1/2 lb ground beef
1 8 oz can tomato sauce
2 tbsp onion, minced
1/2 tsp minced garlic
1/4 tsp chili powder
pepper
taco shells
lettuce, shredded
cheddar cheese, shredded (1/2 cup)
tomato, diced

In 8-inch skillet, cook and stir meat until brown. Drain off fat. Stir in tomato sauce, onion, garlic, chili powder and pepper. Simmer uncovered 15 minutes.

While meat mixture simmers, heat taco shells as directed on package (see below). Fill taco shells with meat mixture. Top each with lettuce, cheese and chopped tomato. Serve with Hot Sauce, if desired.

Heat Taco Shells

Heat oven to 325 degrees
Place shells on cookie sheet, pull apart, making sure edges overlap slightly.
Bake 6 to 7 minutes or until crisp.

4 or 5 tacos

2-1/2 cups flour
1 cup sugar
3-1/2 tsp baking powder
1 tsp salt
3 tbsp salad oil
3/4 cup milk
1 cup mashed ripe bananas (2-3 medium)
1 egg
1 cup finely chopped nuts

Grease and flour 9x5x3 loaf pan or two 8-/2 x 4-1/2 x 2-1/2 inch loaf pans.
Measure all ingredients into large mixing bowl; beat on medium speed for 30 seconds, scraping side and bottom of bowl constantly. Pour into prepared pan(s).

Bake at 350 degrees for 55-65 minutes or until wooden pick inserted in center comes out clean. Remove from pan; cool thoroughly before slicing.

Note: If bananas are omitted, increase milk to 1-1/4 cups.

This was my mother's recipe. It is moist and delicious...the best banana bread I've had (if I say so myself). The riper the banana, the better!

Use decaffeinated green tea and herbal flavored teas to make a refreshing, delicious and no calorie beverage!

12 bags Green Tea bags, decaffeinated
4 bags Peach tea bags, decaffeinated

Boil a quart of water. Pour over tea bags and leave to steep for 5 minutes. Remove and discard tea bags. Pour tea concentrate into a gallon pitcher and fill with water to equal one gallon.

NOTE: I prefer to use family sized tea bags instead of the individual ones, but family sized tea bags are not usually available (1 family sized tea bag = 4 indivdiual sized tea bag).

2 ounces blue cheese
1/4 cup mayonnaise
1/2 cup yogurt
1 tsp vinegar
1 tbsp milk
1/4 tsp salt

Crumble the cheese into a small mixing bowl. Add the mayonnaise and yogurt and mix well with a fork. Add the vinegar, milk, and salt and stir to blend. Use more milk for a thinner dressing. Refrigerate until used.

Makes 1 cup

Delicious on salads and as a vegetable dip!

2 lbs ground beef
1 onion, chopped
1 teaspoon salt
Ground pepper, to taste
1/2 cup mushrooms, chopped
1 bag Tater Tots (2 lbs)
1 can (12 oz) cream of celery soup
1 cup milk
1 cup cheddar cheese, shredded

Brown ground beef and onion with salt and pepper in skillet; drain.  Layer beef mixture, mushrooms and Tater Tots in 9 x 13 inch baking dish.  Mix soup and milk; pour over Tater Tots.  Add salt & pepper to taste; sprinkle with cheese.  Bake at 350 degrees for 25 minutes.

NOTE: You may need to thaw the Tater Tots before using them in the casserole or else they may not be hot after the casserole is baked.

1 1/2 pounds ground beef
1/4 cup onion, finely chopped
1/4 cup water or evaporated milk
1 teaspoon salt
2 tablespoons bleu cheese, crumbled (or as desired)
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper, freshly ground 

Mix all ingredients together.  Shape into 6 patties, each about 3/4-inch thick.  Broil or grill patties 4-inches from the heat, turning once, to desired doneness (10 to 15 minutes).  Served on toasted buns with favorite condiments.

VARIATIONS

Instead of or in addition to bleu cheese, you can use other ingredients to add flavor to the burger:

1 tablespoon horseradish
1 tablespoon mustard
1 tablespoon snipped chives 
2 tablespoons sesame seeds
1/4 cup ripe olives, chopped
1/4 cup dill pickle; chopped
1/4 cup pickle relish
1/4 cup nuts, chopped

  ~~ Crust ~~
1 package active dry yeast
1 cup warm water, 105 F to 115 F
1/2 teaspoon salt
2 teaspoons olive oil
2-1/2 to 3-1/2 cups all purpose flour
Cornmeal

~~ Toppings ~~
Pepperoni
Mozzarella, grated
1 jar spaghetti sauce

Dissolve yeast in warm water in warmed bowl.  Add salt, olive oil, and 2-1/2 cups flour.  Attach bowl and dough hook to KitchenAid mixer.  Turn to Speed 2 and mix 1 minute.

Continuing on Speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl.  Knead on Speed 2 for 2 minutes.

Place in greased bowl, turning to grease top.  Cover, let rise in warm place, free from draft, until doubled in bulk (about 1 hour).  Punch dough down.

Brush 14-inch pizza pan with oil; sprinkle with cornmeal.  Press dough across bottom of pan, forming a collar around edge to hold filling.  Spread spaghetti sauce over the dough, then top with pepperoni and grated mozzarella cheese.  Bake at 450 F for 15 to 20 minutes.

NOTES:

1. I use a half jar of Classico tomato and basil spaghetti sauce
2. Make sure the warm water falls within 105F & 115F (use a thermometer) or else the yeast may not perform properly
3. I “proof the bread” in my convection oven:
   • Put bread in oven
   • Press & hold Convection Bake pad for 4 seconds
   • Press 100 to set temperature to 100 degrees F
   • Start oven

1 onion, coarsely chopped
1 garlic clove, crushed
1 tablespoon butter 
2 cans (16 oz) chicken broth 
1 can (16 oz) Tomato, chopped
1 small zucchini, thinly sliced
1/2 cups carrots, thinly sliced
1/2 cups celery, thinly sliced
1/4 teaspoon Salt 
1 teaspoon oregano 
1/4 teaspoon basil 
dash Pepper 

Saute onion and garlic in butter in soup pot for 5 minutes. Add chicken broth, tomatoes, fresh vegetables, and seasonings. Simmer, covered, over low heat for 15 minutes. Garnish with grated parmesan cheese.

3/4 teaspoon pepper, coarsely ground
4 chicken breast halves, without skin
1/3 cup reduced-calorie margarine, melted
1/4 cup fresh basil, chopped
1 tablespoon parmesan cheese, grated
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
fresh basil sprigs, optional

Press 3/4 tsp pepper into meaty sides of chicken breast halves.  Combine the melted butter & chopped basil, stir well.  Brush chicken lightly with melted butter mixture.

Stir 2 tbsp basil, grated parmesan cheese, garlic powder, salt, and pepper into remaining butter mixture until well blended and smooth. 

Grill chicken over medium coals 8 - 10 min on each side, basting frequently with butter mixture.  Garnish with fresh basil sprigs, if desired.

Serving Size: 4