skinny taco soup

I went home with Hazel for my 4 day weekend to give the hubs some serious study space, visit my parents and visit the doctor.  Full weekend some might say!

We (me and Hazel) jammed to my 90s playlist on Spotify on the way.

No lie... she loves it.

I got the chance to see my whole family, including two of my precious cousins.

Hazel enjoyed everyone's company (maybe too much!)  She was tuckered out when we got home! We celebrated my sister being halfway done with medical school at the Marietta Diner with my Grandma!

I had chicken souvlaki and a salad.  My sister got a piece of California Cake (partially cake and partially cheesecake...yum!)

When I got back I was on a mission.  I wanted to get all of our dinners prepared for the week.

I whipped up some Slow Cooker Balsamic Chicken for tomorrow.  But for tonight, we are having Skinny Taco Soup!

I'm always trying to think of hearty and healthy meals for my hubby to take to school for lunch.  It's even better if its a one dish/grab-and-go situation for him!

So here you have it! Coming in at less than 300 calories a serving!

Ingredients:

1 to 1 1/2 lb lean ground turkey

2 cans Bush's black beans

1 can Bush's dark kidney beans drained

1 can Bush's pinto beans drained

1 cans fire-roasted Hunt's diced tomatoes

1 can Campbell's tomato soup

1 medium sized can (or two small cans) of sliced black olives drained

1 small can diced green chiles drained

1 packets Old El Paso Mild Taco Seasoning

(Optional: 1 can of drained corn)

Directions:

Brown the meat and drain grease.

Dump everything into a soup pot.

Bring to boil for a few minutes.  Then simmer for 20 minutes.

ENJOY and Happy Monday!

Roasted Cauliflower and Vermont Cheddar Soup

I'm trying my best to make it through this blog post before cleaning my computer screen.

The puppy doesn't understand what the computer does and continually puts her nose prints and tongue on it.

She also thinks she hears the hubs coming home every 5 minutes and RUNS to the front door.

Hopefully one day she will figure out it's the TV?

Tonight I was on my own for dinner, well actually, I am pretty much on my own all week because of law school (cry...sniff...cry).  And this rainy Monday has left me craving soup!  The hubs doesn't mind too much because he gets to take yummy food to school for lunch!  He has since come home, tried the soup and professed his undying love for it... and me :)

I have been dying to try this recipe ever since I pinned it!

My more recent love for cauliflower led to daydreams about this creamy soup.

I DEFINITELY recommend it! Go make this NOW!

Roasted Cauliflower and Aged NE White Cheddar Soup

Makes about 4-6 servings.

1 head of cauliflower

1 small onion

1 tsp thyme

2 garlic cloves (minced)

3 cups chicken broth

1 cup skim milk

1 1/2 cups white aged cheddar cheese

salt and pepper

olive oil

Roast cauliflower florets at 400 for 20 minutes.

Dice up small onion and begin sauteing in pot with olive oil.

Stir in 2 garlic cloves and thyme for about one minute.

Add chicken broth and roasted cauliflower, bring to boil.

Once boiling, bring back down to simmer and cover for 20 minutes.

Using immersion blender (hand blender), blend until soup consistency.

Add in cheese, stir until melted in.  Do not boil cheese.

Add in milk and stir.

Now... ENJOY :)