"Zero Point" Tortilla Soup

This is soup with nothing but veggies and spices in it. If you have a great need for some kick, you can get "hot" salsa and up the chili powder. If you want to dull it down, get the mild salsa of your choice and lower the chili powder. It's just a "throw it in the pot" kind of soup, which works great when you're cleaning out your produce before it goes bad! (which never happens, because we always eat our produce up so quickly...)

Ingredients

1 cup onions (or an amount of onion flakes that you're comfortable with)
2 garlic cloves, chopped
3 green onions, chopped
24 oz cans diced tomates
4 cups chicken broth (low fat to keep the 0 points value)
1/3 cup salsa
1/2 red pepper, chopped
1/2 green pepper, chopped
3-4 celery ribs, chopped
1/3 cup cilantro
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon basil
4 tablespoons flour, to thicken (optional)

Simmer onions, garlic, & green onions in pot until tender. Put remaining ingredients into pot, simmer until veggies are tender.

** You can add chicken or beef if you want, but be sure to count your points for each. **
** You can top your soup with cheese, sour cream, avocado, etc..but be sure to add your points**



Approx. 9 servings

Crock Pot {Meat} Verde

Two Ingredients.  Does it get any easier than 2 ingredients? I would think not.  I got this from the ladies in my former ward in Antioch; and I use it at least once a month. It makes a ton, and it is crazy cheap. AND it's in the crockpot.  Seriously ladies, it doesn't get any easier than this.

Ingredients:

Serves approx 6-8 folks depending on how much meat you cook up

1 jar of Salsa Verde. 

Meat of your choice.

** I use La Victoria for the salsa. I haven't tried any other type, and I like the mild as it has the flavor I'm going for without the spice to overpower my pallet.

** You can use chicken pieces for a cheap and quick meal, or a Pork Picnic roast for a more fancy dinner. I get 3 medium sized roasts in one package for 10 bucks at Winco. It's a bargain if you ask me.

(1) Throw ingredients in pot and cook for 6-8 hours on low or 3-4 on high. About 1 hour prior to service, shred meat in pot and return lid to finish cooking. Serve over rice or in burritos with fixin's.  

Nothing beats an easy peasy meal that the family enjoys. And to get them all fed on less than 5 bucks is beyond awesome. Nothing!

"Award winning" Chili

I have been making this chili since marrying Mark. It's the only chili that I have found to like;a little stew like, a little soupy. When the ward here had their fall chili cook off, I signed up to bring a pot only because the YW were in charge and I was obligated. And - what luck - mine was chosen as the best chili of the night! And so I share:

INGREDIENTS 

- 1.5 lbs ground beef

- 1 chopped onion, or equivilant onion flakes

- 2 large cans tomatoes, puréed in a blender

- 2 large cans pinto beans (with juice)

- 4 pkgs chili seasoning

- 2 large cans water

Brown beef with onions in large pot. I use the same pot I am going to cook in to save on dishes. When  meat is cooked through, add remainder ingredients. Cook on low for 1+ hour(s) so flavors develop. Serve with your choice of toppings ( cheese, sour cream, peppers, etc)

Serves 12+. Can be changed easily by using small cans of beans and tomatoes and fewer packets of seasoning. 

Sausage and Vegetable Skillet

Since all of my traditional recipes are in California, I have been experimenting with new ones. Here is one that was easy to make and very good. Joe says it is a keeper.


SAUSAGE AND VEGETABLE SKILLET

1 TBS olive oil
1 large onion, chopped
1 pkg Hillshire turkey sausage
3 garlic cloves, minced
1/4 tsp crushed red pepper flakes
8 medium red potatoes, sliced
1 pkg (10 oz) frozen corn
1 1/4 cups vegetable broth (canned or bouillon)
1/4 tsp pepper
2 cups fresh spinach

1. In a 12-in skillet, heat oil over medium-high heat. Add the onion and sausage. Cook and stir until tender and browned. Add garlic and pepper flakes; cook for 1 minute longer.

2. Add the red potatoes, corn, vegetable broth and pepper. Bring to a boil. Reduce heat and simmer, covered, for 12-15 minutes until potatoes are tender. Add spinach and cook just until wilted.

per serving = 413 calories, 11g fat, 65mg chol, 804mg sodium, 7g fiber, 22g protein.

The Art in Menu Planning

The key is in the planning, or so I have found for my family.  Getting a cute template makes the process infinitely better. Thanks to a plethora of creative women out in the internet world, there are lots of fun planners to choose from.

Sharing is caring!

Cute option One comes from The Happy Gal. (click here)

Option Two comes from DIY: Home Sweet Home's Management Binder. (click here) 

Or, of course, you can make your own.  I think that planning all meals, Breakfast, Lunch, Dinner, and Snacks, make my day go so much smoother. AND helps me eat better throughout the week. Planning helps save money, and instills confidence in the family that they will eat. :) What do you do to help you plan for your family meals?

Low Fat Pumpkin Chocolate Chip Cookies

I love this recipe during the Fall. Pumpkin always brings in the Fall season spirit.  It is easy, fast, low-fat and super yummy. 

3 Easy Ingredients

1 Can of 100% Pure Pumpkin

1 Box of Spice Cake

1 10-12 oz Bag of Chocolate Chips

Mix the pumpkin and the cake mix together in a medium bowl. Once mixed, pour in the chocolate chips. Drop 1 tablespoon on a greased cookie sheet and bake at 350 for 10-12 min.

Carne Asada Tacos

Not your average Taco!

We had these delightful tacos at a friend's BBQ one night, and now eat them at least once a week. They are easy, healthy, and Delicious! I shared them on our Sister's Weekend 2013,and since y'all loved them - here is the reminder to add it to your menus.  Give them a try!

Ingredients:

1 lb. Carne Asada

2 chopped Tomatoes

2 chopped Avocado

Cilantro

Uncooked Flour Tortillas

Salt

Pepper

Lime Juice (optional)

Ranch Dressing (optional)

--  Season your meat how you wish. Simple Salt and Pepper works fine. Chop meat into semi-fine chunks for easy cooking and eating. Add a little oil to a sauté pan, and cook it up. (optional: you can also BBQ  your meat. Any rub can work)

-- Cook your tortillas. Heat a sauce pan to medium-high heat. (a 6 or 7 on a standard electric stove). Place one tortilla at a time into the pan. Cook one side (2-3 minutes) then flip over and cook the other until bubbly. 

-- Assemble Tacos with meat, avocado, tomatoes, and cilantro. Drizzle small amount of lime and ranch dressing if desired. Eat it up!