MEXICAN LASAGNA

1 lb lean ground beef, browned and drained

3/4 cup water
1 package (1.25-oz) taco seasoning mix
3/4 cup shredded Mexican-blend cheese
1/3 cup nacho cheese sauce
4 (8-inch) flour tortillas
1/3 cup enchilada sauce
Salsa, sour cream, sliced green onion for garnish, if desired

Preheat oven to 350 degrees.

After beef has been browned and drained with the skillet wiped clean with paper towels, return beef to skillet.  Add the water and the taco seasoning.  Cook, stirring, until thickened; remove from the heat.  Add half the shredded cheese and half the nacho cheese to the mixture and mix well.

Place 1 tortilla into a ungreased deep dish 9-inch pie plate.  Layer 1/3 of the meat mixture over the top.  Spread a fourth of the enchilada sauce over the meat mixture.  Repeat this process two more times.  You will have a 3 layer lasagna topped with the final tortilla.  Top with the remaining ingredients except garnishes.

Bake in the center of 350 degree oven, uncovered, for 15 minutes.  Remove from the oven and cut into wedges.  Serve with the garnishes for toppings, if desired.

Yield: 4 servings
This is an Ortega recipe.

BELL PEPPER RELISH

1 large red bell pepper
1 large green bell pepper
1 large orange bell pepper
4 cups boiling water
3/4 cup white wine vinegar
1/2 cup granulated sugar
1 1/2 tsp mustard seeds
3/4 tsp kosher salt
1/4 tsp celery seeds

Remove the seeds from the peppers and dice peppers into 1/4-inch pieces; place into a large bowl that is heatproof.  Pour the boiling water over the peppers and allow to set for 5 minutes; drain.

In a medium saucepan over medium-high heat stir the vinegar, sugar, mustard seeds, salt, and celery seeds together until the sugar is dissolved.  Add the drained peppers to the pan and lower heat to simmer.  Simmer the mixture for approximately 12-14 minutes until almost dry.  Transfer to a glass jar, cover, and cool slightly.  Store in refrigerator for up to 2 weeks.

Yield: 1 1/4 cups

Great on hot dogs to give them your own gourmet touch!

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EASY BEEF-NOODLE SOUP

1 lb lean ground beef

1/2 cup chopped onion
2 cans (14.5-oz each) Italian-style stewed tomatoes
2 cans (10.5-oz each) beef broth
1 can (16-oz) mixed veggies, drained
1 tsp oregano
1/2 tsp salt
1/4-1/2 tsp freshly ground black pepper
1 cup medium egg noodles

In a medium skillet over medium-high heat, brown the ground beef with the onion stirring to break apart; drain well. 

In a large saucepan bring the tomatoes, broth, mixed veggies, oregano, salt, pepper, and drained beef to a boil.  Add the noodles and reduce the heat to medium.  Cover and cook for 10-15 minutes or until the noodles are tender.

Yield: 4 servings

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SNICKERS BAR COOKIES

1 large roll of refrigerated chocolate chip cookie dough

5 to 6 Snickers candy bars, sliced into 1/4-inch slices

Preheat the oven to the temperature on the chocolate chip cookie dough package.

Press the dough onto the bottom of a 9 x 13-inch baking pan.  Bake according to directions on the dough package.

Remove from oven and immediately arranged the sliced candy over the top of the baked layer.  Return to the oven and bake only until the candy is softened enough to spread.  Remove from oven and spread the candy over the top of the crust.  Cool completely before cutting into 24 squares.

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QUINOA WALDORF SALAD

Note: I recommend diabetics eat this salad as a side to a lean protein such as a skinless chicken breast half or a lean pork chop.

1/2 cup uncooked quinoa
1/2 cup quartered seedless grapes, red or green
1/3 cup chopped celery
1 small red apple, cored & chopped
1/4 cup toasted chopped walnuts
1/4 cup plain nonfat Greek yogurt
2 tbsp fresh orange juice
1 tsp honey
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 cup well drained mandarin orange sections
fresh mint leaves for garnish, if desired

Prepare the quinoa according to the package directions; place in a large bowl.  Gently mix in the grapes, celery, apple, and walnuts.

Using a wire whisk, combine the yogurt, orange juice, honey, salt and pepper in a small bowl; pour over the quinoa mixture and mix well.

Add the orange sections and mix gently.

Garnish with the fresh mint leaves, if desired.

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Yield: 4 (approx. 1-cup) servings.
Per serving: 32 g carbs, 7 g protein, 208 calories

TURKEY SLIDERS - SOUTHWESTERN STYLE

1 lb lean ground turkey

1 jar (16-oz) your favorite salsa
1 can (4-oz) diced green chiiles
1 large egg
1 pkg (1.25 oz) taco seasoning mix
16 slider buns or Hawaiian Sweet Rolls, warmed
4 slices American, each cut into quarters

Preheat grill to a medium-high heat.  Light brush with vegetable oil.

In a large mixing bowl combine the following: turkey, 1/2 cup of the salsa, chiles, egg, and taco seasoning mix; mix gently but thoroughly.  Divide into 16 equal portions and make portions into patties about 2-inches wide.

Place sliders on the hot grill and cook 3 to 4 minutes per side or until cooked thoroughly.

