Vegetarian Taco Soup

I am not sure where I got this recipe, but I can tell you I made it on Friday and it was AWESOME! It is more like a vegetarian chili to me, and this particular recipe makes a ton of soup. So, I think the next time I make it, I might freeze most of it. I made it for a get together at my parents house, ummm 6 adults ate some and well there was still a ton in the pot for everyone to take some home.

Vegetarian Taco Soup (aka Vegetarian Chili, LOL)

Ingredients:

2 large cans Bush's Chili Beans or 4 small regular cans
1 can Ro-Tel (diced tomatoes and green chilies)
1 can diced tomatoes
1 can corn
1 pkg taco seasoning
1 pkg Ranch dressing
1 pkg Morning Star Grillers Crumbles
1 can black beans
1 small onion, diced

Put diced onion in saute pan and stir frequently and then add the Grillers and cook thru.

Put all ingredients and the onions and Grillers in a pot and bring to a boil.

Then turn down heat and simmer for 15 minutes.

You don't want to drain any of the beans or the tomatoes. Drain only the can of corn.

This is soooooooo yummy! I shared this with a bloggy friend of mine and then decided to make it myself. I am sure you could substitute the Grillers (aka soy meat) for real hamburger meat.

Enjoy!

Zucchini, Corn and Potato Tacos

I know I have not posted in a long time...my bad! I have had a ton of other things on my mind lately, but this morning, I am hungry! So, I thought it was time I posted a new recipe and maybe actually cook it myself!

Doesn't this look yummy??

I got this from Yahoo Recipes a long time ago, submitted by Better Homes and Garden Magazine.

Zucchini, Corn and Potato Tacos

Ingredients

1 medium potato, cut into 1/2 inch cubes (1 cup)

2 medium carrots, chopped (1 cup)

12 taco shells

1 tablespoon olive oil or cooking oil

1/2 cup chopped onion

1 clove garlic, minced

1 small zucchini, (about 6 oz) cut into matchstick sticks (about 1 1/4 cup)

1 cup fresh or frozen whole-kernel corn

1 tablespoon chili powder

1/2 teaspoon salt

1/8 teaspoon pepper

8 ounces firm tofu, cut into 1/2 inch cubes

1 cup shredded cheddar and/or Monterey Jack cheese (4 oz)

salsa (optional)

sliced green onions (optional)

sour cream and/or peeled avocado slices (optional)

Directions:

1. In med saucepan, cook potato and carrots, covered in a small amount of boiling water until just tender, about 7-8 minutes; drain and set aside. If desired, heat taco shells according to package directions.

2. Meanwhile, in a large skillet, heat oil; cook and stir onion and garlic in hot oil over med heat for 2 minutes.

3. Add zucchini and corn, cook 3 minutes more. Add chili powder, salt and pepper. Cook and stir for 1 more minute. Add potato and carrot mixture and tofu. Stir gently and heat thru.

4. Fill taco shells with vegetable mixture. Sprinkle with cheese. If desired, serve with salsa, green onion , sour cream and avocado.

This makes 6 servings, 2 tacos per person.

I think I will make this! I am so hungry now! My husband is vegetarian now and I think I need to change up our boring menu!

Enjoy!

Quick and Easy Lemon Cookies

This recipe is from my Aunt Elly. Here is what she had to say about it when I asked her if she has made them:

"yes, I made them and everyone liked them.

Maybe you should add to keep the dough refrigerated. It gets very sticky, but I put a little water on my hands when I rolled them out and then rolled them right away in powdered sugar and put them on the baking sheet and flattened them out a little with a spoon.
And keep it to about 1 teaspoon or they get too big"

So, there you have it! Now for the recipe! Thanks Aunt Elly!

Lemon Cookies

Ingredients:

1 box lemon cake mix
1 egg
2 cups cool whip (chilled)
powdered sugar (to roll them in before baking)

1. Mix all ingredients.
2. Roll into balls.
3. Roll into powdered sugar
4. Bake at 350 degrees for 9 minutes
5. Do not over bake

Enjoy!

