Creamy Taco Soup

SERVES 7)
3/4 cup nonfat Greek yogurt
1 15-oz can 50% less sodium white beans, rinsed and drained
1 15-oz can black beans, rinsed and drained
1 4-oz can diced green chills
1 15-oz can diced tomatoes
1 cup reduced-sodium chicken broth
1 cup frozen or fresh corn
1 1/2 pounds shredded precooked chicken breast
2 tbsp fresh squeezed lime
1 clove garlic, minced
1/2 tsp onion powder
1 tbsp fresh oregano, chopped
1/2 tsp smoked paprika
1 tsp chili powder
1 tsp cumin
1 tbsp dried cilantro
2 tsp Mrs. Dash Fiesta Lime Seasoning Blend

1/ Place 1/2 cup broth and white beans in a blender and puree. Add yogurt and blend again. Pour liquid into slow cooker.
2/ Add remaining ingredients and stir well.
3/ Cover and cook on high for 2 hours or on low for 4-5 hours.
Note: Be sure to rinse and drain black beans and chicken well before adding to slow cooker.


Nutrition Facts (per serving): Calories 275, Fat 2 g, Saturated fat 1 g, Cholesterol 47 mg, Sodium 401 mg, Carbohydrates 36 g, Dietary Fiber 11 g, Sugars 7 g, Protein 32 g


http://www.muscleandfitnesshers.com/recipes/creamy-taco-soup

Raw Nut Meat Tacos

Raw Nut Meat Tacos (high raw, gluten-free, no-oil, under 30 minutes)

Lettuce leaves, Black Beans
Tomatoes
Avocado, Carrot, Cucumber
Salsa
Whatever you like on your tacos

Raw Nut Meat
Makes about 2 cups "meat"

1 cup almonds, soaked 2 hours
1 cup walnuts, soaked 2 hours
1 tablespoon chili powder
1 tablespoon cumin
Dash Onion Powder
Dash garlic powder (or fresh garlic to your liking)
Dash cayenne (for a spicy meat)
Tex-Mex Seasoning to taste

Sea Salt

1 tablespoon Bragg Liquid Aminos

Preparation

Nuts can be soaked together. After 2 hours drain nuts. Blend in a food processor (not blender) for about 20-30 seconds to get the nuts chopped well. Add the rest of the meat ingredients and blend, scrapping down the edges of the bowl a few times to incorporate all the ingredients. Blend until your preferred level of chunkiness. I like my meat crumbly and not a smooth paste (see photo). Season with salt if needed.

Pile the meat into the lettuce leaf with toppings and enjoy!

http://tastespace.wordpress.com/2011/08/03/raw-tacos/

Sweet Potato Tacos

Sweet potatoes are filled with carotenoids, vitamins A, B6, C, potassium, manganese, and fiber.

Ingredients:

• 1 large sweet potato, grated or diced into small cubes
• 1 large onion, chopped
• 2 cloves of garlic, minced or pressed
• 1 Tbsp. olive oil
• 2 Tbsp. curry
• 2 tsp. cumin
• 1 tsp. chili powder (optional)
• Salt & pepper to taste
• 2 cups black beans, heated
• Grated low-fat cheese
• Salsa
• 1 avocado sliced
• Tortilla shells – for either burritos (large) or tacos (small)

Directions:

1. Add olive oil to a large skillet and add the onions, sauté until translucent.
2. Add garlic, curry and cumin. Sauté until fragrant.
3. Add sweet potatoes and chili powder. Mix thoroughly. Sauté for a minute or two, stirring
   continuously.
4. Add 1 – 2 Tbsp. of water, cover and cook until sweet potatoes are tender (about 5 to 7 minutes).
5. Heat beans, grate cheese, slice avocado.
6. Warm tortillas for 5 minutes in the oven or toaster oven.
7. Add sweet potato mixture and beans on to the tortilla shells.
8. Sprinkle with cheese. Add salsa and avocado. Enjoy!

Honey Cilantro Shrimp Soft Tacos

These tacos are incredible; sweet, slightly spicy and flavorful!

Minutes to Prepare: 10

Minutes to Cook: 15

Number of Servings: 4

Ingredients

1 tsp. vegetable oil
1 large onion, sliced into strips
2 bell peppers, sliced into strips
3-4 cloves garlic, chopped
1 jalapeno (remove seeds if you don't like it hot.)
1 1/2 lb. precooked cocktail shrimp, tails removed
4 tbsp. honey
3 tbsp. fresh cilantro, chopped
2 tsp. coriander
2 tsp. cumin
salt and pepper to taste
8 tortillas, soft taco size

Directions

Warm oil in skillet over medium heat. Add onion, garlic, bell peppers, and jalapeno. Cook until onions are transparent, about 5-10 minutes. Add shrimp and cook only until warmed through. (The longer they cook, the more they lose water and shrink.)

If you see a lot of water at the bottom of the pan after cooking the shrimp, drain mixture in a colander, return to skillet and stove. Lower the temperature of the stovetop to low. Add cumin and coriander, salt and pepper to taste.

In a small bowl, combine honey and chopped cilantro. Place shrimp mixture in tortilla and top with a spoonful of the honey mixture. You can top with salsa or sour cream if you wish. Enjoy!

*Note: these tacos can be pretty messy, so you may prefer to eat them with a fork and knife

Number of Servings: 4

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 468.1

• Total Fat: 7.3 g
• Cholesterol: 331.5 mg
• Sodium: 655.9 mg
• Total Carbs: 58.5 g
• Dietary Fiber: 3.6 g
• Protein: 42.0 g

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=261469