Taco Macaroni Salad

  • 2 ½ cups dried macaroni
  • ½ cup mayonnaise
  • ½ cup Greek yogurt
  • 1 pkg. taco seasoning
  • 1 can black beans, drained
  • 1 ½ cups diced tomatoes
  • 1 cup diced green onions
  • 1 cup shredded cheddar cheese
  • 1 can sliced black olives
  • 1 jalapeno pepper, diced
  • Taco sauce, to taste
  • Dried cilantro, to taste

Cook pasta; drain; and cool. While the pasta is cooking, mix together the mayonnaise, Greek yogurt, and taco seasoning. Add all remaining ingredients to a lg. mixing bowl, and then add in sauce. Refrigerate for at least an hr. before serving.


Mini Tuna & Corn Quiches

  • 5 eggs
  • 1 can tuna, drained and flaked
  • ½ cup frozen corn
  • 2/3 cup cottage cheese
  • 2 green onions, finely chopped
  • Black pepper, to taste
  • Shredded cheddar, to taste

Preheat oven to 350º. Mix together all but the last ingredient. Grease 8 cups of a muffin tin, and spoon the mixture evenly into each. Top each cup w/ cheese. Bake about 30 min. or until set, and cheese is golden.

Pressure Cooker Pasta w/ Sauce

  • 15-17 oz. pasta (something unlike spaghetti noodles)
  • 2 jars pasta sauce
  • 4 cups water
  • ½ tsp. garlic powder
  • ½ tsp. salt
  • Italian seasonings, to taste
  • Shredded cheese, for serving

Add the sauce to the pressure cooker, and then follow it w/ the noodles. Cover pasta w/ water, and add spices. Put pressure cooker on the Rice/Risotto setting for 6 min. After releasing steam, stir. Serve in bowls w/ shredded cheese.

Corn Tortillas

  1. 1 egg
  2. 1 ½ cups water
  3. ½ cup cornmeal
  4. 1 cup all-purpose flour
  5. 1 tsp. salt

Whisk together all ingredients. Using a big, shallow spoon, drop a scoop of the mixture at a time in a sm. frying pan. Tilt the pan to thin out the tortilla as much as possible, while frying on Med. high. When bubbles form, flip the tortilla. Continue to cook until golden on both sides, and then move to the next until batter is all used up.