Taco Meatloaf

Here is a twist on a classic recipe for your next Taco Tuesday.

Ingredients

• 1 ½ pounds lean ground beef

• 1 cup crushed tortilla chips

• ¾ cup shredded pepper Jack cheese

• 1 small onion, chopped

• 1 (1 ounce) packet taco seasoning mix

• 2 eggs, beaten

• ½ cup milk

• ¼ cup mild red taco sauce, or more to taste

Directions

1. Preheat the oven to 350 degrees F.

2. Thoroughly combine beef, tortilla chips, pepper Jack cheese, onion, and taco seasoning in a bowl.

3. Whisk eggs, milk, and taco sauce together in a separate bowl. Add to meat mixture and stir until well combined.

4. Press mixture into a 9x5-inch loaf pan and top with a strip of taco sauce down the center.

5. Bake in the preheated oven until cooked through and browned on top, 45 to 60 minutes.

Frozen Vegetable Stir-Fry

Soy sauce and peanut butter add a nice Thai-style flavor to this stir-fry. Using frozen vegetables makes it a very quick and tasty vegetable side dish.

Ingredients

• 2 tablespoons soy sauce

• 1 tablespoon brown sugar

• 2 teaspoons garlic powder

• 2 teaspoons peanut butter

• 2 teaspoons olive oil

• 1 (16 ounce) package frozen mixed vegetables

• Chicken (Optional)

Directions

1. Combine soy sauce, brown sugar, garlic powder, and peanut butter in a small bowl.

2. Heat oil in a large skillet over medium heat; cook and stir frozen vegetables until just tender, 5 to 7 minutes.

3. Remove from heat and fold in soy sauce mixture.

Chicken Cordon Bleu

'Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks! The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed). This yummy version adds paprika and a creamy white wine sauce worthy of its own blue ribbon.

Ingredients

• 6 skinless, boneless chicken breast halves

• 6 slices Swiss cheese

• 6 slices ham

• 3 tablespoons all-purpose flour

• 1 teaspoon paprika

• 6 tablespoons butter

• ½ cup dry white wine

• 1 teaspoon chicken bouillon granules

• 1 tablespoon cornstarch

• 1 cup heavy whipping cream

Directions

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Tofu Peanut Stir-Fry

This is absolutely the best way to eat tofu, especially for first timers. The tofu has a slightly crunchy exterior while the inside is nice and soft. It is a delicious, easy, quick, and inexpensive meal. Serve with Asian noodles or with steamed rice. Enjoy!

Ingredients

• 1 teaspoon vegetable oil

• 1 (16 ounce) package frozen stir-fry vegetables

• ½ teaspoon minced fresh ginger

• salt and pepper to taste

• 2 eggs, beaten

• 1 cup cornstarch

• salt and pepper to taste

• 1 (14 ounce) package firm tofu, drained and cubed

• ½ cup vegetable oil

• ¾ cup peanut sauce

• ¼ cup chopped peanuts

Directions

1. Heat the oil in a large skillet or wok over medium heat, and cook the vegetables until tender.

2. Mix in the ginger, and season with salt and pepper.

3. Remove vegetables from skillet, and set aside.

4. Place the eggs in a bowl. In a separate bowl, mix the cornstarch, salt, and pepper.

5. Dip tofu cubes first in the egg, then the cornstarch mixture to coat.

6. Heat the remaining oil in the skillet or wok over medium heat, and cook the coated tofu 5 minutes, or until golden brown.

7. Stir in the peanut sauce and peanuts. Continue to cook and stir until sauce has thickened and tofu is well-coated.

8. Serve with the vegetables.

Presto Vegan Pesto

Here is a great pesto option for vegans or those that are sensitive to dairy products. It substitutes parmesan cheese for a soy-based alternative.

Ingredients

• 1 bunch fresh basil

• 1/3 cup pine nuts

• 5 cloves garlic

• 1/2 cup olive oil

• 1 tablespoon lemon juice

• 2 tablespoons water

• 1/4 cup Parmesan flavor grated soy topping

Directions

1. Place the basil, pine nuts, garlic, olive oil, lemon juice, water, and soy topping into a blender. Cover, and puree until smooth.

Lemon Rosemary Salmon

This is a great choice for a cold winter day. I recommend pairing it with wild rice, some crusty bread, amd a salad.

Ingredients

• 1 lemon, thinly sliced

• 4 sprigs fresh rosemary

• 2 salmon fillets, bones and skin removed

• coarse salt to taste

• 1 tablespoon olive oil, or as needed

Directions

1. Preheat oven to 400 degrees F.

2. Arrange half the lemon slices in a single layer in a baking dish.

3. Layer with 2 sprigs rosemary, and top with salmon fillets.

4. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.

5. Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.