Servings 12

INGREDIENTS:

2 pounds lean ground beef

1 medium yellow onion, chopped

2 (1-1/4 ounce) package taco seasoning mix

2 cups grated cheddar cheese

1 red onion, chopped

2 heads iceberg lettuce, chopped

4 tomatoes, chopped ( I use Roma)

2 avocados, peeled and chopped

1 medium red onion, chopped

1-1/2 cups black olives, sliced

12 cups nacho chips, 1 large bag ( I use Doritos)

1 (8 ounce) bottle Catalina dressing

INSTRUCTIONS:———————————————

Taken from my “Favorites” folder!

Plain and simple but very good, leftover cooked chopped chicken may be added in as well as some chopped fresh basil

Recipe may be doubled

Servings 3-4

INGREDIENTS:

1 cup water (if you want a firmer rice then reduce a few tablespoons)

1 cup chicken broth

1 cup uncooked long grain white rice

1 pound  fresh green beans, sliced 1-inch diagonally

2 tablespoons red wine vinegar

2 tablespoons olive oil

1 small garlic clove, minced

2 cups halved grape tomatoes

2 green onions, chopped chopped green onions

1/4 to 1/3 cup freshly grated Parmesan cheese

salt and fresh ground black pepper

INSTRUCTIONS:———————————————-

Taken from my “Favorites” folder!

Buffalo mozzarella cheese will work well also in place of the feta,this makes a wonderful salad using your garden tomatoes and basil

My Balsamic Vinaigrette dressing will also work great with this

Servings 4

INGREDIENTS:

1-1/2 pounds red ripe tomatoes

1/3 cup olive oil

1 garlic clove, minced

1/3 cup balsamic vinegar

1 tablespoon sugar

1/2 teaspoon salt

fresh ground black pepper, to taste

crumbled feta cheese (use as much as you like)

1/3 cup fresh basil leaves, thinly sliced (can use more)

INSTRUCTIONS:—————————————————–

Arrange tomatoes on a serving platter.

In a small bowl, whisk the oil, garlic, balsamic vinegar, sugar and salt.

Season the dressing with black pepper to taste.

Drizzle the dressing over tomato slices, then sprinkle with cheese and basil.

Serve this salad right away or chill until ready to serve

Can add in some fresh or dried herbs of choice

This also will work well using a Greek-style vinaigrette, omitting the jalapeno and using feta in place of the Monterey Jack cheese

Servings 4-6

INGREDIENTS:

1 cup uncooked  pearl barley

1 (15-ounce) can black beans, rinsed and drained

1 pint grape or cherry tomatoes, halved

1/2  green bell pepper, seeded and chopped

1 small jalapeno pepper, seeded and finely chopped

2 green onions, chopped

Monterey Jack cheese, cut into very small cubes (about 1/4-inch, use as much as you like)

juice of 1 extra-large lemon (if you like a stronger lemon flavor then use 2 lemons)

1/4 cup olive oil (can use more)

1 teaspoon seasoned salt

1/8 teaspoon cayenne pepper (optional)

fresh ground black pepper, to taste

INSTRUCTIONS:——————————————–

Taken from my “Favorites” folder!

One large regular orange may be used in place of the mandarin oranges

Servings 4-6

INGREDIENTS:

2 (5-ounce) bags mixed spring salad greens

1 large green onion, chopped (optional)

crumbled blue cheese (use as much as you like)

2 mandarin oranges , peeled and sectioned

1 pint fresh strawberries, quartered

Sweet “N” Heat Pecans

Balsamic Vinaigrette dressing

INSTRUCTIONS:—————————————

Taken from my “Favorites” folder!

This is best served as soon as it is made, fresh chopped cilantro may be added if desired

Servings 8-10

INGREDIENTS:

1 pound uncooked radiatore pasta (short coiled pasta)

2 tablespoons oil (optional)

3 garlic cloves, minced

1-1/2 pounds ground turkey

1 teaspoon crushed chili flakes, or to taste

3 garlic cloves, minced

2/3 cup water

1 (1.25-ounce) package  taco seasoning (such as Old El Paso)

2 cups  shredded Mexican blend cheese OR cheddar cheese

2 tomatoes, chopped

1 cup chopped bell pepper

2 green onions, chopped

canned sliced back olives (use as much as you like)

1 (15.5-ounce) can black beans, rinsed and drained

2 tablespoons fresh lime juice

1/2 teaspoon seasoned salt

1 teaspoo ground cumin

2 cups sour cream

coarsely crushed taco chips, optional

INSTRUCTIONS:————————————————

This makes quite a large amount so it’s great to take to a potluck or picnic

To spice it up add in a small seeded and finely chopped jalapeno pepper, frozen thawed peas is a great addition also but make sure to paper towel dry the peas before adding them into the salad

Servings 12-14

INGREDIENTS:

1 (7 ounce) package uncooked macaroni pasta

2  (1-pound) packages coleslaw mix (or 1 medium head of cabbage, shredded)

7 green onions, chopped  OR 1 medium red onion,  chopped

1 celery rib, finely chopped

1 English cucumber,  chopped — use only English cucumber

1 small green bell pepper, seeded and finely chopped

1 small red bell pepper, seeded and finely chopped

salt and fresh ground black pepper, to taste’

chopped salted peanuts, optional