Lunch Ideas!: A Simple Cookbook with Delicious Lunch Recipes [2 ed.] 9798390155929

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Lunch Ideas! A Lunch Cookbook with Delicious Lunch Recipes

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Table of Contents Athenian Pasta Salad 7

Classical Pasta Salad 10 Feta-Farfalle Pasta Salad 11 Caesar Parmesan Pasta Salad 12 Healthy Pasta Salad 13 Vegetable Pasta Salad 14 Grilled Pasta Salad 15 Italian Chicken Pasta Salad 16 The Best Italian Pasta Salad I 17 South American Pasta Salad 20 Pepperoni Rotini Pasta Salad 21 Annie’s Pasta Salad 22 Linguine Romano Pasta Salad 23 Rotini Cucumber Pasta Salad 24 California Mexican Pasta Salad 25 Easy Corkscrew Pasta Salad 26 Tri-Color Pasta Salad 27 Garbanzo Bow-Tie Pasta Salad 30 Ravioli & Broccoli Pasta Salad 31 Maggie’s Favorite Pasta Salad 32 Gyros Style Tacos with Yogurt Sauce 33 Seasoned Taco Chips 34 Creamy Taco Stroganoff Casserole 35 Latin Garlic Steak Tacos 36 Tilapia Tacos with Mango Salsa 37

Roasted Tater Tots Casserole 40 October’s Tacos 41 Taco Crepes 42 Saucy Chili and Beef Tacos 43 Refried Beans Tacos with Jalapeno Salsa 44 Ventura Tacos 45 Portuguese Breakfast Tacos 46 Cast Iron Tacos 47 Hot Crispy Taco Wings 50 California Cream Tacos 51 Mexican Cheesy Bread 52 Taco Fiesta Pan 53 Mexicorn Tacos 54 Chicago Deep Dish Taco 55 Taco Volcanoes 56 Chipotle Pollo Guisado Tacos 57 Santiago Taco Pan 60 Manhattan Island Taco Bagels 61 Classic Mac and Cheese Taco Casserole 62 Spicy Skirt Tacos with Jalapeno Salsa and Lime Cream 63 Chipotle Taco Burgers 65 Jalapeno Party Empanada 66 Wednesday’s 25-Minute Empanadas 67 Holiday Empanadas 70 Empanadas Caribana 71 New Mexican Empanadas 72 Empanadas Santiago 74

Sweet Bean Empanadas 75 Flavors of November Empanadas 76 New England House Empanadas 80 Sweet Bean Empanadas 81 Sweet Caramel Empanadas 83 Hot Empanadas 84 Classical Empanadas 85 Simple South American Empanadas 87 How to Make Empanada Crust 90 Chopped Burger Empanadas 91 Empanadas La Arabia 92 Georgia Empanadas 93 Sunday Morning Empanadas 94 Carmen’s Empanadas 95 Cheddar Crème Empanadas 99 Summer Empanadas 100 Picnic Empanadas 101 Curried Madrasala Empanadas 102 Empanadas Guzman 103

Athenian

Pasta Salad (Greek)

Prep Time: 15 mins Total Time: 2 hrs 25 mins Servings per Recipe: 4 Calories 746 kcal Carbohydrates 40.4 g Cholesterol 70 mg Fat 56.1 g Protein 22.1 g Sodium 1279 mg

Ingredients 1/2 C. olive oil 1/2 C. vinegar 1 1/2 tsps garlic powder 1 1/2 tsps dried basil 1 1/2 tsps dried oregano 3/4 tsp ground black pepper 3/4 tsp white sugar 2 1/2 C. cooked elbow macaroni 3 C. fresh sliced mushrooms

15 cherry tomatoes, halved 1 C. sliced red bell peppers 3/4 C. crumbled feta cheese 1/2 C. chopped green onions 1 (4 ounce) can whole black olives 3/4 C. sliced beef pepperoni sausage, cut into strips

Directions 1. Combine all the ingredients mentioned above in a bowl very thoroughly before covering it up and refrigerating it for at least 2 hours. 2. Serve.

Athenian Pasta Salad

7

CLASSICAL

Pasta Salad

Prep Time: 15 mins Total Time: 27 mins Servings per Recipe: 6 Calories 697 kcal Carbohydrates 44.9 g Cholesterol 65 mg Fat 48.2 g Protein 21.3 g Sodium 1747 mg

Ingredients 8 ounces ziti pasta 1 pound cooked turkey, cubed 1 large red bell pepper, cut into 1 inch pieces 1 large green bell pepper, cut into 1 inch pieces 1 large red onion, coarsely chopped 15 small sweet pickles, chopped, juice reserved 1 C. cherry tomatoes, halved

1 C. mayonnaise 1/2 C. sour cream 2 1/2 tsps beef bouillon granules 1 tbsp white vinegar 1/2 tsp salt 1/4 tsp ground black pepper 2 cloves garlic, minced

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Coat a mixture of pasta, tomatoes, turkey, pickles, peppers and onion with a mixture of mayonnaise, sour cream, pepper, vinegar, salt, beef bouillon granules, garlic and 1/2 C. of reserved pickle juice very thoroughly before refrigerating for the whole night. 3. Serve.

10

Classical Pasta Salad

Feta-Farfalle

Pasta Salad

Prep Time: 10 mins Total Time: 2 hrs 25 mins Servings per Recipe: 6 Calories 334 kcal Carbohydrates 41.8 g Cholesterol 6 mg Fat 16.6 g Protein 8.6 g Sodium 1167 mg

Ingredients 1 (12 ounce) package farfalle pasta 10 ounces baby spinach, shredded 2 ounces crumbled feta cheese with basil and tomato 1 red onion, chopped 1 (15 ounce) can black olives, drained and chopped 1 C. Italian-style salad dressing 4 cloves garlic, minced

1 lemon, juiced 1/2 tsp garlic salt 1/2 tsp ground black pepper

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Coat a mixture of pasta, olives, spinach, red onion and cheese with a mixture of salad dressing, pepper, lemon juice, salt and garlic very thoroughly before refrigerating it for at least two hours. 3. Serve.

Feta-Farfalle Pasta Salad

11

CAESAR

Parmesan Pasta Salad

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 12 Calories 291 kcal Carbohydrates 32.6 g Cholesterol 6 mg Fat 14.6 g Protein 8.5 g Sodium 728 mg

Ingredients 1 (16 ounce) package rotini pasta 1 C. Italian-style salad dressing 1 C. creamy Caesar salad dressing 1 C. grated Parmesan cheese 1 red bell pepper, diced

1 green bell pepper, chopped 1 red onion, diced

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Mix pasta, red bell pepper, Italian salad dressing, Caesar dressing, Parmesan cheese, green bell pepper and red onion very thoroughly before refrigerating for a few hours. 3. Serve.

12

Caesar Parmesan Pasta Salad

Healthy

Pasta Salad

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 12 Calories 289 kcal Carbohydrates 34.6 g Cholesterol 8 mg Fat 13.9 g Protein 10 g Sodium 764 mg

Ingredients 1 (16 ounce) package uncooked rotini pasta 1 (16 ounce) bottle Italian salad dressing 2 cucumbers, chopped 6 tomatoes, chopped

1 bunch green onions, chopped 4 ounces grated Parmesan cheese 1 tbsp Italian seasoning

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Coat a mixture of pasta, green onions, cucumbers and tomatoes with a mixture of parmesan cheese and Italian seasoning very thoroughly before refrigerating it covered for a few hours. 3. Serve.

Healthy Pasta Salad

13

VEGETABLE

Pasta Salad

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 8 Calories 181 kcal Carbohydrates 38.1 g Cholesterol 0 mg Fat 0.7 g Protein 5.4 g Sodium 238 mg

Ingredients 10 ounces fusilli pasta 1 onion, chopped 1 green bell pepper, chopped 2 tomatoes, chopped 1 C. chopped mushrooms

3/4 C. fat free Italian-style dressing

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Mix pasta, mushrooms, onions, tomatoes and bell pepper very thoroughly before refrigerating for at least one hour. 3. Serve.

14

Vegetable Pasta Salad

Grilled

Pasta Salad

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 504 kcal Carbohydrates 48 g Cholesterol 103 mg Fat 13.2 g Protein 46.5 g Sodium 650 mg

Ingredients 4 skinless, boneless chicken breast halves steak seasoning to taste 8 ounces rotini pasta 8 ounces mozzarella cheese, cubed 1 red onion, chopped

1 head romaine lettuce, chopped 6 cherry tomatoes, chopped

Directions 1. At first you need to set grill at medium heat and put some oil before starting anything else. 2. Coat chicken breast with steak seasoning before cooking it on the preheated grill for 8 minutes each side. 3. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 4. Add mixture of tomatoes, cheese, onion and lettuce into the bowl containing pasta and chicken. 5. Mix it thoroughly before serving.

Grilled Pasta Salad

15

ITALIAN

Chicken Pasta Salad

Prep Time: 10 mins Total Time: 2 hrs 25 mins Servings per Recipe: 6 Calories 218 kcal Carbohydrates 20.4 g Cholesterol 18 mg Fat 11.4 g Protein 9.6 g Sodium 654 mg

Ingredients 1 C. seashell pasta 1 C. chopped, cooked chicken meat 3 green onions, chopped into 1 inch pieces 1 red bell pepper, chopped

1 C. sliced black olives 1 cucumber, peeled and chopped 2/3 C. Italian-style salad dressing 1/4 C. sunflower seeds(optional)

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Coat mixture of pasta, bell pepper, chicken, green onions, olives and cucumber with dressing very thoroughly before refrigerating for at least 2 hours. 3. Serve.

16

Italian Chicken Pasta Salad

The Best

Italian Pasta Salad I

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 12 Calories 371 kcal Carbohydrates 29.2 g Cholesterol 46 mg Fat 21 g Protein 15.2 g Sodium 1893 mg

Ingredients 1 (12 ounce) package tri-color rotini pasta 3/4 pound Italian turkey, finely diced 1/2 green bell pepper, sliced 1/2 red bell pepper, sliced 1/2 red onion, chopped 1 C. Italian-style salad dressing 1 (6 ounce) can sliced black olives

8 ounces small fresh mozzarella balls (ciliegine) 3 (.7 ounce) packages dry Italian-style salad dressing mix, or to taste 1/2 C. shredded Parmesan cheese

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Coat mixture of pasta, red bell pepper, turkey, green bell pepper, onion, salad dressing, olives, and mozzarella cheese with dry salad dressing very thoroughly before refrigerating for at least 2 hours. 3. Sprinkle some parmesan cheese before serving.

The Best Italian Pasta Salad I

17

SOUTH AMERICAN

Pasta Salad

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 618 kcal Carbohydrates 46.4 g Cholesterol 68 mg Fat 38.4 g Protein 22.8 g Sodium 980 mg

Ingredients 2 C. spiral pasta 1 pound ground beef 1 (1.25 ounce) package taco seasoning 3 C. shredded lettuce 2 C. halved cherry tomatoes 1 C. shredded Cheddar cheese

1/2 C. chopped onion 1/2 C. French salad dressing 1 (7 ounce) bag corn chips 2 tbsps sour cream

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Cook ground beef in a large skillet for about 10 minutes or until you see that it is no longer pink from the center before stirring in taco seasoning. 3. Coat mixture of pasta and beef with mixture lettuce, French dressing, tomatoes, Cheddar cheese, onion and corn chips very thoroughly before refrigerating for at least 2 hours. 4. Add some sour cream at the top before serving.

