1/4 c. celery, finely chopped
3/4 c. butter or margarine, melted
1 tsp. dried whole oregano
1/2 tsp. salt
1/2 tsp. garlic powder
1/8 tsp. pepper
6 med. baking potatoes, unpeeled
1 med. onion, thinly sliced
Sauté celery in butter in a small sauce pan until tender. Stir in oregano, salt, garlic powder, and pepper. Remove butter mixture from heat, and keep warm. Wash potatoes. Cut each into 1/2" slices, cutting to, but not through, bottom peel. Place a slice of onion between each slice of potato. Place each potato on a square of heavy-duty aluminum foil. Drizzle about 2 tablespoons butter mixture over each. Fold foil edges over, and wrap securely.
Grill foil-wrapped potatoes over medium coals for 1 hour or until done. Serves 6.
Bake in the oven at 375° for one hour.
Packet of Hidden Valley Ranch Dressing Mix
Packet of Taco Seasoning Mix
One Medium Onion
One pound of ground turkey
The following Items, do not drain:
One can of Corn
One can of Black Beans
One can of Pinto Beans
One can of Italian Diced tomatoes
One can of Diced tomatoes with chilies
Brown together the ground turkey, medium onion chopped, packet of hidden valley ranch dressing mix, and packet of Taco Seasoning mix. When done, there should be very little grease. (Some leaner forms of ground turkey don't crumble as easily and would need to be broken up more during the browning process.)
Take the browned turkey mixture and place into a crock pot. Add remaining cans (DO NOT DRAIN - THIS IS THE JUICE OF THE SOUP). Cook in crockpot (slowcooker) for 8 -9 hours on low (depends on your slowcooker) or 5 hours on high.
Servings Per Recipe: 10 5 Points+
Amount Per Serving
Total Fat: 5.6 g
Cholesterol: 44.0 mg
Sodium: 1,188.2 mg
Total Carbs: 29.3 g
Dietary Fiber: 6.6 g
Protein: 13.5 g
Brown 1 lb. very lean chopped meat with one larged diced onion in a large stew pot.
16 oz canned tomato sauce
16 oz canned kidney beans (rinsed)
16 oz canned pinto beans (rinsed)
16 oz garbanzo beans (rinsed)
16 oz canned yellow corn (undrained)
16 oz canned diced tomatoes
1 3 oz. can of diced green chilies
one packet of dry ranch dressing
1 packet of taco seasoning mix
1 1/2 cup water
Heat to boiling. Immediately lower heat to simmer for 30 minutes. Garnish with cilantro. Enjoy.
Cut the ends off the green beans and wash.
Place in a microwavable bowl, add a small amount of water, and microwave (steam) for 5-7 minutes.
Allow to cool.
Add sea salt and white pepper to taste.
Add 1/4-1/2 cup Costco’s Pesto (or make your own). Stir.
1 pound ground beef
1 small onion, chopped
10 corn tortillas, cut into 1-inch pieces
1 cup (8 ounces) taco sauce (or use my homemade version for taco sauce)
1 can pinto beans, drained
1 ¼ cups shredded cheese, divided
In a skillet cook ground beef and onion until beef is browned and onion is tender. Drain the fat off the meat and return to the pan. Add tortilla pieces, taco sauce, and beans. Combine and cook over medium low heat until heated through. Add cheese and stir until melted. Serve and enjoy!