Easy Tortilla Soup

Easy Tortilla Soup
Submitted by Lora Christensen
serves 6-8

2 15oz cans black beans
1 15oz can drained pinto beans
2 12.5 oz can chunk chicken
2 15oz cans creamed corn
1 15oz can chopped tomatoes, undrained
32 oz chicken stock
2-3 packets taco seasoning


corn chips
sour cream
shredded colby-jack or mexican mix cheese
chopped green onions
sliced black olives

Pour chicken, 2 taco seasoning packets and black beans into large pot over med. heat. Mash chicken chunks to appear shredded.
Mix and add 1/2 the chicken stock, stir and bring to low simmer. Pour in tomatoes, pinto beans, remaining taco seasoning (1-2 depending on personal taste),
creamed corn and remainder of chicken stock and heat to low boil.
Reduce heat and let simmer for 15-20 minutes.
Can also make in the morning for dinner using a crock pot. Pour all ingredients in and cook on low.

Serve over corn tortilla chips.
Top with a dollop of sour cream, green onions, sliced black olives and shredded cheese

Eat and enjoy!

Broccoli Cheese Soup

Broccoli Cheese Soup
Submitted by Summer Kelly

2 heads of broccoli steamed
1 head of cauliflower steamed
1 clove of garlic minced
1 1/4 cups chicken broth
4 tablespoons butter
1/4 cup flour
1 1/2 cups milk
1 1/2 cups half and half
3-4 cups cheese
Salt and Pepper to taste

Put half of the broccoli and cauliflower in a blender with 1/4 cup chicken broth and garlic and puree. Set aside. Melt butter in large sauce pan and let brown a little bit. Add the rest of the chicken broth, milk, and half and half slowly. Let thicken. Add cheese and mix well. Add pureed mixture and the rest of the broccoli and cauliflower to sauce pan. Let simmer for 5-10 minutes. Enjoy!

Geary's Fat-Burning Chili

Ok, I haven't tried this recipe that my mom forwarded to me, but it looked very interesting. Anyone daring enough to try it...? Let us know what you think!

Geary's Fat-Burning Chili Recipe:

from Mike Geary, www.TruthAboutAbs.com

• 1.5 lbs lean ground meat (I like to use ground buffalo, ostrich, or grass-fed beef, but lean ground turkey can work also)
• 1 large red pepper diced
• 5-6 jalapeno peppers diced (adjust based on your desired "hotness")
• 2 onions diced
• 2 tbsp extra virgin olive oil
• 1 large can crushed tomatoes
• 1 can of kidney beans or black beans (good source of antioxidants and fiber)
• half a bag of frozen chopped spinach (adds extra nutrient density... add in towards the end of cooking)
• 2 tbsp molasses (this is a good source of antioxidants, adds great flavor, and only adds minimal sugar)
• 1 or 2 tbsp of chili powder
• 1 or 2 tsp of cumin
• 1 or 2 tbsp of crushed garlic
• 1/2 cup oat bran (adds fiber and also helps soak up some of the extra moisture)
• I also like to add some fresh chopped cilantro while it's cooking
• 1 ripe avocado (for use as a topping after chili is cooked)
• some grass-fed raw cheese if you can find it (topping after cooked)

Use a large pot and start with the olive oil and ground meat cooking. Just start adding all of the diced vegetables and other ingredients as you get them ready. If you want to get a little crazy, and increase the nutrition content of this chili even further, you can even mix the ground meat you're using with ground grass-fed organ meats (like this healthy organ meats article described)

Once it's all together and cooking in the pot, reduce heat to low and simmer for 40-50 minutes. Top each bowl with freshly diced ripe avocado (more satisfying healthy fats) and sprinkle with shredded raw grass-fed cheese. You've got an awesome hot delicious meal! This recipe makes about 6 servings.

Save the leftovers and bring healthy lunches or midmeals with you to work each day.

It doesn't get any more nutrient dense than this! This is the type of meal that is so dense in micro-nutrients, that it will satisfy your body's needs for nutrition (hence, eliminating cravings), but do it without overloading on calories.

Approximate macro-nutrient breakdown per serving:
35 g. protein, 45 g. carbs, 8 g. fiber, 14 g. fat (all healthy fat), 430 calories

Spaghetti and Meatball "Stoup"

Spaghetti and Meatball “Stoup” (thicker than soup, thinner than stew)
Submitted by: Teesha Lane

Prep time: 20 min
Cook Time: 25 min
Serves: 4

Ingredients
· 2 T olive oil
· 1 carrot, peeled and diced
· 1 medium yellow onion, chopped
· 2 celery ribs, chopped
· 4 cloves garlic
· 3 C tomato sauce
· 3 C chicken stock
· 1 lb. ground meat – meatloaf mix preferably
· ½ C grated Parmesan or Romano cheese, plus some for serving
· ½ C Italian bread crumbs
· 1 large egg, beaten
· 2 T chopped parsley
· ½ lb. spaghetti, broken in half
· 1 C basil leaves, torn or shredded
· 1 loaf Italian crusty bread, for dunking

Directions

Saute carrot, onion, celery and garlic in olive oil for 5 minutes. Add tomato sauce and stock. Cover and bring to a fast boil.
Mix meat, cheese, bread crumbs, egg and parsley – roll into 1 ½ to 2 inch balls. Add to boiling soup. Once it’s back to a boil, add the spaghetti. Reduce and simmer 10 minutes more – until pasta is tender and meatballs are cooked through. Stir in basil and remove “stoup”. Serve with bread and extra cheese!