Stuffed Pepper Stoup

Recipe by Rachael Ray. Suggested by Nicole S.

Ingredients:
2 tablespoons extra virgin olive oil (EVOO)
1 1/2 pounds ground beef sirloin
Salt and black pepper
1/2 teaspoon allspice (i omitted)
4 cloves garlic, chopped
1 large onion, cut into bite-size dice
3 green bell peppers, seeded and cut into bite-size dice
1 bay leaf
1 quart chicken stock
1 can crushed tomatoes (28 ounces)
1 cup orzo pasta
12-15 basil leaves, shredded or torn
Grated Parmigiano Reggiano, to pass at table

Preparation:
Heat a medium soup pot over medium-high heat with the EVOO. When the EVOO is hot, add beef and season with salt, black pepper and allspice. Brown the meat for 5 minutes then add garlic, onion, peppers and bay leaf and cook for 7-8 minutes, until tender.
Stir in stock and tomatoes and bring to a boil. Add pasta and cook to al dente, 7-8 minutes. Turn off heat. Fold in basil.
Serve in shallow bowls with grated cheese.

Yum!!!

Simple Chicken Noodle Soup

Ingredients:
•2 tablespoons extra-virgin olive oil
•3 garlic cloves, minced
•2 medium carrots, chopped
•4 fresh thyme sprigs
•1 bay leaf
•2 quarts chicken stock
•8 ounces dried wide egg noodles
•1 1/2 cups shredded cooked chicken
•salt and freshly ground black pepper
•1 handful fresh flat-leaf parsley, finely chopped (i omitted)

Directions:
Place a soup pot over medium heat and coat with the oil. Add the garlic, carrots, thyme and bay leaf. Cook and stir for about 5 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Tex Mex Tacos

Tex Mex Tacos

Recipe idea from Cooking Light

Ingredients:

Cooking Spray

2 garlic cloves, minced

1 pound ground turkey or beef

1 cup frozen corn

1/2 cup water

1/2 teaspoon salt

1/8 teaspoon pepper

1 (15 ounce) can black beans, rinsed and drained

1 (8 ounce) can tomato sauce

1 drained canned chipotle chili in adobo sauce, chopped

10 (8 inch) flour tortillas

Directions:

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic and turkey or beef. Cook 6 minutes or until browned, stirring to crumble. Stir in corn and the next 6 ingredients (corn thru chili). Bring to a boil; reduce heat, and simmer for 10 minutes. Warm tortillas according to package. Spoon 1/2 cup taco mixture into each tortilla.

Top with your favorite toppings...guacamole, tomatoes, salsa, etc!