Cole Slaw Variation

I got this recipe from my Aunt Elly. I have not made it.....yet! But, I plan to soon! I had something like this at a party one year, many moons ago, yummy!

Cole Slaw Variation

Ingredients

1 package shredded cabbage
1/2 cup + 2 tablespoons sunflower seeds
1 package Ramon Noodles (Chicken flavor)

Dressing:

2 tablespoons sugar
1/2 cup Canola oil
3 tablespoons vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Accent
Seasoning packet from Ramon Noodles

Mix dressing well and pour over cabbage shortly before serving along with the noodles and sunflower seeds.

Optional: add toasted slivered almonds

I should e-mail her and ask what Accent is. I am pretty sure it is a spice. Also, you don't cook the noodles you leave them raw and crunchy.

This sounds like a yummy dish! I so need to try it and soon!

Enjoy!

Dee's Bacon-Cheddar Potato Casserole

I got this recipe from my Aunt Elly. She is from German decent and she is an awesome cook! From what I can remember anyways! She lives in North Dakota and here is what she said about this recipe:

"Found some really nice bacon :) It turned out real good. I had to make myself stop eating......"

Dee's Bacon-Cheddar Potato Casserole

Ingredients:

1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
16 0z Dean's Bacon and Horseradish Dip (Bacon and Cheddar dip may be substituted if need be)
2 lbs chunk style frozen hash browns slightly thawed (Brand: Lyndon Farms Hash Brown Potatoes or Southern Style)
1 package of your favorite bacon, cooked and crumbled
2 cups shredded cheddar cheese
5 cups Special K Cereal
1 stick melted margarine

1. Mix soups, bacon and horseradish dip, potatoes, bacon and 1 cup shredded cheese together in a 9X13 pan.
2. Put remaining cheese on top.
3. Bake at 350 for 1 hour or 325 for 2 hours.
4. Take the Special K Cereal and mix with the stick of melted margarine for the topping.
5. Put topping on after it cooks and put back in the oven for 5-7 minutes.

I have not made this, yet! She also sent me two other recipes with no mean, since 90% of my family is vegetarian, LOL I will have to try them and soon so I can post them on here.

If you have any questions, please leave a comment or sent me an e-mail and I will direct the questions to Aunt Elly.

Enjoy!

Recipe From My One Follower! Mrs. 4444!

This recipe is from my loyal follower, Mrs 4444!

It is from her cooking blog: Mrs. 4444 Cooks:

http://mrs4444cooks.blogspot.com/2009/02/taco-soup.html

The recipe is Taco Soup and it looks wonderful!

Thanks for the contribution! If you have any questions or comments, feel free to leave them here and I will either get the answer or forward it on to Mrs 4444!

Tacos

Ok, this is a recipe my husband came up with. Since becoming a vegetarian, my husband has come up with some yummy stuff to eat and this is one of his favorites.

Tacos

Ingredients

4 corn tortillas
1/2 can re fried beans (I use the vegetarian kind)
shredded cabbage
4 Morning Star Buffalo Wings (these are a soy based chicken nugg and they are spicy)
hot sauce (optional)
green sauce (optional)

1. Heat corn tortillas on tortilla pan or on stove, until cooked completely. Not hard, but they should be soft enough to make tacos.
2. Heat beans on stove until hot.
3. Microwave the buffalo wings for 1 minute then turn over and 1 more minute.
4. Assemble your taco: put a buffalo wing cut up in the center of the tortilla, then a spoonful of the beans, then a hand full of the cabbage and then the hot sauce or green sauce if you so desire more heat!

You could add shredded cheese, too! But this particular recipe my husband came up with and he was diagnosed with high cholesterol a few weeks ago and has not had any meat, chicken or cheese since he was diagnosed. You can change up the fake buffalo wings for real ones, or go with fake chicken nuggs or real ones, the possibilities are endless!

Enjoy!