One thing you won’t find a shortage of when you eat dinner Mexican-style is protein. Whether you love beef, chicken, pork, or fish, you can find healthy dishes with any of the three. The key here is staying away from the fattier cuts of meat.

Many Mexican restaurants today offer healthy choices. Choose grilled meats whenever you can for burritos and tacos.

1 pound lean ground beef
1 (1.25-oz.) envelope taco seasoning mix
1 (16-oz.) can refried beans
1 (15-oz.) can pinto beans, drained and rinsed
5 (10-inch) burrito-size flour tortillas
2 1/2 cups (10 oz.) shredded Mexican four-cheese blend, divided
1 (10-oz.) can enchilada sauce

Toppings: chopped plum tomatoes, chopped green onions, sour cream, chopped fresh cilantro, chopped avocado.

Preheat oven to 425°. Cook ground beef in a large skillet over medium-high heat, stirring often, 6 to 7 minutes or until meat crumbles and is no longer pink. Add taco seasoning and 1/3 cup water, and cook 1 to 2 minutes or until thick.

Stir together refried beans and pinto beans.

Place 1 tortilla on a lightly greased aluminum foil-lined jelly-roll pan. Top tortilla with half of meat mixture and 1/2 cup cheese; top with another tortilla, half of refried bean mixture, half of enchilada sauce, and 1/2 cup cheese. Top with another tortilla, and repeat layers once. Top with remaining tortilla.

Bake at 425° for 16 to 18 minutes or until thoroughly heated and browned. Top tortilla with remaining 1/2 cup cheese; and bake 2 to 3 minutes or until cheese is melted. Cut into wedges, and serve with desired toppings.

With the advent of the Corona Virus, you need to be looking into meals that are thrifty and have the ability to last awhile.

Keeping our shopping trips to a minimum should be the key, and when you do go out, it's imperative you stock your shelves for awhile.

If you are one of those who likes to shop, grabbing a few items several times a week, I'd put that idea on the shelf.  

Think of your shopping in 1-2 week spans. Grab larger meats to make delicious meals like this that will last for days.  

• 1 boneless pork shoulder butt roast (5 to 6 pounds)

4 garlic cloves, sliced
2 large onions, sliced
1 cup orange juice
1 cup lime juice
2 tablespoons dried oregano
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon pepper

SANDWICHES:
4 loaves (1 pound each) French bread
3/4 cup butter, softened
1/2 to 1 cup yellow mustard
24 thin sandwich pickle slices
2-1/4 pounds sliced deli ham
2-1/4 pounds Swiss cheese, sliced

Cut sixteen 1-in. slits in pork; insert garlic slices. In a large bowl, combine the onions, orange juice, lime juice and seasonings. Pour 1-1/2 cups marinade into another large bowl; add pork and turn to coat with marinade. Cover and refrigerate for at least 8 hours or overnight, turning pork occasionally. Cover and refrigerate remaining marinade.

Drain pork, discarding drained marinade. Place pork and reserved marinade in a shallow roasting pan. Bake at 350° until tender, 3-1/2 to 4 hours, basting occasionally. Let stand for 15 minutes before slicing.

Meanwhile, cut each loaf of bread in half lengthwise; flatten slightly. Spread cut side with butter; spread crust side with mustard. Cut pork into thin slices. Layer pickles, pork, ham and cheese over the mustard. Replace tops so buttered side is outward. Cut each loaf into sixths.
Cook in batches on a panini maker or indoor grill for 4-5 minutes or until bread is browned and cheese is melted.

After a couple of days of partying, here's a great, quick meal to adorn your table this new year.  It's fast, hearty, and economical.  

You're going to enjoy this one with all the ooey-gooey cheese rolling off each forkful.  In fact, I bet you have most of the ingredients already on hand!

1 small onion, chopped
2 cloves of garlic, minced
1 tab. olive oil
1 jar (24 ounces) spaghetti sauce
12 oz. egg noodles
1 2/3 cups water
1 8 oz. ricotta cheese
1/2 tsp. salt
1/4 tsp. crushed red pepper
1 tsp. basil
1 package of shredded Italian cheese blend, divided
2 tablespoons grated Parmesan cheese


In a large nonstick skillet, cook onion and garlic over medium heat for 2 minutes. Stir in spaghetti sauce, noodles, salt, pepper, basil, and water. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until noodles are tender, stirring occasionally.

In a small bowl, combine ricotta cheese, Parmesan cheese, and 1 cup of shredded cheese. Drop by HUGE tablespoonfuls over pasta mixture. Cook for 10 min. more.

