Six Can Chicken Tortilla Soup

This soup is AMAZING and EASY . It uses only 6 canned ingredients, and taco seasoning. Serve with a few tortilla chips on top along with a little shredded medium cheddar cheese. For added flavor chop 1/4 bunch of Cilantro and add just when serving.

Ingredients:

1 (15 ounce) can whole kernel corn, drained

2 (14.5 ounce) cans low sodium chicken broth

1 (10-12 ounce) can chunk chicken

1 (15 ounce) can black beans, drained

1 (15 oz) diced tomatoes with jalapenos (or green chilies) with juice

3 teaspoons taco seasoning

Empty all cans into a large saucepan, add taco seasoning and stir. Simmer over medium heat until chicken is heated through. Add chopped cilantro if desired, (I thought it was best this way), then top with a few shreds of cheddar cheese. If you really want a pretty presentation, put a tiny dollop of low fat sour cream. Yummmm Makes about 6 servings of 225 calories each.

Turkey Mini Meatloaves

This is sooooo good, and good for you! Jamie the Titanium Chef found it for your healthful eating and it tastes fabulous. Recipe courtesy EatingWell.com

Ingredients
1 pound 93%-lean ground turkey
1 medium zucchini, shredded
1 cup finely chopped onion
1 cup finely chopped red bell pepper
1/3 cup uncooked whole-wheat couscous
1 large egg, lightly beaten
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1/4 cup barbecue sauce (optional)
Directions
Preheat oven to 400°F. Generously spray a nonstick muffin pan with cooking spray.
Gently mix turkey, zucchini, onion, bell pepper, couscous, egg, Worcestershire, mustard, pepper and salt in a large bowl, preferably with your hands, without overworking. Equally divide the mixture among the muffin cups. Spread barbecue sauce on top of each loaf, if using.
Bake until the meatloaves are cooked through or an instant-read thermometer inserted into the center registers 165 degrees F, about 25 minutes. Let the loaves stand in the pan for 5 minutes before serving.

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Pumpkin Waffles with Buttermilk Syrup

Hi Friends and Family-I know what its like to be busy with work and life but still want to eat great tasting meals. I also know what its like to be overweight and want to do something to change that. Over the past couple years I found a way to eat great food and lose that weight. I guess with all of those factors and the fact that I Attended Culinary Arts School, Nature's BodyCare thought I would be a great Chef Consultant for them. I will periodically send out yummy recipes that I have found or created. Some will show you ways to make healthy food without having to sacrifice any of the taste, others will just tantalize your taste buds.

These two recipes combined really are a little piece of heaven in your mouth, enjoy!! ~Jamie

Pumpkin Waffles

2 1/2 c flour ( I use half whole-wheat, half all-purpose)

1/3 c packed brown sugar

1 T cinnamon

1 tsp ginger

1/4 tsp cloves

1/2 tsp salt2

1/4 tsp baking powder

1 tsp baking soda2 c buttermilk

1 c pumpkin puree

6 T oil

4 eggs, seperated

Directions:Sift together flour, sugar, spices, salt, baking powder and baking soda. Set aside. Combine buttermilk and pumpkin. Stir in canola oil and egg yolks. In a large glass or metal bowl, beat egg whites with a hand mixer or beater until you have stiff peaks (when you lift beater out of bowl, mixture stays pointy in peaks). Stir dry ingredients into pumpkin mixture till just combined. Fold in egg whites. Cook in waffle iron. Leftovers freeze and toast well.

Buttermilk Syrup

1 cube butter1 cup sugar

1/2 cup buttermilk1 tsp vanilla

1/4 tsp salt

Combine and bring to a boil.

Add 1 tsp baking soda, stir and boil for 1 minute.