20

South American Pasta Salad

Pepperoni

Rotini Pasta Salad

Prep Time: 15 mins Total Time: 2 hrs 25 mins Servings per Recipe: 8 Calories 415 kcal Carbohydrates 25.6 g Cholesterol 33 mg Fat 29.1 g Protein 13.9 g Sodium 1518 mg

Ingredients 1 (16 ounce) package tri-color rotini pasta 1/4 pound sliced beef pepperoni sausage 1 C. fresh broccoli florets 1 (6 ounce) can black olives, drained and sliced

1 (8 ounce) package mozzarella cheese, shredded 1 (16 ounce) bottle Italian-style salad dressing

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Mix pasta, dressing, pepperoni, cheese, broccoli and olives very thoroughly before refrigerating for at least an hour. 3. Serve.

Pepperoni Rotini Pasta Salad

21

ANNIE’S

Pasta Salad

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 12 Calories 519 kcal Carbohydrates 50.9 g Cholesterol 36 mg Fat 27.5 g Protein 18.6 g Sodium 1438 mg

Ingredients 1 1/2 pounds seashell pasta 1 (6 ounce) can pitted black olives, chopped 2 large tomatoes, chopped 4 ounces sliced beef pepperoni sausage, each slice cut in half

1/2 C. chopped green olives 3 bunches green onions, chopped 2 C. chopped chicken, cooked 2 C. shredded mozzarella cheese 1 (16 ounce) bottle zesty Italian dressing

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Mix pasta, green olives, black olives, tomatoes, pepperoni, green onions and chicken very thoroughly before adding shredded mozzarella and dressing. 3. Serve.

22

Annie’s Pasta Salad

Linguine

Romano Pasta Salad

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 275 kcal Carbohydrates 32.2 g Cholesterol 10 mg Fat 12.8 g Protein 9.9 g Sodium 141 mg

Ingredients 1 (8 ounce) package linguine pasta 1 (12 ounce) bag broccoli florets, cut into bite-size pieces 1/4 C. olive oil 4 tsps minced garlic 1/2 tsp red pepper flakes

1/2 C. finely shredded Romano cheese 2 tbsps finely chopped fresh flat-leaf parsley 1/4 tsp ground black pepper salt to taste

Directions 1. Cook linguine in salty boiling water for about 10 minutes until tender before draining it. 2. Steam broccoli for about 5 minutes with the help of steamer insert in a saucepan. 3. Cook garlic and red pepper flakes in hot oil for about 3 minutes before adding this and broccoli to the pot containing linguine. 4. Stir in Romano cheese, salt, parsley and black pepper. 5. Combine thoroughly before serving.

Linguine Romano Pasta Salad

23

ROTINI CUCUMBER

Pasta Salad

Prep Time: 15 mins Total Time: 2 hrs 30 mins Servings per Recipe: 8 Calories 297 kcal Carbohydrates 43.9 g Cholesterol 0 mg Fat 10.6 g Protein 7.2 g Sodium 608 mg

Ingredients 14 ounces uncooked rotini pasta 2 cucumbers, chopped 1/2 onion, finely chopped 10 cherry tomatoes, quartered

3/4 C. pitted black olives, sliced 1 C. Italian-style salad dressing

Directions 1. Cook rotini in salty boiling water for about 10 minutes until tender before draining it. 2. Coat a mixture of pasta, olives, cucumbers, tomatoes and onion with Italian dressing very thoroughly before refrigerating for at least two hours. 3. Serve.

24

Rotini Cucumber Pasta Salad

California

Mexican Pasta Salad

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 12 Calories 653 kcal Carbohydrates 66.9 g Cholesterol 63 mg Fat 31.7 g Protein 28 g Sodium 902 mg

Ingredients 1 (16 ounce) package tri-color rotini pasta 1 (15 ounce) can black beans, drained and rinsed 1 (11 ounce) can Mexican-style corn, drained 1 (4 ounce) can chopped green chilies 1/2 C. chopped red bell pepper 1/2 C. Italian-style salad dressing, or more to taste

1/2 C. shredded Mexican cheese blend 3 green onions, thinly sliced 1/3 C. minced fresh cilantro 1 slice onion, minced 2 tbsps taco seasoning mix 1/2 lime, juiced

Directions 1. Cook rotini in salty boiling water for about 10 minutes until tender before draining it. 2. Coat rotini with a mixture of black beans, taco seasoning, corn, Mexican cheese, green chilies, green onions, red bell pepper, Italian dressing, cilantro, onion, and lime juice very thoroughly before refrigerating for at least two hours. 3. Serve.

California Mexican Pasta Salad

25

EASY CORKSCREW

Pasta Salad

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 12 Calories 170 kcal Carbohydrates 32.8 g Cholesterol 0 mg Fat 2.5 g Protein 5.3 g Sodium 243 mg

Ingredients 1 (12 ounce) package rotini/corkscrew pasta 1 (16 ounce) package frozen mixed vegetables, thawed 1 (15.25 ounce) can kidney beans, drained 1 1/2 C. finely chopped celery 1 cucumber - peeled, seeded and chopped

1/2 C. finely chopped green bell pepper 1/2 C. finely chopped onion 2/3 C. cider vinegar 2 tbsps margarine 2/3 C. sugar 1 tbsp all-purpose flour 1/2 tsp salt 1 tbsp prepared brown mustard

Directions 1. Bring a mixture of vinegar, flour, margarine, sugar, salt and brown mustard to boil and cook for 5 minutes. 2. Coat mixture of cooked pasta, cucumber, mixed vegetables, kidney beans, celery, green pepper and onion with this dressing very thoroughly before refrigerating it for at least an hour. 3. Serve.

26

Easy Corkscrew Pasta Salad

Tri-Color

Pasta Salad

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 8 Calories 483 kcal Carbohydrates 48 g Cholesterol 19 mg Fat 25.2 g Protein 16.2 g Sodium 631 mg

Ingredients 1 (16 ounce) package tri-color pasta 2/3 C. olive oil 3 tbsps white wine vinegar 1/4 C. fresh basil leaves 2 tbsps grated Parmesan cheese 1 1/4 tsps salt 1/4 tsp ground black pepper 1 red bell pepper, cut into strips 1 yellow bell pepper, cut into strips

1 orange bell pepper, cut into strips 1 medium fresh tomato, chopped 1 (2.25 ounce) can black olives, drained 8 ounces mozzarella cheese, cubed

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Blend olive oil, Parmesan cheese, white wine vinegar, basil, salt, and pepper in a food processor very thoroughly before mixing it with pasta, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. 3. Sprinkle some mozzarella cheese before serving.

Tri-Color Pasta Salad

27

GARBANZO

Bow-Tie Pasta Salad

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 12 Calories 399 kcal Carbohydrates 52.9 g Cholesterol 12 mg Fat 15.3 g Protein 14.6 g Sodium 1042 mg

Ingredients 1 (15 ounce) can garbanzo beans, drained 1 (13.75 ounce) can artichoke hearts, drained and diced 1 1/2 C. frozen green peas 1/2 C. diced black olives 1/2 red onion, diced 1 (16 ounce) package farfalle (bow tie) pasta

1 1/2 C. diced queso blanco cheese 1 (12 ounce) bottle Italian-style salad dressing cracked black pepper to taste

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Coat a mixture of pasta, garbanzo beans, artichoke hearts, frozen peas, queso blanco cheese, black olives, and red onion with Italian salad dressing very thoroughly before adding cracked black pepper. 3. Set it aside for about 5 minutes before serving.

30

Garbanzo Bow-Tie Pasta Salad

Ravioli

& Broccoli Pasta Salad

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 653 kcal Carbohydrates 66.9 g Cholesterol 63 mg Fat 31.7 g Protein 28 g Sodium 902 mg

Ingredients 2 (9 ounce) packages Refrigerated Cheese Ravioli, cooked, chilled 1/4 C. extra virgin olive oil 4 large cloves garlic, finely chopped 1/4 C. red wine vinegar 2 medium tomatoes, chopped 2 C. broccoli florets

1 large green bell pepper, chopped 1/2 C. pitted and halved ripe olives 1/2 C. Refrigerated Parmesan 1/4 C. Refrigerated Romano Cheese

Directions 1. Cook garlic in hot oil for about one minute before mixing it with vinegar in a bowl. 2. Stir in tomatoes, Parmesan cheese, broccoli, bell pepper, olives, and Romano cheese before refrigerating it for at least an hour.

Ravioli & Broccoli Pasta Salad

31

MAGGIE’S

Favorite Pasta Salad

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 12 Calories 178 kcal Carbohydrates 33.6 g Cholesterol 4 mg Fat 2g Protein 6.2 g Sodium 373 mg

Ingredients 1 (12 ounce) package rotini pasta 1 (10 ounce) package frozen peas, thawed 1 (8 ounce) can water chestnuts, chopped 1 (8 ounce) package imitation crabmeat, coarsely chopped - or more to taste

1 C. reduced-fat mayonnaise 2 tbsps chopped fresh chives 1 tbsp chopped fresh dill

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Coat pasta with a mixture of peas, mayonnaise, water chestnuts, imitation crabmeat, chives, and dill very thoroughly. 3. Serve.

32

Maggie’s Favorite Pasta Salad

Gyros Style

Tacos with Yogurt Sauce

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 2 Calories 525.5 Fat 25.7g Cholesterol 116.0mg Sodium 887.8mg Carbohydrates 33.3g Protein 39.0g

Ingredients 1/2 C. Greek yogurt 1 gherkin, finely diced 2 tbsp black olives, pitted and sliced 2 garlic cloves 1/2 tsp lemon juice 1 tsp olive oil 1/4 tsp dill, dried

black pepper, to taste 4 large taco shells 250 g cooked chicken, diced 1 large tomatoes, sliced into 8 pieces 1 C. mixed salad greens 2 oz. feta, crumbled

Directions 1. Get a mixing bowl: Mix in it the sauce ingredients. Stir in the chicken. Place it in the fridge until ready to serve. 2. Heat the taco shells by following the instructions on the package. 3. Lay 2 tomato slices on a taco shell then top it with some lettuce, and the saucy chicken mixture. 4. Repeat the process with the remaining tacos. 5. Garnish your tacos with some feta cheese then serve them. 6. Enjoy.

Gyros Style Tacos with Yogurt Sauce

33

SEASONED

Taco Chips

Prep Time: 10 mins Total Time: 23 mins Servings per Recipe: 4 Calories 212.9 Fat 15.8g Cholesterol 0.0mg Sodium 1935.1mg Carbohydrates 15.4g Protein 2.4g

Ingredients 4 flour tortillas 4 tbsp olive oil 1 tbsp salt

1 tbsp pepper

Directions 1. Before you do anything, preheat the oven to 350 F. Grease a baking pan. 2. Coat the tortillas lightly with some oil. Season them with some salt and pepper. 3. Place a tortilla in an ovenproof bowl. Cook it in the oven for 14 min. Place it aside until it cools down completely. 4. Repeat the process with the remaining tortillas. 5. Serve your taco bowls with your favorite filling and toppings. 6. Enjoy.