Sprinkle the rest of the mozzarella cheese over noodles; cook, covered, 3-5 minutes longer or until cheese is melted

"Where have you been hiding this recipe?" my youngest son demanded when he twirled up his first bite.

"Gosh, I don't know.  I used to make it for Tom when we were first married as kids. It happened to be one of his favorites," I replied.

"Well, you have to make this more often.  It's amazing!"

It really is.  Thrifty by nature, yet deeply satisfying.  A meal that will truly humble you with your first bite.  

8 oz. spaghetti noodles
1/2 pd. sliced mushrooms
1 small onion,  chopped
1/4 cup butter, cubed
3 tab. cornstarch
2 cups chicken broth
1 cup half-and-half cream
1/4 cup mozzarella cheese
2 cups cooked chicken
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Parmesan cheese

Cook noodles according to package directions, drain.

In a large skillet, cook mushrooms and onions in butter until tender. Stir in cornstarch; gradually add the chicken broth. Bring to a boil. Cook and stir for 2 minutes or until thickened.

Remove from the heat; stir in the cream, mozzarella, salt, and pepper. Fold in the chicken and spaghetti.

Turn into a greased 2-qt. baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.

If you are a fan of the five-cheese ziti at the Olive Garden, then this is a must to try! I personally reduced the amount of ziti to a little over one pound as I like less pasta and more sauce.

This is delicious to dive into for dinner.  Plus the edition of leftovers, is always welcomed.  


1-1/2 pounds (about 7-1/2 cups) ziti or small tube pasta
2 jars (24 ounces each) marinara sauce
1 jar (15 ounces) Alfredo sauce
2 cups shredded part-skim mozzarella cheese, divided
1/2 cup reduced-fat ricotta cheese
1/2 cup shredded provolone cheese
1/2 cup grated Romano cheese

TOPPING:
1/2 cup grated Parmesan cheese
1/2 cup panko (Japanese) bread crumbs
3 garlic cloves, minced
2 tablespoons olive oil
Minced fresh parsley or basil, optional


Preheat oven to 350°. Cook pasta according to package directions for al dente; drain.

Meanwhile, in a large saucepan, combine marinara sauce, Alfredo sauce, 1 cup mozzarella, ricotta, provolone, and Romano cheeses. Heat over medium heat until sauce begins to simmer and cheeses are melted. Stir in cooked pasta; pour mixture into a greased 13x9-in. baking dish. Top with remaining 1 cup mozzarella cheese.

In a small bowl, stir together Parmesan, bread crumbs, garlic and olive oil; sprinkle over pasta.
Bake, uncovered, until mixture is bubbly and topping is golden brown, 30-40 minutes. Let stand 10 minutes before serving. Garnish with fresh parsley or basil if desired.

Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 50 minutes. Uncover; bake until heated through and a thermometer inserted in center reads 165°, 15-20 minutes longer.

Ok, all you meat-loving sports fans! Yes, you! You don’t always have to grill burgers at your tailgate! How about meatloaf? Everyone loves meatloaf. It’s such a comfort food and everyone remembers meatloaf growing up. 

Try out this one.  It's easy, fast, and thrifty.  Plus, you can make those meatloaf sandwiches afterwards for lunch the next day!

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2 lbs. chopped meat (sirloin, turkey, veal or chicken) 
1 pkg. Lipton Onion Soup
3 eggs, slightly beaten
1/3 cup ketchup
1 1/2 cup bread crumbs
1/2 cup ketchup
2 tab. brown sugar
1–2 cups sharp cheddar cheese, shredded (depends on how cheesy you like it.)

Combine first 5 ingredients in a bowl. Mix lightly.

Place half the meat mixture in a loaf pan.

Layer the cheese on top of the meat and then top with the rest of the meat.

Mix remaining ketchup and brown sugar top the meatloaf before baking.

BAKE for 45 minutes at 375 degrees. Check doneness before you remove. 

It's fall, and thank goodness ground beef has dropped a bit in price! This is the season to be on the lookout at Winn Dixie for all those by one get one specials this season. Roasts will soon be in your circulars toting prices that can't be seen during the summer months. Roasts can be a God-send if you ensure you are able to get a couple of meals out of them.

With ground beef on sale this week, I picked up a pound and a half and made 8 big whopping burritos that gave me a free lunch for the following day.  These beefy beauties are made on those extra large 10 inch tortillas so they are a true rib stick'n meal.  Filled with one pound of potatoes, that ground beef extends to two pounds of pleasure.  Give these a try and reap the leftovers the following day!

