Wednesday, November 28, 2012


Taco Soup
This is an old
Weight Watcher's Recipe -
I've made it for many occasions
and no one was the wiser -
it's a great hardy soup
and it's gluten free.
1 lg onion, chopped
1 pkg, taco seasoning mix
2 cups whole kernel corn, frozen
1 can chicken broth
1 can black beans, undrained
1 can kidney beans, undrained
1 can fat-free refried beans
1 can diced tomatoes, (Mexican flavor)
1 can diced tomatoes, (any flavor)
Soften onions. 
Add all other ingredients. 
Simmer, covered, 1 hour.

Most of the time though,
I don't cook it on the stove - 
I just throw everything 
in my crockpot and let it simmer.
If I'm in a hurry,
it can usually simmer on high
for about two hours 
if I have all day,
I set it on low.

Sometimes I add cooked ground beef.
Most of the time,
I don't want to used 
packaged taco seasoning mix
because it might have MSG in it.

So I make my own taco seasoning.

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes 
1/4 teaspoon dried oregano 
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon sea salt
1 teaspoon black pepper
Mix together and use as seasoning.

Blessings to all who visit here,

Thursday, November 8, 2012


In my quest for 
gluten free recipes,
I have branched out
and am trying some
new things. 

Last night,
I made Potato Leek Soup
for dinner and served
it with cornbread.
I garnished it with 
ham, cheese and onions.
It was delicious!!      

  • 3 large leeks, cut lengthwise, separate, clean. 
  • Use only the white and pale green parts, chop.
  • 2 Tbsp butter
  • 2 cups water
  • 2 cups chicken broth (or vegetable broth for vegetarian option)*
  • 2 lbs potatoes, peeled, diced into 1/2 inch pieces
  • Marjoram - dash
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
  • Tabasco sauce or other red chili sauce
  • Salt & Pepper
*If cooking gluten-free, be sure to use gluten-free broth.

1 Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.
2 Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.
Yield: Serves 4-6.

Another great recipe that
I have tried recently


I'm also very excited over
that I really like.
It is available at Trader Joes
and other places.

Blessings to all who visit here,