Turkey & Quinoa Meatloaf

Ingredients

• 1/4 cup quinoa
• 1/2 cup water
• 1 teaspoon olive oil
• 1 small onion, chopped
• 1 large clove garlic, chopped
• 1 (20 ounce) package ground turkey
• 1 tablespoon tomato paste
• 1 tablespoon hot pepper sauce
• 2 tablespoons Worcestershire sauce
• 1 egg
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 tablespoons brown sugar
• 2 teaspoons Worcestershire sauce
• 1 teaspoon water

Directions

1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
2. Preheat an oven to 350 degrees F (175 degrees C).
3. Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
4. Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.
5. Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.

Taco Stuffed Shells

Ingredients

• 16 jumbo pasta shells
• 1 pound ground beef
• 1 (1.25 ounce) package taco seasoning mix
• 1 cup water
• 1 (16 ounce) can refried beans
• 3/4 cup shredded Cheddar cheese
• 1 (16 ounce) jar salsa, divided
• 1/4 cup sliced green onion
• 1/4 cup shredded Cheddar cheese
• 1/2 cup sour cream (optional)

Directions

1. Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.
2. Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.
3. Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.
4. Bake in preheated oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream.

Tracy Guacamole

Ingredients:

2 avocados, mashed

1 large lime, juiced and with a little pulp included

1-2 Roma tomatoes, diced

1/2 purple onion, finely diced

2-4 cloves garlic, minced (or 1 tblsp minced)

Cumin

Chili powder

Bacon salt

Fajita seasoning

Preparation:

Mix all ingredients, adding spices to taste. Serve immediately (before avocado turns brown!)

Simple Fruit Cobbler

Ingredients:

1 box yellow cake mix (unmixed)

1 large can peaches, or other fruit in juice made for pies/cobblers; can use 2 regular-sized cans

1 stick butter, cut into thin slices

cinnamon, if desired

Preparation:
1. Grease bottom of 8 1/2 x 11 glass pan.

2. Pour fruit (and all juice) into pan.

3. Dump dry cake mix over fruit, then press lightly so that it is evenly spread and slightly compacted.

4. Places slices of butter evenly over entire mixture.

5. Sprinkle with cinnamon, if desired.

6. Bake at 350 degrees until bubbly and top crust is golden brown, usually about 30 minutes.