Taco Soup

Yes, it has been quite sometime, but we are finally getting settled in our new home and it is time for some more recipes! Fall is upon us, so soup is on the menu! This is one of the most easy crowd pleasing soups I make, and I mean easy.


1 lb ground meat (I use ground beef or ground turkey--usually 93% lean)
1 medium yellow or sweet onion--diced (If you want easy, use dried minced onion, if you want even easier, leave it out!)
1 (14.5 oz) can of black beans, rinsed and drained
1 (14.5 oz) can of dark kidney beans, rinsed and drained
1 (14.5 oz) can of corn--do not drain
1 (14.5 oz) can of diced tomatoes with chilies (you can also use a can of just diced tomatoes and add a 4 oz can of diced chilies, OR you can use canned whole tomatoes or chilies and dice them yourself, or you can leave the chilies out all together--please don't though, they are so delicious!)
1 packet of taco seasoning (or 1/4 C of taco seasoning if you buy in bulk or make your own...I usually add more because we like spice)

Garnishes:
Shredded Cheese
Sour Cream
Corn Chips
Cayenne Pepper

Add onion and ground meat to the bottom of a large saucepan and cook until meat is completely browned, add beans, corn, tomatoes (do not drain these), and taco seasoning. Stir and bring to a slow simmer. As soon as it is heated through you can eat! If you would like to let the flavors marinate a bit, add about a cup of water and let it simmer for a half hour or so.

Serve with shredded cheese, sour cream, and corn chips. Jax and I like to spice it up even more afterward with cayenne, that way we can serve it to the kiddos and still have it as spicy as we like it!

*Last time I made this, I used ground turkey that had already been cooked and had the taco seasoning put on it and frozen. I had previously made a huge batch of meat for taco salads and frozen half of it. I just tossed that frozen precooked meat into the crockpot then added the rest of the ingredients and let it simmer on low for four hours until we were ready to eat...easy peasy.

**This soup also makes a great freezer meal. Just let it cool and put it in a container or gallon bags and toss it in the freezer for a quick meal another day.

Chicken Cordon Bleu in a Blanket

This is a recipe that my SIL Aubrey came across. It is simple and tasty. I tweaked it just a bit.

1 tube Grands! Flaky Layers Buttermilk Biscuits

8 chicken tenders

8 pieces hearty sliced, deli ham

8 slices swiss cheese

In a skillet add 1-2 Tab. oil. Place chicken tenders in the oil and sprinkle with lemon pepper. Cook on medium-high heat till done and juices run clear.

Roll biscuits out in a rectangle. Place one slice ham, one slice cheese and one chicken tender on top of each. Fold ends and edges and pinch to seal. Place on a greased baking sheet and cook at 350 for approximately 20 minutes.

Serve with dipping sauce:

1/4 c. mayo or miracle whip

1 Tab. honey

1/4 c. Apricot Spread

1 Tab. mustard

1 Tab. sour cream

1/4 tsp. poppy seeds

Apple & Sage Pork Chops

I go this recipe from my friend, Erin. It is a recipe from McCormick. You can find a pack of spices at the store with this recipe. I have changed a few things, however. I used cayenne pepper instead of paprika, and garlic powder instead of minced garlic.

1 1/2 tsp. rubbed sage

1 tsp. thyme leaves

1 tsp. salt
1/2 tsp. garlic powder

1/2 tsp. ground allspice

1/4 tsp. cayenne pepper

1 Tab. flour

4 boneless pork chops 1 to 1 1/2 inches thick (about 1 1/4 lbs)
2 Tab. olive oil
1 medium onion, thinly sliced
2 red apples, thinly sliced (I use pink ladies, they are my favorite)
1/2 c. apple juice
1 Tab. brown sugar

Mix flour, salt and all spices in a small bowl. Sprinkle both sides of chops with 1 tablespoon of the seasoned flour.

Cook pork chops in hot oil in large skillet on medium-high until browned on both sides. Remove from skillet. Add onion; cook and stir 3 minutes or until tender. Add apples; cook and stir 2 minutes.

Stir in remaining seasoned flour, sugar and apple juice. Return pork chops to the skillet and bring to a boil. Reduce heat to low; cover and simmer 5 minutes or until internal temperature reaches 160. I always use a meat thermometer when cooking so meat doesn't get tough and dry.

Meatloaf

We love meatloaf. Strange?... maybe, but it is a comfort food, and this is the best recipe I have come up with for it so far.

2 lbs. lean ground turkey

2 eggs

2 Tab. worchestershire sauce

2 Tab. dried minced onion

1 tsp. seasoned salt

1/4 tsp. black pepper

2 pieces whole wheat bread, crumbled ( I use the heels)

Ritz crackers (opt.)

I usually get the bread out in the morning and leave it on the counter to dry.

Combine all ingredients in a large bowl by squishing together with your fingers. (:

Form into a loaf and place in a loaf pan. Crumble Ritz crackers over the top and cover with foil.

Bake at 350 degrees for 45-60 minutes (or until meat thermometer reads 165).

Stir Fry

We love to eat stir fry with either fresh or frozen veggies. It is one of Jaxon's favorite meals. I like to get a big vegetable platter from Costco, and after we have snacked on them with hummus or veggie dip for a few days, I chop what's left and toss them in my wok. The best things about stir fry are that it's packed with healthy vegetables and fiber, it's low in fat, and you can make it just the way you like it. The following is an example of what I get from my veggie platter.

