Beef and pan fried noodles (snow peas optional)

For this recipe I left out the snow peas that it called for. Substitute broccoli.
Very good.

Ingredients:

1 (9) ounce package of Chinese noodles
2 tbsp oyster sauce
1/2 tsp soy sauce
1/2 tsp sugar
2 tsp corn starch
1/2 cup water
5 1/2 tbsp veg oil
1/2 pound trimmed snow peas (I subbed broccoli)
3 scallions finely chopped
2 tbsp minced Ginger
1 pound flank steak sliced thin against grain


Cook noodles according to package directions, drain and set aside
Stir together oyster sauce, soy sauce, sugar, corn starch and water till smooth
Heat 1 tbsp oil in medium skillet until hot.
Place noodles in skillet and fry them into a flat pancake. Press down with a spatula browning on both sides. Add more oil when flipping.
Transfer noodles to paper towl after browned.

Heat 1 tbsp oil in wok. When oil gets hot add snow peas, with pinch of salt about two minutes. Transfer to piste.

Heat 2 tbsp oil heat Ginger and scallions with 1/4 tsp salt for 30 seconds.
Add beef and brown. Remove beef.

Heat sauce in wok until boils then add veggies, beef and noodles back in pan.

Mix together well and serve.

Pineapple glazed chicken with jalapeño salsa

If I could rate this recipe I would give it five stars. I don't like jalapeño peppers soni left them out of the salsa, I don't think anyone missed it.

Ingredients:

1 cup pineapple juice
8 tbsp brown sugar
4 tbsp spicy brown mustard
3/4 cup cubes fresh pineapple
3 tbsp finely diced red pepper
3 tbsp cilantro ( I left this out because I don't like it)
1 1/2 tbsp diced red onion
1 1/2 tbsp canned jalapeño chilled, coarsely cut and drained

4 boneless chicken breasts. I cut them in thin strips.

Preheat oven to 400*.
Bring pineapple juice, brown sugar, mustard, to a boil in small saucepan. Boil until sauce thickens, season with salt and pepper

Mix pineapple, onion, red pepper, cilantro, and chilis in bowl.

Line baking sheet with foil, place chicken on sheet and brush with glaze.
Bake 15 minutes brush again with glaze. Broil until cooked, browned to desire. Let rest five minutes. Use reserve sauce for dipping.

Spoon salsa over chicken and serve.

I made white rice to go with this meal. Served the extra sauce over the rice.

Bon appetite!

Honey mustard roast pork with bacon.

Honey-Mustard Pork Roast with Bacon
Ingredients
Pork:
• 1/4 cup Dijon mustard
• 2 tablespoons whole-grain mustard (recommended: Maille)
• 2 tablespoons honey
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh rosemary leaves
• 1 (3 1/2-pound) center-cut, boneless, pork loin roast
• 12 slices bacon (about 1 pound) thin sliced works best
Salad:
• 3 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 5 cups (5 ounces) baby arugula
Directions
Special equipment: kitchen twine
For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices.

Fettucine with peas, asparagus and pancetta

12 ounces fettucine
3 ounces pancetta (more is better)
1 1/4 pounds asparagus trimmed and cut into 1 inch pieces
2 cups fresh peas (I used frozen)
1 bunch green onions thinly sliced
2 cloves garlic pressed
1/2 cup grated Parmesan cheese (more is better)
1/3 cup heavy whipping cream
3 tbsp olive oil
3 tbsp lemon juice
1 tbsp grated lemon zest
1/4 cup Italian flat leaf parsley
1/4 cup thinly slices fresh basil

Cook pasta
Drain, reserve 1/4 cup of cooking water
Cook pancetta until brown
Remove and place on paper towel to drain
Reserving the oil in pan
Add asparagus sauté 3 minutes
Add peas, onions, garlic sauté 2 minutes more
Remove from heat
Add 1/4 cup pasta cooking liquid, 1/2 cup cheese, cream, olive oil, lemon juice, zest, parsley and pasta
Mix well together

Toss adding more pasta liquid if needed

Transfer to large bowl and sprinkle on pancetta
Add additional cheese if desired

Should serve four heaping bowlfuls

Five spice cranberry chicken wings

Five-Spice Cranberry Glazed Chicken Wings

Makes 24

Use leftover cranberry sauce to make these sweet, fragrant roasted wings.

