Mexican Lasagna

1 lb ground meat
1 Tbsp olive oil
1 small onion, finely diced
2 cloves garlic, finely chopped
1 serrano pepper, seeded and diced
Salt and pepper
1/2-1 tsp paprika
1 tsp chili powder
1/2 can black beans, drained and rinsed
1/2 C. cooked white or brown rice
1 can tomato sauce (regular size, not the large can)
4 corn tortillas
1/3 C. sour cream
1/2 C. cheese
1/3 C. chopped olives
1/3 C. water

1.  Heat oil in large pan on medium heat.  Saute onion, garlic and serrano pepper until onion becomes translucent (about 5 minutes).  Add meat and season with salt, pepper, paprika and chili powder.  Once meat is cooked drain if necessary.
2.  Add tomato sauce, beans and rice and simmer for 15 minutes.
3.  Preheat oven to 350.
4.  Add half of the meat mixture to a 8x8" greased dish, top with tortillas, spread with sour cream, top with remaining meat mixture, cover with cheese and finish by topping with olives and pouring water over the lasagna.  Cover with foil and bake for 30 minutes.  Let sit 5-10 minutes before serving.

p.s.  Diced tomatoes and/or avocados give a nice cool and refreshing taste to this yummy dish; enjoy!

Pasta Carbonara

4-6 slices bacon, cooked and crumbled
2 cloves garlic, finely chopped
1 Tbsp butter
1-2 tsp dried parsley
Salt and pepper
2-3 large eggs
1/4 C. grated Parmesan
4 servings of spaghetti pasta ( I just grab a big handful of pasta)

1.  Begin cooking pasta as directed on packaging.
2.  While pasta is cooking beat eggs with Parmesan, salt, and pepper in separate bowl and set aside. 
3.  Heat butter in a medium pan on medium/low heat.  Saute garlic with bacon and parsley until garlic is beginning to brown (2-3 minutes).  Drain cooked pasta and add to pan, remove pan from heat and slowly pour in egg mixture.  Toss pasta evenly and quickly to avoid the eggs scrambling.  Serve immediately and enjoy!

p.s.  This is such an easy and quick dinner!  You can jazz it up by adding sliced olives, mushrooms or even diced tomatoes!

Tomato Basil Toast

1 loaf artisan Italian bread, sliced (firm crusts are best)

4-6 Roma tomatoes, diced

Handful fresh basil, chopped

1 Tbsp capers(optional)

Salt & pepper

Mozzarella, thinly sliced

Olive oil

-Heat oven to 350

1.  Lay bread slices on large cookie sheet. Brush with olive oil.

2.  In medium bowl mix tomatoes, basil, capers, salt and pepper.  Top each slice of bread with desired amount of tomato mixture. Then top each with a slice of mozzarella cheese.

3.  Bake in oven 8-10 minutes until cheese is melted and beginning to brown. Let cool for a moment then serve!

Mom's Pizza Sauce

1 large can tomato sauce
1 small can tomato paste
1 Tbsp red wine vinegar
1/4-1/2 tsp black pepper
3/4-1 tsp garlic powder
1 Tbsp dried oregano
1 Tbsp dried basil
Pinch of salt

1.  Combine all ingredients in a medium-sized bowl and stir until well blended and smooth.  Use immediately or store, covered, in the refrigerator for up to 3-5 days.

Quinoa-Pinto Bean Burgers

8 hamburger buns
1 can pinto beans, drained & rinsed
3/4 C. uncooked quinoa (+1 1/2 C. water)
1 green onion, diced
1 tomato, diced
2 cloves garlic, finely minced
1 serrano pepper, seeded & diced
1/4 C. salsa
1/2 C. cornmeal or flour
Olive oil

1. Cook quinoa just as you would rice; it takes about 15 minutes.
2.  While quinoa is cooking combine all ingredients in a medium bowl and mash a bit.  Add cooked quinoa.  Divide mixture into 8 parts and form into patties.
3.  Heat a large pan on medium heat, drizzle with oil and cook burgers about 10 minutes on each side or until golden brown.  Serve on buns.

p.s.  You can serve these with your usual burger toppings; they are super yummy and a nice alternative to the usual burgers.  Also, you can substitute brown rice for the quinoa if you'd like.

Potato Avocado Salad with Lime

4 medium potatoes, cubed (I did peel mine but you don't have to)
1 avocado, peeled, pitted, and sliced into small cubes
Juice of 1 lime
1-2 Tbsp olive oil
1-2 tsp dried parsley
1/2 tsp garlic powder
1/2 tsp onion powder OR 1/4 onion, finely diced (any onion will do)

1.  Boil potatoes 15 minutes or until tender, drain and set aside in medium bowl to cool.  While potatoes are cooling combine remaining ingredients, except avocado, in a small bowl and set aside.
2.  Once potatoes are cool add in avocados and toss with dressing until well coated.  Serve immediately or let cool in the refrigerator for 1-2 hours before serving.