34

Seasoned Taco Chips

Creamy

Taco Stroganoff Casserole

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 876.4 Fat 49.9g Cholesterol 217.1mg Sodium 447.1mg Carbohydrates 66.4g Protein 43.2g

Ingredients 1 small onion, chopped 1 lb ground beef 1 envelopes taco seasoning mix 1/2 C. water 1 cans corn, drained

1 packages cream cheese 1 C. shredded cheddar cheese 8 oz. egg noodles, cooked

Directions 1. Place a large pan over medium heat. Brown in it the beef with onion for 8 min. discard the grease. 2. Mix in it the taco seasoning with water and corn. Cook them for 2 min. 3. Stir in the cheddar cheese with cream cheese. Cook them for 3 min while stirring them often. 4. Spoon the taco sauce over the cooked noodles. Serve them with your favorite toppings. 5. Enjoy.

Creamy Taco Stroganoff Casserole

35

LATIN

Garlic Steak Tacos

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 4 Calories 498.5 Fat 32.3g Cholesterol 92.9mg Sodium 123.5mg Carbohydrates 1.6g Protein 48.2g

Ingredients 2 lbs flank steaks 2 medium limes, juice 1/4 C. fresh cilantro, chopped

1 pinch garlic pepper seasoning 1/4 C. extra virgin olive oil

Directions 1. Before you do anything, preheat the grill and grease it. 2. Get a mixing bowl: Mix in it the juice of the two limes, a small bunch of cilantro, garlic pepper, and a splash of olive oil to make the marinade. 3. Season the steaks with some salt and pepper. Coat them with the marinade. Cover the bowl and place it in the fridge for at least 60 min. 4. Once the time is up, drain the steaks and cook them on the grill for 9 to 12 min on each side. Thinly slice them. 5. Place the steak slices in taco shells. Top them with your favorite toppings. 6. Enjoy.

36

Latin Garlic Steak Tacos

Tilapia Tacos

with Mango Salsa

Prep Time: 15 mins Total Time: 33 mins Servings per Recipe: 3 Calories 450.0 Fat 17.1g Cholesterol 75.6mg Sodium 699.0mg Carbohydrates 42.6g Protein 36.2g

Ingredients 1 tbsp cumin seed 3/4 tsp salt, divided 1/2 tsp paprika 1/4 tsp black pepper 2 garlic cloves, minced 1 lb tilapia fillet 1 tbsp canola oil 1 C. avocado, peeled sliced 2/3 C. mango, minced 1/4 C. green onion, chopped

1/4 C. red onion, minced 2 tbsp cilantro, minced 1 tbsp lime juice 1/4 tsp ground red pepper 1 jalapeno, thinly sliced 8 corn tortillas, 6 inch

Directions 1. Place a large pan over medium heat. Toast in it the cumin seeds for 1 min. 2. Transfer it to a grinder. Add to it 1/2 tsp salt, paprika, and black pepper. Grind them until they become fine. 3. Add to them the garlic and mix them well. Coat the fish fillets with it. 4. Place a large pan over medium heat. Heat in it the oil. Add the fish fillets and cook them for 2 to 3 min on each side. 5. Turn off the heat and place the pan aside. 6. Get a small mixing bowl: Toss in it 1/4 tsp of salt with avocado, mango, green onion, red onion, cilantro, lime juice and red pepper. 7. Prepare the tortillas by following the instructions on the package. 8. Divide the fish between the tortillas. Top each one of them with 2 tbsp of mango salsa and some jalapeno slices. 9. Serve your tacos with your favorite toppings. 10. Enjoy. Tilapia Tacos with Mango Salsa

37

ROASTED

Tater Tots Casserole

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 8 Calories 584.9 Fat 42.4g Cholesterol 56.2mg Sodium 1558.2mg Carbohydrates 43.1g Protein 11.7g

Ingredients 1 packages frozen tater tots, thawed 1 cartons sour cream 1 packages taco seasoning mix 2-3 C. shredded Monterey jack pepper cheese 1 cans black olives, drained, sliced

2 tsp jalapeno peppers, diced 1/2 C. roasted red pepper, strips cooking spray

Directions 1. 2. 3. 4. 5. 6.

Before you do anything, preheat the oven to 425 F. Grease two baking pans. Get a mixing bowl: Whisk in it the sour cream with taco seasoning mix. Get a large zip lock bag: Place in it half of the tator tots, and half of the cream mixture. Seal the bag and shake it to coat them. Spread the mixture over the greased pan. Repeat the process with the remaining tator tots and cream. Place the tator tots pans in oven and cook them for 10 to 12 min. Flip them and cook them for an extra 10 min. 7. Top the tator tots with the shredded cheese. Cook it in the oven for an extra 2 min. 8. Serve your taco tator tots warm with your favorite toppings. 9. Enjoy.

40

Roasted Tater Tots Casserole

October’s Tacos

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 6 Calories 434.9 Fat 28.1g Cholesterol 78.4mg Sodium 1103.6mg Carbohydrates 25.1g Protein 20.9g

Ingredients 1 lb ground beef 1 packages taco seasoning mix 12 taco shells 3/4 C. salsa 3/4 C. sour cream

1 tomatoes, small cubes 1 small head lettuce, chopped 1 cans large black olives, sliced 1 C. cheese, shredded

Directions 1. Before you do anything, preheat the oven to 350 F. Grease a baking pan. 2. Get a mixing bowl: Combine in it the beef with taco seasoning. Shape half of it into 24 balls. 3. Place them on the greased pan. Cook them in the oven for 18 to 22 min. 4. Place a large pan over medium heat. Brown in it the beef for 8 min. discard the grease. 5. Mix in the salsa. Spoon the mixture into the taco shells. 6. Top them with sour cream, lettuce, tomatoes and meatballs. 7. Garnish your tacos with some sour cream and olives then serve them. 8. Enjoy.

October’s Tacos

41

TACO

Crepes

Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings per Recipe: 1 Calories 58.1 Fat 3.0g Cholesterol 10.6mg Sodium 8.1mg Carbohydrates 6.7g Protein 1.0g

Ingredients 2/3 C. flour 1/3 C. sugar 1 tsp unsweetened cocoa powder 1 egg 1 egg white

1/4 C. vegetable oil 1/4 C. skim milk

Directions 1. 2. 3. 4.

Get a mixing bowl: Combine in it the flour with sugar, and cocoa powder. Mix in the milk with oil, egg and egg white. Let it sit in the fridge for 120 min. Place a large pan over medium heat. Place in it a dollop of the batter in a round shape. Cook it for 2 to 4 min on each side until it becomes golden brown. Repeat the process with the remaining batter. 5. Serve your crepes tacos with your favorite toppings. 6. Enjoy.

42

Taco Crepes

Saucy Chili

and Beef Tacos

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 349.6 Fat 22.5g Cholesterol 68.3mg Sodium 664.5mg Carbohydrates 17.0g Protein 19.6g

Ingredients 1 lb ground beef 1 small onion, chopped 1 C. taco sauce 3/4 C. water 1 cans diced green chilies 1 packages taco seasoning mix 12 white taco shells, broken, divided 8 oz. sharp cheddar cheese, shredded

chopped tomato sliced green onion sour cream sliced jalapeno

Directions 1. Before you do anything, preheat the oven to 375 F. Grease a casserole dish. 2. Place a large pan over medium heat. Brown in it the onion with beef for 8 min. Discard the grease. 3. Mix into it the taco sauce, water, chiles and seasoning mix. Let them cook for 5 min over low heat. 4. Place the taco shells in the bottom of the casserole dish. Top it with half of the beef sauce and 1 C. of cheese. 5. Repeat the process to make another layer. Place the casserole in the oven and let it cook for 22 to 26 min. 6. Serve your taco casserole warm with your favorite toppings. 7. Enjoy.

Saucy Chili and Beef Tacos

43

REFRIED BEANS

Tacos with Jalapeno Salsa

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 318.0 Fat 12.0g Cholesterol 14.8mg Sodium 448.7mg Carbohydrates 41.1g Protein 11.9g

Ingredients 1/2 C. quinoa 8 oz. refried beans 1/4 tsp cumin 1/4 tsp chili powder 1/4 tsp cayenne pepper 1/2 C. cheddar cheese, shredded 8 hard taco shells 1/2 C. lettuce, shredded

1 tomatoes, chopped 1/4 C. onion, chopped 1 small jalapeno, chopped 2 tbsp cilantro, chopped sour cream, to taste

Directions 1. Cook the quinoa by following the instructions on the package. 2. Place a large saucepan over medium heat. Combine in it the quinoa with refried beans, cumin, chili powder, and cayenne pepper. 3. Stir in the cheese and lower the heat. Cook them for 2 to 3 min while stirring them all the time. 4. Heat the taco shells by following the instructions on the package. Spoon the quinoa mixture into the taco shells. 5. Serve your tacos right away with your favorite toppings. 6. Enjoy.

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Refried Beans Tacos with Jalapeno Salsa

Ventura Tacos

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 5 Calories 179.9 Fat 10.3g Cholesterol 62.6mg Sodium 565.6mg Carbohydrates 3.8g Protein 19.2g

Ingredients 1 lb ground turkey 1 bunch lettuce 1-2 garlic clove, chopped 1 tbsp canola oil 1 tbsp chili powder 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp red pepper flakes 1/4 tsp dried oregano 1/2 tsp paprika

1 1/2 tsp cumin 1 tsp salt 1 tsp pepper chopped onion chopped cilantro shredded cheddar cheese light sour cream

Directions 1. Place a large pan over medium heat. Heat in it the oil. Add the turkey and cook it for 5 min. 2. Get a small mixing bowl: Combine in it the taco seasoning ingredients. Mix them into the cooked turkey with garlic. 3. Spoon the mixture into taco shells. Top them with some lettuce, onion, cilantro, cheese and sour cream. 4. Serve your tacos right away. 5. Enjoy.

Ventura Tacos

45

PORTUGUESE

Breakfast Tacos

Prep Time: 7 mins Total Time: 30 mins Servings per Recipe: 2 Calories 975.9 Fat 70.8g Cholesterol 528.7mg Sodium 1806.7mg Carbohydrates 27.1g Protein 56.2g

Ingredients 4 corn tortillas 1 C. grated white cheddar cheese 4 large eggs 4 tbsp chopped fresh cilantro, divided 7 oz. chorizo sausage 4 green onions, sliced

sour cream hot sauce

Directions 1. Place a large pan over medium heat. Grease it with some oil. Heat in it the tortillas for 1 to 2 min on each side. 2. Sprinkle 1/4 C. of cheese over each tortilla. Place it aside. 3. Get a small mixing bowl: Mix in it the eggs with 2 tbsp of cilantro, a pinch of salt and pepper. 4. Place a large pan over medium heat. Cook in it the chorizo for 6 min. Mix in it the green onions and cook them for an extra 3 min. 5. Stir in the eggs mix and cook them for 1 to 2 min while stirring them all the time. 6. Place the tortillas pan over medium heat. Cook them for 1 to 2 min until they become slightly crispy on the side. 7. Place cheesy tortilla in medium pan. Cook it for 1 to 2 min to heat it through. Turn off the heat. 8. Spoon 1/4 of the sausage mixture over the cheese layer, top it with some cilantro then fold the tortilla over the filling. 9. Repeat the process with the remaining tortillas. Serve you tacos right away with some sour cream and cheese 10. Enjoy. 46

Portuguese Breakfast Tacos

Cast Iron Tacos

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 8 Calories 412.5 Fat 19.8g Cholesterol 83.1mg Sodium 652.1mg Carbohydrates 36.1g Protein 22.7g

Ingredients 1 lb ground beef 1/2 onion, chopped 1 envelope taco seasoning mix 1 cans kidney beans, drained well 1 C. kernel corn 1 boxes corn muffin mix 1/3 C. low-fat milk 1 egg 1/2 C. cheddar cheese, shredded 2 tbsp chopped jalapenos

1 C. Monterey jack cheese 1 C. shredded lettuce 1/4 C. chopped tomato 1 dollop sour cream 1 dollop guacamole

Directions 1. Before you do anything, preheat the oven to 450 F. Grease a baking pan. 2. Place a large pan over medium heat. Cook in it the beef for 9 min. discard the grease. 3. Mix thee beans with corn, a pinch of salt and pepper into the cooked beef. Cook them for an extra 3 min. 4. Get a mixing bowl: Whisk in it the corn muffin mix with milk and eggs. Fold the jalapenos and cheddar into the batter. 5. Pour the muffin corn mixture in the greased pan. Spread over it the beef mixture leaving the sides empty. 6. Place the taco pan in the oven and cook it for 16 min. Top it with jack cheese then bake it for an extra 3 min. 7. Garnish your cornbread taco with lettuce, tomato, sour cream and guacamole. Serve warm. 8. Enjoy.

