Tag Archives: beans

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Healthy and Cost Cutting Tacos

 

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I’ve fallen of so many wagons recently, it’s time I start getting myself back together in so many ways.  I need to start eating healthy again, I need to blog again. house cleaning, the list goes on and on.

 

But one thing I can control, is what I’m eating, and these healthy tacos were a great place to start.  I know my family’s going to think I’ve lost my mind(this isn’t a new thing LOL) but by adding beans to the mixture, you not only make them healthier, but you can make them cheaper!  Plus I think it makes them a lot better, they’re creamier and I loved the texture. Win Win!

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They’re super tasty, and they are great in salads or on a taco shell. Hopefully they will make an appearance on your table soon!

Healthier and Cheaper Tacos

1/2 lb. ground turkey

15 oz. can of black beans

1 pkg taco seasoning, or make them even healthier and make this homemade taco seasoning

1/2 cup water

1/2 cup of salsa

Brown turkey in a large skillet, when cooked through add the  package of taco seasoning or 2 TBSP of the homemade taco seasoning, water and salsa.  Simmer for another 10 minutes or until thicken.  Serve with cheese, chips, shells or on a salad.

 

 

CROCKPOT BAKED BEANS (5)

Crock Pot Baked Beans

CROCKPOT BAKED BEANS (4)

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These crock baked beans were awesome, My small town always has a 4th of July celebration(which was actually on the 2nd of July) which was also the same day as my church’s Op Shop, so I was busy from 5 in the morning until after 10 o’clock Saturday night, long, long day, so I took some shortcuts. but you’d never know! Canned baked beans, dressed up, so you have time for party decorations

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and the desserts

CHEESECAKE COOKIE CUPS AND STUFFED STRAWBERRIS (1)

Stuffed strawberries and cheesecake cookie cups, this dish was a total no brainer,   which amazing when you are throwing a party.

Crock Pot Baked Beans

2 28 oz. cans of Bush’s Baked Beans(I used vegetarian)

2 TBSP brown sugar

4 slices of cooked bacon, crumbled

1/4 cup ketchup

1/4 cup barbecue sauce

1 TBSP Worcestershire sauce

Combine everything, and cook on low for 4 hours, stir occasionally, 10 minutes before you are ready to serve, take the lid off the slow cooker to thicken the sauce

CROCKPOT BAKED BEANS (2)

 

 

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Two Bean & Kale Soup – Meatless Monday

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We had such a great Labor Day weekend.  We’re able to sneak away for a long weekend together….. plus one cute little puppy!

 

While we were away, there was a beautiful farm market we we’re able to visit.  I’m not kidding when I say I think some of the farmers staged they’re set ups.  The veggies just looked so beautifully arranged, they just look like a work of art.

 

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Even Cutie found something of interest!  But looking at fall veggies, such as sweet potatoes

 

 

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Carrots…. Makes me think of soups, and this soup is awesome.  It’s great for a Meatless Monday or resetting after going away for the weekend and eating way tooooo many good things while you were gone.  It’s really simple and comes together quickly.

Start with celery, onions and carrots

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Saute for a few minutes, add garlic, then kale, a little crushed red pepper & nutmeg

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Chicken broth, reserving a cup

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Meanwhile blend up the remaining chicken broth and one can of the beans, add remaining cans of beans then the chicken broth & bean mixture, which will thicken up the soup, add salt  pepper, nutmeg and thyme, then serve.

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Two Bean & Kale Soup

  • Servings: 6
  • Time: 30-40 minutes
  • Print

 

3 TBSP olive oil

1 small onion, chopped

2 carrots, diced

2 stalks of celery, diced

2 cloves of garlic, minced

4 cups of chicken broth, divided

1 large bunch of kale

2 15 oz cans cannellini beans, drained & rinsed

1 15 oz. can black beans, drained & rinsed

1 TBSP apple cider vinegar

1 tsp. nutmeg

1 TBSP fresh thyme of 1 tsp. dried thyme

salt & pepper

In a large pot, heat olive oil over medium heat, add onion, carrots and celery, saute for 6 minutes or until they start to soften.  Then stir in garlic and saute for 1 minute, then add 3 cups of chicken broth and kale.  Bring to a boil, cover, reduce heat and simmer 5 minutes.  Put one can of the cannellini  beans in a blender or food processor with remaining cup of broth and process until smooth.  Add puree, remain cannellini beans, black beans, salt, pepper, and nutmeg to soup.  Bring to a boil, reduce & simmer for 5 minutes. Stir in thyme, vinegar and taste for seasoning.