- Add a can of fat free chicken broth and a packet of taco seasoning to to a big stockpot.
- Turn the heat on low.
- Add a can of fat free refried beans.
- Mix that up until its mostly dissolved. The refried beans give the soup a nice, thick base.
- Once those are mixed, add a can of black beans (undrained)
- Add a can of diced tomatos (drained, unless you want a thinner base)
- Add a can of diced tomatos with peppers.
- Mix it all up.
- If you're eating right away turn the heat up and cook it to a boil; then turn the heat down and let it simmer until you're ready to eat.
- If you have some time, just turn it on low and let it cook slowly. I let mine cook about an hour on low.
Tuesday, January 18, 2011
Last week at work we had a carry-in lunch to celebrate Christmas. A little late, I know, but we were so busy beforehand it just seemed easier to celebrate afterwards. Our theme was soups, which is just about the best thing to have for lunch when it's so cold outside! One of my bosses brought in "Taco Soup" which is basically tortilla soup. I asked for the recipe because tortilla soup is my favorite! This has to be the easiest thing I have ever made in my life and it's delicious! Also, for those who are weight conscious, it's a weightwatchers recipe. Here's what you do:
Saturday, January 1, 2011
With French Toast and homemade Vanilla Syrup! Yum! I used some french bread that was on the "about to be expired" rack in Kroger. I love that rack, I go in on days I know I'm making spaghetti or soup or something that is great with bread and buy a loaf at half price. It's wonderful. Then I'll use the left over bread for grilled cheese or, my new favorite, french toast. I am not always a huge french toast fan. I don't like soggy bread so it has to be made in a way where you get the delicious cinnamon flavor on crunchy bread. My mixture is pretty basic: milk, eggs, cinnamon. I've taken to adding a teaspoon or so of sugar and vanilla to it as well. I make sure the bread gets lots of cinnamon on it and that it's pretty covered in the mixture but not sopping and completely soaked through. I use thick slices of the french bread for mine as well. Using such thick slices means that it has to be cooked on a medium heat and it needs to be covered so the middle will cook. I start out with a hot pan as well; that seems to ensure a crunchy outside.