Just a simple taco salad but oh so quick and easy and yummy! This is one of those meals that no matter how picky my kids are, they all eat this. I usually have to cook about 5-6 lbs of taco meat.
- 1 lb. ground turkey
- 1 packet taco seasoning
- 1 cup water
- grated cheese
- tortilla chips
- additional toppings: jalapenos, avocado, etc
- Brown the meat in a skillet until no longer pink. Add seasoning and water. Simmer while you prepare the veggies.
- Chop all your toppings.
- Pile on your plate in the order you wish.
Definitely a favorite for my fam. This is a rich and satisfying chicken soup. Adapted from My Great Recipes.
- 2-3 boneless skinless chicken breasts
- 4-5 stalks of celery, sliced
- onion, chopped
- chicken bouillon cubes
- 1 stick butter
- 4 Tbsp. flour
- egg noodles
- 1 cup milk
- Boil chicken and reserve broth.
- In the broth I usually add enough water to make the amount of soup that I’m wanting. And I add chicken bouillon cubes equivalent to the water that I added; for example, if I add 4 cups of water, I’ll add 4 bouillon cubes.
- Add carrots to the water and bring to a boil. Boil until carrots are tender.
- Meanwhile, saute celery and onion in the butter until tender. Add the flour. Cook, stirring constantly until golden brown. Add to the broth and continue cooking.
- Add noodles. I get the frozen noodles because I think they are better, but any egg noodles are fine. Cook until noodles are tender, stirring occasionally.
- Chop the chicken. I use my Pampered Chef chopper…it makes it sooo much easier. Add to the soup broth.
- Finally, add the milk.
We enjoy eating this with either crackers or warmed french bread. YUMMY! This will feed my family for two days and I still have 3 growing teenage boys at home.
All the traditional flavors of lasagna come together in this heartwarming meal-in-a-bowl. And only 280 calories per serving.
- 1 lb. ground turkey
- 1 large green pepper, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 (14 1/2 oz) cans diced tomatoes
- 2 (14 1/2 oz) cans reduced-sodium beef broth
- 1 (8 oz) can tomato sauce
- 1 cup frozen corn
- 1/4 cup tomato paste
- 2 tsp. Italian Seasoning
- 1/4 tsp. pepper
- 2 1/2 cups uncooked spiral pasta
- 1/2 cup shredded Parmesan cheese
- In a large saucepan, cook the turkey, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
- Stir in broth, tomatoes, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat; cover and simmer for 10-12 minutes or until pasta is tender. Sprinkle with cheese.
Yield: 8 servings
Dipsy Doodles. I grew up eating these and thought everyone in the world knew what they were and ate them too. Not until I moved out of Texas the first time, did I realize that the rest of the world had never even heard of them. It’s quick and filling and your family will love them.
- ground beef patties
- hamburger buns
- sliced cheese
- tomato (diced)
- onion (chopped)
- Cook your beef patties over medium high heat until no longer pink in the middle. Heat the chili. I used canned chili…I know it’s not the healthiest but hey…it works.
- This is how you layer your Dipsy Doodle. Half a hamburger bun, cheese, beef patty, chili, lettuce, tomato, onion and Fritos.
Now you get to chow down.