Taco Turkey Soup

1 pound lean ground turkey
1 can (14-15 oz. size) corn
1 can (all same size) kidney beans
1 can pinto beans
1 can black beans
1 can stewed tomatoes
1 can chicken broth
1 package mild taco seasoning (I used McCormack but any will do)

1. Brown the ground turkey in a deep stock pot.  Do not drain.

2. Add the taco seasoning and mix.

3. Add all of the canned food including the liquid.  Stir.

4. Cook about 15 minutes to allow the flavors to mix.

Ziploc Omelets in a Bag

Sent to us by Kathleen Anderson at the Lighthouse for the Blind in San Francisco and adapted for our students at LSC.

Have you ever heard of this? It works great!  It’s also good for when you have guests because no one has to wait for their special omelet. 

1. Put water into a multi-purpose pot and place it on high to boil.

2. Crack 2 large or extra-large eggs (not more) into a bowl. Check for shells. Lightly beat the eggs to break up the yolks.

3. Drape a heavy duty quart-size freezer bag over a container to give it a base and keep it steady.

4. Pour the eggs into the bag.

5. If desired, add a variety of ingredients to the bag such as: cheese, ham, onion, green pepper, tomato, hash browns, salsa, etc.

6. Remove all of the air from the bag as you zip it up. Shake the ingredients to disperse evenly.

7. Place the bag in rolling, boiling water for exactly 13 minutes.

8. When the omelet is done, let it cool slightly. Unzip the bag, being careful to avoid the steam as it escapes. The omelet should roll out easily.

If you have guests, have them each write their name on a freezer bag with permanent marker. Each person can make their own omelet and they all come out at the same time. You can cook 6-8 omelets at a time in one large pot.