Tasty Lentil Tacos

Submitted by Debbie Hunter
Ingredients
1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dried lentils, rinsed
1 tablespoon chili powder (I use 1/2 tablespoon)
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups chicken broth
1 cup salsa
12 taco shells
1 1/2 cups shredded lettuce
1 cup chopped fresh tomato
1 1/2 cups shredded reduced-fat Cheddar Cheese
6 Tablespoons fat free sour cream

 Debbie made them into quesadilla.  Super yummy!

In a large nonstick skillet, saute the onion and garlic in oil until tender.  Add the lentil, chili powder, cumin and oregano; cook and stir for 1 minute.  Add broth; bring to a boil Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender.  Uncover; cook for 6-8 minutes or until mixture is thickened.  Mash lentils slightly.

Stir in salsa.  Spoon about 1/4 cup lentil mixture into each taco shell.  Top with lettuce, tomato, cheese, and sour cream.

This freezes well.  I make a double or triple batch and freeze it for a quick meal.  Also good for hiding veggies in.  I usually add carrots, celery, pepper, broccoli or whatever I have in the fridge.  I don't add the salsa as my kids don't like it.

Bacon Pasta

Submitted by Donna Cummings
Ingredients
1 lb. Bacon
1/2 to 1 cup Parmesan
1 can (28 oz) stewed tomatoes
2 cloves of garlic
1 small onion
1 tsp. basil
Pasta of choice
Red Pepper for taste

Fry bacon till crisp.  Chop and set aside.  Reserve 2 tablespoons grease in same pan.  Add garlic, onion, and basil.  Brown until onion is transparent.  Add tomatoes and red pepper to taste.  Simmer for 15 to 20 minutes till thickens.  Meanwhile, cook pasta.  Once pasta is done, toss with sauce and after, add bacon and Parmesan.  Serve immediately. 

Taco Soup

Submitted by Andrea Stevenson
Ingredients
1 lb. Ground Beef
1 package Taco Seasoning (about 2 Tablespoons)
1 can Tomato Sauce
1 16 oz can Stewed Tomatoes (I use Mexican Style for added kick and cut the tomates into smaller pieces)
1 16 oz can Kidney beans (drained and rinsed)
1 can Corn

Saute ground beef and drain.  (I often do this in bulk and freeze, it can easily be thawed while the other ingredients heat).  Add all other ingredients and simmer for approximately 15 minutes, until heated through.  May need to add extra water if soup seems too thick.  Serve with tortilla chips, cheese, sour cream, etc.