Cast Iron Tacos

47

HOT CRISPY

Taco Wings

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 522.2 Fat 36.5g Cholesterol 174.7mg Sodium 170.7mg Carbohydrates 3.8g Protein 41.9g

Ingredients 1 envelopes taco seasoning mix 1 tbsp cornstarch 1 tbsp cornmeal 1/2-1 tsp chili powder 1 tsp ground cumin

1 tsp dried oregano 2 lbs chicken wings

Directions 1. Before you do anything, preheat the oven to 350 F. Line up a baking sheet with a parchment paper. 2. Get a large zip lock bag: Combine in it the taco seasoning with cornstarch, chili, cornmeal, oregano, cumin, a pinch of salt and pepper. 3. Place in it the chicken wings then seal the bag and shake it to coat them. 4. Place the pan in the oven and cook it for 25 min. Flip the chicken wings and cook them for an extra 25 min. 5. Serve your taco chicken wings with your favorite dip. 6. Enjoy.

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Hot Crispy Taco Wings

California

Cream Tacos

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 4 Calories 693.8 Fat 49.1g Cholesterol 75.0mg Sodium 886.0mg Carbohydrates 54.3g Protein 14.4g

Ingredients 1 packages cream cheese, softened 1/2 C. sour cream 1 cans chopped green chilies, drained 1 tbsp taco seasoning 4 flour tortillas, warmed 2 medium ripe avocados, peeled and sliced 2 plum tomatoes, thinly sliced

5 green onions, sliced 1 cans sliced ripe olives, drained

Directions 1. Get a mixing bowl: Mix in it the cream cheese, sour cream, chilies and taco seasoning. 2. Place a tortilla on a serving plate. Spread in it 1/2 C. of the cream mixture. Top it with avocados, tomatoes, onions and olives. 3. Fold the tortilla over the filling. Repeat the process with the remaining tortillas. Serve them right away. 4. Enjoy.

California Cream Tacos

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MEXICAN

Cheesy Bread

Prep Time: 10 mins Total Time: 3 hrs 50 mins Servings per Recipe: 1 Calories 1893.6 Fat 41.5g Cholesterol 118.6mg Sodium 2678.3mg Carbohydrates 304.1g Protein 69.3g

Ingredients 1 C. water, plus 2 tbsp water 3 C. bread flour 1 C. shredded cheddar cheese 1 tbsp taco seasoning mix

1 tbsp granulated sugar 3/4 tsp salt 1 1/2 tsp yeast

Directions 1. 2. 3. 4.

52

Combine all the ingredients in your bread machine. Press the basic/white cycle. Select the light to medium crust color. Allow the taco breads to cool down completely. Serve them right away. Enjoy.

Mexican Cheesy Bread

Taco

Fiesta Pan

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 564.5 Fat 26.9g Cholesterol 106.7mg Sodium 264.8mg Carbohydrates 45.7g Protein 33.0g

Ingredients 1 lb ground beef 1 large onion, diced 1 cans diced tomatoes 1 C. uncooked long grain rice 1 package taco seasoning

1 C. shredded cheddar cheese 2 C. shredded lettuce

Directions 1. Place a large pan over medium heat. Brown in it the beef with onion for 8 min. discard the grease. 2. Reserve the tomato juice. Stir the drained tomato into the beef pan with 1 to 1 1/2 C. of water, rice, and taco seasoning. 3. Cook them until they start boiling. Put on the lid and lower the heat. Let them cook for 26 min. 4. Top your taco pan with some cheese and lettuce. Serve it hot. 5. Enjoy.

Taco Fiesta Pan

53

MEXICORN

Tacos

Prep Time: 20 mins Total Time: 20 mins Calories 354.1 Fat 10.2g Cholesterol 65.2mg Sodium 492.3mg Carbohydrates 40.4g Protein 27.2g

Ingredients 1 1/4 lbs lean ground turkey 1 1/4 oz. taco seasoning mix 1 cans black beans, rinsed and drained 1 cans mexicorn, undrained

1/4 C. water 6 flour tortillas

Directions 1. Place a large pan over medium heat. Brown in it the turkey for 8 min. 2. Mix in the taco seasoning with black beans, mexicorn, water, a pinch of salt and pepper. 3. Let them cook for another 8 min while stirring them often. Spoon the mixture into taco shells then serve it with your favorite toppings. 4. Enjoy.

54

Mexicorn Tacos

Chicago

Deep Dish Taco

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 8 Calories 386.8 Fat 24.1g Cholesterol 69.5mg Sodium 623.8mg Carbohydrates 24.3g Protein 17.8g

Ingredients 2 C. biscuit mix 1/2 C. cold water 1 lb ground beef 1 green pepper, chopped 1 small onion, chopped 1 cans tomato sauce 1 cartons sour cream

1 C. cheddar cheese, shredded 1/3 C. mayonnaise paprika

Directions 1. Before you do anything, preheat the oven to 350 F. Grease a baking pan. 2. Get a mixing bowl: Stir in it the water with biscuit mix well. Press the mixture into the greased pan. 3. Place it in the oven and let it cook for 10 min to make the crust 4. Place a large pan over medium heat. Brown in it the beef, green pepper, onion, a pinch of salt and pepper for 3 min. 5. Mix in the tomato sauce. Spread the mixture over the crust. 6. Get a mixing bowl: Stir in it the sour cream, cheese, and mayonnaise. Spread it over sauce layer. 7. Adjust the oven heat to 375 F. 8. Top it with a dash of paprika. Place the pan in the oven and let it cook for 26 min. 9. Slice the taco pie into squares then serve them warm with your favorite toppings. 10. Enjoy.

Chicago Deep Dish Taco

55

TACO

Volcanoes

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 370.9 Fat 18.4g Cholesterol 30.2mg Sodium 716.8mg Carbohydrates 48.1g Protein 5.3g

Ingredients 1/2 tsp garlic powder 1/4 tsp ground cumin 2 lbs large white potatoes, cubed 2 tbsp butter 2 tbsp olive oil salt and pepper, to taste 1 1/4 C. cubed Velveeta cheese

1/4 C. of your favorite salsa Tabasco sauce, to taste 1/2 C. sour cream, divided 1 green onion, chopped

Directions 1. Before you do anything, preheat the oven to 350 F. Grease a baking pan. 2. Get a mixing bowl: Toss in it the potato with cumin, garlic powder, potato and a pinch of salt. 3. Place a large pan over medium heat. Cook in it the potato mixture for 12 min while stirring it often. Put on the lid and let them cook for an extra 8 min over low heat. 4. Pour the mixture into the greased pan and spread it in an even layer. Cook it in the oven for 9 min while stirring it often. 5. Get a microwave safe bowl: Toss in it the Velveeta cheese, salsa, and Tabasco. Cook it in the microwave for 60 sec. 6. Mix it well and microwave it for another 60 sec then repeat the process a third time to make the sauce. 7. Spoon the crispy potato into serving plates. Top them with the cheese sauce. 8. Serve your taco plates right away with your favorite toppings. 9. Enjoy.

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Taco Volcanoes

Chipotle

Pollo Guisado Tacos

Prep Time: 20 mins Total Time: 1 hr 10 mins Servings per Recipe: 1 Calories 396.3 Fat 19.3g Cholesterol 188.8mg Sodium 530.1mg Carbohydrates 7.9g Protein 46.1g

Ingredients 2 lbs boneless skinless chicken thighs 3/4 tsp kosher salt, plus more kosher salt, to taste 3 medium tomatoes, diced 1/4 C. canned chipotle chile in adobo 3/4 tsp ground cumin 3/4 tsp garlic powder 3/4 tsp fresh ground black pepper 3 tbsp olive oil

1 large onion, diced taco shell shredded lettuce diced tomato shredded cheddar cheese

Directions 1. Place a heavy saucepan with salted water over high heat. Stir in the chicken and cook it until it starts simmering. Let it cook for 26 min. 2. Drain the chicken thighs and shred them. Discard the bones. 3. Get a food processor: Combine in them the tomatoes, chipotle sauce, cumin, garlic powder, 3/4 tsp pepper, 3/4 tsp salt, and 1 C. water. Blend them smooth. 4. Place a heavy saucepan over medium heat. Heat the oil in it. Cook in it the onion for 8 to 9 min. 5. Stir in the tomato mixture. Cook them until they start simmering. Fold the chicken into the sauce mix. Cook them for 16 min. 6. Adjust the seasoning of the shredded chicken. Spoon it into the taco shells then top them with your favorite toppings. Serve them right away. 7. Enjoy.

Chipotle Pollo Guisado Tacos

57

SANTIAGO

Taco Pan

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 524.3 Fat 28.2g Cholesterol 106.7mg Sodium 948.9mg Carbohydrates 35.8g Protein 33.0g

Ingredients 1 lb ground beef 1 C. shredded cheddar cheese 8 corn tortillas, chopped 1/2 C. water

1 cans tomato soup 1 C. chunky salsa

Directions 1. Place a large pan over medium heat. Cook in it the beef for 9 min. discard the fat. 2. Mix in the soup, salsa, water, tortillas, and half of cheese. Bring them to a boil. 3. Put on the lid and let them cook for 6 min. Stir in the remaining cheese until it melts then serve it hot with your favorite toppings. 4. Enjoy.t

60

Santiago Taco Pan

Manhattan Island Taco Bagels

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 1 Calories 195.6 Fat 5.8g Cholesterol 15.7mg Sodium 393.2mg Carbohydrates 26.9g Protein 8.9g

Ingredients 10 miniature bagels, cut in half 2-3 C. cooked ground beef 1 green pepper, diced 1 red pepper, diced 1 onion, diced

10.5 oz. cheddar cheese, diced 2 tbsp taco seasoning 1/4 C. salsa

Directions 1. Before you do anything, preheat the oven to 350 F. Grease a baking pan. 2. Get a mixing bowl: Mix in it the beef with peppers, onion, cheese, salsa and taco seasoning. 3. Spoon the beef mixture over the bagels. Place them in the fridge for 24 min. 4. Cook the bagels in the oven for 24 to 26 min. 5. Serve your taco bagels right away with your favorite toppings. 6. Enjoy.

