, or until the rice is fully cooked and the peppers are tender.

13.                       Finishing and Serving:

14.                       Turn off the heat.  Let the rice sit covered for 5 minutes. Then fluff with a fork and stir in chopped cilantro and the green parts of the green onion.