Taco Salad

brown ground hamburger 1/2 to 1lb. and season with taco seasoning. (optional)
1 bag of pre-made salad greens (your choice)
1 can of black beans (Drained and rinsed)
1 can of kidney beans (Drained and rinsed)
1 can of Garbanzo beans also known and chick peas(Drained and rinsed)
1 cup for grated cheese
1 avocado diced (optional)
2-3 Roma tomatoes diced (optional)
tortilla chips
mix all but the tortillas chips in a large bowl. when served top with desired amount of crumbled tortillas chips and favorite salad dressing.

Harvest Grain 'N Nut Pancakes

Mix:
3/4 C Oats (grind into flour)
3/4 C wheat flour
1/3 C white flour
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp salt

in another bowl combine:
1/3 C milk
1 1/4 C buttermilk
1/4 C vegetable oil
2 eggs
1/4 granulated sugar

mix with electric mixer until smooth. Combine dry ingredients with wet. Add nuts (6T of any variety of chopped nuts) & mix well by hand. Make 1/4 C pancakes.
Serving 2 pancakes. 221 Cal

Carrot Salad

1/3 cup vanilla yogurt
3 dashes cinnamon
2 dashes of nutmeg
1/2 C raisins
1 can (8oz) pineapple tidbits drained
3 cups (10oz bag) shredded or Julianne style carrots

mix well. chill salad until ready to serve.

Balsamic Chicken

Balsamic Vinegar
Thyme
chives
Parsley
chicken stalk
chicken cubed

in a deep frying pan cook chicken with olive oil until fully cooked. add chicken stalk until about 3/4 of the way up the chicken pieces, add balsamic vinegar and thyme to taste. Cover and cook for about 5 min. Add chives & Parsley at the end.

(you could add dried apricots at time of chicken stalk if desired.) I serve this with or on top of rice with a side of asparagus or green beans.

Shepard's pie

1lb hamburger
2 cans green beans (drained)
5 medium potatoes (boiled and mashed) or pre-made instant potatoes 6 servings
2 cans tomato soup
1 cup cheese

brown hamburger. In a greased baking pan (9x4, or a 9x13 will probably work) layer in this order: hamburger, green beans, tomato soup, potatoes, sprinkle cheese over the top. cover with foil cook at 350 for 30 min.

chicken Enchilada Casserole

1lb of shredded chicken
1 can cream of chicken soup
1 can (10oz) green chili enchilada sauce
1 cup cheddar cheese
corn tortillas

in a bowl mix chicken, soup, and enchilada sauce. in a greased 8x8 pan add 1/3 of the mixture. layer ripped or cut up tortillas in one layer, add another 1/3 of the mixture followed by another layer of tortillas, followed by another layer of mixture, then cover with cheese, cook uncovered at 350 for 45 min.

Cabbage Rolls

1 head cabbage
1 egg, beaten
1/4 cup milk
1 tsp salt
1/4 tsp pepper
1 lb ground sausage, cooked and drained
1 cup cooked rice
8 oz can tomato sauce
1 Tbsp brown sugar
1 Tbsp lemon juice
1 tsp Worcestershire sauce

immerse cabbage in boiling water for 10 mins until limp, drain and separate leaves. combine egg, milk, salt, pepper, meat, and rice. place about 1/4 cup meat mixture in center of each leaf. fold in sides and roll ends over meat place in 9x13 pan. combine tomato sauce, brown sugar, lemon juice and Worcestershire sauce pour over cabbage cook at 350 F for 20-25 mins
* you may also put this in the crock pot and cook on low for 7-9 hrs