Texas Skillet

1 pound lean ground beef
1 medium onion, chopped
4 garlic cloves, minced...
1 can (15 ounces) pinto beans, undrained...
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cans (4 ounces each) chopped green chilies
1/2 cup uncooked long grain rice
1/2 cup water
1 to 2 tablespoons chili powder
2 teaspoons dried cilantro flakes
1 teaspoon salt
1 teaspoon ground cumin
Shredded low fat cheddar cheese, salsa and minced fresh cilantro
Tortilla chips
In a large skillet, cook the beef, onion and garlic over medium heat until the meat is no longer pink; drain.
Add the beans, tomatoes, chilies, rice, water and seasonings. Bring to a boil. Reduce heat; covered and simmer for 25 minutes, stirring occasionally.
Serve in the skillet or transfer to a shallow serving dish. Sprinkle with toppings of your choice. Serve with tortilla chips. This is a wonderful recipe and it is so easy to make.

Stuffed Mexican Shells

1 pound ground beef (or ground turkey)
1 package low-sodium taco seasoning
4 ounces cream cheese
16 jumbo pasta shells...
1 1/2 cups salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup Monterrey jack cheese
For toppings:
3 green onions
Sour cream

Instructions

Preheat oven to 350°.
In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.
While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.
Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa!

Balsamic Chicken

4 boneless, skinless, chicken breasts
3 cups fresh tomatoes
1 medium onion thinly sliced
4 garlic cloves-pressed or finely chopped
½ cup balsamic vinegar
2 teaspoon each: fresh spicy oregano, basil, and rosemary...
½ teaspoon fresh lemon thyme
ground black pepper and salt to taste
Directions
Put a slow cooker liner in the slow cooker. If not using a slow cooker liner be sure to wipe olive oil on the base to prevent sticking. Add chicken breasts,put sliced onion on top of chicken then put in all the fresh herbs, salt, pepper and pressed garlic cloves. Pour in vinegar and top with tomatoes.
Cook on low for 8 hours.
Shred the chicken and serve over quinoa pasta, brown rice or quinoa.
Serve with a simple green salad.