Easy Beef Enchilada Soup

From another blog, Scrumptious Recipe Group.

3-1/2 c beef broth
2 cans enchilada sauce (I used mild green sauce)
2 c water
1 can black beans, drained & rinsed
1 # lean ground beef
1 c thinly sliced zucchini
1/2 c diced red bell pepper (I used Goya pimientos instead)
1/4 c snipped fresh cilantro
2 garlic cloves, pressed
2 T lime juice
1/4 c masa harina or all-purpose flour
Shredded Cheese

Combine masa harina (or all-purpose flour) and beef broth in a medium bowl and wisk until well blended; set aside for later. In a large pot, cook beef over medium-high heat until no longer pink, breaking beaf into crumbles. Add bell pepper and garlic to the pot; cook and stir 2 minutes. Add masa harina (or all-purpose flour) & beef broth mix, enchilada sauce, beans, and water. Bring to a boil; reduce heat to a simmer.

Add zucchini to soup; simmer, uncovered, 2-3 minutes or until zucchini is crisp-tender. Remove from heat; stir in cilantro and lime juice. Ladle soup into bowls; sprinkle with cheese, if desired. Serve with tortilla chips on the side.

Yields 8 servings, but feeds 4 people because its do darn good!

Kielbasa And Cheese Casserole -- Slow Cooker

I lightened this with turkey kielbasa, no-egg noodles, low sodium bouillon, and 2% cheese. It was still a little salty.

3 cups uncooked noodles
oil
2 beef bouillon cubes
1/4 cup flour
2 Tbsp butter, melted
4 oz cheese, shredded
1 lb kielbasa, sliced
1 small onion, chopped
2 ribs celery, diced
2 carrots, grated
2-oz jar pimientos

Cook noodles until barely tender. Drain. Toss with small amount of oil.
Dissolve bouillon cubes in boiling water.
Combine all ingredients in slow cooker.
Cover. Cook on Low 8 hours.
**When I made this, it needed to be stirred a few times so it didn't burn.**

Toasted Coconut Chocolate Chunk Cookies

From Cooking Light. It made less than 2 dozen. Make a double batch. Trust me, you will want extra.

Ingredients

* 1 cup flaked sweetened coconut
* 4.5 ounces all-purpose flour (about 1 cup)
* 1/2 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/8 teaspoon salt
* 3/4 cup packed brown sugar
* 1/4 cup unsalted butter, softened
* 1 teaspoon vanilla extract
* 1 large egg
* 2 ounces dark chocolate (70% cacao), chopped
* Cooking spray

Preparation

1. Preheat oven to 350°.

2. Arrange coconut in a single layer in a small baking pan. Bake at 350° for 7 minutes or until lightly toasted, stirring once. Set aside to cool.

3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt in a medium bowl; stir with a whisk until blended. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Beat in vanilla and egg. Add flour mixture, beating at low speed just until combined. Stir in toasted coconut and chocolate.

4. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until bottoms of cookies just begin to brown. Remove from pan, and cool completely on wire racks.