Crock Pot Taco Soup

Ingredients

• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can pinto beans, drained and rinsed
• 1 (14.5 oz.) can petite diced tomatoes, drained
• 1 (15.25 oz.) can sweet corn, drained
• 1 (10 oz.) can green enchilada sauce
• 2 (14 oz.) cans chicken broth Coupons 
• 1 (1 oz.) packet taco seasoning
• 1 Tablespoon cornstarch + 2 Tablespoons water
• 1/2 pound lean ground beef

Instructions

• 1
  Add all beans, tomatoes, corn, enchilada sauce, chicken broth and taco seasoning to a large crock pot. Stir to combine. Cover with lid and cook on low heat 3 to 6 hours. (Mine was hot and ready after 3 hours. If you're leaving this in while at work keep it on the warm setting for 8 hours.)
• 2
  Mix together the cornstarch and water to create a slurry. Add to the soup in crock pot and stir. This will help thicken the soup.
• 3
  Brown and crumble the ground beef in a large skillet until thoroughly cooked. Drain grease. Add beef to crock pot and stir to combine.
• 4
  Serve soup warm with shredded cheese, tortilla strips, sour cream, etc. Enjoy!

Notes

• Serves: 6 to 8.
• *( I used 1 full pound of lean ground beef because we love ours meaty!) 

life in the lofthouse http://life-in-the-lofthouse.com/

Parisian Salad
by Jeannie Johnson

Mixed Greens
Green Onion
Dried Cranberries
Chopped Apple
Candied Almonds or Pecans
Blue Cheese
Ghirard's French Dressing

PETITE CRUST-LESS QUICHE

Loaded with turkey kielbasa, veggies and cheese, this slimmed down quiche will not dissapoint.

I like to make these on weekends, and reheat leftovers for the week. I usually refrigerate them for up to 3 days or freeze them to reheat at a later time.

You can swap the veggies for anything you like, and the kielbasa can be swapped with ham or sausage. Two muffin sized quiches are perfectly satisfying, and to be honest, who needs the crust? If you try, let me know what you think!

Petite Crust-less Quiche
Skinnytaste.com
Servings: 6 • Size: 2 quiche  •  Points+: 6 pt • Smart Points: 6
Calories: 217 • Fat: 11 g • Carb: 12 g • Fiber: 1 g • Protein: 18 g • Sugar: 2 g
Sodium: 552 mg  • Cholest: 170 mg 

Ingredients:

• olive oil spray
• 1 tbsp olive oil
• 1/2 medium onion, diced
• 1/3 cup chopped bell pepper
• 2 garlic cloves, crushed
• 1 medium tomato, diced
• 6 oz turkey kielbasa, diced
• 2 cups baby spinach
• 5 large whole eggs, beaten
• 4 large egg whites
• 1/3 cup fat free milk (or milk of choice)
• 1/3 cup all purpose flour*
• 1/2 tsp salt
• 1/8 tsp black pepper
• 3 oz shredded cheddar cheese

*For gluten free use GF all purpose flour.

Directions:

Preheat oven to 350°F. Spray a nonstick muffin pan with olive oil spray.

Heat the oil in a large non-stick skillet over medium heat. Sauté onions and salt for 5 minutes, until soft, add bell peppers, garlic, tomato, kielbasa sauté for another 5 to 7 minutes. Add spinach and cook until wilted, about 1 minute.  Set aside.

Meanwhile, in a large bowl, whisk the eggs, egg whites, milk, flour, salt and pepper until smooth. Add the cheese and cooked kielbasa mixture to the bowl and mix well.

Pour into the prepared muffin pan and bake for 28 to 30 minutes, or until firm.

© Skinnytaste - http://www.skinnytaste.com/petite-crust-less-quiche/

ORANGE ROLLS

These sweet orange rolls are perfect for dinner or breakfast, a simple meal or fancy holiday dinner.

Author: Ellen

Recipe type: Breads

INGREDIENTS

• 2 cups scalded milk - cooled
• 1 cup white sugar
• ½ cup oil
• 3 tsp salt
• 7½ to 8 cups flour
• 2 eggs (beaten slightly)
• ½ cup lukewarm water
• ¼ cup fresh orange juice
• 6¾ tsp yeast
• zest from 1 orange

For orange cinnamon rolls

• ½ cup butter - melted
• ½ cup white sugar
• ½ cup brown sugar
• zest of one orange

For orange glaze

• 2½ cups powdered sugar
• ½ cup butter - melted
• juice of 1 orange
• 1 tsp vanilla

INSTRUCTIONS

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1. Pour your milk into a small saucepan and warm slightly on the stove top - do not bring to a boil - cool
2. In a large bowl, mix cooled milk, 1 cup sugar, oil, and 3 tsp salt - stir until sugar is dissolved
3. Add 2 cups of flour and mix in
4. Add the 2 slightly beaten eggs and mix together well
5. Dissolve the yeast in the ½ cup lukewarm water and let sit to bubble slightly (for a couple of minutes)
6. Add the ¼ cup fresh orange juice to the flour mixture and stir together well
7. Add the orange zest and mix in
8. Add the yeast, mix in
9. Add the rest of the flour 1 cup at a time, mixing after each cup
10. The last two cups should be done ½ cup at a time until you feel your dough is the right consistency - still a bit sticky but not too wet or too dry
11. Cover and let rise until double about 1 to 1½ hours
12. Once the dough has risen you can choose to make dinner rolls, crescent rolls, or orange cinnamon rolls
13. For all rolls, flour a flat surface and punch dough down to deflate; adding a little more flour as needed to make dough easy to work with

For dinner rolls

1. Spray muffin tins with cooking spray
2. Squeeze off about a 2 inch size ball of dough and form into a ball
3. Place in 1 cup of a muffin tin, continue until all muffin tins are full (it will make about 3 dozen)
4. Cover to let rise for ½ hour to 1 hour

For crescent rolls

1. Divide dough into 6 balls and roll each ball into a flatten circle
2. Cut the circle with a pizza cutter into 6 to 8 sections like a pizza
3. Starting at the large end of the triangle, roll the dough to the small end
4. Shape like a crescent and put on a spayed cookie sheet, continue to do this with the rest of the dough
5. Cover and let rise for ½ hour to 1 hour

For orange cinnamon rolls

1. Divide the dough into 3 parts
2. Roll each part flat into a rectangle and spread with ⅓ of the cinnamon/sugars/butter mixture
3. Starting with the long end roll the dough into a tube shape to make orange cinnamon rolls
4. Slice 1 inch cinnamon rolls with a thread (slide a piece of thread under the dough, encircle, and then slice through the dough)
5. Place in a sprayed 9x13 pan
6. Continue with the rest of the dough, slicing each piece
7. Do the same with the rest of the parts of dough to make about 3 dozen orange cinnamon rolls
8. Cover and let rest to rise ½ to 1 hour

For all rolls

1. Preheat oven to 375 degrees
2. After rolls have risen, place in oven to bake for 8 to 12 minutes

For Glaze

1. If you made the cinnamon rolls or even the crescent rolls you might choose to glaze them
2. Place your ingredients for the glaze in a medium bowl and beat with a hand mixer until smooth
3. Spread over the warm rolls