Place all ingredients EXCEPT the veg and tortellini in a large pot and simmer for a few minutes.
Add frozen vegetable. Return to a boil and simmer a few minutes. Add tortellini. Simmer an
additional 5 minutes.
1 ½ lb ground beef, 2 zucchini, chopped, 4 sticks of celery, 1 16 oz can of pinto beans, 1 16 oz can of black beans, 1 24 oz jar of tomato sauce, 1 onion (use as much as you like), 2 garlic cloves, 2 T EVOO, 2 T chili powder, 1 T cumin powder,1 tsp oregano, Salt
In a large pan, brown ground beef and garlic. Drain water and grease. In a large pot, heat EVOO. Mix in spices and seasoning. Add celery and cook for 7 minutes. Add onion and cook or about 3 minutes. Add zucchini and cook for about 5 minutes. Add cooked meat, beans, and tomato sauce. Mix ingredients together and let simmer for 30 minutes while mixing.
Greek Potato Salad by Trish Knight
4 large potatoes, diced & cooked, 1 pack green onions, sliced, 1/4 cup chopped parsley, 3/4 cup mayonnaise, Salt to taste
2 heads Romaine lettuce, chopped, 2 tomatoes, cut into wedges, 1 cucumber, sliced, 1 green bell pepper, sliced into rings, 16 Greek olives, 4 oz feta cheese, 1 teas. dried oregano
1/2 cup white vinegar, 1/2 cup olive oil, 1 teas. salt
Place potato mixture down the center of a large platter. Put lettuce down either side. Sprinkle veg & olives over the lettuce. Sprinkle feta & oregano over all. Pour dressing over the salad just before serving.
Optional: Make this an entrée by adding beet slices & 1 lb cooked shrimp mixed with 1/4 c lemon juice & 1/4 c olive oil.
1/4 cup white vinegar, 1/4 olive oil, 2 Tablespoons sugar, 1/4 teaspoon cumin, 1 can black beans, drained & rinsed, 1 can pinto or canellini beans, drained & rinsed, 2 cups corn, 4 oz chopped green chilies, 1 jalapeno, seeded & diced, 1/2 red pepper, diced, 1/2 green pepper, diced, 1/2 small red onion, diced, 1-1 1/2 celery ribs, diced, 1 bunch cilantro, chopped
To make dressing, mix the first four ingredients in a small saucepan. Bring to a boil. Cool. Mix all remaining ingredients & stir in dressing. Chill a few hours to overnight before serving. Serve with tortilla chips.
Then pour chicken and marinade into a crockpot and cook on high until easily separates with a fork. Shred meat with two forks.
Cook quinoa in the liquid from the chicken plus add water and chicken bouillon. When quinoa is nearly done, stir in shredded chicken and a little more lime juice. Serve hot or cold topped with fresh cilantro, diced avocado and black olives. (The marinated chicken is also excellent grilled and served in tortillas with mango salsa and guacamole. Just sayin’.)