Jicama Orange Salsa

INGREDIENTS:
2 medium oranges, peeled and chopped
1 cup jicama, chopped
½ cup tomatillo, chopped
½ cup red onion, chopped
4 tablespoons cilantro, chopped
2 tablespoons lime juice
1 teaspoon honey
½ teaspoon salt
2 tablespoons jalapenos, chopped fine

INSTRUCTIONS:
Mix all ingredients together and chill for a few hours.

Veggie Meatloaf

INGREDIENTS:
1 lb. ground beef
1 medium potato
1 large carrot
1 small zucchini
1 small yellow squash
1/2 - 3/4 cup oatmeal
2 eggs
1 can Mexican Stewed Tomatoes
1 can tomato sauce
Grated cheese, desired style
Spices to taste, i.e., garlic, season salt like Lawry’s salt, pepper, onion powder.

 INSTRUCTIONS:
Grate potato, carrot, zucchini, and yellow squash and put in a bowl with ground beef. Add oatmeal, eggs and tomatoes to the bowl, mix together (feel free to use your hands). Put mixture into a cold electric skillet, and turn on to 300 degrees. Cook for about 30-45 minutes, then top meatloaf with tomato sauce and cheese. Cook an additional 5-10 minutes until cheese is melted. Check with meat thermometer to make sure meat is fully cooked. Enjoy!

 ***For a smaller servings size, you can half the recipe and bake it in the oven in a bread pan. Bake on 400 degrees for 45 minutes. Be sure to test with a meat thermometer as the tomato sauce tends to keep the ground beef looking red.

Cabbage Patch Stew

INGREDIENTS:
½ pound lean ground beef or turkey (optional)
l large onion, chopped
1 cup celery, chopped
2 cups shredded cabbage
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
1 teaspoon garlic powder
¼ teaspoon cumin
2 cups water
1 tablespoon sugar
2 (15 oz.) cans kidney or pinto beans
2 (15 oz.) can Mexican style stewed tomatoes

 INSTRUCTIONS: Brown meat and drain fat; add onion, celery, and cabbage. Cook until vegetables are clear or wilted. Add remaining ingredients. Simmer ½ hour. Yield: 8 servings

Philly Wraps

INGREDIENTS:
½ pound lean ground turkey or beef
1 tablespoon water
1 onion, sliced
4 mushrooms, sliced
1 bell pepper, sliced
Pinch of salt
¼ teaspoon pepper
4 drops hot sauce (like Tabasco)
4 slices reduced-fat Swiss cheese
6 whole-wheat flour tortillas

INSTRUCTIONS:
Coat a large skillet with cooking spray. Over medium-high heat sauté meat until done; drain any fat. Add water, onion, mushrooms, salt, pepper, and hot sauce; stir well. Cover, reduce heat, and simmer until vegetables are tender. Lay slices of Swiss cheese over meat mixture; cover until cheese melts. Spoon mixture down center of warm tortilla and roll up tightly. Yield: 6 servings