Tuesday, October 21, 2008

Taco Soup

Gee, the majority of recipes I've posted are either soup or chili. I guess that's what I really enjoy.

Abel made dinner by himself tonight. I'm very proud of him. He is really learning his way around the kitchen, and truly enjoys it. He made one of our favorites (do I say that about every recipe?), taco soup. I've passed this recipe along so many times that everyone I know has it. It's a Weight Watchers recipe, and there are numerous versions of it. It is simple, easy, inexpensive (!), and yummy. What more could you want?

Taco Soup
1 lg onion, chopped
1 pkg taco seasoning (or to taste)
2 cups frozen corn
1 can (2 cups) chicken broth
1 can black beans
1 can white beans
1 can ff refried beans
1 can diced tomatoes or Rotel

Saute onions (or skip this step and use onion powder if necessary). Add all other ingredients and simmer 30-40 minutes. You can also simmer this for several hours on low in the crockpot, especially if you like the beans soft. Makes 15 cups; 1 point per serving.

Cornbread (Just a bit different than with buttermilk, surprisingly yummy)
2 cups self-rising cornmeal (or ½ cornmeal, ½ flour)
1 ½ tsp oil
2 cups plain ff yogurt
2 large eggs

Preheat oven to 400. Combine dry ingredients in one bowl, and wet in another. Combine just until blended. Bake in non-stick muffin pan for 12-15 minutes, or until brown. Makes 12 muffins.

*Note to those from the south who insist that cornbread only be made in a cast-iron skillet. First, good for you! This can also bake in a skillet. Be aware that you do not need to add a quarter inch of oil or bacon grease to the pan. Just coat it with cooking spray and heat it for a minute or two in the oven before adding the bread batter. (Mark has converted me to olive oil and it is available as a spray now.)


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