1 1/2 pd. ground beef
1 taco seasoning packet
3/4 cup water
2 tsp. Worcestershire sauce
1 1/2 tsp. onion powder
1 tsp. paprika
1/2 tsp. garlic powder
Juice 1/2 lemon

2 medium potatoes, about one pd. peeled and sliced into 1/2 inch cubes
1/2 tsp salt
1/4 tsp. pepper
3 tab. oil

(8) flour 10 inch tortillas
(1) 8 oz. block of cheddar cheese shredded

Fry ground meat and drain when cooked and no longer pink.  Add taco seasoning, water, Worcestershire sauce, onion powder, paprika, garlic powder, and lemon juice.  Cook 8-10 min.  Set aside.

In a non-stick fry pan, cook potatoes in oil.  When golden, about 5-6 min., drain on paper towels and sprinkle with salt and pepper.  Add to ground beef mixture.

Place about 2/3 cup of beefy mixture onto each tortilla shell. Top with 1/4 cup cheese.  Fold bottom and sides of tortilla over filling and roll up.  Wrap each burrito in tin foil and bake for 15-18 min. at 400 degrees.  

If you don't enjoy the usual spicy fare of these types of entrees, you're going to love this one!  Feel free to omit the green chilies, and you've got one meal that will offer a tasty amount of protein in one dish.

Easy to put together, this one will take minutes to pop in the oven.  

• 1.5 pounds lean ground beef
• salt and pepper
• 1 small white onion, peeled and diced
• 1 (4-ounce) can diced green chilies, optional
• 1 (15.5 ounce) can black beans or lentils, rinsed and drained
• 8 large flour tortillas
• 3 cups Mexican-blend shredded cheese
• 1 large can enchilada sauce
• 1/4 cup chopped fresh cilantro, optional

Heat oven to 350°F.  Grease a 9 x 13-inch baking pan with cooking spray.  Set aside.

Cook the ground beef and onion in a large saute pan over medium-high heat until it is browned and completely cooked through, using a spatula to break up the beef into small pieces as it cooks.  Using a slotted spoon, transfer the beef to a separate bowl and set aside.  Reserve 1 tablespoon of the remaining grease, and discard the rest.

Stir in the green chilies, if using and beans, and cook for 1 minute to warm, stirring occasionally.  Remove pan from heat, and stir the ground beef and 1/4 cup enchilada sauce into the mixture until combined.  Set aside.

To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, ground beef mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.  Portion about 1/8th of the ground beef mixture and spread it in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in the prepared baking dish. Repeat with the remaining ingredients.  Spread any of the remaining enchilada sauce on top of the tortillas, then sprinkle the remaining shredded cheese on top.

Still time to crank open that BBQ grill before the cold weather starts.  This is a fantastic, smack-your-lips recipe that's easy fare.

Just pull together a few ingredients and allow them to marinate those succulent pork chops, and you've got a great dinner this evening.


3/4 cup soy sauce
1/4 cup lemon juice
1 tablespoon brown sugar
1 tablespoon chili sauce
1/4 teaspoon garlic powder
6 bone-in pork loin chops (8 ounces each)
In a large resealable plastic bag, combine the soy sauce, lemon juice, brown sugar, chili sauce and garlic powder. Remove 1/4 cup for basting and refrigerate. Add pork chops to the remaining marinade; turn to coat. Cover and refrigerate for 3 hours or overnight, turning once.
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Drain and discard marinade from chops. Grill, covered, over medium-hot heat for 4 minutes. Turn; baste with reserved marinade. Grill 4-7 minutes longer or until juices run clear.

I know you're eyeballing this one thinking, "Gosh, this is just too much work, but they look so delicious!"  Just think of biting into one of these succulent ribs this weekend and making a family dinner experience a bit more special.  

Food is truly for the soul as well as the stomach and should be planned accordingly.  With sales still available on racks of ribs, you can grab this one from the cooler with confidence.  


1/2 cup soy sauce
1/2 cup red wine vinegar
1/2 cup ketchup
1/2 cup peach preserves
1/3 cup minced fresh gingerroot
2 tablespoons mustard
2 tablespoons brown sugar
6 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon coarsely ground pepper
4 pounds pork baby back ribs

In a small bowl, whisk the first 10 ingredients until blended. Reserve 1 cup marinade for basting. Divide ribs and remaining marinade between two large resealable plastic bags; seal bags and turn to coat. Refrigerate ribs and reserved marinade in bags overnight.
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Remove ribs, discarding remaining marinade in bags. Grill ribs, covered, over indirect medium heat 1-1/2-2 hours or until tender, basting occasionally with reserved marinade during the last half hour.