There are no words to describe how busy it’s been since the new year rolled over.  I have been working five days a week at the gym with varying hours throughout the day and evening, plus a couple of Saturday mornings.  My client schedule is finally growing as people are making the decision to change their lives for a bit healthier style.

It’s crazy, but I’m having fun!

Despite being so busy, I am still finding time to get into the kitchen and cook for the family.  It may be as simple as grilled chicken and a salad (doesn’t everyone use their grill in 30 degree weather?), but it is made with love and the anticipation of a family supper each night.

It has been a little chilly downright cold around here, so last week I put together a hearty pot of Taco Soup for our supper.  There are a lot of great recipes out there for taco soup, but I created my own lightened up and heart healthy version.

And it was soooo good!!

And it was even easier to make!

 

In a large skillet add your ground meat to brown.  Sprinkle with chili powder and add the chopped garlic to cook with it as well.

While the meat cooks, in a large stock pot (or crock pot) add the beef stock, corn, beans, tomatoes, bell pepper, jalapeños, onion and the contents of the Mrs Dash seasoning packets.  Mix together and heat on medium.

When the meat is ready, drain well and add to the stock pot.

Allow to simmer on medium 30-45 minutes to give the flavors time to mesh and the veggies to cook through.

See, I told you it was easy to make!

I served the family’s soup with a dollop of non-fat Greek yogurt and thin & crispy no-salt Xochitl corn chips.

I promise, this is so good that you won’t miss the salt.

Or the fat.

In fact you’ll want another bowl for lunch the next day!

I hope your New Year is off to a great start!  Now that things are settling down a bit, I hope to be posting more and I definitely plan on catching up with all of you!

 

Linking up with Foodie Friday over at Rattlebridge Farm today!