1-2 Tab. olive oil

1 small onion, chopped

broccoli crowns

sugar snap peas

carrots, matchstick size or ribbons

bell peppers

cauliflower

your favorite stir fry sauce, to taste

(I like to use Yoshida's, or any of the House of Tsang sauces. Sometimes we just fry up the veggies and set the bottles on the table with dinner so everyone can choose their favorite)

Serve with brown rice or quinoa.

First, heat the oil in your wok, then saute onion until tender. Add vegetables according to cook time. For example, I always put sliced carrots in first (ribbons cook faster) and broccoli toward the end (I don't like it to be mushy). If you are using frozen, toss them all in at once. Sometimes I will add a few tablespoons of water to steam the veggies. Cook until tender, stirring frequently. Then add your sauce and simmer for a few minutes. Spoon over rice or quinoa and enjoy!

Black Bean Tamale Pie

I love this recipe. I found it in a Quick Cooking magazine. It takes about 40 minutes start to finish. The cornbread is my favorite addition.

1/2 lb ground beef/turkey
1/2 c. chopped onion
1/2 c. chopped green pepper
1 can (15 oz.) black beans, rinsed and drained
1 c. salsa
1 pkg. (8.5 oz) corn bread/muffin mix (I use Jiffy)
1/4 c. milk
1 egg
2 c. shredded cheddar cheese, divided

Sour cream and sliced black olives as a garnish (Opt.)

Brown beef, onion, and green pepper over medium heat until meat is no longer pink; drain. Stir in beans and salsa; set aside.

In a medium bowl, combine muffin mix, milk, egg, and 1 cup of cheese. Pour into a greased 9 in pie plate. Bake at 375 for 5-6 minutes.

Spoon beef mixture over crust, leaving a 1/2 inch edge. Bake for 15-18 minutes or until crust is golden brown. Sprinkle with remaining cheese and bake 1-2 minutes more, or until cheese melts.

Cut into wedges and serve with sour cream and olives. Feeds 6-8.

Honey Lime Chicken Enchiladas

This is a recipe I got from my sis-in-law. We love to make just enough enchiladas for dinner, then save the rest of the marinaded chicken for salads or quesadillas the next day.

3/4 c. honey

2/3 c. lime juice

2 TB. chili powder

1 tsp. garlic powder

2 lbs. cooked, shredded chicken (I always bake mine)

8-10 whole wheat tortillas

2 cups shredded cheese (I use colby jack or sharp cheddar for flavor)

16 oz. green enchilada sauce

1 c. sour cream

Combine honey, lime juice, chili powder, garlic powder and toss with shredded chicken. Marinate in the fridge for at least 1/2 hour.

Cover the bottom of a 9x13 in pan with about 1/2 c. of enchilada sauce. Fill tortillas with marinated chicken and shredded cheese. Reserve about 3/4 c. of cheese for the top.

After tortillas are filled and rolled, place in the dish. Mix the remaining marinade with the remaining enchilada sauce and 1 c. sour cream. Pour this sauce over the enchiladas and sprinkle with cheese.

Bake at 350 degrees for about 30 minutes or until hot all the way through.

We always eat these with a side of black beans.

Hawaiian Haystacks

This is one of our favorite meals. And it includes something from every food group!

Layer 1: Rice
Layer 2: Chicken gravy
In a small sauce pan, simmer the following over medium heat, stirring frequently:
1 can condensed cream of chicken soup
1 cooked chicken breast, cube (Sometimes if I am in a hurry I use a canned chicken, drained)
Then I usually add a half of the soup can of milk and a scoop of sour cream/Greek yogurt
Dash of garlic salt (to taste)
Layer 3: Fresh fruits and veggies.
Some of our favorites are: broccoli, red and green bell peppers, green onions, diced celery, pineapple, and mandarin oranges.
Layer 4: Toppings
We like coconut, cheddar cheese, sliced almonds and chow mien noodles (Jaxon LOVES these and doesn't consider haystacks complete without them :-)

Middle Eastern Meatballs

1 lb lean ground turkey

1 slice whole wheat bread, crumbled

1 egg, lightly beaten

1 TB. Worcestershire

1 tsp. seasoned salt

1/2 tsp. ground cumin

1 tsp. salt

1 tsp. ground black pepper

2 TB olive oil

1 onion, finely chopped

6 cloves garlic, finely minced

2 c. diced tomatoes (drain, if canned)

2 c. water

2 TB. tomato paste

1 tsp. dried oregano

1/2 tsp. ground cinnamon

1/2 tsp. orange zest (optional, but highly recommended)

2 cups quinoa

*1 chicken bullion cube (optional)

Preheat oven to 475°F. Line a baking sheet with foil and lightly coat with nonstick spray.

Mix together turkey, bread, egg, Worcestershire, 1 tablespoon olive oil, seasoned salt, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape into balls (I use a 1 inch cookie scoop which makes about 2 dozen).

Bake for 12 minutes or until just cooked through.

Add the remaining 1 tablespoon olive oil to a sauce pan over medium heat. Saute the onion until just tender. Add the garlic and saute for 2 minutes more. Stir in the tomatoes, tomato paste, water, oregano, cinnamon, orange zest, and remaining salt and pepper. Add the meatballs to the sauce and simmer until ready to eat (The longer it simmers, the more tasty and tender the meatballs will be.

Serve over quinoa. *You can add the bullion cube to the quinoa water before boiling to add a little more flavor. Couscous can also be substituted for quinoa.