Ranchero Macaroni Bake

Ranchero Macaroni Bake
Recipe adapted from a Recipes for Moms recipe
Makes 6 Servings

1 can (14.5 oz.) fat-free cream of mushroom soup
½ cup skim milk
3 oz. Cabot 75% reduced fat Cheddar cheese, shredded
1/4 cup red salsa, medium

1/4 cup green salsa, hot
10 oz. elbow macaroni, uncooked
2 oz. tortilla chips, coarsely crushed
16 oz. chicken
1 packet taco seasoning
½ cup fat-free chicken broth

Cook macaroni according to package directions. While it cooks, cook chicken in a large skillet sprayed with nonstick cooking spray over medium heat with chicken broth and taco seasoning. Cook for 7-8 minutes until no longer pink. Drain macaroni. Combine soup and milk in a large bowl. Stir in cheese, salsa and cooked macaroni. Stir in chicken. Spoon into a baking dish sprayed with nonstick cooking spray. Bake at 400 degrees for 20 minutes. Stir; sprinkle with crushed chips. Bake for an additional 5 minutes, or until hot and bubbly.

Full Dish - 6 servings

Nutritional Information: 401 calories, 47 carbs, 6 fat grams and 32 protein grams.

Review: Very good. The green salsa really added some extra fire that I think I would have missed if I hadn't added. The soupiness helped - I was nervous at first to stir before adding the chips, but it made a big difference and helped it cook more evenly. I liked the chip layer too - very crunchy, especially against the pasta/soupiness of the rest of the recipe. All in all, I would make this again and wouldn't change anything, great pastsa bake!

Crock Pot Chicken Tortilla Soup

Recipe adapted from Real Mom Kitchen
Crock Pot Chicken Tortilla Soup
Makes 4 Servings

1 can black beans, drained
1 can corn, drained
1 can petite diced tomatoes (14.5 oz size - southwest style)
1 packet taco seasoning
1 1/2 cups water
1 can (8 oz) tomato sauce
1 can ( 10 3/4 oz) fat-free cream of chicken soup
2 cups fat-free milk
16 oz. chicken, boneless and skinless
Optional: 40 grams corn chips, divided

In crock pot, mix the taco packet together with the water and tomato sauce. Add cream of chicken soup and milk and whisk together until smooth. Add chicken. Pour drained black beans, drained corn and diced tomatoes on top of that. Cook on low 6-8 hours. Before serving, take out chicken and shred, then put back and stir it all together. Serve alone or with 10 grams tortilla chips.

Nutritional Information: 452 calories, 61 carbs, 4 fat grams and 40 protein grams. (before corn chips or other toppings).

Review: We really liked it! You could easily make it 5 or 6 servings, or less, and have as a side with a sandwich! I was just all about big, hearty bowls of soup!

Taco Soup

Taco Soup
Recipe from my friend Monica’s friend Beth
Makes 6 Servings

1 pound lean ground beef (96/4) OR ground turkey
½ onion (simmer with beef)
1 can tomato sauce (14.5 oz)
1 can rotel
1 14.5-oz can diced tomatoes, do not drain
1 can corn
1 can black eyed peas, drained
1 can light kidney beans, drained
1 can dark kidney beans, drained
1 packet dry ranch dressing
1 packet taco seasoning
3 tbsp Cilantro
Optional: ¾ cup fat-free cheddar cheese and 60 grams of Trader Joe’s Organic Corn Chip Dippers.

**Put large pot over medium heat. Spray with nonstick cooking spray. Add onions and cook for 2-3 minutes until fragrant. Add beef and cook until no longer pink. Add all drained vegetables and season packets. Once everything is combined and stirred up good, add cilantro, then turn heat to medium-high. Once it comes to a boil, move to simmer for 10 minutes and then serve topped with cheddar cheese and corn chips.

