Taco Soup

What can you make that's quicker than chili but tastes somewhat the same? Why, by George, you can make taco soup.

It's been so rainy and cold here lately that I've been craving chili but with our crazy schedules, I haven't had time to make a good pot of the stuff. This taco soup is so easy that a 5 year old could put it together. Brown some ground beef, throw in a diced onion, and dump in a million cans of things. Simple!

Taco Soup
Recipe courtesy of my mom (Not sure the original source)

1 lb lean ground beef
1 small onion, diced
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can pinto beans
1 (15 oz) can Bush's Chili Beans
1 can Ro-Tel
1 (15 oz) can diced tomatoes
16 oz frozen corn
1 packet Taco Seasoning
1 packet Ranch dressing mix

In a Dutch oven, brown the beef and onion together. If necessary, drain the fat. Add in all other ingredients, ending with the seasonings. Simmer over medium heat for 10 minutes, then reduce heat to low and simmer for additional 10-15 minutes.

Serving size=1 cup
Serving = 1-2 WW Points
Printable version

Chili and Cheddar Bow Tie Casserole

As I've mentioned before, Brian's a sucker for a casserole. Throw the word "cheese" in the title and he's game. I've gotten to where I'll make up a name for something that he might not eat and as long as I mention cheese, he's good to go.

I honestly have no idea how this casserole tastes. (Just keeping it real.) I wasn't hungry the night I made it, but Brian ate all of it. Yes, all of it. So judging by that, it must taste pretty good!

Chili and Cheddar Bow Tie Casserole
Source: Cooking Light

Yield
6 servings (serving size: 1 1/3 cups)

Ingredients
1 (7-ounce) can chipotle chiles in adobo sauce
1 tablespoon butter
1 cup chopped red bell pepper
1/2 cup diced Canadian bacon (about 2 ounces)
1 cup thinly sliced green onions
2 tablespoons all-purpose flour
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 1/4 cups 2% reduced-fat milk
2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese, divided
2 tablespoons chopped fresh cilantro
8 cups hot cooked farfalle (bow tie pasta) or other short pasta
Cooking spray

Preparation
Preheat oven to 400°.

Remove 1 teaspoon adobo sauce and 1 chile from canned chiles; mince the chile. Place remaining sauce and chiles in a zip-top plastic bag; freeze for another use.

Melt butter in a large Dutch oven over medium-high heat. Add bell pepper and bacon; sauté 4 minutes. Add onions; sauté 1 minute. Stir in the adobo sauce, minced chile, flour, chili powder, salt, and cumin; cook 1 minute. Gradually add milk; cook until thick and bubbly (about 4 minutes), stirring constantly with a whisk. Remove from heat. Gradually add 1 1/2 cups cheese and cilantro, stirring until cheese melts. Add pasta to pan; toss well.

Spoon the pasta mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle 1/2 cup cheese over pasta mixture. Bake at 400° for 15 minutes or until browned.

Nutritional Information
Calories: 369 (30% from fat)
Fat: 12.4g (sat 7.4g,mono 1.6g,poly 1g)
Protein: 23.2g
Carbohydrate: 43g
Fiber: 3.1g
Cholesterol: 44mg
Iron: 1.6mg
Sodium: 758mg
Calcium: 472mg

Weight Watchers Points: 8

Turkey Corn Chili

It's been raining constantly here. I can't even remember when we saw the sun last. It's becoming more like the Pacific Northwest than Arkansas at this point. So, in order to warm back up, I had to make some chili.

Chili is one of those foods that everyone eats differently. Me, I like to put cheese on it and put some chili on Saltine crackers. Brian, he goes more for a "chili lasagna" approach...he takes crushed Fritos and puts them in a bowl. On top goes the chili, then more crushed Fritos and then covers it in cheese. My mom puts ketchup on her chili. My dad adds more hot sauce.

So, how do you like your chili? Red or white? With beans or no beans? Saltines, Fritos, or plain? Cheese? Sour cream? Cilantro? On top of spaghetti? Let me know!