Ingredients

1/2 cup cranberry sauce*
1 tablespoon honey
1 tablespoon lime juice
1 tablespoon rice vinegar
2 teaspoons expeller-pressed canola oil*
1 tablespoon reduced-sodium soy sauce or tamari
1 1/2 teaspoons Chinese five-spice powder
24 (about 2 3/4 pounds) chicken wing drumettes
2 tablespoons chopped fresh cilantro
Directions

Preheat oven to 425°F. In a large bowl, mix together cranberry sauce, honey, lime juice, vinegar, oil, tamari and five-spice powder; set aside half of the mixture. Add drumettes to bowl and toss to coat. Arrange on a large foil- or parchment paper-lined baking sheet in a single layer and bake, flipping and basting with reserved cranberry mixture every 10 minutes or so, until glazed and deep golden brown, about 45 minutes. Arrange on a platter and garnish with cilantro.

Terriyaki Chickn

1/2 cup tamari soy sauce
1/4 cup pineapple juice
2 tbls. Brown sugar
2 tbls. Finely chopped garlic
1/2 cup sake, optional
4 boneless chicken breasts

Whisk together soy sauce, pineapple juice, sugar, garlic and sake. Transfer half to ziploc bag and add chicken. Refrigerate for 4 hours to overnight.

Preheat grill. Grill chicken Over medium heat 15 minutes each side.
Heat reserved marinade and serve on side for dipping.

Bottle O Beef beef stew with fire roOsted tomatoes

2 pounds stew meat
1/2 cup flour seasoned with salt and pepper
3 carrots chopped
1 large onion
12 ounce bottle dark beer
2 cups beef broth
28 ounce can fire roasted tomatoes
3 potatoes chopped
Oil
1 cup green peas
Salt and pepper

Toss meat with flour salt and pepper
Brown in oil in heavy pan
Romove meat and brown onion
Add meat, broth, beer, and tomatoes simmer one hour
Simmer potatoes and carrots one more hour
Add peas 10 minutes before you serve

Delicious!!!!!

Quick Coq Au Vin

Simple and quick.

Ingredients:

4 bacon slices coarsely chopped
4 skinless chicken breasts
3 tbls chopped fresh Italian parsley
8 large shallots
2 cloves garlic
1 1/2 cups red wine
1 1/2 cups chicken broth
4 tsp flour

Preheat oven to 300 degrees
Sauté bacon until crisp
Transfer to bowl
Sprinkle chicken with salt, pepper, and parsley
Add to drippings to skillet
Sauté until cooked through
Then place in oven to keep warm

Add mushrooms and shallots to skillet sprinkle with salt and pepper
Sauté until brown
Add garlic toss for 10 seconds
Add wine, 1 1/4 cups broth, bacon, and 1 tsp parsley

Add 1/4 cups of broth to flour in small cup
Stir till smooth
Add flour mixture to sauce cook until thickens
3 to 4 minutes
Arrange chicken on platter and cover with sauce

Emily thought that this meal was from Outback steakhouse.
It is so good

Cherry Tomato Pizza Margherita

My Katie made this pizza for dinner last night and I did not have cherry tomatoes so we substituted a can of diced tomato. Wow was it good. Looks like gourmet pizza.

1 13.8 ounce tube of refrigerator pizza dough
1 tbs extra virgin olive oil
1 12 ounce bag cherry tomato (we substituted a can of diced)
1 clove of garlic crushed
1/2 tsp fennel seed coarsely crushed in plastic bag
1/4 tsp diced crushed red pepper
1 4 ounce ball fresh mozzarella in water, diced
1/3 cup chopped fresh basil


Position rack on top shelf of oven
Heat oven 425 degrees
Unroll dough on heavy baking sheet
Fold over edges to make border
Heat skillet over high heat add oil, tomatoes, sprinkle salt and pepper
Sauté until tomatoes are charred about five minutes
Transfer to large bowl
Mix garlic, fennel, crushed red pepper using back of fork crush ingredients together
Add tomatoes and crush together
Season with salt and pepper
Toss cheese and chopped basil in bowl
Sprinkle cheese evenly over pizza crust
Spoon on tomato mixture in dollops, leaving some cheese mixture uncovered
Bake until crust is crisp and brown about 25 - 30 minutes
Loosen with metal spatula and slide onto board garnish with fresh basil leaves