**Other option: put ALL ingredients (except for chips and cheese) in slowcooker. Put meat in raw. Cook on high for 3 minutes, then top with cheese and corn chips.

Nutritional Information per serving (including 1/8 cup fat-free cheddar cheese and 10 grams of Trader Joe’s Organic Corn Chip Dippers): 399 calories, 49 carbs, 8 fat grams and 30 protein grams.

Review: Family favorite! I make this all the time now. It's super hearty and even though it's a soup it's thicker like a chili. I seriously have this year round and it never gets old. I've thought about adding a jalapeno, but it really has enough kick to it without it. Sometimes when i'm feeling super lazy - I omit the onion and throw it all (including raw ground beef) in a slowcooker for 3.5 hours on high. Great recipe and super easy so long as you have a can opener! And note, I've subbed in ground turkey before - it's JUST as good!

Taco Casserole

Adapted from Recipes For Moms
Taco Cassrole
Makes 4 Servings

1 pound 96/4 ground beef, cooked in taco seasoning
1 jalapeno, finely diced
1 cup crushed tortilla chips (70 grams)
1 can (16 oz.) fat-free refried beans (400 grams)
¼ cup fat-free cheddar cheese
¼ cup cabot 75% light cheddar cheese
½ cup diced tomato, 4 tbsp fat-free sour cream and ½ cup shredded romaine, divided (for toppings)

Preheat oven to 375. Place chips in a square baking dish sprayed with cooking spray. Spread refried beans carefully over chips. Top with beef, jalapenos and cheese. Bake for 20 minutes. Remove and add toppings.

Nutritional Information: 398 calories, 35 carbs, 10 fat grams and 35 protein grams.

Review: We LOVED it! I don’t have too many casseroles with refried beans so it was nice to get those in, and we LOVED the crispy chip layer on bottom – fabulous! Next time I may add more lettuce for crunch but that’s an easy, no-calorie fix. It was perfectly spicy – yay for jalapeños! I actually ate it with a spoon - nom nom nom.

Notes: For this one, I actually made 8 servings of beef: 2 pounds beef with 4 tbsp onion, 2 envelopes taco seasoning, 3 jalapenos and 1 cup water. This way I can use the other 4 servings for taco salads and tacos!

before toppings were added

Southwestern Chicken and White Bean Soup

Southwestern Chicken and White Bean Soup
Adapted from a Cooking Light Recipe
Makes 4 Servings

16 oz. chicken breast
3 tbsp 40%-less-sodium taco seasoning
Cooking spray
4 tsp olive oil
4 cups fat-free, less-sodium chicken broth
2 16-ounce can white beans, rinsed and drained (272 grams total)
1 cup green salsa
4 tbsp Fat-free sour cream, divided
Chopped cilantro (optional)
Trader Joe’s Organic Corn Chips (40 grams, divided)
Cumin and Salt to taste

Combine chicken and taco seasoning; toss well to coat. Heat a large saucepan over medium-high heat. Coat pan with cooking spray, and add olive oil. Add chicken; sauté 2 minutes or until chicken is lightly browned. Add broth, scraping pan to loosen any browned bits. Meanwhile, place beans in a small bowl; mash until only a few whole beans remain. Add beans and salsa to pan, stirring well. Bring to a boil. Reduce heat; simmer 10 minutes or until slightly thick. Makes two large servings. Top each with 1 tbsp sour cream, cilantro and 10 grams corn chips if desired.

Nutritional Information (including cilantro, sour cream and chips): 426 calories, 38 carbs, 10 fat grams and 37 protein grams.

Review: I LOVED this! Austin liked it a lot, but said it was a little too salty for his taste. I decided I won't add cumin or salt next time - I think because all of the ingredients (chicken stock, salsa, etc.) are salty in and of themselves, it doesn’t need anything extra. I’ll definitely be making this again – but next time I’ll make more servings! Woo! I also loved that I was able to use this ingenious product – frozen cilantro cubes.