Chili Tacos

Time: 30 minutes
Serves: 4

Ingredients
1 lb. lean ground beef
1 red bell pepper, chopped
1 onion, chopped
6 cloves of garlic, chopped
1 Tbsp. chili powder
2 tsp. cumin
1/4 tsp. cayenne pepper
16 oz. jar of salsa
15 oz. can black beans, drained and rinsed
4-8 warmed corn tortillas
Additional toppings

Directions

Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. Drain fat.

Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. 

Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. 

Stir in beans and cook until heated through, about 1 minute.

 Wrap tortillas in a moist paper towel and heat in microwave for 30 seconds. Serve chili beef on tortillas and top with your favorite toppings. We used tomatoes, cheese, sour cream, lime and green onion. 

Recipe adapted from: ivillage.com

Broccoli Beef

Time: 30 minutes
Serves: 4

Ingredients
1 tsp. sesame oil
1/2 tsp. ground ginger
2 green onions, minced
2 cloves of garlic, minced
1/4 tsp. red pepper flakes
1 tsp. orange zest
1 lb. boneless sirloin steak, cut into think strips
1 red bell pepper, sliced
2 cups fresh broccoli, chopped
2 Tbsp. soy sauce
2 Tbsp. rice wine, or rice wine vinegar
1 tsp. cornstarch
1 Tbsp. water

Directions

Heat oil in a large nonstick wok, set over medium-high heat. Add the ginger, scallions, and garlic; cook, tossing and stirring, until fragrant, about 30 seconds. Add red-pepper flakes and orange zest, cook 20 seconds longer. Add the sirloin strips and cook until lightly browned.

Add broccoli and bell pepper and cook about 2 minute. 

Pour in soy sauce and rice wine [vinegar] and bring to a boil. Combine cornstarch and water in a small bowl. Then add to skillet, stirring until slightly thickened. Immediately remove from heat and let stand 1 minute before serving.

Enjoy over rice or noodles.

Recipe adapted from 

http://chinese.food.com/recipe/healthy-beef-and-broccoli-stir-fry-242903#ixzz1aCkMJ3yq

Pho Noodle Bowl

Total time: 30 minutes
Serves: 4

Ingredients
1 can beef broth
4 cups of water
8 oz. beef, thinly sliced
1/4 of a large head of cabbage, sliced
1 red bell pepper
1 Tbsp. hoisin sauce
1 Tbsp. soy sauce
Juice from 1 lime
1 bunch (about 4 oz.) Asian style noodles, I used Korean noodles, Maifun would probably work well in this dish also
1 tsp. crushed red peppers
pepper
3 green onions, sliced
1/2 cup fresh mint, chopped
1/2 cup fresh cilantro, chopped

Directions

Bring broth and water to a rapid boil. Add cabbage and red bell pepper, cook and stir for about 5 minutes. Stir in hoisin sauce, soy sauce, lime juice and crush red peppers. Turn heat to medium low. Add beef and noodles. Stir until cooked through, about 5-7 minutes. Add green onions, mint and cilantro. Garnish with additional mint and cilantro if desired. Enjoy!

Garden Scrambled Eggs

Total Time: 20 minutes
Serves: 2

Ingredients
1/2 green bell pepper, chopped
1/4 red onion, chopped
6 cherry tomatoes, quartered
2 cloves of garlic, minced
4 eggs
1 Tbsp. water
pepper
Cheese (optional)

Directions

Cook vegetables in a large nonstick pan until just tender. Turn heat to low.

In a small bowl, whisk together eggs, water and a pinch of pepper.

Add eggs to vegetables and stir once to coat. The key to fluffy eggs is touching them as little as possible. Once they start to cook, stir once or twice more. Remove from heat just before eggs are completely cooked because eggs continue to cook, even after you remove them from heat, so you don't want them to be overcooked and dry. 

Serve with cheese if desired.

Enjoy!

Greek Red Potatoes

Total Time: 30 minutes
Makes: 4 side dish servings

Ingredients
6-8 medium red potatoes, chopped
1 Tbsp. olive oil
1/2 to 1 Tbsp. Greek seasoning
2 cloves of garlic, minced
1/2 red onion, chopped

Directions

Heat oil in a large nonstick pan over medium heat.

Add chopped potatoes and Greek seasoning. Toss to coat.

Cover and cook, stirring occasionally, 10-15 minutes, or until potatoes are tender. Add onions and garlic. Cook 1-2 minutes more. Remove from heat. 

Enjoy!

Greek Meatballs with Herb Orzo

Total Time: 30 minutes
Serves: 4

Ingredients
8 oz. orzo
1 tsp. lemon zest plus 1 Tbsp. lemon juice from 1 lemon
2 Tbsp. chopped fresh mint
2 Tbsp. chopped fresh dill
2 garlic cloves, minced
1 Tbsp. plus 2 Tbsp. olive oil
2 slices of bread
1/3 cup plain yogurt
1 & 1/2 lbs lean ground beef
1/2 medium red onion, chopped
1/2 cup crumbled feta cheese

Directions

Cook orzo according to package instructions. Drain and toss with lemon zest and juice, 1 Tbsp. dill, 1 Tbsp. mint, 1 clove of garlic, and 1 Tbsp. olive oil.

Meanwhile, mash bread with yogurt and stir until nearly smooth. Add beef, onion, remaining garlic, remaining dill and mint and 1/2 tsp. of pepper. Form meat into balls.

Heat remaining oil in a large nonstick pan over medium-high heat. Add meatballs and cook gently, turning with tongs until browned on all sides and cooked through, about 7 minutes. Spoon orzo onto plates and top with meatballs and sprinkle with feta.

Recipe adapted from: 30 Minute Meals

Slow Cooked Carnitas

Prep: 20 minutes
Cook: 6 hours
Serves: 12

Ingredients
1 boneless pork shoulder or butt roast (3-4 lbs)
3 garlic cloves, thinly sliced
2 tsp. olive oil
1/2 tsp. pepper
1 bunch of green onions, chopped
1 & 1/2 cups minced fresh cilantro
1 cup salsa
1 cup chicken broth
2 (4 oz.) cans diced green chiles
12 (8 in.) flour or corn tortillas, warmed

Toppings: cilantro, tomatoes, avocado

Directions

Place roast in crock pot. Sprinkle with garlic, oil, and pepper. Add onions, cilantro, salsa, broth, and chiles.

Cover and cook for 6-8 hours or until meat is tender.

Shred with two forks.

Serve and Enjoy!

Recipe adapted from: Taste of Home Magazine