It’s been a busy weekend for us. Seems there’s never enough time in a day. Sometimes though, you have to put your own personal things aside to help others. Yesterday was one of those days!

We attended a benefit dinner and auction for some people we know that just had a major house fire. She owns Millie’s Restaurant in Vienna. I feel it’s safe to say it’s an institution everyone in this area knows about. We saw the unfortunate aftermath, since her once beautiful home sits next door to her establishment. What a mess! We were told a faulty ceiling fan started the fire.

I can not tell you how heartwarming it was to see the outpour of people from far and wide. All, to show their support and let Millie and her husband know they were available to help in any way. The food was spectacular and what a spread. Steamed shrimp, shredded pork, coleslaw, cucumber salad, macaroni and cheese, cabbage, to name a few. It was an endless buffett.

Chuckie Love, a local DJ, was there to help with the festivities. From what I saw and heard, a good time was had by all and for a very good cause.  I applaud this community and everyone that came out to show their support.

So today it’s time to get the yard cleared and ready for Spring. It is absoluely beautiful out. One of my dear friends reminded me “boating season is right around the corner.”  She’s right…..so that’s my plan.

In order to stay out and enjoy the day I decided to use my new “Instant Pot”. Pretty amazing gadget really. You can sauté, steam, slow cook, pressure cook, pretty much anything you need to do. I took an old WW recipe and turned it into an instant pot recipe. You can pressure cook, use your crock pot, or do it on the stove top. I was just itching to use my new toy. So here’s the recipe! Get outside today or go do something you love. Life is short, make every moment count, blessings to all.

Til next time

Ciao xoxo

 

WW TURKEY TACO SOUP
10 SERVINGS (5SP per serving)

Ingredients:

1 lb lean ground turkey
1 medium onion, diced
2 cloves garlic, minced
1 (15oz) can stewed tomatoes
1 (15oz) can fire roasted diced tomatoes
1 small can diced green chiles
1 pkg taco seasoning mix
1 pkg ranch dressing mix
pinch of Cayenne pepper
1 (15oz) can of chili beans
1 (15oz) can of pinto beans
15oz frozen corn
½ C fat free chicken broth

Prep:

1. Brown the meat, onions, and garlic on the saute setting of your Instant Pot, drain if needed.
2. Mix the cayenne pepper, taco seasoning, and ranch dressing mixes into the meat.
3. Add all of the other ingredients, without draining.
4. Set the Instant Pot on the soup setting.
5. Serve hot, topped with condiments of choice. Light Sour Cream, low fat cheese, avocado, baked tortilla strips, are just a few.

(Make sure to add additional points for toppings as used)