Yummo

Chicken and dumplings

This is a different type of dumplings that are cornbread based. Very good

Ingredients for the soup:

2 tbls olive oil
1 (3) pound chicken breast
1/4 cup four seasoned with salt and pepper
1 medium onion pealed and diced into small pieces
2 carrots peeled and cut into hunks
1 bay leaf
2 stalks of celery cut into small pieces
1 sprig of thyme
1/4 tsp turmeric
Kosher salt and ground black pepper
4 cups chicken broth
Frsh parsley

Dumplings:
1 1/2 cup flour
2 tsp baking powder
1/2 cup coarse ground cornmeal
1 tbls sugar
1 tsp kosher salt
1 3/4 cup heavy cream

In large heavy pot heat oil oil
Dregs chicken in seasoned flour than brown over medium heatnremove and set aside
Add onions to pot cook for two minutes
Add carrots, celery, bay, leaf thyme, turmeric, salt and pepper cook for one minute
Stir in broth
Return chicken to pot cover and simmer 15 minutes

Meanwhile in large bowl combine first five ingredients for dumplings
Add cream and mix until combined
Drop heaping spoonful of dumpling mixture into pot cover and simmer 12 minutes more

Chicken Parmesan Burgers

I have never cooked with ground chicken before and was a little nervous about how this recipe would turn out. I was also afraid of my families response to ground chicken burgers.
They turned out looking quite gourmet and the taste was fabulous.

Ingredients:
10 1/2 inch sliced French bread. This is the buns for your burgers
2 slices French bread diced
4 tbls minced basil plus 4 large basil leaves
3/4 cups marinara sauce
12 ounces ground chicken (this makes 4 burgers)
2 tbps extra virgin olive oil
1 tbsp grated onion
1/4 tsp salt
4 ounces whole milk mozzarella cheese

Blend diced bread and Parmesan cheese yo fine crumbs
Transfer to pie dish mix in 2 tbls minced basil
Mix marinara and 2 tbls basil in small saucepan
Transfer 1 1/2 tbls sauce to large bowl. Add chicken and 1/2 tsp oil, onion and salt
Sprinkle with pepper
Shape into four patties
Coat with crumb mixture
Heat sauce over low heat
Heat 1 1/2 tbls oil in non stick pan
Cook patties until bottoms are crusty about 4 minutes
Turn and top with cheese
Cook three more minutes
Cover and cook until cheese is melted to desired tenderness
Assemble burgers on toasted French bread
Add marinara, basil leaves and enjoy

My husband loved these so much he had three!

Roasted Beef Tenderloin

This meal was melt in  your mouth good.  I improvised a little.  There were no left overs.
MMMM...good.

2 Tbls extra virgin olive oil
1 1/2 Tbls finely chopped rosemary
1/2 Tbls. finely chopped garlic
1/2 Tbls finely chopped thyme
2 1/2 tsp. salt
3/4 tbp. pepper
1 (2 pound) piece on beef tenderloin
1 1/2 pound small red potatoes halved
5 carrots about pound
1/3 cup chicken broth


Preheat oven to 400 degrees.
Put 1 Tbls. oil and 1/2 Tbls rosemary, garlic, thyme, 1 1/2 tsp of salt and 1/2 tsp pepper in small bowl and mix well.  Rub meat with mixture: set aside

heat remaining 1 tbls of oil in large skiller over med heat.  Add Beef and cook, turning occasionally until deep golden brown all over about 10 minutes.  Trasfer beef to a large plate and set aside.  put potatoes, carrots, remaining 1 Tbls rosemary, 1 tsp salt, 1/4 pepper into a large bowl.  drizzle any remaining dripping in skillet over potatoes and carrots and toss.  Transfer to a large roasting pan and spread out in even layer. top with tenderloin

Heat same skillet over medium heat add broth and cook, stirring to scrape up any browed bits for 30 seconds.  Pour pan drippings over beef.  Roast 20 to 25 minutes. 