Top each with a slice of the cheese and serve on the warmed buns or rolls.

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Serve with additional salsa and with jalapenos, if desired.
This recipe is one I adapted from an Ortega recipe.

MUSHROOM STUFFED TOMATOES

6 medium tomatoes

1/2 lb sliced fresh mushrooms
2 tbsp butter
2 green onions, minced
salt and pepper to taste

Slice the tops off the tomatoes and scoop out the seeds.  Drain upside down on paper towels.

In a skillet, melt the butter and saute the mushrooms and onions until golden brown, 3-5 minutes.  Season with salt and pepper.  Fill the tomato cups with the mushroom filling.  Place upright in a baking dish and bake at 350 degrees for 12 to 15 minutes.

Yield: 6 servings.

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EASY TACO-FLAVORED SNACK MIX

3 cups lightly salted peanuts

3 cups corn chips
3 cups spoon-size shredded wheat
2 cups lightly salted twisted pretzels
1 pkg (1 1/4-oz) Taco seasoning mix
1/2 stick butter, melted

Combine all the ingredients in a large bowl and toss to coat well.  Store in plastic zip-top food storage bags or airtight container.

Note: This makes great gifts for holidays, teachers, hostess gifts, etc.  Place in a cellophane bag and tie with a ribbon to match the occasion.  Always a hit!!  This is also a good snack to put in a large baggie or smaller ones for the little ones to have on car trips.

QUICK AND CRUNCHY COLESLAW

1 bag (1 lb) coleslaw mix*

1/2 cup sliced green onions
1/2 medium red bell pepper, cut into thin strips
1/4 cup slivered toasted almonds
1/4 tsp freshly ground black pepper
3/4 cup Italian Salad Dressing

In a large bowl toss the coleslaw mix, onions, bell pepper, almonds and pepper together until mixed. Add the dressing and toss to coat. Refrigerate at least an hour before serving.

Yield: approximately 10 servings

*Also works well using broccoli slaw instead of the coleslaw mix.

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MONNIE'S TUNA SALAD

1 large can tuna, drained

1 pkg (10-oz) frozen green peas, thawed
1 cup finely sliced celery
1/2 cup chopped onion
3/4 cup mayonnaise
2 tbsp lemon juice
1 tsp curry powder
1/8 tsp garlic powder
1 tsp soy sauce
1/4 cup slivered almonds, optional
1 cup chow mein noodles

Combine all the ingredients, except chow mein noodles, together in a large bowl. Mix well. Chill. Just before serving, add the chow mein noodles.

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QUICK & EASY SPINACH-CHEESE OMELET

2 large eggs

2 tbsp water
1 tbsp butter
1 cup coarsely chopped fresh spinach
1/3 cup chopped Roma tomatoes
dash of salt
1/3 cup shredded Swiss cheese
twist of freshly ground black pepper

Using a blender or small food processor, process the eggs and water until blended.

Melt the butter in an 8-inch nonstick skillet.  Over medium heat, add the spinach and tomatoes and saute for about a minute until the spinach is wilted.  Add the egg mixture and salt to the skillet.  As the mixture cooks, lift edges of the mixture with a spatula while gently tilting the pan to let uncooked portion run underneath.  Cook until almost set; about a minute.  Cover and cook for another minute.  Sprinkle with the cheese and the pepper; fold in half to melt cheese.  Using a large spatula, slide the omelet onto serving plate.

Serve with buttered toast and fresh berries for a yummy meal.
This recipe makes 1 serving.
Note: This is a recipe I got from Southern Living Magazine several years ago.

CREAMY FETTUCCINE ALFREDO

1 cup butter, softened

2 cups heavy cream
2 cups grated Parmesan cheese
1 lb. fettuccine noodles
1/8 tsp salt
1/8 tsp freshly ground black pepper
Fresh basil leaves for garnish

Place butter in a large glass mixing bowl.  Using an electric mixer on low speed (or a large wooden spoon), beat until smooth.  Add the cream and Parmesan stirring until well blended.

Cook the fettuccine noodles according to the package directions.  Drain and add immediately to the butter mixture in the bowl.  Toss until the fettuccine is coated with the butter mixture.  Add the salt and pepper. 

Place on serving plates and sprinkle the basil over the fettuccine.

Note:  Add sliced mushrooms before tossing fettuccine with the butter mixture, if desired.  This will add protein to the dish.

Yield: 4 servings

HOOSIER OLD-FASHIONED SUGAR COOKIES

1 cup unsalted butter, softened to room temperature

1 cup canola oil
1 cup granulated sugar
1 cup powdered sugar
2 large eggs
1 tsp vanilla extract
1 tsp baking soda
4 cups all-purpose flour
1 tsp cream of tartar
1 tsp salt

Preheat oven to 375 degrees. 

In a large bowl combine the butter, oil, granulated and powdered sugars, mixing until creamy.  Add the eggs and vanilla.

In a separate large bowl combine the flour, baking soda, cream of tartar, and salt; add to the butter mixture and blend together well.  Using your hands, shape the dough into small balls and place on ungreased cookie sheets.  Using a glass bottom that has been dipped in water ten into colored sugar, flatten each cookie.  Bake 10 to 12 minutes just until lightly browned.

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Yield: Approximately 100 small cookies