With all the warm weather lately, I have been more inclined to grille our dinners than make something indoors. For a change of pace on a cooler night, I tried this recipe out on the “fam.” It went over well with everyone. Try it out. Quick and tasty. For those crockpot lovers out there, I do think you could add it all at once and simmer on low heat all day (8+ hrs.) I would just add 3/4 cup water or stock to keep the liquid content balanced.
30 minute Taco Soup
Recipe by: Lexi’s Clean Kitchen modified by eatlivefit.net
1 ½ lb. ground beef
1 15 oz. can stewed tomatoes
1 onion diced
2 garlic cloves, crushed
2 tbsp. extra virgin olive oil
1 green pepper, diced
1 medium zucchini, diced
1 can black beans
1 tbsp. chili powder
1 tsp garlic granules or powder
½ tsp onion powder
¼ tsp cayenne pepper
1 tsp paprika
1 tsp ground cumin
2 tsp fine Himalayan Sea Salt
1 tsp black pepper, fresh ground
·In Dutch oven, heat oil and sauté garlic
·Add in Diced onions and cook for 2-3 minutes, stirring often
·Add in zucchini and green pepper.Let cook for an additional 2 minutes, stirring often
·Add in ground beef and cook until brown
·In a bowl, combine taco seasoning spices.Add to soup mixture and simmer until combined. May need more liquid, so add 1/2 cup water or stock to soup.
Wait..did you say wine? Yep, here is a great recipe for your valentine that includes wine in the sauce. Try it out! Add a green veggie and call it a plate of love.
Beef Filets with Pomegranate-Pinot Sauce
recipe: Cooking Light modified by eatlivefit.net
4 (4-ounce) beef tenderloin steaks, trimmed
3/8 teaspoon salt
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon minced shallots
1/3 cup pinot noir or burgundy wine
1/3 cup pomegranate juice
1/3 cup fat-free, lower-sodium beef broth
1 thyme sprig
1 1/2 tablespoons chilled butter, cut into small pieces
Heat a large heavy skillet over medium-high heat. Sprinkle steaks evenly with salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.
Add shallots to pan; sauté 30 seconds. Add remaining 1/4 teaspoon pepper, wine, juice, broth, and thyme sprig; bring to a boil. Cook 7 minutes or until reduced to about 3 tablespoons. Remove from heat; discard thyme sprig. Add butter to sauce, stirring until butter melts. Serve sauce with steaks.