Transfer beef to platter and cover in foil.  Set aside

Toss potatoes and carrots and continue to roast until tender and golden brown about 10 minutes more.
Transfer to serving bowl.  Cut beef into slices and serve with pan drippings drizzled over the top

I substitutes Apple juice for the chicken broth.  It gave the glaze a sweeter taste.

Enjoy.  Only 280 calories per serving

Barbecued Korean-Style Steak with Grilled Veggies

If you want your family to think you are an incredible cook, you need to make this meal.  The steak just melts in your mouth and is absolutely delicious.

Feel free to try other veggies in this recipe, such as zucchinii and asparagus.

Ingredients:
3 Tbls. soy sauce
2 Tbls. rice vinegar
3 cloves garlic minced
1 Tbls. grated fresh ginger
5 tsp. sesame oil
2 Hanger steaks, also knowns as Skirt steak 1 pound each
3 red bell peppers
12 large white mushrooms
2 bunches greeen onions
1/2 tsp fine sea salt
1/2 tsp ground black pepper

in large bowl combine soy sauce, vinegar, garlic, ginger and 2 tsp. sesame oil.  Add steaks and marinate at least 2 hours or overnight
prepare a grill for high heat cooking,  place bell peppers, mushrooms and green onions in large bowl and toss with salt and pepper and 3 tsps. sesame oil.
remove steaks from marinade grill to desired doneness about 5 minutes per side.  let steak rest for 10 minutes.

this meat would be fabulous for fajitas.  Absolutely the best thing I made all week.

Cheesy Lasagna rolls with spinach, ricotta and sweet Italian sausage

I love lasagna but hate t
How long it takes to bake. I found this recipe which makes individual servings and only bakes in 20 minutes.

Ingedients:

Salt
1/2 pound uncooked lasagna noodles
1 cup ricotta cheese
1 1/2 cups marinara sauce
1 1/2 cups packed baby spinach
1/2 cup shredded mazzarella
Sweet/mild or hot Italian sausage (whatever kind you like) cook, drain and set aside


Preheat oven to 400 degrees meanwhile bring large pot of salted water to boil
Ass noodles and cook 10 minutes
Drain well and gently transfer to clean work surface.

Grease small roasting pan or casserole dish set aside

Working with one noodle at a time, spread with 2 tablespoons of ricotta, 2 tablespoons of marinara a sprinkle of Italian sausage, then top with spinach.
Starting at one end, roll up noodle snuggly than arrange in pan either seam side down or with the rolls close enough together to hold each other up. (I like them standing up on its end, I think it will be easier for serving.)
Pour remaining marinara over assembled rolls then sprinkle with mozzarella. Bake until golden and bubbly, 20 to 25 minutes.

Serving with cesear salad and cheesy, garlic bread.



Working with

Turkey with sweet potato dumplings

I love thanksgiving and this a great way to get it easy.

Ingredients:
1 tbls olive oil
1 small yellow onion
Salt and pepper
4 cups raw cooked or frozen vegetables
1 1/2 cups flour
2 cups low sodium chicken broth
3 cups shredded turkey (I used a rotisserie turkey, it saved me time and $$$)
1 cup mashed sweet pototoes
2 tsp baking soda
1 1/2 cups buttermilk

Heat oven to 400 degrees.
Heat oil in large skillet over medium heat.
Add onions salt pepper and cook stirring occasionally until golden 8 to 10 minutes
Add veggies (I used corn, peas, carrots, okra, celery, green beans)
Cook until soft
Sprinkle 1/4 cue flour over veggies stir well cook 2 minutes
Whisk in broth, bring to boil reduce heat and simmer 2 to 3 minutes
Stir in turkey, salt and pepper
Transfer to baking dish

Dumplings:
In large bowl combine 1 1/4 cups flour, cooked and peeled sweet potatoes, baking soda, buttermilk, 1/2 tsp salt and pepper
Do not over mix
Make a thick batter then drop them by the spoonful onto the turkey mixture
Bake until dumplings are golden brown
About 30 minutes

Results: Emily had two bowls full. (mom, can we have this again!)
Ned I say more. :0)

Tetrazzini surprise

What happens when company comes to town? You eat out a lot. I have taken a few days off to do just that but I am back. Today's recipe called for chicken however, I ran out and went searching though my freezer for a substitute. I came out with boneless pork chops (the other white meat).

