corn salsa

Goes well with tacos, or just as a lazy side dish. Makes 4 side-dish size servings.

• 1 tbs butter/margarine

• 2 cloves minced garlic

• 1/2 tsp red pepper flakes

• 1/4 tsp black pepper

• 1 tsp parsley

• pinch of sugar

• 15 ounce can diced tomatoes (or tomatoes with green chiles)

• 2 cups frozen corn kernels (don’t need to thaw)

Cook the garlic, red pepper, and butter in a skillet over medium heat until softened. Add the tomatoes and juices to the skillet, along with the black pepper, parsley, and sugar. Stir to combine and turn the heat up to medium. Simmer for 10 minutes or until most of the tomato juices have evaporated.

Add the frozen corn to the skillet. Stir to combine and cook for 3-5 minutes until heated through.

taco pasta

The only thing I love more than my Crockpot is one-pot recipes. Serves 4.

• 1 pound lean ground beef or turkey

• 1 small onion, diced

• 1 15-ounce can black beans, drained and rinsed

• 1 14.5-ounce can diced fire-roasted tomatoes - do not drain (or plain diced)

• 1 8-ounce can tomato sauce

• 1/2 cup uncooked pasta (elbows, ziti, rotini, etc.)

• 1 4-ounce can diced green chile peppers

• 2 tsp chili powder

• 1 clove minced garlic

• 1/2 cup shredded Mexican cheese

In a large pot, cook meat, onion, and garlic until the meat is browned. Drain off fat.

Stir in beans, tomatoes, sauce, pasta, chiles, and chili powder. Bring to boil and then reduce heat. Cover and simmer for about 20 minutes or until the pasta is cooked. Stir often.

When you are ready to serve, remove from heat and sprinkle cheese over the top.

turkey sausage bowls

Perfect for meal prep or work lunches. Smells strong in the office microwave so beware. Serves 4.

• 2 tbs olive oil

• 1 pound precooked, skinned sausage of your preference cut into slices (I like turkey)

• 1 small onion, diced

• 2 of the following options:

  • 1 cup fresh or frozen peas/carrots/corn

  • 1 15-ounce can black beans, rinsed and drained

  • 2 cups fresh or frozen broccoli florets

• 1 cup uncooked rice/quinoa

• 2 cloves minced garlic

• 1 tsp onion powder

• 1/4 tsp black pepper

• shredded Mexican cheese to serve

In a medium pot, cook the rice or quinoa to package directions.

Heat a large skillet over medium and add the olive oil. Add the sausage, onion, and garlic and cook until the onions are soft and the sausage begins to brown.

If using frozen, steam the veggies in the microwave. Add the veggies and the beans to the pan, cover, and cook about 5 minutes.

Add the spices and cooked rice/quinoa. Cover and cook until everything is heated through.

Add shredded cheese to serve.