Black Bean & Veggie Soup

 
Here is another easy soup that I found from the blog suburban bliss. I love Black Beans so this was perfect for a cold November day watching football! Enjoy!

Black Bean & Veggie Soup
From: Suburban Bliss


Ingredients:

1-2 cans of Black Beans (15oz) (I added 2 because I love Black Beans)

1 can chicken (or vegetable) Broth (15oz)
1 can Diced Tomatoes (15 oz)

1 can refried beans (15oz)
1 can drained corn

1 Cup Salsa

1/2 tsp cumin

1 tsp chili powder

Directions:

1. Mix everything together and heat. I added the corn... because I love corn in everything, but you could leave it out. You could also add some meat to this if you wanted, but it seemed hearty enough with out it to me.

2. Heat through

3. To serve, place crushed tortilla chips in the bottom of the soup bowl and ladle soup over top. Top with cheese and sour cream if desired.

(you cant see them but there are tortilla chips underneath!)

Easy Tacos

Since I like tacos and I like things that are easy, this recipe really appealed to me. I got it from a Better Homes and Gardens magazine. It was pretty good, and very easy.

(I also included Cilantro here... this is an optional ingredient... just as a garnish. I happened to have some so I used it)

Easy Tacos
From: Better Homes and Gardens

Ingredients:

1 17oz pkg. refrigerated beef pot roast with juices

1 14oz can diced tomatoes with green chilies (Ro*tel)

1 green sweet pepper cut into strips

1 lime, cut in wedges

sour cream

corn tortillas

Directions:

1. Microwave beef according to package directions.

2. Meanwhile place undrained tomatoes in small sauce pan. Heat through.

3. Remove meat, reserving juices.

4. OPTIONAL: It didn't say to, but I cooked my green pepper strips a little in a pan with olive oil to heat them up a bit... but I didn't let them cook too long, they still had a crisp bite.

5. Serve on warmed tortillas with tomatoes, green pepper strips, sour cream, and Cilantro. Drizzle reserved juices if desired.

Cheese Broccoli Soup

Here is another soup recipe from my mom. It is easy to make any day of the week, and it is one of my favorites.



Cheese Broccoli Soup
From: My Mom

Ingredients:
16 oz. Frozen Broccoli (heated and drained)

2 cans cream of potato soup

1 can cream of chicken soup

1 can cheddar cheese soup

2 cans milk

Directions:

1. Combine ingredients and heat through

2. Serve with mozzarella cheese and croutons if desired.

Turkey Burgers

This is a recipe a recipe that Bill found in Men's health, we really like them. With the spicy salsa, and cool avocado and sour cream it is quite delicious. The recipe calls to cook them in a frying pan, but when it is nice enough out, we usually grill them - your choice. They are good both ways. Enjoy!

Turkey Burgers
From: Men's Health

Ingredients:

1 lb lean ground turkey

wheat buns

1 avocado, sliced

Chipotle Salsa

1/4 tsp salt

1/4 tsp pepper

pinch of cumin

1 tomato, sliced

1/2 red onion, thinly sliced

sour cream

Directions:

1. Mix the meat, salt, pepper, and cumin. Form into 4 equal patties

2. Preheat a skillet or frying pan over medium-high heat. Coat with small amount of olive oil

3. Add burgers. Cook them for 4-5 minutes a side, until slightly firm to the touch. (Can cook on grill as well)

4. Dress each bun with avocado slices, tomato, and red onion. Top with burger, sour cream, and salsa.

Chicken Pasta Jardin

 

I decided to be adventurous and try one of my own creations. It turned out pretty good, there are a few changes I may make next time (and make sure I come up with exact measurements), but it was quite tasty and light.



Chicken Pasta Jardin

Ingredients:
1 lb Chicken, cubed
1/2 a zucchini, sliced
1/2 a red or green pepper, sliced, and halved
1/4 - 1/2 Onion, sliced and halved
1/4 lb Green Beans, cut into 1 inch pieces (You can really use whatever veggies you like)
1 Tomato, roughly chopped
White wine
Olive Oil
1/4 tsp Basil (I used dry because that is all I have)
Lemon Juice & Zest from 1/2 a lemon
Kosher Salt
Ground Pepper
Angel Hair Pasta


Directions:
1. Chop vegetables, place all veggies, except tomatoes in a ziploc bag.

2. Add 1 Tbsp Olive Oil, 1 Tbsp White wine, and a dash of salt and pepper.

3. Seal Bag and shake together.

4. Heat medium saucepan to medium high heat. When heated, add contents of bag.

5. Cook vegetables until tender crisp (more crispy then tender since they will be added to the mixture again later) - Also, start cooking pasta.

6. While vegetables are cooking, place cubed chicken to the bag used for the vegetables. Add another Tbsp of Olive oil, white wine, and a dash of salt and pepper. Shake to combine.

7. When vegetables are ready remove to a bowl, and return pan to heat. Add the chicken.

8. Cook Chicken until all pink is gone (this will vary depending on how large your cubes are 6-8 min)

9. Add vegetables to pan with Chicken, and add the tomatoes that were set aside.

10. Add aproximately 3 tbsp olive Oil, 3-5 tbsp white wine, a good squeeze from a 1/2 a lemon, Lemon zest from the 1/2 lemon, and a 1/4 tsp Basil. Add a dash of salt and ground pepper to taste.

11. Let simmer for a few minutes until heated through. Taste the sauce and add more of any of the ingredients (since I just eyeballed my measurements, I only took a guess at the exact measurements).

12. Serve over pasta. Garnish with Parmesan Cheese. (Looking back I might have mixed the past in with the mixture before serving it to get more flavor in the pasta). Enjoy!