Ingredients:

Cooking spray
Salt and pepper
1/2 pound whole wheat pasta - angel hair
1/2 tbsp butter
1/2 yellow onion
1 8 ounce package sliced mushrooms
1 cup frozen peas
1 tbsp olive oil
2 1/2 flour
1 cup low sodium chicken broth
1/4 cup low fat milk
1/8 tsp ground nutmeg
2 cups cooked skinless boneless chicken (I used pork)
6 tbls Parmesan cheese
4 tbls finely chopped chives


Preheat oven to 375. Spray 2 quart casserole dish with spray
Boil pot of water and cook pasta
Cook and transfer to large bowl

Meanwhile heat butter in large skillet over medium hear. Add onion, mushrooms, salt and pepper. Stirring occasionally until softened abbot five minutes.
Stir in peas and cook 2 more minutes

Transfer to bowl with pasta and set aside

Heat oil on small sauce pan add flour whisk till smooth. Slowly whisk in broth and cook. Stir till thick. Stir in milk, nutmeg, salt and pepper. Cook one more minute with cheese then toss with pasta mixture. Transfer all to baking dish and sprinkle with cheese and 2 tsp chopped chives. Bake until hit throughout and golden brown about 30 minutes.

Dutch oven beef and noodle casserole.

Easiest and best meal of the week. Quick and easy. One pot cooking. Emily is on her third helping and asked if we could have this every week.

1 pound lean ground beef
2 cups frozen corn
2/3 cups mushrooms
1/2 medium yellow onion
1 small green pepper
Salt and pepper
1 10 to 12 ounce package of egg noodles (try whole grain if you can find them)
2 cups shredded cheddar cheese
1 28 ounce can diced tomatoes

Heat 5 quart dutch oven over medium heat. Brown the beef, drain, add corn, mushrooms, onions and green pepper. (my family does not like mushrooms, or so they think so I cut the mushrooms, onions and green pepper in small pieces are then same size)
SAlt and pepper the mixture then spread the noodles over the top. Add the cheese then top with the can of tomatoes. Cover reduce heist yo medium low and come back in an hour.

That is quick and easy. But best of all it is delicious.

Baked chicken cordon bleu

Emilys favorite thing is Chicken Cordon Blue so I deceided to make this meal for her. I served it with creamy butter noodles and garlic green beans. It was very good, but the thing I did not like about this recipe is pounding out the chicken.

Ingredients:

3 boneless skinless chicken breast.
3 tbls. Dijon mustard
3 tsp chopped fresh thyme
1/4 tsp salt
Deli sliced ham. (pick your favorite don't be stingy!
Shredded gruyere cheese (I bought a wedge and shredded it)
1/4 cup olive oil
1 cup panko bread crumbs
1/4 tsp paprika


Preheat oven to 375
Lightly grease roasting pan
Pound out the chicken. Yuck I hate this part!
Spread each breast with 1 tbls mustard, sprinkle with thyme, salt and pepper.
Layer ham and cheese on each breast

Roll and truss or toothpick and roll each in panko
Sprinkle with paprika
Bake uncovered for 25 to 30 minutes




My daughter didn't like the thyme so next time I will leave that out,also I will use honey mustard because she like that better.

Carmel Apple Crisp

I bought a ton of granny smith apples and they were not moving quick enough in the house so I deceided to make some crisp out of them. 

6 Granny Smith apples
2 tablespoons of cinnamon
1 cup brown sugar
1 stick of butter (melted)
1 cup granola
Carmel sauce

Take 6 apples and half them.  Place them on grill or grill pan coated with a little olive oil, until nice brown grill marks appear.  Grill both sides then remove and allow to cool.

After the apples are cooled, core, peel ( you dont have to peel them but I did not like them with the skin on) and slice them in sections.  Place in bowl and mix with the following:

Take 1 tablespoons of cinnamon
1/2 cup brown sugar
1/2 stick melted butter
Cream together

Take baking dish and put apples and mixture together.

