Beef Enchiladas

4 medium tomatoes, seeded and chopped (about 2 cups)
2 medium red onions, chopped (about 2 cups), divided
1 medium red or green bell pepper, chopped (about 1 cup)
3 tablespoons of red-wine vinegar
1 pound lean ground beef
1 can (4 ounces) chopped green chilies, undrained
4 teaspoons of chili powder
1 can (15 ounces) crushed tomatoes
8 whole wheat tortillas, warmed
1/2 cup shredded Monterey Jack cheese

Directions
In a small bowl, combine fresh tomatoes, 1 cup of onions, bell pepper, and vinegar. Cover with plastic wrap and let stand for 30 minutes.

In a large skillet, cook beef over medium-high heat, stirring, until no longer pink, about 10 minutes. Using a slotted spoon, place beef on a paper towel-lined plate. Wipe out skillet.

Preheat oven to 400 F. Spray skillet with cooking spray. Add remaining onions, saut� over medium heat for 3 minutes. Add chilies and chili powder; cook, stirring, for 2 minutes. Add beef and crushed tomatoes. Simmer, stirring occasionally, for 15 minutes.

Spray a large baking dish with cooking spray. Spoon filling down center of each tortilla. Roll up tortillas; place them seam-side down in prepared dish. Spoon fresh tomato mixture over tops and sprinkle with cheese. Bake tortillas for 10 minutes. Serve immediately.

Beef and Broccoli Bake

1 lb lean ground beef
1/2 cup chopped onion
2 cups brown rice cooked in low sodium beef broth
10-oz pkg frozen chopped broccoli, thawed and drained
1 cup shredded reduced fat cheddar cheese-divided
3/4 tsp salt
1/2 tsp crushed thyme leaves
1/2 tsp black pepper
1 8oz can tomato sauce



Brown beef and onion in large non stick skillet over medium heat. Stir in rice, broccoli, 1/2 cup cheese, salt, thyme, pepper and tomato sauce. Turn into greased 2 qt baking dish and sprinkle with remaining 1/2 cup cheese. Bake at 350 for 20-25 minutes.

Black-eyed Pea, Green Pea, and Rice Salad

1 c Carrot; diced, 1/4"
1 c Peas
1/2 c Lemon juice
2 tb Water
2 tb Mustard
1 tb Tabasco sauce
1 cn Blackeyed peas
1 1/2 c Rice; uncooked
1/2 c Celery; diced, 1/4"
1/2 c Green onion
1/2 c Onions; diced
1 tb Parsley
1 ts Thyme


Cook rice. Cool as much as possible before combining.

Bring medium saucepan half full of water to a boil. Add carrots and boil, uncovered for 2 minutes. Add peas and boil for 1 minutes. Drain and rinse with cold water. Set aside.

Whisk lemon, water, mustard and hot pepper sauce in large bowl until well-blended. Add black-eyed peas, cooked rice, carrots, peas, celery, onion, parsley and thyme. Mix well. Let stand at least 20 minutes.

Bean Salad

Green beans, French cut, 16 oz bag
1 cn Black eyed peas (16 oz)
2 lg Ripe tomatoes; chopped
1/2 c Parsley; chopped
4 Scallions; chopped
Juice of 2 lemons
1 tb Vegetable oil
Salt and pepper to taste


Steam and drain the green beans and allow them to cool completely. Drain and rinse the black eyed peas. Combine all ingredients and mix well. May be served chilled.

Zucchini Pizza Bake

1 medium size zucchini slice length wise thinly
1 serving turkey breast lunch meat
1/2 cup chopped Onions
1/2 cup sliced fresh Mushrooms
1 cup, strips Green bell peppers
1/2 cup low fat cottage cheese
1/2 cup Hunt's Spaghetti Sauce (Garlic&Herb)
1 cup Cheddar Cheese Low Fat


place slices of zucchini in the bottom of 9X13 baking dish completely cover bottom. Layer meat, onions, mushrooms, bell peppers, cottage cheese, and spaghetti sauce in pan. Last sprinkle cheese over top. Place in a 350 degree oven and bake 25-35 minutes depending on the texture you prefer your veggies. We like ours with a little firmness so we cook for just under 25 minutes. This makes 9 large servings in a 9X13 baking dish.

Chicken Stroganoff

12 oz chicken BS breasts
1.5 tbls olive oil
i large onion
3 cups mushrooms
4 tbls sour cream
salt and pepper
chicken broth
Worcestershire Sauce
paprika
1 tbls parsley for garnish



Directions
flatten breasts to 1/2 inch thickness, and cut into 1 inch strips. slice the onion and cook slowly in the oil until soft , add the mushrooms and cook until browned. Remove and keep warm Increase the heat and cook the chicken quickly in small batches
and cook until lightly colored and cooked through 3-4 mins, remove to dish and keep warm. return all the chicken , onions and mushooms to the skillet and season.Add the chicken broth, Worcestershire Sauce and paprika.Stir in the sour cream and heat through, do not boil. sprinkle with parsley and serve.

Number of Servings: 4

Mango Black Bean Salad

1 15 ounce can of black beans
Lime Juice, .25 cup
Salsa, 2 tbsp
Wild Rice, .5 cup
Mangos, 2 fruit without refuse
Salt, .75 tsp
Pepper, black, .5 tsp
Olive Oil, 3 tbsp
1 cup green onion sliced thinly
3 Tbsp chopped cilantro



Directions
mix all ingredients in a big bowl

Number of Servings: 6

Crockpot Falafel

(15 ounce) can garbanzo beans (chick peas)
1/2 onion
1 tablespoon dried parsley
2 minced garlic cloves
1 egg
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
3 tablespoons lemon juice
3/4 cup breadcrumbs
2 tablespoons olive oil


Process the onion in a food processor until it's very finely chopped.

Add the spices, egg, garlic and lemon juice. Process until mixed.

Drain the beans and add to the food processor. Process with just a few pulses leaving some beans in chunks.

Transfer bean mixture to a bowl and add bread crumbs. It will be wet and sticky so you can form it into balls.

Pour the 2 Tablespoons of olive oil in the bottom of your crock pot.

Form bean mixture into golf ball size balls and flatten slightly.

Dip each side into the olive oil and nestle into the bottom of your crock pot. It's ok if they overlap or lay on top of each other.

Cook on high for 3 1/2 hours or until golden brown.

Layer into a pita or corn tortilla with fresh tomatoes, cucumbers and tangy ranch dressing.