Transcript
Lettuce Leaf Tacos Prep 20 m Cook 20 m Ready In 40 m Ingredients • 1 green bell pepper, chopped • 1 yellow onion, chopped • 2 tablespoons olive oil • 2 tablespoons chicken stock (optional) • 1 pound ground beef • 3 tablespoons taco seasoning • 2 large roma tomatoes • 1/2 teaspoon salt • 8 oz cheddar cheese, shredded • 12 large romaine lettuce leaves Directions Cook and stir bell pepper and onion in skillet over medium heat with olive oil and chicken stock until onion is translucent, about 5 mintues. Cut up ground beef into small pieces; place in a separate skillet over medium heat. Cook and stir in seasoning until beef in brown and cumbly, about 5-8 minutes. Drain excess grease. Sprinkle roma tomatoes with salt in a small bowl. Place cheddar cheese in a separate bowl. Fill each lettuce leaf with about 2 tablespoons beef, top with 1-2 tablespoons of tomatoes and 1 1/2 tablespoons cheese.
Calico Slaw Prep 20 m Chill 30 m Ready In 50 m Ingredients • 1 medium head cabbage, shredded • 3 carrots, shredded • 1 each green, red, and yellow bell pepper, seeded and thinly sliced • 2 Fuji or Gala apples, cored and chopped • 2 tablespoons apple cider vinegar • 2 tablespoons white sugar • 1/2 tablespoon fine sea salt • ground black pepper, to taste Directions Toss the cabbage, carrots, bell peppers, and apples together in a large bowl. Whisk the apple cider vinegar, salt, and sugar together in a small bowl; season with black pepper. Pour the vinegar mixture over the cabbage mixture and gently toss to coat. Cover the bowl and refrigerate at least 30 minutes.
© 2017 Allrecipes.com
© 2017 Allrecipes.com
Mediterranean Greek Salad
Cantaloupe Bread w/ Praline Glaze
Prep 5 m Chill 10 m Ready In 15 m Ingredients • 3 cucumbers, seeded and diced • 1 1/2 cups crumbled feta cheese • 1 cup black olives, pitted and sliced • 3 cups diced roma tomatoes • 1/3 cup oilpacked sundried tomatoes, drained, oil reserved • 1/2 red onion, sliced Directions In a large bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until ready to serve, at least 10 minutes.
ALL RIGHTS RESERVED © 2017 Allrecipes.com
Prep 15 m Ready In 1 hr 15 m Ingredients • 3 eggs • 1 cup vegetable oil • 2 cups white sugar • 1 tablespoon vanilla extract • 2 cups cantaloupe, peeled, seeded, and pureed • 3 cups all-purpose flour • 1 teaspoon baking soda • 3/4 teaspoon baking powder • 2 teaspoons ground cinnamon • 1/2 teaspoon ground ginger • 1/2 cup butter • 1 2/3 cup brown sugar • 1/2 cup chopped pecans • 1 teaspoon salt
Directions Preheat oven to 325F. Lightly grease and flour 2 9x5 inch loaf pans. In a large bowl, beat together eggs, oil, sugar, vanilla, and cantaloupe. In a separate bowl, sift together flour, salt, baking soda and powder, cinnamon, and ginger. Stir flour mixture into cantaloupe mixture and pour into prepared pans. Bake in oven 1 hour, until toothpick comes out clean. Meanwhile, combine butter and brown sugar. Microwave 3 minutes, at 1 minute intervals; mix in pecans. Pour sauce over warm bread. Let cool 1 hour before serving. ALL RIGHTS RESERVED © 2017 Allrecipes.com
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