Taco Soup

I got this recipe from my friend Kathy.  I’ve adjusted and changed things slightly – but this is ALWAYS a hit at our house.  It can be made in relatively little time and it can also be frozen for future meals.  Enjoy!

 

Ingredients:

 

1 – 1 ½ lbs ground beef

1 white onion, chopped

3 cloves garlic, chopped

Olive Oil

15 oz can corn, drained and rinsed

15 oz. can kidney beans, drained and rinsed

29 oz. can tomato sauce

29 oz. low sodium chicken broth or stock (I use Rachel Ray’s Chicken Stock)

 

Optional:  Small can Chopped Black Olives, drained

Diced Green Chilies, drained

 

Taco Seasoning Mix Recipe – or you can use a package of taco seasoning if you prefer

 

2 Tbls. Chili Powder

1 Tbls. Cumin Powder

1 Tbls. Oregano

1 tsp. Onion Powder

1 tsp. Garlic Powder

1 tsp. Celery Salt

¼ tsp. Cayenne Pepper

¼ tsp. Black Pepper

¼ tsp. Garlic Salt

 

Garnish Suggestions:

 

Grated Cheddar Cheese

Crushed Tortilla Chips

Sliced Avocado

Sour Cream

 

Directions:

 

Drizzle some Olive Oil in a soup pot, heat.  Crumble ground beef into the pot; break up large chunks with the back of the mixing spoon.

 

As beef begins to brown add the garlic and onion.  Continue to cook until beef is browned.  I used 7% fat beef, so there is little grease – but if you use a higher fat content, drain off some of the fat before adding the spice mixture.

 

Stir until combined; add the drained corn and kidney beans.  Add the tomato sauce; fill the can with chicken stock and add to the pot.  If using olives and/or green chilies – add at this point.

 

Continue cooking until the soup comes to a simmer.  Cook for an additional 15 minutes.

 

Serve with the garnish of your choice.

Click here for printable recipe.

Breakfast Egg Muffin Cups

I’ve been browsing Pinterest again.  Someone stop me!  It’s so addictive.  But, the other day I realized that out of 120 pins on my “Cooking/Recipes” board – I’ve actually tried very few of them.  So, I started perusing those pins and decided to buckle down and give a few things a try.  Here’s the first one – a recipe for “Egg Muffins”.  They’re kind of like mini omelets that are cupcake size.  They turned out great and I am in love with how easy they were to make and how convenient it has been to grab two of these each morning along with a yogurt and I have an on-the-go breakfast and morning snack in no time at all.  I found the recipe on this website:  http://www.kalynskitchen.com/  She's got some wonderful recipes... check her out!

 

Ingredients:

 

15 eggs (15 is perfect for silicone muffin pans however if you’re using a metal muffin pan or individual silicone cups – the directions say 12 eggs)

1-2 tsp. Spike Seasoning – or any type of seasoning blend that you enjoy with eggs

1-2 cups grated low fat cheese, I used a low fat Mexican blend.

Optional, but highly recommended, 3 green onions diced small.

Optional: chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc. Using veggies will reduce the fat content

Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage

 

I used the green onions, small chopped zucchini and sliced ham cut into small pieces.  Love the combination.  I think the next time I will also add some chopped mushrooms.

 

Directions:

 

Preheat oven to 375 F.  

 

If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, and then spray liner with nonstick spray.

 

In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add seasoning, and beat well.  You could also add a bit of half and half or milk, but I did not and loved the way these turned out.

 

Pour egg into each muffin cup until it is 3/4 full.  Slightly stir with a fork or knife.  Bake 25-35 minutes until muffins have risen and are slightly browned and set.

 

Muffins will keep more than a week in the refrigerator.  You could also freeze and reheat by thawing in the fridge before reheating.  Either way  - to reheat from fridge microwave on high for about 45 seconds to 1 minute, depending upon your microwave strength.

 

Click here for printable recipe.