How To Turn a $1 Can Of Soup Into A Restaurant Quality Meal

The days are getting colder and the holiday schedules are crazy. One of the things I love to eat during the winter is soup. I like to make my own but I don’t always have the time. That’s why I usually have a few cans on hand as back up.

Tomato is my favorite but it can get old quickly. Here’s how I take my $1 can of soup and turn it into a restaurant quality meal.

You can use regular tomato or tomato bisque. One has small chunks of tomatoes and the other one does not.

When making soup you add water to the pot. I like to add milk instead to make it creamier. It also helps cut down on the acidic taste.

Once that’s mixed well you can add seasonings. Often times we just eat what the can of soup provides. But adding a few seasonings can change the taste of any meal.

For tomato soup I like to add:

  • Oregano
  • Basil
  • Black Pepper
  • Garlic Powder

* I do not measure. I just toss them in the pot. Best rule of thumb is if you can see the seasonings then it’s perfect.

I stir the seasoning in. A few minutes later I pour the soup in a bowl and enjoy. You can always make a grilled cheese or peanut butter and jelly sandwich as a side. It’s a quick and easy meal for the whole family to enjoy.

What’s your cheap but tasty meal you make for your family? Let me know by commenting below. Also, check out some of my other food posts like How to Cook 3 Recipes in 1 Pan!

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Recipe Wednesday: 3 Quick Salad Ideas

Weekly Meal Prep

How to cook 3 Recipes in 1 Pan

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One of the hardest things to do is find the time to sit down and plan out weekly meals. When I was single I just made whatever I was craving at that time. Now that I’m trying to stay healthy and feed a family it’s a challenge. That’s why I wanted to share a super simple recipe with you. The best part about this recipe is you make it one time, but can eat it three different ways.

Taco Mixture

  • Ingredients:
  • ½ pound of lean beef
  • 1 large onion
  • 1 large green bell pepper
  • 2 jalapeños
  • 2 cans of black beans (drained)
  • ½ Tablespoon Chili Powder
  • ¼ teaspoon Garlic Powder
  • ¼ teaspoon Oregano
  • ½ teaspoon Paprika
  • 1 ½ teaspoon cumin
  • 1 teaspoon black pepper
  • Lime Juice
  • Olive Oil

Directions: Pour some olive oil in a medium size pan. While on medium heat add onions, green bell peppers, jalapenos to the pan. Sauté for about 2-5 minutes.

Next, add the beef. Cook until it’s no longer pink. Once the beef is cooked add the black beans. Make sure you drain them before adding them to the pan.

Stir the ingredients around. Then add the seasonings. Make sure you mix the seasonings well in the pan. Add some lime juice and stir again. Now it’s time for dinner.

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Every time I make this I have a lot of leftovers. But it’s not always fun eating the same thing 3 days in a row. So here are different ways you can use the above recipe for different meals.

1. Taco Omelet

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This is probably my favorite way to eat these leftovers. I love breakfast. Especially when it fills me up.

Ingredients:

  • Taco Mix Leftovers
  • 3 eggs whipped
  • Pepper
  • Oregano
  • Shredded Cheese (I like Pepper Jack but you can use any type)

Directions:

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Place a small pan on low medium heat. Make sure to grease the pan. While that is heating up mix the eggs in a bowl with pepper and oregano. Mix that well together. Then pour that into the pan.

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Wait until you see the eggs start to cook a little. Then add about 1 to 2 spoon full of the leftovers. Sprinkle some cheese on top. Make sure to spread as thin as possible.

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Slowly try to lift one side of the egg up with a spatula. You’ll take that side and cover the leftovers like a taco. Pat it down gently with the spatula. Wait a few minutes before flipping the whole omelet over on the other side. At this point you should be able to see the cheese melting. Once it’s cooked to your liking you can put it on a plate and enjoy.

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Tip: Sometimes you can microwave the taco leftovers to make sure it’s warm. Depending on how cold your fridge is it may take a little longer for it to heat up in the omelet.

2. “That’s a Wrap”

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Ingredients:

  • Taco Mix Leftovers
  • 1 soft tortilla
  • Shredded cheese

Directions: Heat up the leftovers in the oven or in a microwave. Lay the wrap flat. Add the leftovers. Then sprinkle some cheese. Roll the contents up in the wrap. Chow down!

