Taco Soup

So last week I was in the mood to cook up something new. I was just tired of making the same things. I looked in the cabinet and created a new recipe of my own. It's really yummy, or at least that is what everyone told me!

Taco Soup

8 oz of cheese tortellini (1/2 pound)
8 oz. of morning star farm crumbles
ketchup
1 can of red or black beans
10 oz. can of corn
1 can of diced tomatoes or 3 fresh tomatoes
1 tbsp. chili powder
1/2 tsp. onion powder
1/4 tsp. garlic powder
Tomato Juice or Regular V8 Juice
Parmesan Cheese

1. cook the pasta according to directions and set aside
2. heat the crumbles in the ketchup until soft
3. mix the tomatoes, corn, beans and crumbles in pot and then add the juice
4. heat for about 3 minutes on high stirring often
5. add in the pasta and spices - heat up
6. pour into bowls and sprinkle with a generous amount of Parmesan

All Done!!

Corn and Bean Salad

Every Christmas and summer I volunteer at Elijah's Promise's, a local soup kitchen where I live. When I was volunteering last Christmas in 2013 they made this salad that I knew it would be perfect for my blog. It's healthy and high in protein, fiber and has lots of veggies!!


Corn and Bean Salad
1 green pepper
1 carrot (grated)
1 can of corn
1 can of black beans
balsamic vinegar dressing (I make my homemade since I can never find a kosher kind in the store).

Optional - add some red pepper for some extra color

Balsamic Vinegar Dressing
1 c. balsamic vinegar
1/2 cup olive oil
2 tbsp. red wine vinegar
1/2 tsp. salt
tsp. sugar
1/2 tsp. onion powder
1.4 tsp. garlic powder


dice the green pepper, grate the carrots, add the corn and black beans and mix in the dressing. allow it to marinate for couple hours and serve! It's that easy! 

Baked Beef (fake) and Bean Burritos

So I found this great recipe on Six Sisters Stuff - titled Beef and Bean Burritos and was inspired to create my own healthier version of it. I made this tonight for my parents and they loved it!! It was a huge hit. I made 5 servings - thinking I'd have enough for one left over night but it turned out I was only left with 1 burrito - that's right they each had 2! (Well my dad had 2 1/2 and my mom had 1 1/2 but who's counting?) Enjoy! (note: photo taken before olives were added)

Baked Beef (fake) and Bean Burritos
1 package of Morning Star crumblers
2 cups of Red Pack tomato sauce
1/2 onion diced
1/4 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. chili powder

1 can of baked beans (mashed)
1 tsp. fat free Russian dressing

Black olives
1 cup of shredded cheddar and mozzarella cheese blend

4 whole wheat white tortillas

Preheat oven to 350
1. In a large plan soften the crumblers in the tomato sauce - then add in the spices
2. add the diced onion to the cumblers and allow it to heat together until the crumblers are soft (defrosted) and warm
3. Take the mashed beans and heat in a pan

5. Lay out each tortilla and place 2 spoons fulls of the crumblers, 2 spoon fulls of the beans, Roll up tightly
6. Place in oven and bake for 25 minutes- Take it out and pour cheese and olives over the burritos and place back in the oven for additional 10 minutes

Serve Up and Enjoy!!

Mexican Stuffed Pasta Shells

This recipe I made a while ago. The first I made this it was after a long hot day. We had been at work all day and working with kids in the hot sun. I work at a soccer camp where I coach little kiddos all day. It's fun but very tiring. After a long day this meal hits the spot. It isn't super healthy but it's just mediocre. Each serving is about 300 calories. Enjoy!

Mexican Stuffed Pasta Shells
1 pound of whole wheat pasta shells
1 cup of organic marinara tomato sauce
1 package of Morning Star crumbles
1/2 tsp. of garlic powder
1/2 tsp. onion powder
15 oz. can of black beans
15 oz. can corn
8 oz can of black olives
2 tbsp. fresh parsley
A couple of dollops of sour cream
2 cups of shredded cheddar cheese
1 tomato (seeded and chopped)

1. Cook the whole shells until Al Dente (6 minutes)
2. Set aside and let cool - while it is cooling:(Preheat oven 350)
- heat the Morning Star with the tomato sauce and once the sauce is room temp. add the garlic powder and onion powder and then add in the black beans, chopped tomato and corn.
- place the shells in pan and put 2 tbsp. of the bean mixture in each shell. Then add olives to each shell. Cover the shells with cheese.
3. Put in oven for 40 minutes. Garnish with parsley and sour cream

Serve and Enjoy! (Serves 6)

Summer Chili

I hate having ingredients in the house that isn't be used...I know this sounds strange but it's one of my biggest pet peeves. I looked in the cabinet already annoyed and saw canned beans. We've have them in our cabinet for over a month. Why are we even buying them? I decided I needed to find a recipe for it and that is when I came up with my famous chili.

Summer Chili
15oz canned red kidney beans
15oz canned black beans
15oz diced regular diced tomatoes
8oz canned corn- no salt added
1 12oz package of Morning Star Farms meatless crumblers
1 1/2 tbsp. chili sauce
2 cups of tomato sauce
1 1/2 tsp. chili powder
1/4 tsp. garlic salt
1/4 tsp. onion powder
dash of pepper
dash of salt

1. combine red kidney beans, black beans and diced tomatoes in a pot- put heat on low (make sure you drain the cans)
2. on a large skillet heat the morning star farms and 2 cups of tomato sauce until the fake meat is at room temperature.
3. pour the fake meat into the pot and bring flame to medium
4. add in the chili sauce, chili powder, onion powder, garlic salt and dash of pepper and salt
5. pour the canned corn into the pot and bring flame to high stirring every 30 seconds.

Serve warm with bread, crackers, rice cakes or just with a spoon and fork.