Manhattan Island Taco Bagels

61

CLASSIC

Mac and Cheese Taco Casserole

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 348.0 Fat 21.3g Cholesterol 111.8mg Sodium 1175.4mg Carbohydrates 11.8g Protein 26.7g

Ingredients 7 1/4 oz. Kraft macaroni and cheese 4 tbsp butter 1/4 C. skim milk 1 lb extra lean ground beef 1 packet taco seasoning 1 tbsp Louisiana hot sauce

1 tbsp butter 1 C. water 1 C. cheddar cheese

Directions 1. 2. 3. 4. 5. 6.

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Prepare the mac and cheese by following the instructions on the package. Place a large pan over medium heat. Cook in it the beef for 9 min. discard the fat. Mix in the water with taco seasoning. Cook them for 6 min. Stir in 1 tbsp of butter and 1 tbsp of hot sauce. Drain the beef and stir into the mac and cheese with extra shredded cheese. Serve it hot. Enjoy.

Classic Mac and Cheese Taco Casserole

Spicy Skirt

Tacos with Jalapeno Salsa and Lime Cream

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 1415.6 Fat 93.9g Cholesterol 211.8mg Sodium 2618.8mg Carbohydrates 78.0g Protein 70.6g

Ingredients 3 1/2 lbs skirt steaks, strips 20 (4 inch) flour tortillas 1/2 C. canola oil 1 large napa cabbage, chopped 2 tsp dried chipotle powder 2 tbsp garlic powder 2 tbsp paprika 2 tbsp cumin 3 tsp kosher salt 1 jalapeno pepper 1 red onion, sliced 4 plum tomatoes 2 oz. canola oil

1 tsp kosher salt, kosher 1/2 bunch cilantro, chopped 3 limes, juice of, fresh 6 ripe Hass avocadoes, scooped 4 plum tomatoes, diced 1 red onion, minced, 1 bunch fresh cilantro, chopped 2 tsp salt, kosher 2 C. sour cream 2 fresh limes

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Before you do anything, preheat the oven to 300 F. Heat in it the tortillas. To prepare the steak: Get a mixing bowl: Mix in it the spices. Add the steak and coat it with the spice mix. Place a large pan over medium heat. Heat in it a drizzle of oil. Cook in it half of the steak mix for 3 to 4 min on each side. Drain them and place them aside. Repeat the process with the remaining steak mixture. To make the jalapeno salsa: Place a large skillet over medium heat. Toss in it the jalapeño, onion, and tomatoes with a splash of oil. Cook them for 3 min while stirring them often. Allow them to cool down for a while. Get a blender: Place in it the veggies mix with a pinch of salt. Blend them smooth.

Spicy Skirt Tacos with Jalapeno Salsa and Lime Cream

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10. Get a large mixing bowl: Pour in it the puréed veggies. Stir in the cilantro and lime juice. 11. Cover the bowl with a plastic wrap. Place it in the fridge until ready to serve. 12. To make the Guacamole: 13. Get a mixing bowl: Mash in it the avocados. Mix into the tomatoes, red onion, cilantro, and salt. Place it in the fridge. 14. To make the lime cream: 15. Get a mixing bowl: Mix in it the sour cream with lime juice. 16. Serve your taco plates right away with your favorite toppings. 17. To assemble your tacos: 18. Lay 1/2 tbsp of guacamole on each tortilla, top it with some cabbage followed by the steak mixture. Fold the tortillas and place them over serving plates. 19. Top your tacos with the jalapeno salsa, guacamole and lime cream. Serve them right away. 20. Enjoy.

64

Chipotle

Taco Burgers

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 4 Calories 310.8 Fat 19.1g Cholesterol 125.3mg Sodium 783.3mg Carbohydrates 9.2g Protein 24.9g

Ingredients 1 lb lean ground beef 1/2 C. of your favorite salsa 1 large egg 0.5 (1 1/4 oz.) package taco seasoning mix 1/3 C. mayonnaise 1 chipotle chile in adobo

sliced tomatoes chopped fresh cilantro chopped red onion Monterey jack pepper cheese

Directions 1. Before you do anything, preheat the grill and grease it. 2. Get a mixing bowl: Mix in it the beef, 1/2 C. salsa, egg and the 1/2 packet of taco seasoning. 3. Divide the mix into 4 pieces and shape them into burgers. Place the burgers on the grill and cook them for 3 to 5 min on each side or until they are done. 4. Get a food processor: Blend it the mayonnaise with chipotle to make the dressing. 5. Place the burgers over heated tortillas then top them with some lettuce, onion, cilantro, and cheese and mayo sauce. 6. Serve your taco burger plates right away. 7. Enjoy.

Chipotle Taco Burgers

65

JALAPENO

Party Empanada

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 684.4 Fat 43.0g Cholesterol 93.8mg Sodium 562.9mg Carbohydrates 44.1g Protein 30.5g

Ingredients 1 1/2 lb. ground sirloin 1 onion, chopped 2 jalapeños, chopped 2 Roma tomatoes, chopped 1/2 C. rice, cooked 1/2 C. Monterey jack cheese, shredded 1 tbsp. chili powder 1 tbsp. garlic powder salt pepper 2 refrigerated pie crusts

Garnish 4 tbsp. green onions, chopped 1/4 C. shredded Monterey Jack cheese 1/2 C. cilantro, chopped 1 Roma tomato, chopped 1 C. romaine lettuce, chopped 1/2 C. salsa 6 tbsp. sour cream 1 avocado, sliced

Directions 1. Set your oven to 400 degrees F before doing anything else and line a baking sheet with the parchment paper. In a skillet, add the ground sirloin, rice, onion, tomato and jalapeños and cook until meat is browned completely. Stir in 1/2 C. of the cheese and spices and remove from the heat. In the bottom of the prepared baking sheet, place 1 pie crust and unroll it. 2. Place the meat mixture onto the center of crust, leaving about 1 1/2-inch border. Roll the second crust and arrange on top of the meat mixture. With a fork, press the edges to seal. With a fork, poke several holes on top of the crust. Cook in the oven for about 40 minutes. 3. Cut into 6 wedges and enjoy warm alongside all topping ingredients.

66

Jalapeno Party Empanada

Wednesday’s

25-Minute Empanadas

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 8 Calories 619.7 Fat 39.7g Cholesterol 37.2mg Sodium 1078.8mg Carbohydrates 54.6g Protein 10.3g

Ingredients 1 (3 oz.) packets solid white tuna, drained and flaked 1 (4 oz.) cans diced green chilies, drained 1 (2 1/2 oz.) cans of sliced black olives, drained 1/2 C. of shredded sharp cheddar cheese 1 hard-boiled egg, chopped salt and pepper

1/4 tsp. hot pepper sauce 1/4 C. of medium thick chunky salsa 2 (15 oz.) packages refrigerated pie crusts additional salsa

Directions 1. Set your oven to 425 degrees F before doing anything else and line a baking sheet with a piece of the foil. 2. In a bowl, add the tuna, egg, cheese, olives, chilies, hot sauce, salt and pepper and toss to coat well. 3. Add 1/4 C. of the salsa and toss to coat. 4. Prepare the pie crust as suggested on the package. 5. Unfold the pie crusts and cut each into 4 (4-inch) circles. 6. In the bottom of the prepared baking sheet, arrange 8 dough circles. 7. Place about 1/4 C. of the tuna mixture onto the center of each dough circle. 8. With wet fingers, moisten the edges of each circle. 9. Cover each with the remaining dough circles and press edges together to seal. 10. With a knife, cut slits in top of each empanada. 11. Cook in the oven for about 15-18 minutes. 12. Enjoy warm alongside the extra salsa.

Wednesday’s 25-Minute Empanadas

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HOLIDAY

Empanadas

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 6 Calories 459.2 Fat 21.6g Cholesterol 107.5mg Sodium 404.5mg Carbohydrates 31.6g Protein 32.9g

Ingredients 1 sheet frozen puff pastry 2 C. mashed potatoes 4 C. cooked turkey, shredded 1 tbsp. chili powder 1/4 C. fresh parsley, chopped 1/4 C. fresh cilantro, chopped

salt & freshly ground black pepper 1 egg, beaten with 1 tbsp. water all-purpose flour, for dusting

Directions 1. Remove one puff pastry sheet from the freezer and place in the fridge for about 30 minutes. 2. Set your oven to 400 degrees F and line a baking sheet with the parchment paper. 3. Meanwhile, for the filling: in a bowl, add the turkey, mashed potatoes, cilantro, parsley, chili powder, salt and black pepper and mix well. 4. Place the dough onto a lightly floured surface and roll into 1/8-inch thickness. 5. Cut the rolled dough in half horizontally and then, cut each into 3 equal sized squares. 6. Place about 1/3 C. of the turkey mixture onto the center of each square. 7. Fold the dough over the filling to make a triangle and press the edges to seal. 8. In the bottom of the prepared baking sheet, arrange the empanadas and coat each with the egg wash. 9. Cook in the oven for about 10-15 minutes. 10. Enjoy hot.

70

Holiday Empanadas

Empanadas

Prep Time: 45 mins

Caribana

Total Time: 55 mins Servings per Recipe: 6 Calories 316.3 Fat 2.0g Cholesterol 35.2mg Sodium 413.1mg Carbohydrates 70.9g Protein 5.7g

Ingredients Dough 1 tsp. oil 1/4 C. sugar 1 tsp. salt 2 C. flour 3/4 C. water Filling 8 oz. guava jelly

1/2 C. sliced mango 1 tbsp. mint, minced 1 lemon, juiced 1 egg, lightly beaten

Directions 1. In the bowl of a stand mixer with the paddle attachment, add the flour, salt and sugar and mix well. 2. Add the water and oil and mix until a dough forms. 3. Place the dough onto a floured surface and roll into 1/8-inch thickness. 4. With a 3-inch round cutter, cut the circles from the dough. 5. In a bowl, add the mango, guava jelly, mint and lemon juice and mix until well combined. 6. Place the guava filling onto the center of each dough circle. 7. Coat the edges with the egg wash. 8. Fold the dough over the filling and press the edges to seal. 9. In a deep skillet, add the oil and cook until its temperature reaches to 375 degrees F. 10. Add the empanadas in batches and cook until golden brown. 11. With a slotted spoon, transfer the empanadas onto a paper towels-lined plate to drain. 12. Enjoy warm.