Turkey Corn Chili
Adapted from RR

1 tablespoon (1 turn around the pan in a slow stream) extra-virgin olive oil
1 medium onion, chopped
1 large bell pepper, red or green, chopped
1 jalapeno pepper, seeded and chopped
1 bay leaf, fresh or dried
1 1/2 pounds ground turkey breast
1 1/2 to 2 tablespoons (a palm full) chili powder
1 1/2 to 2 tablespoons (a palm full) ground cumin
1 teaspoon to 2 teaspoons (several drops) cayenne pepper sauce
Coarse salt
1/2 cup - 1 cup frozen corn kernels or leftover prepared corn
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
2 cups prepared chicken stock or broth, paper container or canned
2 scallions, white and greens, chopped

Directions
Heat a deep pot over medium high heat. Work close to the stove for your chopping. Add oil to your pot, 1 turn of the pan, and add vegetables as you chop them.

Add bay leaf and cook vegetables 5 minutes, stirring frequently, reducing heat if veggies start to stick. Add turkey and cook completely. Season with chili powder, cumin, and cayenne sauce. Season with a little salt, to taste. Add corn, tomatoes, and broth. Combine your chili well, adjust seasonings, reduce heat to medium low, and simmer for 7 to 10 minutes. Garnish chili with chopped scallions.

Deep Dish Pizza Casserole

Two Weight Watcher Friendly posts in two days?! I'm on a roll!

Brian's a fanatic for casseroles. If I mention the word casserole, he'll eat it. If you've read my blog before, you might have picked up that I'm a somewhat picky eater. Casseroles have never been my thing because I end up picking it apart once it hits my plate. Making casseroles have somewhat helped me get over my picky-ness because at least I know what's going into the dish.

This casserole is very versatile and you can change it up to match any of your family's likes or dislikes. We added turkey pepperoni and mushrooms. I cooked the mushrooms after cooking the beef and then added the beef back into it once the mushrooms had browned and softened.

Deep Dish Pizza Casserole
Adapted from Weight Watchers 5 ingredient 15 minute cookbook

1 pound ground round
1 (15 oz) can tomato Sauce seasoned with Italian Seasoning
Cooking spray
1 (10 oz) can refrigerated pizza crust dough
1 1/2 cups (6 oz) shredded part skim mozzarella cheese
Optional: chopped onions, chopped tomatoes, chopped green peppers, black olives , turkey pepperoni, fat free ham, mushrooms

Preheat oven to 425. Cook meat in a nonstick skillet over medium high heat until browned, stirring until it crumbles. Drain, return to skillet, add tomato sauce and cook until heated.Coat a 13 x 9 baking dish with cooking spray. Unroll pizza crust dough and press into bottom and halfway up sides of the baking dish. Top the pizza crust with meat mixture. Add optional ingredients. (figure extra points)

Bake uncovered at 425 for 12 minutes. Top with cheese and bake 5 minutes or until crust browns and cheese melts. Cool 5 minutes before serving.

8 servings @ 6 points each

Rosemary Roasted Almonds

These past few days have been AWESOME in terms of mail. I've received my Cooking Light, Kraft Food & Family, and the Williams-Sonoma catalog all within three days. Throw in a Southern Living and Food Network Magazine and I'm gold!

By the way, I'm in love with the new layout/look of Cooking Light. When I saw these Almonds in the snack article, I had to have them. I'm always in search of something to snack on while I'm at work, so it helps to have an actual healthy snack within reach. Plus, if you're counting Weight Watcher's points, like I sort of am, the serving size is only 3 points. Portion the bad boys out before you start snacking though, or you'll wind up eating 12 points instead! :)

Rosemary Roasted Almonds
Source: Cooking Light

Yield
2 cups (serving size: about 2 tablespoons)

Ingredients
1 tablespoon finely chopped fresh rosemary
1 tablespoon extra-virgin olive oil
1 teaspoon chili powder
3/4 teaspoon kosher salt
Dash of ground red pepper
1 (10-ounce) bag whole almonds (about 2 cups)

Preparation
1. Preheat oven to 325°.

2. Combine all ingredients in a medium bowl; toss to coat. Arrange nut mixture in a single layer on a baking sheet lined with foil. Bake at 325° for 20 minutes or until lightly toasted. Cool to room temperature.