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3. Taco Bowl

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Ingredients:

  • Taco mix Leftovers
  • Cauliflower Rice or Brown Rice
  • Shredded Cheese

Directions: Take the leftovers and heat up in the oven or microwave. I like to use cauliflower rice, tortilla chips  or add some brown rice. It helps give the dish a little extra something. Mix well and sprinkle a little cheese on top.

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How To Turn a $1 Can Of Soup Into A Restaurant Quality Meal

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Recipe Wednesday: 3 Quick Salad Ideas

 

Recipe Wednesday: 3 Quick Salad Ideas

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I used to avoid salads because I thought they were boring and lacked flavor unless I poured a whole bottle of ranch dressing on them. But I’ve learned that making salads at home is different than buying them at a restaurant. I make sure mine have great flavor and taste fresh.

A salad can be made 1,000 different ways. You can add pretty much anything. I like salads with a good amount of protein that helps keep me full. Here are 3 salad recipes I make often.

 

  1. Strawberry + Chicken + Avocado Salad

 

Ingredients:

1 cup of Spinach Lettuce

2 large strawberries, cubed

1/2 cup of cubed or shredded chicken. (Depends on how you like it)

1/2 Avocado (Can do less depending on your preference)

1 Teaspoon of Chia Seeds

Handful of Almonds

Sprinkle of Feta Cheese

Garlic Powder, Pepper

Balsamic Vinegar + Olive Oil Dressing (I’ll cover this at the end)

This is one of my favorites. The only thing that takes some time is cooking the chicken. I usually cube and cook some to keep in my fridge throughout the week. That way I can pull them out and add to my salad.

This recipe is based on one serving. Honestly, I don’t measure what I put in my salad. I throw stuff in. For this I would use a regular size bowl that you would normally eat cereal from.

 

2. Chicken + Bell Pepper + Tomato Salad

 

Ingredients:

1 Cup of Spinach Lettuce

1/2 cup of Grilled Chicken, Cubed

1/4 Cup of Bell Peppers (I like to use orange or red since they have a lot of Vitamin C)

3 Cherry Tomatoes, sliced

1 Green Onion

Sprinkle of Shredded Cheese

Garlic Powder, Pepper

Balsamic Vinegar + Olive Oil Dressing

Another easy salad that takes no time to make. If you have your chicken already made, then just drop the ingredients in the bowl. I made this recipe by mistake. I was trying to use whatever I had in my fridge.

 

3. Simple Super Kale Salad

 

Ingredients:

2 Cups of Kale Lettuce

2 Teaspoons of Coconut Oil/Olive Oil

Splash of Apple Cider Vinegar/Lemon Juice

Handful of Almonds/Walnuts

Handful of Dried Fruit (Cranberries are what I usually add)

Sprinkle of Feta Cheese

Dash of Salt

I made this salad after eating the Super Food Salad from Chic-Fil-A. I love it, but it’s so expensive for a small container.

This salad is one where you get your hands involved. If you notice, Kale lettuce is bulky and hard when you pull it from the bag. Put the 2 Cups of Kale lettuce in a large bowl. Add the oil, Apple Cider Vinegar and pinch of salt.

Then, start massaging the lettuce with hands. You’ll also be mixing the ingredients. The lettuce will begin to get smaller after a few seconds.

Add the rest of the ingredients and mix together. You can always add as much Garlic Powder and Pepper as you want. Especially if it is a little bitter from the Apple Cider Vinegar.

Another tip, I usually make a large batch of this. It’s really great as a side salad for lunch and dinners. If you want it as a meal then you can always add chicken or some other meat.

Balsamic Vinegar + Olive Oil Dressing

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1 Teaspoon of Olive Oil

2 Teaspoons of Balsamic Vinegar

This is the only dressing I now use for salads. I really wanted something with great flavor  without a bunch of sugar. It’s easy to control how many calories you are putting on your salad with this stuff. Super easy to make and tastes great.

The best part is that I go ahead and put this on my salad when I’m packing my dinner for work. It never makes my salad soggy. When I open my container at dinner time, the smell is amazing. It’s as if this dressing enhances the smells and flavors of my salad.

The olive oil helps give you the healthy fats which are known to keep you full longer.

If you are watching your calories, I would suggest to read the back of the bottles for exact numbers. Like I said, I rarely measure. I just sprinkle a little bit of both and go.

I hope you guys enjoy these salads. Let me know what you think. You can always alter them to your liking. That is the best thing about salads. I plan on posting a new recipe each Wednesday.

What are some of your favorite salads to make? Leave comments below.

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How To Turn a $1 Can Of Soup Into A Restaurant Quality Meal

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