Empanadas Caribana

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NEW MEXICAN

Empanadas

Prep Time: 1 hr Total Time: 1 hr 30 mins Servings per Recipe: 4 Calories 771.0 Fat 44.0g Cholesterol 346.8mg Sodium 3437.0mg Carbohydrates 59.1g Protein 35.1g

Ingredients 1 lb. ground chicken 1 jalapeño, diced 1/2 medium onion, diced 1 garlic clove, minced 1 tbsp. cumin 1 tsp. chili powder 1 tsp. paprika 1/2 tsp. salt 1/2 tsp. cayenne pepper 1/2 C. Mexican cheese (cotija) 1 tsp. olive oil Dough 3 egg yolks

2 1/4 C. flour 1/2 C. butter 1 1/2 tsp. salt 1 large egg 1/3 C. ice water 1 tbsp. of distilled white wine vinegar Spice 1 tbsp. salt 1 tbsp. chili powder

Directions 1. For the dough: in a bowl, sift together the flour and salt. 2. With a pastry blender, cut in the butter until a crumbly mixture forms. 3. In another bowl, add the egg, water and vinegar and whisk until foamy. 4. Add the egg mixture into the flour mixture and with a fork, mix until well combined. 5. Now, with your hands, knead the dough for some time. 6. Place the dough onto a floured surface and roll into a triangle. 7. With a plastic wrap, cover the dough and refrigerate for about 1 hour. 8. For the chicken: in a pan, add 1 tsp. of the oil over medium heat and cook until heated. 9. Add the onion, garlic and jalapeño, and stir fry for about 3-4 minutes. 10. Stir in the ground chicken, cumin, cayenne pepper, paprika, chili powder and salt and cook until meat is no more pink, breaking up the meat. 72

New Mexican Empanadas

11. Drain the grease well and transfer the chicken mixture into a bowl. 12. Keep aside for about 5 minutes. 13. Add the Mexican cheese into the bowl of the chicken mixture and mix well. 14. Keep aside for about 10 minutes. 15. Set your oven to 400 degrees F before doing anything else and grease a baking sheet. 16. Place the dough onto a floured surface and rolled into 1/2-inch thickness. 17. Then, cut 4 inch circles from the dough. 18. Place about 2 tbsp. of the chicken mixture onto the center of each circle. 19. Fold the dough over the filling and press the edges to seal. 20. In a bowl, mix together the chili powder and salt. 21. In the bottom of the prepared baking sheet, arrange the empanadas. 22. Coat each empanada with the egg yolk and sprinkle with the salt mixture. 23. Cook in the oven for about 12-14 minutes. 24. Enjoy warm.

73

EMPANADAS

Santiago

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 24 Calories 187.3 Fat 6.6g Cholesterol 4.4mg Sodium 361.1mg Carbohydrates 26.4g Protein 6.9g

Ingredients 1 tsp. coconut oil 1 medium yellow onion, diced medium 1 bell pepper, chopped 1 lb. mushroom, coarsely chopped 1 tbsp. minced garlic 1 tsp. black pepper 3 tsp. allspice 2 tsp. cumin 1/4 tsp. cayenne pepper 1 tbsp. flour 2 C. black beans

1 C. olive, pitted 2 C. cooked lentils 2 tbsp. red wine vinegar 1 C. raisins flour, as required 1 tbsp. cilantro, chopped 1 C. shredded Monterey Jack cheese 24 refrigerated biscuits 1 C. egg wash

Directions 1. Set your oven to 375 degrees F before doing anything else and grease a baking sheet. In a skillet, add the oil over medium-low heat and cook until heated through. Add the peppers and onions and stir fry for about 2 minutes. Add the garlic and stir fry for about 1 minute. 2. Add the mushrooms and spices and stir fry for about 2-3 minutes. Meanwhile, in a food processor, add the beans and olives and process until a fine ground meat like mixture is formed. Add the beans mixture into the skillet with the mushroom mixture alongside the lentils and raisins and stir to combine. Add a little flour and stir to combine well. 3. Stir in the cheese, vinegar and cilantro and remove from the heat. 4. Place each biscuit onto a lightly floured surface and roll into thin rounds. Place a rounded tbsp. of the beans mixture onto each biscuit. 5. Coat the edges with the egg wash. Fold the dough over the filling and press the edges to seal. In the bottom of the prepared baking sheet, arrange the empanadas. Cook in the oven for about 15-20 minutes. Enjoy warm. 74

Empanadas Santiago

Sweet Bean

Empanadas

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 1 Calories 333.9 Fat 21.3g Cholesterol 23.8mg Sodium 159.4mg Carbohydrates 27.9g Protein 8.3g

Ingredients 2 tbsp. vegetable oil 1 firm medium-size banana, diced 3/4 C. chopped onion 1 (15 oz.) cans black beans, drained 1/4 C. chopped fresh cilantro 3/4 tsp. ground cumin

1/4 tsp. cayenne pepper 1 (17 1/3 oz.) packages frozen puff pastry, thawed, 2 sheets 1 C. grated Monterey Jack cheese 1 egg, beaten to blend

Directions 1. In a skillet, add the oil over high heat and cook until heated through. 2. Add the banana pieces and stir fry for about 1 1/2 minutes. 3. With a slotted spoon, transfer the banana pieces onto the paper towels-lined plate to drain. In the same skillet, add the onion and stir fry for about 3 minutes. Stir in the beans, cilantro, cayenne and cumin and cook for about 3 minutes. 4. Stir in the salt and remove from the heat. 5. With the back of a fork, mash the beans mixture until a coarse paste is formed. Keep aside to cool completely. Set your oven to 425 degrees F. 6. Place each puff pastry onto a lightly floured surface and roll into 9-inch squares. Then, cut each square into 9 squares. 7. Place 1 heaping tbsp. of the beans mixture onto the center of 12 squares, followed by the cheese and banana pieces evenly. 8. Coat the edges of each square with the beaten egg. 9. Fold the dough over the filling to form a triangle and press the edges to seal. In the bottom of a rimmed baking sheet, arrange the empanadas. 10. Cook in the oven for about 15 minutes. 11. Enjoy warm. Sweet Bean Empanadas

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FLAVORS

of November Empanadas

Prep Time: 45 mins Total Time: 1 hr Servings per Recipe: 1 Calories 283.6 Fat 14.4g Cholesterol 12.0mg Sodium 344.3mg Carbohydrates 31.3g Protein 7.4g

Ingredients Crust 3 C. all-purpose flour 1 1/2 tbsp. sugar 1/2 tsp. salt 9 tbsp. well chilled shortening 2/3-1 C. milk Filling 1 tbsp. shortening 1 C. chopped onion

1 tbsp. brown sugar 1 tsp. fresh thyme leaves or 1/4 tsp. dried thyme leaves 3/4 tsp. salt 1 (15 oz.) cans pumpkin puree 1/2 C. ricotta cheese 2/3 C. graded Parmesan cheese

Directions 1. For the dough: in a food processor, add the flour, salt, sugar and shortening and process until a coarse crumb like mixture is formed. 2. While the motor is running, slowly add the milk, 1 tbsp. at a time until dough forms. 3. Place the dough onto a lightly floured surface and divide into 3 round disks. 4. With a plastic wrap, cover the dough and refrigerate for about 1 hour. 5. For the filling: in a skillet, add the shortening over medium heat and cook until heated through. 6. Add the onion and cook for about 5-6 minutes. 7. Add the thyme, brown sugar and salt and stir to combine. 8. Stir in the pumpkin, Parmesan and ricotta, and remove from the heat. 9. Place the dough onto a lightly floured surface and cut into 12 equal sized pieces. 10. Now, roll each piece into a 6-inch circle. 11. Place about 1/4 C. of the pumpkin mixture onto each circle. 12. With wet fingers, moisten the edges of each circle. 76

Flavors of November Empanadas

13. Fold the dough over the filling and press the edges to seal. 14. In a deep skillet, add 1-inch deep oil over medium heat and cook until its temperature reaches to 350 degrees F. 15. Add the empanadas in batches and cook for about 2-2 1/2 minutes per side. 16. With a slotted spoon, transfer the empanadas onto a paper towels-lined plate to drain. 17. Enjoy warm.

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NEW ENGLAND

House Empanadas

Prep Time: 20 mins Total Time: 38 mins Servings per Recipe: 16 Calories 215.9 Fat 15.2g Cholesterol 5.5mg Sodium 245.2mg Carbohydrates 15.2g Protein 4.7g

Ingredients 2 sheets frozen puff pastry, thawed flour, for dusting 1 C. shredded fresh Parmesan cheese cooking spray 2 tbsp. Hidden Valley Original Ranch Seasoning Mix 2 tbsp. olive oil 1 C. onion, thinly sliced

2 garlic cloves, minced 1 C. cleaned shrimp, chopped 1 C. chopped turkey bacon, cooked 1/2 tsp. salt 1/2 tsp. smoked paprika 1/4 tsp. black pepper

Directions 1. Set your oven to 325 degrees F before doing anything else and arrange the racks in upper and lower thirds of the oven. Line 2 baking sheets with the parchment papers. In a bowl, add the Parmesan and spray with cooking oil lightly. Add the Ranch seasoning mix and toss to coat well. In a skillet, add the oil and cook until heated through. 2. Add the onions and cook for about 9-10 minutes. Add the garlic and cook for about 1-2 minutes. Add the shrimp, paprika, salt and pepper and stir to combine. Add the bacon and chives and toss to coat. Remove from the heat and keep aside. 3. Place each puff pastry sheet onto a floured surface and roll into 1/8-inch thickness. With a cookie cutter, cut 8 circles from each pastry sheet. Place about 2 tbsp. of the filling onto the center of each dough circle, followed by the seasoned cheese. 4. With wet fingers, moisten the edges of each circle. 5. Fold the dough over the filling and press the edges to seal. 6. In the bottom of the prepared baking sheet, arrange the empanadas and coat each with the egg wash. Cook in the oven for about 18-20 minutes, rotating the baking sheets once half way through. 7. Enjoy warm. 80

New England House Empanadas

Cream Cheese

Empanadas

Prep Time: 3 hrs Total Time: 3 hrs 50 mins Servings per Recipe: 1 Calories 241.0 Fat 14.6g Cholesterol 48.2mg Sodium 253.6mg Carbohydrates 25.8g Protein 2.5g

Ingredients Pastry 1 C. butter, chilled and chopped 8 oz. cream cheese, chilled and chopped 2 1/3 C. flour 1 tbsp. sugar 1 tsp. salt 1 tsp. vanilla Filling 2 tbsp. butter 4-5 firm green apples, peeled, cored and cubed

1/2 C. sugar 1-2 tsp. cinnamon 1/4 C. brown sugar 2 tbsp. cornstarch 1 pinch salt 3 tbsp. dulce de leche 1 egg yolk sugar, for sprinkling

Directions 1. 2. 3. 4. 5. 6.

For the dough: in a food processor, add the flour, sugar and salt and process slightly. Add the cream cheese and butter and process until just mixture starts to come together. Add the vanilla and process 2 times. Place the dough onto a plastic wrap piece and with your hands, shape into a disk. With a plastic wrap, cover the dough and refrigerate overnight. For the filling: in a pan, add the butter, apples, sugars, cinnamon and salt over medium heat and cook until apples are just tender. 7. In a bowl, add the cornstarch and 1-2 tbsp. of the water and beat until smooth. 8. Add the cornstarch mixture into the apples mixture and cook until mixture starts too thick, stirring continuously. 9. Remove from the heat and stir in the dulce de leche. 10. Transfer the mixture into a bowl and place in the fridge for about 2 hours, mixing often. 11. Place the dough onto a lightly floured surface and roll into 1/4-1/8-inch thickness. Sweet Bean Empanadas

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12. Now, cut the dough into 6-inch circles. 13. Place about 1 scant tbsp. of the filling onto the center of each dough circle. 14. With wet fingers, moisten the edges of each circle. 15. Fold the dough over the filling and press the edges to seal. 16. In the bottom of a baking sheet, arrange the empanadas and refrigerate for about 1 hour. 17. Set your oven to 350 degrees F. 18. In a bowl, add the egg yolk and a little water and beat well. 19. Coat each empanada with the egg wash and dust with the sugar. 20. Cook in the oven for about 20 minutes. 21. Enjoy warm.

