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

 

Ingredients:

 

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
Avocado
Scallions
White Onion
Diced Tomatoes
Shredded lettuce
Jalapeno

 

Instructions:

 

 

 

·         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.

 

Spicy Motivation…

As we kick off the second week of January, here’s a thought for the week:

“Don’t worry about what you are giving up today, worry about what you RISK giving up if you don’t press on each day.”  – Pfitblog.com

Keep your focus on the big picture.  The day to day grind can get to all of us!  Keep your eye on the prize which is better health, feeling your best, taking care of your body, and being your best you.  It is so easy to get down on yourself when everyone else around you is indulging and you are not.  They are not walking your journey, living your life, making your choices!!! Take pride in the choices you are making and realize the results will pay off.

Here’s a little spice advice to help you add a new spice or flavor to your week.  Each spice is described in simple detail to help you decided when and where to add it to make your food more interesting and flavorful.  Enjoy and think outside the box.

Following on from my last post about where to begin cooking with spices, using the same collection of spices from the masala dubba (spice tin) from Spice Kitchen UK that I based that post on, this time I’ll refer to the ‘whole spices’ in the collection.. If you are just venturing into the world of […]

via Spices: where to begin…with whole spices… — foodbod

New Year, New Side Dish

My neighbor served these at a party this month and I learned she obtained the recipe from a chef in Steamboat Springs.  So easy and they were a hit with our family.  From my table to yours….

Roasted Chickpeas

1 can chickpeas, rinsed & patted dry (really important)
1 T olive oil
1/2 tsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. salt
1/2 tsp rosemary
Heat olive oil in saucepan and add chickpeas.  Saute over medium heat for about 3 – 4 minutes.  Add spices & salt and heat another 3 – 4 minutes until  heated through.
Enjoy!

Happy New Year’s Eve Everyone!

Turkey, Red Pepper & Goat Cheese Frittata

If you still have a little turkey lingering in your fridge, here is an easy refreshing way to make a last meal of the leftovers.  The great thing is it will double as a great breakfast the next morning.  “BAM” as Emeril would say!

Turkey, Red Pepper & Goat Cheese Frittata

Preparation Time: 20 minutes   Cooking Time: 30 minutes

recipe by What’s Cooking/Mymagazine, modified by eatlivefit.net

Ingredients:

6 large eggs

1 tsp. + 1 Tbsp olive oil, divided

Salt and fresh ground pepper to taste

1 red bell pepper, diced

1 1/2 cups cooked turkey, chopped

4 oz. crumbled goat cheese (I used 2 oz as a sprinkle)

Directions:

Preheat broiler, in small bowl whisk together the eggs, 1 tsp olive oil and salt and pepper.  In ovenproof skillet (i.e. a medium cast iron skillet) heat 1 Tbsp Olive Oil over medium heat on burner.  Add the bell pepper and cook until tender, 5-8 min approx.  Toss in cooked turkey and rewarm for 1 minute or so.  Turn burner down to low-medium heat; add egg mixture to skillet and cook until eggs are set on the bottom (approx. 5 minutes).  Using spatula, lift the cooked egg so that some of the liquid in the center runs to the edges of the pan.  Work one section of the pan at a time.  Cover completely and cook until frittata is not quite set, about 5 minutes.

Uncover the skillet, sprinkle on goat cheese.  Transfer to oven; broil until the frittata is golden brown and puffed on top; 3-5 minutes (internal temp 160 degrees).  Serve and enjoy.

 

Fall Flavors Salad

As we move into the Fall, try this hearty salad full of fall flavors.

 

Fall Flavors Salad

recipe by: womenshealthmag.com modified by eatlivefit.net

Ingredients:

  • 3/4 cup salted, shelled pumpkin seeds
  • 1 tsp chili powder
  • 1 tbsp plus 1/4 cup olive oil, divided
  • Shredded cooked chicken (optional)
  • 3 sweet potatoes, peeled and grated
  • 2 tbsp red-wine vinegar
  • 1 tbsp dijon mustard
  • 2 tsp honey
  • 1/4 cup raisins

Directions:

Coat seeds with nonstick spray. Sprinkle with chili powder. Roast in the oven at 375F for 5 minutes, or until lightly browned. Heat 1 Tbsp. oil in a skillet over medium-high heat. Add sweet potatoes. Lightly cook for 7 minutes. In a bowl, whisk vinegar, mustard, honey, and a dash of chili powder. Whisk in remaining 1/4 cup oil. Add potatoes, cooked chicken, seeds, and raisins. Toss well.

Tomatoes, Tomatoes Galore Salad

Looking for a new way to enjoy the fresh tomatoes that are in abundance right now?  Personally, I could eat them right off the vine, and I do often.  But if you are up to your gills in BLTs, spaghetti sauce and the like…here is a fresh new recipe to try.  No cooking allowed here!

Tomatoes, Tomatoes Galore Salad

  • 1 lb mixed variety small and/or large tomatoes ( try a mix of varieties, perhaps purple?)
  • 3 Tbs. extra virgin olive oil
  • 1 Tbs. maple syrup (optional)
  • 1 Tbs. fresh lemon juice
  • 1/2 tsp. hot Spanish smoked paprika (or pinch red pepper flakes and 1/2 tsp smoked paprika)
  • 1 small shallot
  • 2 Tbs. small capers, rinsed, drained
  • 1/3 cup smoked almonds, chopped
  • Small handful of flat leaf parsley leaves, chopped
  • Sea Salt
  • Fresh Ground Pepper

Directions:

Cut the tomatoes into a mixture of disks and wedges; different sizes and shapes add variation to the dish.  Whisk together oil, maple syrup, lemon juice, and paprika in a small mixing bowl.

