It’s been eons since I’ve contributed to WFMW, but since this is already a pre-written post from a year ago, I just thought I’d bring it back up.  It makes me giggle that not a day goes by that I don’t get at least one hit from someone google-ing “taco soup.”  So those strangers out there looking for a good, easy recipe – here it is.

I love this recipe.  I’d say I make it every other week because it’s so gosh-darned easy to make healthy.  Normally I don’t open cans and call that cooking, but when you need an easy-peasy recipe that pretty much cooks itself, it doesn’t get much better than this.

You can easily cut the meat and make this vegetarian.  And yes, it’s a little high in sodium, due to the canning juices, but those are crucial to the overall flavor.  But it’s high in fiber and low in calories and fat.  And if you don’t have the time to let this simmer, just stick it in the crockpot in the morning, and by dinnertime, you’re ready to roll.

TACO SOUP
1 pound ground turkey
1/2 c chopped onion
1/2 c chopped celery
1 (15 oz.) can kidney beans with juice
1 (15 oz.) can pinto beans with juice
1 (15 oz.) can navy beans with juice
1 (15 oz.) can corn with juice
1 (2.5 oz.) can chopped black olives
1 package Taco seasoning mix
1 package Ranch dressing mix

Brown and drain the meat. Add all ingredients except for the Ranch seasoning. Mix well, bring to a boil, and cook for 1.5 hours on simmer. 15 minutes before serving, add the Ranch seasoning. If desired, add grated cheese and corn tortilla strips. Serving size: 1.5 cups | Yields: appx. 10

cals: 285 | fat: 7 | sat fat: 1 | cholesterol: 36 | sodium: 1255 | carbs: 33 | fiber: 8 | sugar: 4 | protein: 21 | vit a: 4.6% | vit c: 21% | calcium: 4.7% | iron: 6%

For more great healthy recipes, and for other ideas in general, check out WFMW, hosted by Rocks in My Dryer.

Okay, I’ve been asked three times in the past 48 hours for this recipe, so here it is. Actually, I’m asked for it quite a bit, and I’ve been hesitant to relinquish it – not because I don’t want anyone else to know how to make these. Not at all. It’s simply that these are SO easy to make, my secret will be out. This is my tried-and-true fallback recipe anytime I need to bring anything anywhere, so I’m hoping I don’t start seeing five plates of these at parties. Just keep that in mind, will you, the next time I bring these to your house – be impressed, and still think these are hard to make.

BROWNIES
1/2 c butter, cut into pieces
3 oz. unsweetened chocolate, chopped
1 c sugar
pinch of salt
2 eggs, room temperature
2 tsp vanilla extract
3/4 c flour
3/4 c chocolate chips

Preheat the oven to 350. Lightly grease an 8-inch square baking dish. In a saucepan over low heat, combine butter and chocolate until melted, stirring often. Remove from heat and stir in sugar and salt. Add eggs and vanilla and stir until well blended. Stir in flour until just blended. Stir in chocolate chips. Pour batter into the dish and spread evenly. Bake until a toothpick comes out clean, about 30 minutes (It’s important not to overbake). Let cool completely before cutting into squares.