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Sweet Caramel Empanadas

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 36 Calories 202.7 Fat 2.7g Cholesterol 0.2mg Sodium 338.2mg Carbohydrates 38.5g Protein 6.0g

Ingredients 1 (36 count) packages frozen rolls, dough thawed per package directions 10 caramel candies, each 4 pieces 1/3 C. all-purpose flour 3 C. apples, peeled and chopped

2/3 C. caramel ice cream topping 2 tsp. lemon juice

Directions 1. Set your oven to 375 degrees F before doing anything else and lightly, grease 2 baking sheets. 2. In a bowl, add the flour and caramel pieces and mix well. 3. Add the caramel topping, apples and lemon juice and mix until well combined. 4. Place each dough roll onto a lightly floured surface and roll into a 4-inch circle. 5. Place about 2 tbsp. of the apple mixture onto the lower half of each dough circle. 6. Coat the edges with the milk. 7. Fold the dough over the filling and press the edges to seal. 8. In the bottom of the prepared baking sheets, arrange the empanadas. 9. Cook in the oven for about 15 minutes. 10. Enjoy warm.

Sweet Caramel Empanadas

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HOT

Empanadas

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 813.4 Fat 51.4g Cholesterol 92.0mg Sodium 1166.0mg Carbohydrates 53.6g Protein 32.5g

Ingredients 3/4 lb. lean ground beef 1/3 C. chopped green onion 1/3 C. buffalo wing sauce 1 (16 1/3 oz.) cans grands refrigerator biscuits 1 C. shredded Monterey Jack cheese

1/2 C. ranch salad dressing, optional for dipping

Directions 1. Set your oven to 375 degrees F before doing anything else. 2. In a skillet, add the ground beef over medium-high heat and cook for about 5-7 minutes, breaking up the meat. 3. Drain the grease from the skillet. 4. Stir in the onions and buffalo sauce and remove from the heat. 5. Separate the dough into 8 biscuits. 6. Place each biscuit onto a lightly floured surface and roll into a 6-inch circle. 7. Place the beef mixture onto half of each biscuit and top each with 2 tbsp. of the cheese. 8. Fold the dough over the filling and press the edges to seal. 9. In the bottom of an ungreased baking sheet, arrange the empanadas. 10. Cook in the oven for about 12-17 minutes. 11. Enjoy warm alongside the ranch dressing.

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Hot Empanadas

Classical

Empanadas

Prep Time: 2 hrs Total Time: 2 hrs 20 mins Servings per Recipe: 24 Calories 160.9 Fat 8.3g Cholesterol 32.4mg Sodium 193.9mg Carbohydrates 16.4g Protein 4.9g

Ingredients Dough 3 3/4 C. unbleached all-purpose flour, plus more for dusting the work surface 1 tbsp. sugar 1 1/2 tsp. salt 12 tbsp. unsalted butter, 1/2-inch cubes and frozen for 10 minutes 1 1/4 C. ice water 1 large egg, beaten Filling 1 tbsp. olive oil 1 medium onion, minced 1 tbsp. tomato paste

2 medium garlic cloves, minced 1 tsp. minced fresh oregano leaves 1 tsp. ground cumin 1 pinch ground cloves 1 pinch cayenne pepper 1/2 lb. ground chuck 3/4 C. low-sodium beef broth 1 tsp. sugar salt and ground black pepper 2 oz. monterey jack cheese, shredded

Directions 1. For the dough: in a food processor, add the flour, salt and sugar and pulse until just combined. 2. Add the butter pieces and pulse until a coarse crumb like mixture is formed. 3. Transfer the flour mixture into a bowl. 4. Slowly, add the water, 1/4 C. at a time and with a rubber spatula, mix until a dough forms. 5. Place the dough onto a lightly floured surface and cut into 2 equal sized portions. 6. With your hands, flatten each dough portion into a 6-inch disk. 7. With a plastic wrap, wrap each dough disk and place in the fridge for about 3 hours. 8. Line 2 baking sheets with parchment paper; set aside. 9. Place each dough disk onto a lightly floured surface and roll each into an 18-inch circle. Classical Empanadas

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10. With a 3-inch cookie cutter, cut circles from the dough. 11. In the bottom of 2 parchment paper lined baking sheets, arrange the dough circles. 12. With a plastic wrap, cover each baking sheet and place in the fridge until using. 13. For the filling: in a nonstick skillet, add the oil over medium-high heat and cook until heated. 14. Add the onion and stir fry for about 5-7 minutes. 15. Stir in the garlic, tomato paste, oregano, cloves, cumin and cayenne and stir fry for about 40 seconds. 16. Stir in the beef and cook for about 4-5 minutes, breaking up the meat. 17. Add the broth and stir to combine well. 18. Reduce the heat to low and cook for about 7-8 minutes. 19. Stir in the sugar, salt and pepper and remove from the heat. 20. Place the beef mixture into a bowl. 21. With a plastic wrap, cover the bowl and place in the fridge for about 1 hour. 22. Now, stir in the cheese and place in the fridge until using. 23. Set your oven to 425 degrees F and arrange a rack in the lower-middle position of the rack. 24. Line 2 baking sheets with the parchment paper. 25. Place about 1 tsp. of the filling onto the center of each dough circle. 26. With wet fingers, moisten the edges of each circle. 27. Fold the dough over the filling and press the edges to seal. 28. In the bottom of the prepared baking sheets, arrange the empanadas and coat each with the beaten egg. 29. Cook in the oven for about 20 minutes, rotating the baking sheets once halfway through. 30. Enjoy warm.

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Simple

South American Empanadas

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 6 Calories 902.5 Fat 78.3g Cholesterol 4.8mg Sodium 256.0mg Carbohydrates 45.2g Protein 5.9g

Ingredients 12 oz. all-purpose flour 1 tsp. baking powder 1 oz. shortening 1/2 tsp. salt 3/4 C. warm water

1/2 tsp. lemon juice 1/2 lb. white cheese, shredded 2 tsp. sugar 2 C. oil, for frying

Directions 1. In a bowl, add the flour and baking powder and mix well. 2. With a pastry blender, cut in the shortening until a coarse crumb like mixture forms. 3. In another bowl, add the water, lemon juice and salt and mix well. 4. Slowly, add the salt mixture into the flour mixture and mix until a soft dough forms. 5. Now, with your hands, knead the dough well. 6. Place the dough onto a lightly floured surface and roll into a thin circle. 7. With a round cookie cutter, cut circles from the dough. 8. Place about 1 tbsp. of the cheese onto each dough circle. 9. Fold the dough over the filling and press the edges to seal. 10. In a deep skillet, add the oil and cook until heated through. 11. Add the empanadas in batches and cook until golden brown. 12. With a slotted spoon, transfer the empanadas onto a paper towels-lined plate to drain. 13. Enjoy warm with a dusting of the sugar.

Simple South American Empanadas

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HOW TO MAKE

Empanada Crust

Prep Time: 1 hr 30 mins Total Time: 1 hr 50 mins Servings per Recipe: 1 Calories 134.6 Fat 3.7g Cholesterol 37.7mg Sodium 234.6mg Carbohydrates 21.7g Protein 3.0g

Ingredients 2 C. flour 1 tsp. salt 2 tbsp. sugar 2 tbsp. cooking oil 2 egg yolks 1/4 C. water

cornstarch, to prevent dough from sticking oil

Directions 1. 2. 3. 4. 5. 6.

90

In a bowl, add the flour, sugar and salt and mix well. Now, sift the flour mixture into a second bowl. In another bowl, add the egg yolks, oil and water and beat until well combined. Add the flour mixture and mix until well combined. With your hand, knead until a smooth dough forms. With a plastic wrap, cover the dough and refrigerate for about 1 hour before using.

How to Make Empanada Crust

Chopped

Burger Empanadas

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 456.0 Fat 29.9g Cholesterol 27.4mg Sodium 1199.9mg Carbohydrates 36.4g Protein 10.9g

Ingredients 2 C. shredded roast beef 1 C. salsa 1/2 C. roasted red pepper, drained and chopped 1/2 C. Monterey Jack cheese, shredded

1/2 C. cheddar cheese, shredded 1 tsp. cumin 18 inches refrigerated pie crusts

Directions 1. Set your oven to 425 degrees F before doing anything else and grease a baking sheet. 2. In a bowl, add the roast beef, salsa, cheeses, peppers and cumin and mix until well combined. 3. Place each pie crust onto a lightly floured surface and roll each into a 12-inch circle. 4. Place the beef mixture onto 1 crust, mounding into 4 equal sized portions. 5. Cover with the second crust and with a pizza cutter, cut into 4 equal sized wedges. 6. With your fingers, press the edges to seal. 7. In the bottom of the prepared baking sheet, arrange the empanadas. 8. With a knife, make small slits in the top of each empanada. 9. Cook in the oven for about 15 minutes. 10. Enjoy warm.

Chopped Burger Empanadas

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EMPANADAS

La Arabia

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 8 Calories 114.6 Fat 5.6g Cholesterol 71.2mg Sodium 242.2mg Carbohydrates 4.4g Protein 11.8g

Ingredients Filling 1 lb. lean ground turkey 1 red pepper, diced 4 oz. mushrooms, sliced 1 small onion, diced 2 green onions, sliced 3 garlic cloves, minced 1 tsp. paprika 1 tsp. baharat 1 tsp. cumin

1/2 tsp. salt 3 tsp. curry powder 2 tbsp. tomato paste 1/4 C. water Pastry 2 (14 oz.) packages goya discos, defrosted 1 egg, beaten

Directions 1. 2. 3. 4.

Set your oven to 450 degrees F before doing anything else and grease a baking sheet. In a skillet, add the ground turkey and cook until browned completely. Drain the grease from the turkey. Add the onion, green onion, mushrooms, red pepper and garlic and cook for about 5-6 minutes. 5. Add the tomato paste, spices, salt and water and stir until well combined. 6. Remove from the heat and keep aside to cool. 7. Place each disco onto wax paper piece. 8. Place 1-2 tbsp. of the filling onto one side of each disco. 9. Fold the dough over the filling and press the edges to seal. 10. In the bottom of the prepared baking sheet, arrange the empanadas and coat the top of each with the beaten egg. 11. Cook in the oven for about 10 minutes. 12. Enjoy warm. 92

Empanadas La Arabia

Georgia

Empanadas

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 373.8 Fat 26.0g Cholesterol 34.8mg Sodium 127.4mg Carbohydrates 31.2g Protein 5.4g

Ingredients 12 oz. puff pastry all-purpose flour, for dusting 3 fresh peaches 2/3 C. sour cream 4 tbsp. brown sugar

4-5 tbsp. pecans ( toasted and finely chopped) 1 egg, beaten superfine sugar, for sprinkling

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Set your oven to 400 degrees F before doing anything else and grease a baking sheet. Place the pastry onto a lightly floured surface and roll into an even thickness. Cut 8 (6-inch) circles from the dough. In a heatproof bowl, place the peaches and enough boiling water to cover. Keep aside for about 4-5 seconds. Drain the peaches and remove the skins. Cut each peach in half and remove the pits. Cut the flesh into slices. Place a spoonful of sour cream on one half of each dough circle and top with peach slices evenly, followed by a little brown sugar and nuts. 10. Coat the edges with the beaten egg. 11. Fold the dough over the filling and press the edges to seal. 12. With a fork, prick the top of each empanada. 13. In the bottom of the prepared baking sheet, arrange the empanadas. 14. Coat each empanada with the beaten egg and sprinkle with the superfine sugar. 15. Cook in the oven for about 20 minutes. 16. Enjoy warm. Georgia Empanadas

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SUNDAY MORNING

Empanadas

Prep Time: 1 hr 10 mins Total Time: 1 hr 40 mins Servings per Recipe: 12 Calories 128.8 Fat 8.3g Cholesterol 70.5mg Sodium 219.3mg Carbohydrates 9.2g Protein 4.8g

Ingredients 1/2 C. all-purpose flour 1/2 C. whole wheat flour 1/2 C. soy flour 1/3 C. vegetable shortening 6 tbsp. ice water 1 tbsp. apple cider vinegar

4 eggs 1/2 C. Baby Spinach 2 tsp. curry powder 2 tsp. paprika 1 tsp. salt

Directions 1. Set your oven to 400 degrees F before doing anything else and grease a baking sheet. 2. For the dough: in a bowl, add the all-purpose flour, vinegar and water and mix until well combined. 3. Add the remaining ingredients and with a pastry cutter, mix until a dough forms. 4. Make 2 disks from the dough. 5. With a plastic wrap, cover the dough and refrigerate for about 1 hour. 6. For the filling: in a lightly greased pan, add the eggs and cook until scrambled. 7. Stir in the spices and spinach and cook until just wilted. 8. Place the dough onto a lightly floured surface and roll into an even thickness. 9. Now, cut the dough into circles. 10. Place 1-2 tbsp. of onto the center of each dough circle. 11. Fold the dough over the filling and press the edges to seal. 12. In the bottom of the prepared baking sheet, arrange the empanadas. 13. Cook in the oven for about 15 minutes. 14. Enjoy warm.

