Taco Soup

image and recipe from here

The book group I'm a part of is more than a decade old.

Last week we had our 3rd annual progressive dinner book group.

We usually do it the week after Thanksgiving,

but moved it up as a member of our group was having surgery.

I served soup, salad and bread. 

Two of the recipes were previously posted here:

Autumn Squash Soup 

Zesty Chicken Tortellini Soup

(I used less 'zest' and learned NOT to crock pot tortellini.

The pasta absorbs the yummy broth and you get a casserole!

I also used pesto tortellini instead of cheese. It was yummy!)

This Taco Soup was recommended by a friend.

Next time I'll use a bit less taco seasoning,

as it was a bit hot for those of us that are wimps!

I also used canned tomatoes with green chilies,

so that may have upped the heat slightly

Taco Soup
1 lb. extra lean ground beef (93% lean or or leaner)
1 onion, chopped
4-5 cloves garlic, minced
1 (1.25-oz.) packet taco seasoning (about 1/4 c.)
3 c. water, divided
2 (28-oz.) cans diced tomatoes
1 (15-oz.) can tomato sauce
2 (15-oz.) cans kidney beans, rinsed and drained
1 can corn, drained

Toppings: Pico de Gallo, light sour cream, shredded cheese, crushed tortilla chips, tortilla strips, guacamole, etc.

Heat a large soup pot over medium. When ready, brown the ground beef with the onion and garlic. When almost brown, add the taco seasoning and 1 c. water. Add the remaining ingredients, including the remaining 2 c. water, bring to a medium boil, then, cover and reduce heat. Simmer for at least 15 minutes. Serve with desired toppings. Makes 10 12-oz. servings.

Slow Cooker Instructions: After browning the meat, place all the ingredients into a slow cooker and cook on low for about 6-8 hours.

Salmon Roll Sushi Bowl

recipe and image from here

Ian and I had this for dinner today. Scott had it without the seaweed. 

I didn’t have avocado, but would have loved it, but not the guys. 

I mixed the vinegar with the dressing
(instead of doing it separately with just the rice)

 and just used a drop of hot sauce, because Ian and I are wimps!

Salmon Roll Sushi Bowl

This delicious sushi bowl recipe includes salmon, sliced avocado, diced cucumber, crumbled seaweed, and toasted sesame seeds. Best yet, there’s an easy-to-make spicy dressing made of soy sauce, sriracha, and a hint of lemon.

Prep Time 15 minutes
Servings 2 servings
Calories 608 kcal


For the sushi rice:
2 c. white rice cooked
3 T. rice vinegar
1 t. salt

For the toppings:
6 oz. canned salmon, drained and fluffed with a fork
1 avocado thinly sliced
half a cucumber diced
0.2 ounce roasted seaweed sheets crumbled
black toasted sesame seeds to taste

For the spicy dressing:
3 T. soy sauce
1 T. sriracha
1 T. fresh lemon juice about half a lemon


Sushi rice:
Using a mixing bowl, mix the cooked rice with rice vinegar and salt. Divide the rice between two bowls for serving.

Assembling:
Add salmon, avocado, cucumber, and seaweed to the two bowls. Sprinkle sesame seeds on top.

Dressing:
Mix all of the dressing ingredients in a small mixing bowl. Pour over the bowls or leave the dressing on the side.