From Scratch Turkey Taco Soup

This soup is perfect for those chilly spring days when you want a fun and festive meal. The weather may not be warm enough to grill fajitas, but you can serve up a pitcher of margaritas and invite your friends over for a bowl of my From Scratch Turkey Taco Soup. Don’t let the “from scratch” or long ingredient list make you think this recipe is hard to make. It’s super simple, but instead of using a ranch seasoning packet, you create the flavor with ingredients you most likely already have in your pantry. Turkey and black beans are great lean protein choices for this dish and no-salt added tomatoes and frozen corn make this a low-sodium, heart healthy dish. If you have farm-fresh canned tomatoes or tomato juice on hand, this is a great use for those gems!

Ingredients:
1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, minced
1 pound ground turkey
1 bell pepper, seeded and diced
2 medium jalapeños, seeded and finely diced
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon ground black pepper
2 (14.5 ounce) cans no salt added diced tomatoes
2 cups frozen corn
1 (14.5 ounce) can no salt added black beans, rinsed and drained
4 cups of tomato juice
3 cups water
shredded cheddar cheese, for serving
light sour cream, for serving
scallions, sliced for serving

Directions:

  1. Heat oil in a large stock pot over medium-high heat. Add onion and sauté until translucent. Add garlic and cook another minute until fragrant.
  2. Add turkey and cook, breaking up with a spatula. Add bell pepper and jalapeños and sauté for a couple of minutes. Add chili powder, cumin, oregano, smoked paprika, salt and pepper and continue cooking for another minute.
  3. Stir in tomatoes, corn, beans, tomato juice and water and bring to a boil. Reduce heat to low and simmer for 20 minutes.
  4. Serve with cheese, sour cream and scallions as toppings.

Servings: 6

Black Bean Hummus

Looking for a healthy appetizer you can quickly throw together? Whip up a batch of my Black Bean Hummus in less than five minutes. Keep canned beans in your pantry and garlic and lemon in the fridge to make this a go-to dish when you want a delicious homemade snack. It is so easy to make and tastes much better than the store-bought variety. Serve it with carrot sticks, tortilla chips or whatever you like to dip. Make it a meal by spreading hummus in a wrap or on a slice of bread topped with your favorite roasted vegetables.

Ingredients:
1 (15 ounce) can no salt added black beans
2 cloves garlic, minced
2 tablespoons water
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon cumin
¼ teaspoon salt
⅛ teaspoon cayenne pepper

Directions:

  1. Rinse and drain beans.
  2. Fit a food processor with the steel blade. Add all ingredients in the food processor and pulse until smooth. Transfer to a bowl and serve.

Servings: 4

Mushroom and Black Bean Omelet

When I make my Sweet and Spicy Veggie Quesadilla, I don’t always make six servings, which means I have extra black beans and sautéed mushrooms on hand. That’s where the inspiration came from for this Mushroom and Black Bean Omelet. Treasure those leftovers and use a little creativity to transform them into a new delicious meal.

Breakfast is one of my favorite meals and I think weekday meals should be just as delicious as slowly savored weekend brunches. This recipe is fast and easy to make any day of the week. If you are really pressed for time, make a couple of these over the weekend and microwave to enjoy on your busy mornings.

Ingredients:
2 eggs
⅛ teaspoon salt
⅛ teaspoon black pepper
¼ teaspoon chipotle Chile powder
½ teaspoon butter
¼ cup black beans
¼ cup mushrooms, sautéed
¼ cup mozzarella cheese, shredded
Optional: light sour cream and salsa for serving

Directions:
1. Crack eggs in a small bowl. Season with salt, pepper and chipotle Chile powder and blend with a fork.
2. Melt butter in a small non-stick skillet over medium-high heat. Pour eggs into skillet and continuously stir with a spatula, until the eggs start to lightly scramble. Use the spatula to smooth the eggs out evenly across the skillet and start to loosen the edges of the omelet.
3. When the eggs are almost set, add black beans, mushrooms and mozzarella cheese to one side. Fold omelet in half to cover ingredients. Cook for about a minute longer. Flip omelet and cook an additional minute, until outside is lightly browned and cheese has melted. Serve as is or top with light sour cream and salsa.

Note: Create your own version by substituting the mushrooms and beans for last nights’ leftover vegetables, such as steamed broccoli and roasted potatoes.

Servings: 1 ~ serving size: 1 omelet