Tuesday, November 27, 2007

Menu and Easy Recipe of the Week: Taco Soup

After what felt like too much food and not enough physical activity last week with family in town and in celebration of my husband's birthday and Thanksgiving, we have decided to go with a pretty basic menu this week.

Sunday: Taco Soup (see recipe below)
Monday: Leftover Taco Soup
Tuesday: Baked Salmon with Pesto Marinade, Steamed Asparagus and Pasta
Wednesday: Baked Chicken with Teriyaki marinade, Steamed Broccoli and Brown Rice
Thursday: Cheese Tortellini with Grilled Chicken and Marinara Sauce and Salad
Friday: Pancakes, Eggs, Turkey Bacon and Fruit
Saturday: OPEN

Taco Soup
1 pound ground beef or turkey
1 med onion, finely chopped
2 cans corn, drained (or frozen corn)
2 cans kidney beans, drained
2 cans rotel tomatoes (this is a specific brand with chilies and seasoning included)
2 cans chicken broth (low sodium)
1 packet taco seasoning

Sour cream
Cheddar cheese (grated)
Tortilla chips
  1. Brown meat in large pan and drain.
  2. Combine all ingredients in large pot.
  3. Heat through on medium heat until hot.
  4. Let each person top with grated cheese, sour cream, avacado and chips (depending on what they like).
  • This soup makes plenty for leftovers or to be frozen.
  • This soup tends to be even better the second day.
  • When made with the Rotel Tomatoes, this soup does have a spicy bite to it. To make it more kid friendly, you can use plain, diced tomatoes without chilies.
  • If your child(ren) don't like things mixed together, you can also leave out some of the meat, beans, corn and make your child(ren) a plate with a little of everything separated.

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