Tasty Tuesday – Easy Enchilada Soup

It is ELECTION DAY!  No matter who you are for (or against) please be sure to get out and vote.

Thank you Sommer for this YUMMY recipe…

The salsa is the key ingredient to giving this enchilada soup a wide array of flavors. It offers a pop of freshness to offset the slow-cooked depth of the enchilada sauce.

PREP TIME:  10 Minutes          DIFFICULTY:  Easy
COOK TIME:  25 Minutes         SERVINGS:  5 Servings

INGREDIENTS
1 Tablespoon Olive Oil
1 Onion, Peeled And Chopped
4 cloves Garlic, Minced
1-1/2 pound Boneless Chicken Breast
2 teaspoons Ground Cumin
4 cups Chicken Broth
2 cans (10 Oz. Size) Red Enchilada Sauce
2 cups Frozen Corn
1 can (15 Oz. Size) Black Beans, Drained
1-1/2 cup Fresh Tomato Salsa
Your Favorite Toppings (See Note Below)

INSTRUCTIONS
1.  Add oil, chopped onion, and garlic to a large sauce pot. Place over medium heat and sauté for 3–5 minutes to soften.

2.  Place chicken breasts in the pot along with cumin, chicken broth, and enchilada sauce. Bring to a boil, then lower heat and simmer for 15–20 minutes, until chicken is cooked through.

3.  Remove chicken from pot and place on a cutting board. Add corn, black beans, and salsa to the soup. Chop or shred the chicken breasts and place back into the pot. Stir well, and salt and pepper to taste.

4.  When ready to serve, ladle into soup bowls and sprinkle with fresh toppings.

Note: Possible toppings include shredded cheese, sour cream, chopped scallions, chopped avocado, cilantro, and tortilla chips.

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Have a ThirtyOne-derful day!

 

Tasty Tuesday – Two Easy Snacks

Mini Stuffed Peppers Entire recipe (4 stuffed peppers): 104 calories, 1.5g fat, 241mg sodium, 15.5g carbs, 5.5g fiber, 5.5g sugars, 11g protein — PointsPlus® value 3* Fill your peppers with vegetarian taco meat for adorable snacks loaded with protein, fiber, and flavor! They’ll make your mouth proud to be attached to a person who feeds it so well… Prep: 10 minutes      Cook: 15 minutes Ingredients: 4 sweet mini bell peppers (each about 2 1/2 inches long) 1/4 cup finely chopped onion 1/2 cup frozen ground-beef-style soy crumbles (like the kinds by Boca and MorningStar Farms) 1/4 tsp. taco seasoning mix Directions: Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray. Slice off and discard the stem end of each pepper. Remove and discard seeds. Place peppers on the baking sheet. Bake for 4 minutes. Flip peppers. Bake until soft, about 4 more minutes. Meanwhile, bring a skillet sprayed with nonstick spray to medium heat. Cook and stir onion until slightly softened, about 2 minutes. Add soy crumbles, and sprinkle with taco seasoning. Cook and stir until onion is soft and crumbles are hot, about 2 more minutes. If needed, blot away excess moisture from peppers. Fill with soy crumble mixture. Eat up! Asian Peanut Slaw 1/4th of recipe (about 1 heaping cup): 89 calories, 4.5g fat, 198mg sodium, 9g carbs, 2.5g fiber, 5.5g sugars, 3g protein — PointsPlus® value 2* It’s too darn easy to make this yummy scoopable snack — only four ingredients, people! Prep: 5 minutes Ingredients: 4 cups bagged cole slaw mix 1 cup chopped sugar snap peas 1/3 cup low-fat Thai peanut salad dressing or sauce (like the kind by Litehouse) 2 tbsp. chopped peanuts Directions: In a medium-large bowl, combine all ingredients. Toss to coat, and enjoy! MAKES 4 SERVINGS

Thank you Hungry Girl for two more awesome recipes.  They might even fit into my no gluten, no dairy and no sugar regime.  If you make them, let me know what you think.

Have a ThirtyOne-derful day!