lindy, Author at Garden Seeds and Honey Bees

Taco Salad with Corn Chips

*1 pound of Ground Beef
*1 tablespoon dried Onions

Cook meat and onions until browned and no longer pink in color.

Meat Sauce

*1/2 cup Chili Sauce
*1/4 teaspoon Oregano
*1/2 teaspoon Chili Powder
*1/2 teaspoon Sea Salt
*1/4 teaspoon Pepper

Mix together and add to the cooked meat and onions, cook with meat another 2 minutes on medium heat. Cool the meat just until meat is warm but not hot before adding to the salad mixture.

Salad Mixture

*medium to large Head of Lettuce
*2 medium Tomatoes, diced and seeds removed
*1 can of olives, sliced and cut in circles
*1 package Mexican Cheese Blend

Toss together the salad mixture.

Dressing

*1/4 cup Greek Yogurt
*1/4-1/2 cup Olive Oil Mayonnaise
*1/8 cup Red Taco Sauce

Mix dressing ingredients together.

*1 package Corn Chips, 10 1/2 ounces

Combine the meat mixture with tossed salad mixture and add the dressing just before serving along with a bag of Corn Chips.

Enjoy!

Lindy

Potato Soup Crock Pot Style

Sauté the following in 2-3 Tablespoons of Light Olive Oil or Butter:

*1 medium Onion, finely chopped
*1 cup Baby Carrots, sliced or diced
*3-4 small Stalks of Celery, finely chopped

Add 2 Cloves of Garlic, minced or pressed, add at the end of sautéing process to the above ingredients.

In a bowl of Water:

*7 medium Potatoes, cleaned, peeled and cut in bite size pieces

Allow the cut pieces of Potato to sit in water 15 minutes or longer to remove some of the starch. Then drain and add to Crock Pot.

In Medium Crock Pot add:

*32-40 ounces Vegetable or Chicken Stock, Potatoes and Sautéed Ingredients (I used the 40 ounces for a thinner soup.)

Add Salt and Pepper to taste.

Cook in Crock Pot on low 5-6 hours depending on your Crock Pot instructions.

After cooking soup in crock pot, use a Immersion Blender; blend 2 cups of the warm Soup. (I blended one cup of soup at a time.) Then add the blended soup back to the Crock Pot of soup, this helps with the thickness of the soup.

***Optional: Add one cup of Shredded Mozzarella or Parmesan Cheese (blending with the above 2 cups of soup) and let cook until cheese is melted in well. Add 1 cup of cream or let your guests add their own cream.

Serve in bowls and top with Bacon Bits and Shredded Mozzarella or Parmesan Cheese.