If you have a big family, it can be a challenge to eat healthily every single night. With so many ingredients to buy, and not to mention the expense of healthier foods, you may be stumped as to how to make healthy meals for your family. That’s where we come in! Today we are going to take you through four healthy recipes that can work for larger families. I hope that these will help to set your family on the right track!
Crowd Pleaser Mexican Soup
Preparation Time: 15 minutes
- Cook Time: 2 Hours
Total Time: 2 hours 15 mins
Feeds: 10-12 people
Super easy Mexican soup recipe. Packed with flavor, very filling and makes a TON. Great recipe for large groups. Freezer friendly as well!
- 2 lbs of lean ground beef (or sub ground chicken)
- 1 large onion, chopped
- 1 teaspoon garlic salt (or sub garlic powder)
- 1 teaspoon cumin
- 1 package dry ranch dressing mix or make your own ranch dip
- 2-3 tablespoons of taco seasoning
- 2 15 oz cans Rotel (or two 15 oz cans of petite diced tomatoes and two 4 oz cans of chopped green chilies
- 1 15 oz can diced tomatoes
- 2 15 oz cans shoepeg white corn
- 1 15 oz can black beans
- 1 15 oz can pinto beans
- 1 15 oz can ranch beans (or sub 1 can pinto beans)
- 2 cups of water
- Brown meat and onion on medium/high heat until beef is cooked thoroughly. Add garlic salt and cumin while browning the meat.
- Add all ingredients, including meat mixture into a large pot. (Don’t even drain the beans.) Just dump it all in!
- Simmer for 2 hours.
- Optional: serve with shredded cheese and tortilla chips
Slow Cooker Instructions:
Brown the meat with onions according to directions. Add the meat mixture plus all other ingredients to the slow cooker. Cook on low for 6-8 hours. Serve with your favorite toppings.
Freezer Meal Directions:
Fully cook the soup, let it cool completely, and freeze in a BPA-free gallon freezer bag or another air-tight freezable container for up to 3 months.
Either thaw in the fridge overnight and warm up or warm on the stovetop over low heat. You can also put it in the crock pot from frozen, stirring periodically.
Since this recipe uses a lot of canned food items, be sure to look for brands that are BPA-free.
Oven Baked Tacos
- 2 lbs Ground Beef
- 2 packages Taco Seasoning
- 2 Cans RO*TEL Diced Tomatoes10oz, do not drain
- 1/2 Cup Water
- 1 Can Black Beans – drained & rinsed 15oz
- 24 Hard Taco Shells
- 16 oz Shredded Cheese Mexican Blend
- Black Olives
- Sour Cream
- Hot Sauce
- Shredded Lettuce
Preheat oven to 350°F
Brown beef in large skillet. Drain fat and return to pan.
Add taco season, RO*TEL Diced Tomatoes and water. Simmer until sauce thickens.
Add black beans.
Carefully place 12 hard taco shells upright in 13×9 baking dish.
Fill shells halfway with taco meat. Top with generous amounts of shredded cheese.
Bake for 10 minutes.
Serve immediately with toppings.
Slow Cooker Enchilada Quinoa Bake
Source: Chelsea’s Messy Apron and Damn Delicious
- 1 Tbsp canola oil
- 1 1/4 cups chopped yellow onion (1 medium)
- 1 1/4 cups chopped red bell pepper(1 medium)
- 3 cloves garlic, minced
- 1 1/2 cups dry quinoa
- 2 1/4 cups vegetable broth
- 1 (14.5 oz) can tomatoes with green chilies, undrained
- 1 (8 oz) can tomato sauce
- 2 Tbsp chili powder
- 1 1/2 tsp ground cumin
- Salt and freshly ground black pepper, to taste
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can pinto beans, drained and rinsed
- 1 1/2 cups frozen corn
- 1 1/2 cups cheddar or Monterey jack, or Mexican blend cheese
- Diced avocados, diced Roma tomatoes, chopped cilantro, lime wedges, chopped green onions (optional)
Heat canola oil in a skillet over medium-high heat. Add onion and bell pepper and saute 3 minutes. Add garlic and saute 30 seconds longer. Pour mixture into a slow cooker.
Stir in quinoa, vegetable broth, canned tomatoes, tomato sauce, chili powder and cumin and season with salt and pepper to taste. Cover and cook on HIGH heat about 2 hours 45 minutes – 3 hours 15 minutes (cook time can vary because all slow cookers cook a little differently so just keep an eye on it near the end to make sure it’s neither getting soggy or drying out near the edges).
Add corn, black beans, and pinto beans and toss mixture. Even top then sprinkle with cheese. Cover and cook until heated through and cheese has melted about 10 – 15 minutes longer. Serve warm with desired toppings.
Homemade Potato Soup
Source: Jamerrill StewartIngredients
- 10 lbs potatoes
- Celery (optional)
- 1 Tbsp garlic powder
- 1 Tbsp garlic salt
- 1 Tbsp pepper
- 1 Tbsp onion powder
- 1 Tbsp parsley flakes (optional)
- 1 cup butter or margarine
- Wash potatoes, but don’t peel.
- Put potatoes and celery (if using) in a large stockpot and cover with water.
- Bring water to a boil, then turn off and leave on the burner.
- Drain potatoes, and peel. (The skins should slip right off at this point if it’s been several hours.)
- Place peeled potatoes back in the stock pot and mash into chunks with either a potato masher, a Kitchen Aid, or a hand mixer.
- Place the pot on the burner and turn on low.
- Add milk to the level you prefer.
- Add spices and butter.
- Simmer and stir often until heated through, for 15-20 minutes.
- Sprinkle bacon and cheese on top to take this soup to the next level of yum!
For more information, check out our healthy restaurant reviews.