Taco Soup

This taco soup is a perfect open and dump soup for a chilly, rainy fall evening. Serve with sour cream on top and cheese quesadillas on the side for a delish and easy supper!

*I did not take a picture of this...because..well...I just forgot!

Taco Soup

I know it is WW friendly, but not sure of the points. The person who gave me the recipe years ago had 1 point for 1 C. Not sure if it is accurate.

Ingredients:

1 medium onion, chopped

1 can fat free chicken broth

2 C frozen corn

1 can fat free refried beans

1 can black beans, undrained

1 can white beans, undrained

1 14 oz. can diced tomatoes

1 can Rotel tomatoes (diced tomatoes with green chili)

1 package taco seasoning mix

Directions:

-Saute onions until softened

-Add all other ingredients. Simmer, covered, for 1 hour

Sweet Cornbread Muffins

Last night I made some chili and wanted a yummy cornbread to go along with it. I won't even bother posting my normal chili recipe, because it consists of me dumping a bunch of stuff into a crockpot with ground turkey and beans. I change it each time. But these muffings...YUM!

Sweet Cornbread Muffins

Courtesy of Allrecipes

Ingredients:

1 C all-purpose flour

1 C yellow cornmeal

2/3 C white sugar
1 tsp salt

3 1/2 tsp baking powder

1 egg

1 C milk

1/3 C veg oil

*I also add 1 can of sweet corn, drained

*You could also just pour into a 9-inch round cakepan and bake it that way. I prefer the muffin!

-Preheat oven to 400 degrees

-Spray a 12-muffin cupcake pan

-Pour batter into cups

-Bake until golden brown, approximately 15-20 minutes