8 Flour tortillas
2 cups cheese
Preheat broiler
4 tortillas under broiler on rack
Until golden brown 2 to 3 mn.
Take out and sprinkle with cheese
Add fillings - olives brocolli asparagus zuchinni squash beans tomato onion bell pepper scallion
Place 4 uncooked on top of the filling. Place under broiler abt. 3 mn.
Slice into triangles. Serve with salsa, sour cream, guacamole
16 oz dried pasta
1 jar - 24 oz. Or 3 cup tomato sauce.
1 lb mozzarella
Parmesian cheese optional
Preheat to 400
Cook pasta until almost all dante
Return to pot add sauce and cheese
Bake till bubbly 20 to 30 mn
2 lbs lean ground beef
1 tbsp oil
1 cup bell pepper
1 cup chopped carrots
1 cup chopped onion
1 tbsp. Minced garlic
1 tsp. Basil and 1 tsp. Oregano
2 cans at 28 oz crushed tomato in juice
1 tbsp. Worcestershire sauce
2 tsp. Chili powder
Salt and pepper
3/4 lb elbow macaroni
2 cups - 8 oz shredded cheddar cheese
Heat very large skillet over med. High heat. 12 inch, deep skillet.cook beef until brown 5 mn. Strain beef and set aside. Wipe skillet. Add oil heat over medium heat. Add peppers,carrot , onion, garlic, cook until tender 5 mn. Re turn beef to skillet. Add basil, oregano, tomatos., Worcestershire sauce,chili powder,2 cups water.salt and pepper to taste. Increase heat to high let come to a simmer.add elbow macaroni. 8 to 10 mn. Sprinkle chedder on top then cover skillet and cook until cheese is melted abt. 1 mn. Serve.
Taco filling for tacos
1 tbsp chili powder
2 tsp cumin
2 tsp onion powder
1 tsp salt
1 tsp cornstarch
1 teaspoon garlic powder
1/2 tsp oregano
1/2 tsp. Paprika
1/2 tsp black pepper
Pinch of cayenne
2 lbs ground beef
Blend in bowl
Cook beef
Browned 5 mn.
Drain
Add spice mixture
1 minute mix
Add 3/4 c. Water till evaporated and evenly cooked and a little liquid left - 4 mn.
Transfer meat to a bowl.
Other toppings
Lettuce
Salsa
Cheese
Sour cream
Tomato's
Avacado
2 avacados
1/3 cup minced onion
1 med. Ripe tomato abt. 2/3 cup
Kosher salt and pepper
2 tsp. Fresh lime juice
1 tsp. Jalapeño pepper
1 tsp. Fresh cilantro
Mash all ingredients together. Serve with chips!
Make only 1 to 2 hr ahead of time. Store in fridge with plastic wrap directly on it. Stir before serving.
2 cans (15oz.) Chickpeas rinsed and drained.
2 tablespoon olive oil
1 1/2 tsp. Salt
Can store in container for 5 days
Preheat 375
Spray sheet
Pat chickpeas dry then toss with olive oil and salt
Bake until golden brown and shrunk, 35 to 40 mn. They will harden and crisp as they cool so don't overbake. Taste for seasoning.
2 cups rinsed and dried pumpkin seeds ( large pumpkin) use colander to rinse. Dry on towel for 20 mn. Or pat dry.
1 tbsp oil
Salt to taste
Opt. Butter, cinnamon, sugar
Preheat to 350
20-25 mn.
Shake once while cooking. Let dry on sheet.
