I love Easy Recipes! This Tortilla Soup recipe is a regular in our meal rotation. As the weather warms up I thought I should share it while it was still “soup weather” but honestly this isn’t a heavy “wintery” soup and can be enjoyed all year long.
Ingredients:
1 (11 oz) can Mexican-style corn
1 (16 oz) can chili beans, undrained
2 (14.5 oz) cans chicken broth (or 1 box)
1 (16 oz) jar chunky salsa
2 1/2 cups cooked ground turkey
salt and pepper to taste
cilantro (optional)
Tortilla strips (I like Santa Fe style)
For Topping (Optional)
shredded Cheddar Cheese
sour cream
guacamole
In a large pot over medium heat combine corn, chili beans, broth and salsa. Bring to a boil, then reduce heat and stir in cooked turkey. Season with salt and pepper. Cover and cook 5-10 minutes more, until heated through. Stir in cilantro.
Ladle into bowls and top with favorite toppings.
For another great soup recipe, check out my loaded baked potato soup!
It’s COLD here as I type this recipe…negative digits cold! I made this for dinner tonight and it hit the spot so I was inspired to share. I always promise not to type a long story with recipes, because I hate that. But short stories are ok, right? So you know how kids go through having a favorite meal and request it all the time and for all special occasions? This was my daughter’s for quite a while. That meant she wanted it for her birthday which was fine…except her birthday is in the middle of July. It’s so yummy we didn’t mind too much, but it definitely hits the spot more when it’s cold out than 100 degrees!
Ingredients:
1 small onion (finely diced)
1 clove of garlic (minced)
3 TBS all-purpose flour
1 tsp salt
1 tsp died basil
1/2 tsp pepper
3 cups chicken broth
2 large potatoes
1 cup half and half
1/2 tsp hot pepper sauce
butter (for sautéing)
Toppings (Use any or all)
Real bacon pieces
shredded cheddar cheese
scallions
minced parsley
Instructions
In a large saucepan sauté onion and garlic in some butter until tender. Stir in flour, salt, basil and pepper. Mix well. Gradually add broth. Bring to boil. Boil and stir for 2 minutes. Add potatoes (cooked and diced), cream and hot pepper sauce. Heat through but do not boil. Garnish with favorite toppings.
I like to double the recipe which allows for seconds for my family of 4 and leftovers for lunches. I reheats well!
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So a few things you should know about me…
I’m not like other bloggers who share recipes. You won’t find a long story about every time I have ever eaten pasta from my childhood through adulthood. Just a yummy recipe.
I lost weight and learned how to eat healthy following the Noom program. This is not an especially “healthy” or at least low calorie meal, however the great thing about Noom is you can enjoy everything in moderation and my whole family loves this dish so I am sharing.
Ingredients:
16 oz bow tie pasta
1 lb italian sausage
1 1/2 tsp minced garlic
1 1/2-2 cans Italian diced tomatoes
1 1/2 cup heavy whipping cream
1/2 tsp salt
1/4 tsp dried basil
1 cup shredded parmesan cheese
1/2 cup chopped onion
Directions:
Cook pasta according to package
In a separate pan, cook the sausage, garlic, and onion over medium heat for 4-5 minutes or until meat is no longer pink; drain
Stir in the tomatoes, cream, salt, basil and 1/2 shredded Parmesan cheese. Bring to a boil over medium heat.
Reduce heat; simmer, uncovered for 6-8 minutes or until thickened, stirring occasionally. Drain pasta; toss with sausage mixture.
Garnish with Parmesan cheese.
ENJOY!
And if you wanna give Noom a try here’s the FREE trial!
This recipe (like many of my favorites) came from www.skinnytaste.com. It is a good hearty meat-free, low calorie lasagna option.
Ingredients:
2 cups Marinara sauce (plus a little more for serving)
9 uncooked lasagna noodles (wheat or gluten free if desired)
10 pkg frozen chopped spinach, thawed and squeezed well
15 oz. part skim ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg
kosher salt and fresh pepper
9 tbs part skim shredded mozzarella cheese
Instructions
Preheat oven to 350 degrees. Ladle about 1 cup sauce on the bottom of a 9X13 baking dish.
Cook noodles according to package directions and drain
Combine spinach, ricotta, Parmesan, egg, 1/2 tsp salt and black pepper in a medium bowl and mix well.
Place wax paper of foil on counter and lay out lasagna noodles. Pat dry with paper towel. Spread ricotta mixture evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
Ladle remaining sauce over noodles and top with mozarella cheese. Put foil over baking dish and bake for 40 minutes or until cheese melts.
My Review:
This recipe had some really big shoes to fill. My go-to Lasagna recipe is called “Best Lasagna Ever” from the Pioneer Woman and it definitely lives up to it’s name and is a family favorite. I still love that recipe but this was a nice “lighter” lasagna option to throw into the mix. My son said (very seriously) that he thought it would be good with meat in it which made me laugh at the time but when I started thinking about my review of the recipe I decided it could use a little something to make it more interesting and I think some spicy chicken sausage might be delicious! I will definitely be making this recipe again and think it is a great “summer version” of lasagna.
Do you know what I hate? Recipes from blogs. You know why. You find a recipe that looks amazing on Pinterest or somewhere, click on it and then have to scroll through someones entire life story about the history of every person in their life that either ate or made the food they are sharing. I’m not gonna do that.
This is a great low-cal pizza alternative. It’s from the Noom App. It’s yummy. That’s all.
1/4 cup sliced black olives (I substitute kalamata instead)
1 diced tomato
1/4 cup thinly sliced red onion
Preparations
Heat oven to 400 degrees
Prick the pitas several times with a fork. Spread the spinach over pitas. Sprinkle each with mozzarella, feta, olives, tomato, and onion. Place pitas on baking sheet and bake for 10 minutes.
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