Prep for Make, Take and Bake gluten-free class

Spaghetti squash pie/pizza with Sour cream and Beef topping
Spaghetti squash pie/pizza with Sour cream and Beef topping
Egg and Ham Breakfast Pizza
Egg and Ham Breakfast Pizza
Parmesan Chicken with a Marinara and Cheese topping.
Parmesan Chicken with a Marinara and Cheese topping.
Eggplant Lasagna
Eggplant Lasagna

Summer Vegetable Pizza with Chicken Meatball and Feta Cheese
Summer Vegetable Pizza with Chicken Meatball and Feta Cheese

See the page above for more details and shopping list.

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Chicken Taco Soup – simple and delicious!

As the weather changes, we all think about wonderful comfort foods like soup, chili and casseroles.
Here is a great recipe that uses Hy-Vee no-salt-added beans, tomatoes, and broth. The original recipe calls for entire package of taco seasoning, which is not necessary. Go ahead and just use 1/2 of the packet that will reduce the sodium way down from the nutrition information below. I like to add lime juice and cilantro for some authentic-tasting flavors. The chicken can be from a rotissiere chicken or roasted chicken for a cook once, eat twice meal.

Chicken Taco Soup
Serves: 8

All You Need:
• 1 onion, chopped
• 1 (15 oz) can Hy-Vee no-salt-added black beans
• 1 (16 oz) can Hy-Vee no-salt-added pinto beans
• 1 (15 oz) can Hy-Vee corn, drained
• 1 (8 oz) can Hy-Vee tomato sauce
• 12 oz can low-sodium chicken broth or beer (alcohol will cook out of beer)
• 2 (10 oz each) cans Rotel or Hy-Vee Mild diced tomatoes with green chilies
• 1 (1 oz) pkg Hy-Vee taco seasoning*
• 1 tsp cumin,ground
• 1 clove garlic, chopped
• 3 skinless, boneless chicken breasts, cooked and shredded
• 2% milk cheddar cheese, reduced-fat sour cream, crushed baked tortilla chips (optional)
All You do:
• Mix onion, beans, corn, tomato sauce, beer/chicken broth, tomatoes, taco seasoning, cumin, garlic, and chicken in a pot. Bring to a boil; then turn down to simmer for 20 to 30 minutes.
• Serve with cheese, sour cream, and tortilla chips, if desired
• Tip: this recipe freezes very well! Divide chicken taco soup into individual freezer-safe containers and take with you to work. Simply defrost and reheat in the microwave.
Nutrition Facts:
• Calories: 210
• Fat: 2 g
• Saturated Fat: 0 g
• Trans Fat: 0 g
• Cholesterol: 25 mg
• Sodium: 910 mg*
• Carbohydrates: 30 g
• Dietary Fiber: 8 g
• Sugar: 8 g
• Protein: 17 g
• 15% Vitamin A
• 15% Vitamin C
• 8% Calcium
• 15% Iron
*Note: Only ½ package of taco seasoning was used, which decreased the amount of sodium in each serving.
For a gluten-free version, use Gluten-free McCormick’s chili seasoning packet instead. Source: Hy-Vee recipes