2 Too Good Vegetarian Taco Soup

Do NOT drain!

2 28 oz. cans Bush's Vegetarian Baked Beans
2 15 oz. cans black beans, undrained
2 14.5 oz. diced tomatoes
2 mix packets of taco seasoning
1 can of vegetarian refried beans
1 onion finely diced

I snuck some Sneaky Chef vegetable puree in mine. Mix all ingredients in a large crockpot, cover, cook on high 3 hours, switch to low for the last 2-4. You can also add corn in the last hour, play with it. I did not add any extra salt at all. Top with chopped cilantro, sour cream and cheese with tortilla chips or warm tortillas on the side.

I (heart) Craft Blogs....

FUN ideas! These blogs I came across today inspire me! Click on the names to go to their website. What are your favorite craft sites?

SamsterMommy Oh CUTE!!!!

Cupkateer

Mymindseye

Ucreate

TheIdeaRoom

SuttonGrace

CraftRookie

I (heart) Rachael Ray's Drunken Risotto with Grilled Chicken....

I'm not going to repost the whole recipe, I'm still feeling "satisfied". This was unbelieavably yummy and got thumbs up from the whole gang. I didn't have any greens(missed the store today), but I didn't miss them either. I also used dried chanterelle mushrooms instead and they were perfect. 1 ounce of organic dried chanterelle mushrooms at my Safeway went for around $7.00. Non-alcoholic red wine works perfect. If you don't want to use any kind of alcohol, just substitute additional chicken broth.

LINK TO RECIPE

Creamy Red Potato & Bacon Soup(EASY!) & Basil & Red Pepper Muffins

5 lb. bag of red potatoes
4 green onions sliced, whites and green parts
1 2.8 oz. bag of reduced fat cooked bacon pieces(found by the salad dressing aisle usually) or 1 packaged cooked bacon, diced
2 Tbl. chicken base concentrate
1 tsp. each salt and black pepper**
1/2 tsp. each, ground mustard, white pepper**, thyme, & sage
a pinch of red pepper flakes**
2 bay leaves(to be removed when done cooking)
water
1 pt. fat free half n half, cream or regular half n half

Wash & Scrub 5lbs. red potatoes and dice into approx. 1" pieces(do not peel) and put in large stock pot.



Add to potatoes, chicken based concentrated stock, such as Better 'N Bouillon or McCormick Chicken Base, bacon, green onions, & spices.




Pour in just enough water to cover the potato mixture, approx. 8 cups.



Bring to boil and then reduce heat, cover, and simmer for approx. 1 hour. Stir every so often(don't you love those clear instructions?). When the potatoes become creamy and tender, mash about half of the mixture with a potato masher. You still want some chunks, but mashing some of it releases some more starches to thicken it up. Turn off heat and add 1 pt. of cream or half 'n half and mix well. Top with additional green onion tops or chives and bacon pieces or ham.

**This has a bit of a kick, so cut back on the pepper if you prefer it a little more mild.

My kids have begged me to make this since school started so they can take it in their lunches. It's a family favorite so I hope you enjoy it as much as we do!

Serve with muffins, biscuits or rolls.

Basil & Red Pepper Muffins


2 cups fat-free milk
2/3 cup canola oil
4 egg whites or 1/2 cup egg product, such as Egg Beaters
4 cups all-purpose flour
2 Tbl. sugar
2 Tbl. baking powder
1 tsp. salt
1/2 tsp. pepper
1 16 oz. jar, roasted red peppers, drained and minced
3 green onions, chopped(green & white parts)
2 Tbl. chopped fresh basil or 2 tsp. dried basil leaves
1/2 cup shredded cheese, such as Swiss cheese

Preheat oven to 350'. Spray pans with non-stick spray. In large bowl, combine dry ingredients and mix. Stir in onions and red peppers and stir. If you mix them in to coat with flour mixture they won't float up to the top in the muffin pans. In a medium bowl, combine eggs, oil, and milk. Make a well in the center of flour mixture and pour in wet ingredients and mix until moist, do not over mix. Divide into either 12 Jumbo Muffin tins, 24 Reg. size muffin tins, or 48 mini-muffins. Bake for approx. 25 minutes, or until toothpick inserted in center most muffin tin comes out clean.

Chile Relleno Casserole

This is something I came up with after reading several recipes online. I think it turned out wonderful! It will be just as good substituting lower fat versions, like Egg Beaters instead of whole eggs, or using reduced fat cheese.

Medium or Mild Red Enchilada Sauce
Hot Ground Pork Sausage
1/2 onion, diced
1 can diced ortega chiles
6 Pablano Chiles
8 eggs
1 can evaporated skim milk(fat free)
1/2 cup flour
4 cups shredded colby cheese
2-3 cups broken tortilla chips
Spices: oregano, salt, pepper, cumin, chili powder

Place pablano chiles on a cookie sheet under the broiler. Turn to char all sides. Takes about 5 minutes per side. When the peppers are blackened and the skins begin to peel, place in a large bowl, cover with saran wrap to allow to "sweat/steam".

In a large frying pan, break up sausage and cook thoroughly(you want it to brown). Scoop sausage out into a fine collandar to allow excess grease drain off. Leave about 2 Tbl. grease in the pan to sautee the onions in. When onions are translucent turn off heat and return sausage and can of chile rellenos to pan and mix.

Spray a deep 9x13 pan with non-stick spray. Coat the bottom of the pan with enchilada sauce. Peel pablanos blackened skin off and slice up one side. Remove core and seeds and spread open flat, repeat with remaining peppers. Layer the bottom of the 9x13 with 3 prepared pablanos. On top of chili layer top with 1 cup of broken chips, half of the sausage mixture, 2 cups of cheese.

In large measuring bowl or blender, combine eggs, evaporated skim milk, flour, 1/2 tsp. each salt, pepper, chili, cumin, and oregano. Pour 1/3 of mixture over layer in 9x13 pan. Repeat the 2nd layer of peppers, chips, sausage mixture, and cheese. Pour remaining egg mixture over the top. Spray a piece of foil large enough to cover the pan with non-stick spray before covering pan. Bake in a 350' oven for 45 minutes, uncover and bake another 10 minutes. Cut into 12 pieces. Serve with hot sauce and sour cream.