Add the shallot, capers, tomatoes, half of the chopped almonds, and 3/4 of parsley.  Toss gently to incorporate.  Season lightly with salt and pepper.  Refrigerate until ready to serve.

When ready to serve, sprinkle remaining parsley and almonds on top.  Enjoy.

Recipe contributed by: The Naked Cookbook, modified by eatlivefit.net

Summer Fuss-Less Salad

Ran across this recipe this week and had to share.  As the author states, anytime I can spend less time and add less heat to my kitchen these summer days, I am all in!!  Thank you veggiezest.

Chick peas are your protein source, so a great evening meal.  This would also be a great leftover lunch in a jar..just load in this order, chick peas, dressing, onions, tomatoes, etc..with lettuce at top of jar.  Will stay fresh for a week in fridge.

With the summer at its peak – its being a challenge stepping into the kitchen cooking with heat these days. I want quick meals where I don’t have to spend too much time to stand in front of the heat stirring and mixing. I have been making a lot more things like salads, popsicles and […]

via Fattoush Salad {vegan} — veggiezest

Black Rice, Salmon , and Mango Salad

Anytime I can make dinner without turning on the oven and with little effort, I’m in!  This recipe was shared with me by a friend as a easy weeknight dish.  Enjoy.

Black Rice, Spinach, Salmon, and Mango Salad

Ingredients

1½ cups black rice
Cooking spray
1 (8-ounce) salmon fillet (about ½ inch thick)
¼ cup fresh lime juice
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon grated peeled fresh ginger
1 garlic clove, minced
2½ tablespoons canola oil
3 cups diced peeled mango (about 2 medium)
1 cup halved grape tomatoes
½ cup thinly sliced green onions
½ cup finely chopped green bell pepper
1 (6-ounce) package fresh baby spinach

Rinse rice, and drain well . Cook rice in boiling water 35 minutes or until al dente; drain. Cool. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add salmon; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of done¬ness. Cool; break into bite-sized pieces. Combine juice and next 4 ingredients (through garlic) in a large bowl, stirring well with a whisk. Gradually add oil to juice mixture, stirring constantly. Add rice, mango, tomatoes, onions, pepper, and spinach; toss gently. Place 1 cup rice mixture in each of 6 bowls; top each with 1 ounce salmon.

What’s for dinner at your house tonight?  Share your easy summer recipe.

courtesy of keyingredient.com/recipes shared by J. E.

 

Grilled Cod with Basil and Tomatoes

This was dinner at my house last night. I was running in the door from picking up my son from practice and didnt have a lot of time to cook.  Fish is one of my favorite “GoTos” for a quick turnaround from grill/oven to plate.  This was a hit with my entire family.  It is mild and flavorful and couldn’t be easier to prepare.  Pair with a side dish of steamed broccoli and brown rice and dinner is served!

Grilled Cod and Shrimp with Basil and Tomatoes

recipe by: eatlivefit.net

Prep: 10 m      Cook:  10 m    Ready in 20 m

Ingredients:

4 fillet cod

12 frozen raw shrimp

salt and ground pepper to taste

 1 tsp garlic powder

1/2 cup fresh basil leaves or 1 cup spinach leaves

2 cups cherry tomatoes, approx. 20

4 Tbs chopped onion (optional)

2 Tbs olive oil

2 Tbs balsamic vinegar

Directions:

Preheat grill to medium high heat (or oven to 350 degrees).   Place cod piece on aluminum foil and season each lightly with salt, pepper, and garlic powder.  Top cod piece with shrimp, basil (or spinach), 5 tomatoes, and onion.  Drizzle olive oil and balsamic vinegar evenly over all the pieces.  Fold over foil to make packet, crimping the edges together to make a seal.  Place directly on grill grates or on cookie sheet in preheated oven.  Grill until fish flakes with a fork, approx 7-9 minutes.  May need to cook longer if fish was frozen, approx 12-14 minutes.

 

Leaving Sugar Behind with Pomegranate Seeds

This is a tough one for most of us, reducing or cutting the sugar in our eating.  It is worth it!  There are ways to make it easier and I am sharing one with you today.  Sometimes it is simply finding an alternative way to get the sweetness in your life.

I have recently revisited pomegranate seeds.  I have avoided them for years due to the seasonal unavailability and the difficulty in getting to them (literally, the seeds are a bear to extract from the peel).  Thanks to a few hacks, one being Costco shopping, these sweet little jewels are available now more than ever.  They are now available in the refrigerated section at Costco, already removed from the peel and in small serving sizes.  I ate up my last supply too quickly before I got a picture to share, but I will take one and post it as soon as I refresh my supply from Costco.

If Costco is not a place you frequent, there is still hope!  Purchase the whole fruit from your grocer and here is a kitchen hack to make extracting those little beads of sweetness easy!  Wooden Spoon Trick.  It literally takes no time at all!  Try it.

Here is my favorite recipe to share..a new salad to help you leave sugar behind The Transition Salad