The Recipe below was just sent to me by Micah Reis, a sweet friend who continues to encourage me to “get that cook book done.” She is a newly married young lady who continues to amaze me in the recipes she attempts, and does such a great job at cooking. Thanks, Micah for sending this, am going to make it this weekend.
Below is a recipe from Cooper Clinic for a “famous quick and easy Pronto Taco Soup”. Trudy, I know it isn’t cold where you are but you can turn your AC up really cold pretend with us!
Pronto Taco Soup – serves 12; serving size 1 cup (please, who can only eat 1 cup?) HA
Ingredients
1 pound ground turkey (or ground round or a mix of both)
1 large onion, diced
¼ cup water (if needed)
1, 15 oz can low sodium whole kernel corn, not drained
2, 14 ½ oz cans chopped tomatoes, not drained (any type)
1, 14 ½ oz can yellow hominy, not drained
1, 15 oz can pinto beans with jalapeno, not drained
1 package reduced sodium dry taco seasoning mix
1 package dry Hidden Valley Ranch salad dressing
¼ cup fresh cilantro, chopped
½ cup light sour cream (optional as garnish)
Directions
Spray large skillet with no-stick spray. Brown turkey in skillet until done. Set turkey skillet aside. Spray soup pot with non stick spray. Sauté onion until transparent. If onion begins to burn, add water and continue cooking until done. Add cooked meat and all remaining ingredients. Simmer 15-20 minutes. Stir in cilantro. Garnish each cup with a small dollop of light sour cream. (optional)
Nutritional Analysis (per 1 cup serving)
134 calories; 1 gram fat (0 sat); 6 grams protein; 650 mg sodium; 28 grams carbohydrates; 1 gram sugar; 1 mg cholesterol
Exchange = 2 Protein; 1 Starch
Variations
Add 4 ounce canned chopped chilies. Trying adding one more can of tomatoes and/or delete the meat and add one more can of beans.
Low Sodium Method – drain and rinse all canned vegetables and beans. Replace liquid with no-salt added V8 Juice. Use only half of the dry mixes due to their high sodium content.
Chocolate Castles 