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Sunday Morning Empanadas

Carmen’s

Empanadas

Prep Time: 2 hrs Total Time: 2 hrs 30 mins Servings per Recipe: 8 Calories 949.7 Fat 76.3g Cholesterol 156.4mg Sodium 481.1mg Carbohydrates 30.1g Protein 35.5g

Ingredients Beef 1 C. chopped onion 3 garlic cloves, crushed 2 lb. beef stew meat, trimmed and cut into 1-inch pieces 1 C. beef broth 1 tsp. sugar 1/2 tsp. crushed red pepper flakes 1 unpeeled orange wedge, large

Filling 2 C. vertically sliced onions 1 C. sliced green bell pepper 1 C. chopped seeded tomatoes 1/4 tsp. crushed red pepper flakes 1/4 tsp. salt 3 C. beef, carnita filling 2 refrigerated pie crusts

Directions 1. For the beef carnita: place a greased Dutch oven over medium-high heat until heated through. 2. Add the onion and stir fry for about 4 minutes. 3. Add the beef and garlic and stir fry for about 5 minutes. 4. Add the sugar, salt, pepper and water and stir to combine. 5. Gently, push the orange section into the beef mixture and cook until boiling. 6. Set the heat to low and cook for about 1 1/2 hours. 7. Remove the orange section and cook, uncovered for about 8 minutes, mixing frequently. 8. For the filling: place a greased nonstick skillet over medium-high heat until heated through. 9. Add the bell pepper and onion and stir fry for about 4-5 minutes. 10. Stir in the tomato, 1/4 tsp. of the salt and red pepper and stir fry for about 2 minutes. 11. Stir in the beef carnitas and cook for about 2 minutes, mixing frequently. 12. Remove from the heat and keep aside to cool. 13. Set your oven to 400 degrees F and grease a baking sheet. Carmen’s Empanadas

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14. Place each pie dough onto a lightly floured surface and roll each piece into a 11-inch circle. 15. In the bottom of the prepared baking sheet, arrange 1 dough circle. 16. Place the filling onto the dough circle, leaving about 1-inch edge. 17. Cover with the remaining dough and press the edges to seal. 18. With a knife, cut slits on the top of dough. 19. Cook in the oven for about 30 minutes. 20. Cut into 8 wedges and enjoy warm.

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Cheddar

Crème Empanadas

Prep Time: 40 mins Total Time: 1 hr 55 mins Servings per Recipe: 6 Calories 673.6 Fat 40.1g Cholesterol 67.3mg Sodium 720.3mg Carbohydrates 49.4g Protein 29.0g

Ingredients 1 lb. short crust pastry 2 tbsp. olive oil 2 lb. onions, sliced 2 garlic cloves, crushed 2 tbsp. sun-dried tomato paste 14 oz. tuna in vegetable oil, drained 3 tbsp. crème fraiche 2 oz. sharp cheddar cheese, finely grated

salt & freshly ground black pepper 20 basil leaves 1 egg, beaten

Directions 1. Set your oven to 400 degrees F before doing anything else and grease a baking sheet. Place half of the pastry onto a floured surface and roll into a 12x8-inch rectangle. In the bottom of the prepared baking sheet, arrange the dough rectangle and place in the fridge for about 10 minutes. With a fork, prick the pastry rectangle and cook in the oven for about 15 minutes. Bake Remove from the oven and keep aside to cool. In a heavy-based skillet, the olive oil and cook until heated. 2. Add the onion and cook for about 20 minutes, stirring occasionally. 3. Increase the heat to medium. Add the garlic and stir fry until the onions become golden brown. Transfer the onion into a bowl and keep aside to cool. In another bowl, add the tuna, sun-dried tomato paste, Cheddar, creme fraiche, salt and ground pepper and mix until well combined. Place the tuna mixture onto the cooled pastry base evenly, leaving 1/2-inch border and top with the cooked onions and basil leaves. Coat the edge with the beaten egg. 4. Place the remaining pastry onto a floured surface and roll into a large rectangle. Place the pastry over the tuna filling and press the edges to seal. Coat the top with the beaten egg. Cook in the oven for about 35-40 minutes. Enjoy warm. Cheddar Crème Empanadas

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SUMMER

Empanadas

Prep Time: 1 hr Total Time: 1 hr 25 mins Servings per Recipe: 6 Calories 681.1 Fat 31.9g Cholesterol 35.2mg Sodium 20.3mg Carbohydrates 89.7g Protein 11.0g

Ingredients 3 1/2 C. flour 3/4 C. vegetable shortening salt and pepper 2 tbsp. extra virgin olive oil 3 lb. Spanish onions, thinly sliced 1/2 C. coarsely chopped dates

1 tsp. balsamic vinegar 1 large egg 2 oz. crumbled tart cheese (blue, feta, goat)

Directions 1. In a food processor, add the flour, 1 tsp. of the salt and shortening and pulse until a sand like mixture forms. While the motor is running, slowly add 1 C. of the cold water and pulse until a dough ball is formed. 2. Divide the dough into 2 equal sized circles. 3. With a plastic wrap, cover the dough circles and place in the fridge for about 30 minutes. In a skillet, add the oil and 1/2 C. of the water over high heat until heated. Add the onions and cook for about 10 minutes. 4. Set the heat to low and cook for about 30 minutes, mixing occasionally. Remove from the heat and stir in the dates, vinegar, salt and pepper. Keep aside to cool. Set your oven to 400 degrees F and line 2 baking sheets with the parchment paper. Place the dough rounds onto a lightly floured surface and cut each into 6 equal sized circles. 5. Now, roll each piece into a thin circle. In a bowl, add the egg and 1 tsp. of the water and beat well. Place the onion mixture onto each dough circle and top each with 1 tsp. of the cheese. Coat the edges with the egg wash. 6. Fold the dough over the filling and press the edges to seal. 7. In the bottom of the prepared baking sheets, arrange the empanadas. 8. Cook in the oven for about 20-25 minutes. 9. Enjoy warm. 100

Summer Empanadas

Picnic

Empanadas

Prep Time: 5 mins Total Time: 40 mins Servings per Recipe: 1 Calories 189.6 Fat 10.0g Cholesterol 8.4mg Sodium 422.9mg Carbohydrates 21.2g Protein 3.5g

Ingredients 5 C. all-purpose flour 1 C. margarine 1 tbsp. baking powder 1 C. soy milk 1 tbsp. salt 1 egg 1 1/2 lb. ground meat 2 large white onions, diced 1/4 C. oil

1 dash salt 1 dash cumin 1 dash cayenne pepper 1 tbsp. flour 5 eggs, hardboiled 3/4 C. golden raisin 30 black olives

Directions 1. For the dough: in a bowl, add the flour and baking powder and mix well. With a pastry blender, cut in the margarine until a crumbly mixture is formed. 2. In a pan, add the soy milk and 1 tbsp. of the salt and cook until heated through. Add the hot milk mixture into the flour mixture and mix until well combined. With a tea towel, cover the dough and keep aside for about 30 minutes. For the filling: in a pan, add the oil and cook until heated through. Add the ground meat, onion, raisins and spices and stir to combine. St the heat to low and cook for about 15 minute. 3. Remove from the heat and stir in 1 tbsp. of the flour. 4. Keep aside to cool. Set your oven to 350 degrees F before doing anything else and grease a baking sheet. Place the dough onto a floured surface and roll into an even thickness. Now, cut the dough into large circles. Place about 1 heaping tbsp. of the meat mixture onto each circle, followed by 1 egg slice, and 1 black olive. 5. With wet fingers, moisten the edges of each circle. 6. Fold the dough over the filling and press the edges to seal. 7. In the bottom of the prepared baking sheet, arrange the empanadas. 8. Cook in the oven for about 30-35 minutes. Enjoy warm. Picnic Empanadas

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CURRIED

Madrasala Empanadas

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 76.1 Fat 1.8g Cholesterol 52.8mg Sodium 72.1mg Carbohydrates 11.4g Protein 5.2g

Ingredients 8 empanada wrappers 1 (10 oz.) boxes frozen chopped spinach 1/4 vidalia onion, chopped 1 small baking potato, diced 2 tbsp. chopped garlic curry seasoning

garam masala seasoning shredded mozzarella cheese 1 egg, beaten

Directions 1. In a greased skillet, add the potato and onion and cook until potato is crisp tender. 2. Add the spinach, garlic and 1/2 tsp. of the curry seasoning and 1/2 tsp. of the garam masala seasoning and cook until desired doneness of the potatoes. 3. Remove from the heat and keep aside for about 10-15 minutes. 4. Set your oven to 400 degrees F and grease a baking sheet. 5. Place about 2 tbsp. of the spinach mixture onto each empanada wrapper top with the cheese. 6. Fold the dough over the filling and press the edges to seal. 7. In the bottom of the prepared baking sheet, arrange the empanadas and coat the top of each with the beaten egg. 8. Cook in the oven for about 18 minutes. 9. Enjoy warm.

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Curried Madrasala Empanadas

Empanadas Guzman

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 1 Calories 65.4 Fat 2.1g Cholesterol 11.9mg Sodium 112.1mg Carbohydrates 8.8g Protein 2.7g

Ingredients 1/2 lb. ground beef 1/3 C. chopped green pepper 3 tbsp. dry onion soup mix 1/4 C. chopped black olives 1/4 C. raisins 1/4 C. ketchup

1/8 tsp. crushed red pepper flakes 2 (8 oz.) packages refrigerated crescent dinner rolls

Directions 1. Set your oven to 375 degrees F before doing anything else. 2. In a skillet, add the ground beef and green pepper and cook until meat is browned. 3. Stir in the olives, instant onion soup, ketchup, raisins and red pepper flakes and remove from the heat. 4. Separate the crescent dough as suggested on the package. 5. Divide the dough in half and roll each in a triangle. 6. Place spoonful of the beef mixture onto the center of each triangle. 7. Fold the dough over the filling and press the edges to seal. 8. In the bottom of an ungreased baking sheet, arrange the empanadas. 9. Cook in the oven for about 15 minutes. 10. Enjoy warm.

Empanadas Guzman

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