Now in a seperate bowl mix:
Take 1 tablespoons of cinnamon
1/2 cup brown sugar
1/2 stick melted butter
1 cup of your favorite granola.  I used ones with raisins and sliced almonds.

cover the apple mixture and put carmel sauce all over the top and bake for 15 - 20 minutes in 350 degree oven. 

Serve over Vanilla ice cream or just by iteself.  It is amazing.

If you dont have carmel sauce try putting those carmel square candies on top, I bet that would be even better.

Chicken and Artichoke Lasagna

First of all let me start off by saying none of these recipes are original... I am preparing recipes that others have published and I am trying to see how many different kinds of food I can successful prepare.

I am cooking with Artichokes for the very first time.  I should have attempted to use a fresh one, but honestly I am not ready to attempt that yet, besides the recipe called for can and I love the easy route.
Monday. September 13

Serves 8.

Using a rotisserie chicken saves time.

Ingredients:

1 rotisserie chicken
1 14 ounce can artichoke hearts in water,a drained and chopped.
1 15 ounce container (2 cups)ricotta cheese
1 large egg
1/2 teaspoon of salt
28 jar of favorite spaghetti sauce
8 ounces no boil lasagna
1 12 ounce bag of mozzarella
1/2 cup shredded parmesan cheese

Remove all white meat from chicken combine artichoke hearts chop all together set aside.
In separate bowl combine ricotta, egg, salt mix well

In 9x13 baking dish pour thin layer of sauce, add layer of noodles
Cover with half ricotta mixture sprinkle with some mozzarella
Add another layer of noodles
Add thin layer of sauce
Layer chicken and artichoke mixture
Top with another layer of noodles
Spread the rest of the sauce cover with rest of mozzarella and parmesan

Bake at 400 degrees until bubbling. 60 to 75 minutes

My family enjoyed this meal however next time I will used more sauce. It was little too dry for my family.

Peruvian Roasted chicken with sweet veggies

Wow was this meal great.  I think next time I will add a little chicken stock to the roasting pan for more juices to baste with.  I served it with some white rice and the family loved it.  Emily took the left overs to school with a little soy sauce (she loves soy sauce)



Wednesday, September 15, 2010

1 1/2 teaspoons of canola oil plus more for the pan
1 1/2 tablespoon sweet paprika
1 tablespoon ground cumin
1 1/2 teaspoons fine sea salt
1 1/4 teaspoons black pepper
5 cloves garlic finely chopped
2 1/2 tablespoons white wine vinegar
2 large sweet onions thickly sliced
1 chicken cut into 10 pieces. (I just used boneless chicken beast 6 pieces)
2 red or yellow peppers
1 lemon sliced

Preheat oven 425 degrees. Oil a large roasting pan. In small bowl combine paprika, cumin, salt, pepper, garlic, vinegar, and oil. Make a paste. Place onions in bowl and toss with 2 tablespoons of paste.
Rub chicken with remaining paste and place in roasting pan.
Cover with onions then top with peppers and sliced lemon

Roast for 45 minutes basting several times
Serve over rice.

Mexican taco stew

Tuesday September 14, 2010

My family was a little nervous when I told them what the meal was called but once they smelled it cooking they could not wait to try it.  We did run out of tortilla chips.  I put some whole tortillas in the deep fry to make little bowls to serve the stew in.  They did get a little soggy and we not as good as the crispy ones.  Making homemade chips is so much cheaper.


Top this meal with sour cream and extra cheese. We made homemade tortilla chips.
Just deep-fry corn tortilla then coat with kosher salt.

1/2 pound ground beef or turkey
1 medium onion chopped
2 cloves of garlic finely chopped
2 tbls taco seasoning
2 cups chicken broth
1 large zucchini cut into small pieces
1 15 ounce can of black beans
1 14.5 can dices tomatoes
1 cup frozen corn
1 cup medium salsa

Brown meat drain remove from heat set aside
In same pot saute' onion and garlic until translucent
Add meat back to pot and sprinkle mixture with taco seasoning.
Add remaining ingredients and simmer, cover stirring occasionally 15 to 20 minutes

we topped it all with shredded Mexican cheese and served with sour cream and extra salsa

Delicious!!!!!