This week we wrap up our healthy recipes (for now) with some soup and salad favorites with an ethnic twist. Skinny Taco Soup is spicy and delicious and boasts only 116 calories. Serve with delicious Leafy Orange Salad at 88 calories. For another great meal option, pair Pasta Fagioli with Strawberry Cinnamon Salad. Happy eating!

Taco Soup

1 lb. boneless, skinless chicken breast halves, cubed
2 14-oz. cans stewed tomatoes
2 13-oz. cans low sodium chicken broth
1 4-oz. can green chiles, diced
4 corn tortillas, halved
1/2 C. green onion, chopped
1/2 C. Monterey Jack cheese, shredded
1/4 C. fresh cilantro, chopped
1/4 C. green taco sauce

Cook first 4 ingredients for 30 minutes. Cut tortillas into 1” pieces and divide evenly between 8 bowls. Add 1 cup soup to each of the bowls and top each with the remaining ingredients, divided evenly. Makes 8 servings, each with 116 calories, 1 gram of fat, 17 grams of protein and 12.2 carbs.

Leafy Orange Salad

2 small oranges
1 T. plus 1 tsp. olive oil
1 T. plus 1 tsp. balsamic vinegar
1 tsp. reduced sodium soy sauce
1/4 C. green onions, finely chopped
3 small heads Belgian endive
3 C. red leaf lettuce, torn
1 C. red bell pepper, thinly sliced

Grate 2 teaspoons of orange peel. Squeeze the oranges and measure out 1 cup of juice. In a small bowl whisk together the orange juice, olive oil, balsamic vinegar, onions and orange peel. Cut the endive into 1” pieces. In a salad bowl combine the endive, lettuce and bell pepper. Add the vinaigrette and toss gently. Makes 4 servings, each with 88 calories, 5 grams of fat, 1 gram of protein and 11 carbs.

Pasta Fagioli Soup

1 lb. lean ground beef
1 medium onion, chopped
1 C. carrots, chopped
2 stalks celery, chopped
2 14.5 oz. cans diced tomatoes
1 can kidney beans, drained and rinsed
1 can white beans, drained and rinsed
4 C. low sodium beef broth
16 1/2 oz. jar pasta sauce
2 tsp. oregano
1 T. Tabasco sauce
1/4 tsp. black pepper
1/2 C. macaroni or other dried pasta

In a large skillet, brown meat and onions then drain well and slightly cool. Add remaining chopped vegetables to a large crockpot, then add tomatoes, beans, broth and sauce. Add oregano, Tabasco and pepper, stirring well. Then, add meat. Cover and cook on low for 8 hours or on high for 4 hours. When veggies are tender, stir in the pasta. Cover and cook for another hour on low or until pasta is tender. This makes a ton of soup! Makes 20 servings, each with 137 calories, 5 grams of fat, 10 grams of protein and 17 carbs.

Strawberry Cinnamon Salad

Dressing:
1/3 C. olive oil
1/3 C. raspberry vinegar
3 T. Splenda
1/2 tsp. Tabasco
1/4 tsp. pepper
1/2 tsp. cinnamon

Salad:
1 head romaine lettuce
1 11-oz. can mandarin oranges, drained
1 pint strawberries, washed and quartered
1/2 small red onion, thinly sliced
1/3 C. coarsely chopped pecans, toasted

Mix all the dressing ingredients together. Shake well. Toss salad ingredients with pecans. Serve dressing on side. Each of the 7 servings has 131 calories, 11 grams of fat, 2 grams of protein and 9 carbs.