richard green wrote:


> Any ideas? Favourite recipes?


Taco filling. Take your favorite mexican seasoning and stir into browned
ground beef, Freeze in a thin layer in a large zipper bag, then pound it
on the counter to crumble it up so she can remove only as much loose
meat as she needs to reheat and serve.

Or try this lower-fat 'fast food taco' lookalike:

Start with two tubes (1 lb?) of frozen Louis Rich ground turkey. It's
mixed dark and white meat, and if you get the good all-white meat at the
butcher it won't work right. Thaw those out and brown them in the bottom
of a large saucepot. Don't add any oil or anything. This stuff is pretty
lean, so it will cook up fairly dry, and you have to keep stirring it
and breaking it up as it browns. When that is cooked, add one to three
finely chopped jalapeno or other chili peppers, to taste. Add 1/2 to one
cup of finely chopped onion, to taste. Stir in two cans of refried
beans. (I use one low-fat, and one vegetarian to balance flavor with
calories) You may want to add a very little bit of water at this point.
Don't add too much, not more than 3/4 of a cup, because once the beans
soften it will get very thin.
Seasonings are mostly cumin (3-4 tablespoons) and chili powder (1
tablespoon). I also throw in a TB each of oregano and garlic, and about
half a teaspoon of black pepper. You can certainly add more pepper or
chili powder to taste.
Cook it until it's done, or you are too hungry to wait any more. This
is one of those dishes, like spaghetti sauce, that can sit on the back
of the stove for hours at low heat. Stir it occasionally, because it
likes to settle and burn.



Dawn