VEGGIE BEEF HASH

VEGGIE-BEEF HASH
Skillet Meals -- PHILcookbooks.com

4 oz cooked roast beef, trimmed, finely chopped
1 1/2 C finely chopped onion, celery, green pepper, red pepper and/or parsley
1C shredded potatoes
1/2 C shredded carrots
1 egg white or 2T liquid egg white
1/2 t dried rosemary
1/2 t black pepper
1/2 C salsa, optional

1.  Combine beef, veggie blend, potatoes, carrots, egg white, rosemary, and black pepper in large bowl.
2.  Lightly spray large nonstick skillet with cooking spray; heat over medium-high heat.  Add beef mixture; press down firmly to form large cake.  Cook 4 minutes or until lightly browned adn heated through.  Serve with salsa, if desired.

Makes 2 servings

BREAKFAST MIGAS

BREAKFAST MIGAS
Skillet Meals -- PILcookbooks.com

1T Olive Oil
1 small onion, chopped
1 jalapeno pepper, seeded and diced
3 corn tortillas, cut into 1" pieces
1 medium tomato, halved, seeded and diced
6 eggs
2T chunky salsa
1C (4 oz) shredded Monterey Jack cheese
1 small ripe avocado, peeled and diced
1T lime juice
Sour Cream
Chopped fresh cilantro

1. Heat olive oil in 12" nonstick skillet over medium heat.  Add onion and jalapeno pepper; cook and stir 1 minute or until soft.
2. Add tortillas and tomato; cook about 2 minutes or until soft and heated through.
3. Slightly beat eggs and salsa in small bowl.  Pour mixture into skillet.  Cook, stirring occasionally, until eggs are firmly scrambled.
4. Remove skillet from heat; stir in cheese.  Garnish each serving with avocado tossed in lime juice, sour cream and cilantro.

Makes 6 servings

BURRITO BOWL WITH CREAMY CHIPOTLE SAUCE

BURRITO BOWL WITH CREAMY CHIPOTLE SAUCE
thegardengrazer.com

1C cooked rice or quinoa
1/2 C salsa
1 can black beans, rinsed and drained
2-3 roma tomatoes, diced
1 1/2 C corn
Romaine lettuce, chopped
Creamy Chipotle sauce
Optional additions:  green onions, bell pepper, avocado, cheese, cilantro

Cook rice.  While rice is cooking, prep veggies and make sauce.
When rice is cooked, stir in salsa.  Begin layering your bowl;  start with rice, then black beans, and veggies.  Drizzle the chipotle sauce on top and enjoy.

CREAMY CHIPOTLE SAUCE
1/2 C plain greek yogurt
1 chipotle in adobo sauce
1/2 t adobo sauce
1-2 cloves garlic
1T fresh lime juice
1/8 t cumin
Scrape away the seeds from the chipotle with a knife.  be careful -- seeds are hot.
Add all ingredients to a blender and blend until smooth.
Taste and adjust seasonings as necessary.
TIPS:  if sauce is too thin, thicken with more yogurt.  If too thick add lime juice or olive oil

BLACK BEAN PIE

BLACK BEAN PIE

1/2 t chili powder
3T T oil
1C chopped onion
1 can black beans, rinsed and drained
1/2 C salsa
3 flour tortillas
grated colby, jack or cheddar cheese
1 pkg ready-made pie crusts

Spread 1/3 of mixture over tortilla.  Top with layer of shredded cheese.
Repeat layers.  Cover top layer with cheese mixture and remaining pie crust.
Cut slits in crust to vent.
Bake 40-50 minutes in 350 degree oven.
Let stand five minutes before serving.