Taco Lasagna

Ingredients

• 1 pound lean ground beef
• 1 cup water
• 1 packet (1.25 ounces) Ortega 40% Less Sodium Taco Seasoning Mix
• 1 can (4 ounces) Ortega Fire Roasted Diced Green Chiles
• 1 cup frozen chopped onion
• 1 container (16 ounces) ricotta cheese
• 2 eggs, lightly beaten
• 1/4 cup chopped fresh cilantro (plus more for garnish optional)
• 1 can (28 ounces) crushed tomatoes
• 1 jar (16 ounces) Ortega Thick & Chunky Medium Salsa
• 1/4 cup Ortega Thick & Smooth Mild Taco Sauce
• 1 box (12 count) Ortega Yellow Corn Taco Shells or Whole Grain Corn Taco Shells
• 3 cups Mexican blend shredded cheese

Homemade Potatoe Chips

 

 

Ingredients

• 4 medium Florida fingerling potatoes, unpeeled (mixed colors)
• 1 tablespoon olive oil
• Pan release spray
• Sea salt and fresh ground pepper to taste
• Additional seasonings (see below)
• Special equipment needed: French mandolin

Tropical Granola Parfait

Ingredients

• 1 (6-ounce) container low-fat or fat-free flavored yogurt
• 1/2 cup sliced fruit
• 1/3 cup Tropical Granola (recipe below)
• Tropical Granola:
• 1/4 cup vegetable oil
• 2 tablespoons brown sugar
• 1/2 teaspoon vanilla extract
• 2 cups old-fashioned oats
• 1 cup sliced almonds
• 1/2 cup flaked coconut
• 2 teaspoons wheat germ (optional)

Peanut Butter Bars

Ingredients1 cup butter melted
2 cups graham cracker crumbs (use the boxed kind, or grind them in a food processor. Tiny granules.)
2 cups confectioners’ sugar (aka powdered sugar)
1 cup + 4 tablespoons peanut butter
1 1/2 cups milk chocolate chips

Chicken and Black Bean Tostadas

Ingredients
1/4 cup canola oil, plus more for frying
4 corn tortillas, preferably white
Kosher salt
1 (15.5-ounce) can black beans, drained and rinsed
1 teaspoon ground cumin
1/4 cup low-sodium chicken broth
Freshly ground pepper
1 clove garlic, minced
1 tablespoon ancho chili paste or adobo sauce (from a can of chipotles in adobo)
1/4 cup fresh lime juice
2 teaspoons brown sugar
2 cups finely shredded green or red cabbage
1 bunch radishes (about 6), julienned
1/2 bunch fresh cilantro, roughly chopped
1/2 cup sour cream
1/2 rotisserie chicken, skinned and shredded into large pieces

French Toast Baked Polenta Sticks

1 cup polenta (may also be called medium or coarse ground cornmeal or grits)

1 15-ounce can coconut milk

1 1/4 cups water

1 tablespoon ground cinnamon

2 tablespoons maple syrup

1 teaspoon vanilla extract

sea salt

1. Lightly grease a casserole dish. Put the coconut milk and water in a medium to large sized saucepan and place over high heat.
2. Once simmering, reduce heat to medium. While stirring, slowly pour in the polenta. Once all the polenta is mixed in, stir in the cinnamon, maple syrup, vanilla extract, and a pinch of salt.
3. Cook, stirring regularly, until polenta is thickened and will hold its shape. If it looks like the polenta is scorching, reduce heat to medium-low.
4. Press into the casserole dish, spreading evenly, aiming for 1/2 inch thickness. Chill in the refrigerator for at least one hour.
5. Preheat the oven to 450 degrees Fahrenheit. Lightly grease a baking sheet. Invert the polenta onto a cutting board, and slice into pieces around 3-4 inches long and about 1/2 inch wide.
6. Arrange on the baking sheet, and bake for 10-15 minutes, flip the pieces, then continue baking another 10-15 minutes, until golden brown on the outside. Remove and serve with maple dipping sauce.

Maple Dipping Sauce

• 1/4 cup plain non-dairy yogurt
• 1 tablespoon maple syrup
• 1/4 teaspoon vanilla extract

Source

Cuban Pork Adobo Chops

 

Ingredients

• 6 New York (top loin) pork chops, 3/4-inch thick
• 1 cup lime juice
• 4 cloves garlic, minced
• 1 1/2 teaspoon ground cumin
• 3/4 - 1 teaspoon salt
• 1/4 teaspoon black pepper
• Olive oil, for grill grate