Day 21

It would be unbelievable for me to pretend I'm not just a day behind any more. Once you've missed one day, another and another and another become just too easy and life marches on. Let's see how many posts I can pound out in one giant catch-up session.

A recipe

Newsflash for all you non-singles. Cooking for one is ridiculous. Especially when you hate leftovers. The cost margins for buying materials to eat-in are nearly the same as eating out. Factor in the time to shop, cook, and clean-up and forget-about-it-I'm-grabbing-something-out-again. That or eating frosted mini-wheats.

But there's one thing I make with some regularity and freeze in individual serving bags to be thawed and devoured in minutes because it's so delicious. My mom got this recipe from her nutritionist a few years ago and it's become a Wms. family staple. Low in calories, high in fiber, it's a hearty staple you should give a try. Basically, you throw it in a pot. WHICH IS PERFECT FOR ME.

Taco Soup

Brown together:
1 lbs ground beef

1 med onions; chopped

Then add:

1 can chili beans

1 can kidney beans (drain)

1 cans pinto beans

1 cans diced tomatoes with garlic or onions

8 oz tomato sauce

1 can corn

1 can diced chilies (little cans)

2 cups water

1 pkg taco seasoning

1 pkg ranch dressing mix

Can add more water if needed

Simmer 20 minutes

Garnish with sour cream, cheese, scallions, chips, etc.

If you can't find the beans listed above, you really can mix and match with any kind of bean found at the grocery store (pink, black, white, etc.). I've served the soup before with chips and fresh guac/salsa, quesadillas, and any other sort of mini Mexican spread. It's always a hit.

Phew. Aren't you glad I don't write a full-time cooking blog? I'm pretty worthless. You know who puts together gorgeous cooking blogs I always read but never try? Alicia at Cookie Sheets and Cake Pans and Erica over at Erica's Pantry.

Use them for inspiration. I'm just here to keep the economy in motion.