30 Minute Taco Soup

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

Taco Seasoning:

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


Toppings: (optional)


Shredded Cheese
White Onion
Diced Tomatoes
Shredded lettuce






·         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.


Heart Healthy Valentines Dinner

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
  • Cooking spray
  • 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.

Nutrition Information

Serves: 4 |  Serving Size: 1 steak + 2 teaspoons sauce

Per serving: Calories: 236; Total Fat: 11g; Saturated Fat: 5g; Monounsaturated Fat: 0g; Cholesterol: 84mg; Sodium: 333mg; Carbohydrate: 4g; Dietary Fiber: 0g; Sugar: 3g; Protein: 25g

Nutrition Bonus: Potassium: 485mg; Iron: 13%; Vitamin A: 4%; Vitamin C: 1%; Calcium: 3%

Week’s Motivation: I will beat her!


I will beat her.

I will train harder.

I will eat cleaner.

I know her weaknesses.

I know her strengths.

I’ve lost to her before,

But not this time.

She is going down.

I have the advantage

because I know her well.

She is the old ME!

-pfitblog motivation

She is tough, but you are tougher.  If you need a quick Valentine’s Day recipe, check out my chocolate truffles as a family dessert.