Ingredients:
3/4 Lbs. Extra lean ground beef
1 onion, chopped
1 Green pepper, chopped
1 1/4 oz. Package taco seasoning mix
4 C. Vegetable tomato juice
1 C Salsa sauce
4 T. Nonfat sour cream
2 C. Lettuce, shredded
4 T. Onion (purple), fine diced
1 C. Fresh tomatoes, chopped
1 oz. Reduced-fat cheddar cheese, grated
6 oz. Baked tortilla chips
Procedure:
In a 4 quart saucepan cook the ground beef, onion and green pepper
over medium high heat, stirring occasionally, until the beef is browned,
about 6 to 10 minutes,drain off the fat
Stir in the seasonings and cook for 1 min.
Stir in the juice and salsa. Continue cooking, stirring accasionally,
until heated through, about 3 to 5 mins.
Serve by spooning the soup into bowls and garnish with the remaining
ingredients
Notes:
Garnish by sprinkling the lettuce, onion, tomato and the cheese over
the top. Spoon a dab of sour cream and line some tortilla chips around the
side
Chopped green onion or coriander can also be used as a garnish
Be sure to serve the soup piping hot
Ingredients:
2 C. (3 ounces) med. Egg noodles
30 oz. Reduced-sodium chicken broth
5 oz. Can White chicken in water, drained
4 oz. Mushrooms, sliced
2 t. Grated fresh ginger
2 t. Reduced-sodium soy sauce
1/4 C. Green onions, chopped
2 T. Cilantro, chopped
Procedure:
Cook the noodles as directed, drain, cool and set aside
In a 2 quart saucepan over high heat, bring the broth to a boil
Reduce the heat to medium-low. Mix in the chicken, mushroom, ginger
and soy sauce. Simmer for 3 mins.
Mix in the noodles, onions and cilantro. Return to simmering to heat
through
Serve and garnish
Notes:
Serve piping hot and garnish with such iteams as fresh sprigs if
cilantro
Fresh chicken and broth can be used
Season with salt and fresh ground black pepper to taste
Ingredients:
1 Lbs. Boneless beef sirloin steak, 1/2 inch cubed
Basil
Salt
Fresh ground black pepper
2 Cloves garlic, minced
1 T. Olive oil
28 oz. Beef broth
16 oz. Jar salsa, or tomatoes
4 oz. Geen beans, chopped
1 potato, peeled, chopped
1 Small onion, chopped
1 Red pepper, chopped
15 oz. Can kidney beans, drained, rinced
1 C. Fresh spinach, torn
Procedure:
In a large bowl combine the beef, basil, seasonings, garlic and oil
Heat a large saucepan on med-high and cook the beef mixture, stirring,
until browned 4 to 5 minutes
Stir in the broth, salsa and vegetables. Bring to a boil, reduce heat
to a simmer and cook for 10 minutes
Stir in the beans, reheat thoroughly and stir in the spinach
Serve and garnish
Notes:
Other cuts of beef can be used, however stay away from the less
expensive or fatty cuts
Garnish the soup with fresh basil
Roasted Pepper And Potato
Chowder:
Ingredients:
1 T. Butter
1 Onion, chopped
2 C. Potato, chopped
2 to 3 C.Chicken stock
1 1/2 C. Skim milk
1 C. No-fat sour cream
Salt
Fresh ground black pepper
2 Red peppers, roasted, chopped (see notes)
Procedure:
In a 4 quart sauce pan melt the butter on medium heat, add the onion
and potatoes. Cook stirring occasionlly, until the onions are tender, 2 to
3 mins.
Stir in the stock, continue cooking until the potatoes are tender, 8
to 12 mins.
Stir in the milk and cream until smooth. Season to taste and continue
cooking, stirring occasionally, until heated through, 3 to 5 mins.
Stir in roasted peppers, serve and garnish
Notes:
To roast sweet peppers, coat with olive oil either whole or halfed and
seeded. On a baking sheet place them under a very hot broiler. Roast the
until they are blackish around the outside. Cover them with plastic wrap
and cool. Peel the blackened skin off the peppers and chop or dice the
meat part of the pepper.
Garnish with croutons, fresh herbs, paprika, etc.
Ingredients:
1 Large sweet potato, cubed
1 Large white potato, cubed
1 Onion, chopped
2 Cloves garlic, minced
1 Bat leaf
Salt
Thyme, chopped
1/2 t. Cayenne pepper
2 C. Chicken Stock
1 C. Butter milk
1 C. Milk
2 T. Lime juice
3 T. Cilantro, chopped
Procedure:
Combine the first nine ingredients in a stock pot
Bring to a boil, reduce heat, simmer, covered for 15 minutes
Fransfer the mixture to a food processor, blen until very smooth
Return the mixture back to the stock pot
Add the butter milk, milk and lime juice and reheat to serving
temperature, stirring often
Serve and garnish
Notes:
Other types of guice such as lemon orange mango, etc. can be used in
place of the lime
Garnish with fresh cilantro, thyme, herbs, lemon, etc.