TACO PIE

11/2 Lbs. Ground Chuck
1 Pack Taco Seasoning Mix
1/2 Cup Water
1(4oz.) Can Sliced Olives
1 Can Crescent Roll Dough
1 Cup Sour Cream
1 Cup Shredded Cheddar Cheese
2 Cups Crushed Corn Chips
Preheat oven to 400 degrees.
In a large skillet fry the ground beef until no longer pink. Drain and return to the pan. Add the taco seasoning mix, water and olives. Simmer 5 minutes.
Separate the crescent dough into triangles, press out slightly and place in a 9" pie dish, points toward the center of the dish. Press seams together to seal, forming the crust.
Sprinkle 1 cup of the crushed corn chips onto the crust. Spoon meat mix over the top of the corn chips, spreading evenly.
Stir sour cream until smooth, then spread over meat. Cover with the shredded cheese and the remaining 1 cup crushed corn chips.
 Bake until the crust is golden brown, around 20-25 minutes. Serve with salsa.

TACO MAC SUPPER

8 Oz. Pasta, elbow, shell, rigatatoni

1Lb. Ground Chuck
1/2 Dieced Onion
1(10.25oz.) Can Condensed Tomato Soup
1(14.5oz.) Can Petite Diced Tomatoes, undrained
1(1.25oz.) Pack Taco Seasoning Mix
11/2 Cups Cheddar Jack Cheese, shredded
1 Cup Tortilla Chips, crushed
1/2 Cup Sour Cream
1/4 Cup Chopped Green Onion
Preheat oven to 350 degrees.Cook pasta according to package directions until barely al dente. While pasta is cooking, in a large skillet brown the ground beef and diced onion until the beef is no longer pink. Drain off grease. Stir in the tomato soup, canned tomatoes and taco seasoning.
Drain pasta and stir into the beef mixture.
Spoon the pasta mix into a 9 x 13 baking dish that has been lightly coated with non-stick spray. Sprinkle crushed tortilla chips over the top and then cover with the shredded cheese.
Bake for 30-35 minutes, or until cheese is melted and very slightly browned.
Serve with sour cream and green onions if desired.

DIET PENNE RIGATE PASTA SALAD

1 Box Dreamfields Penne Rigate Pasta or whole wheat pasta 

Half Bottle Kraft Light Zesty Italian Dressing
1 Green Bell Pepper, chopped
1 Red Bell Pepper, chopped
1 Cucumber, chopped
1/3 Cup McCormick's Perfect Pinch Salad Supreme Seasoning.

Cook pasta, using the box directions, until al dente and drain well. Pour a little olive oil over the pasta to keep it from sticking together. While pasta is boiling, chop up the red and green peppers and the cucumber and set aside. Mix together the Zesty Italian dressing with the pasta then add your chopped veggies. Once those are combined, slowly add in the Salad Supreme seasoning until well-coated throughout. Refrigerate for at least 2 hours before serving.

DIET COFFEE FRAPPUCCINO

1 Cup Unsweetened Almond Milk
1 Teaspoon Instant Coffee
2 Packets Truvia

4-5 Ice Cubes
1/2 Teaspoon Pure Vanilla
In a blender blend all the ings. together until it becomes frothy and cold. You can garnish this with some hot chocolate powder.

BROCCOLI GRAPE SALAD

1Cup Lean Turkey Bacon, cut into 1-in. pieces  

1 Cup Light Mayonnaise
1 Cup Red or Green Grapes, halved
1/2 Cup Finely Chopped Red Onion
1/4 Cup Sugar or 6 packs Splenda
7 Cups Fresh Broccoli Florets
Ocean Spray Craisins to taste

In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels and set aside. In a large bowl, stir together mayonnaise, grapes, red onion and sugar (Splenda). Add broccoli and bacon; stir to coat. Cover and chill in the refrigerator for up to 24 hours. Garnish with craisins if desired.

LEMON-RASPBERRY YOGURT BREAD

2 Cups All-purpose Flour
2/3 Cup+1 Tablespoon Sugar, divided
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Cup Fat-free Lemon Yogurt
2 Large Eggs, beaten
4 Tablespoons Unsalted Light Butter, melted and cooled
Grated Zest of 1 Lemon
1 Teaspoon Vanilla Extract
2 Cups Fresh Raspberries

Preheat oven to 350 degrees F. Coat a 1-lb. loaf pan with cooking spray. Combine flour, 2/3 cup sugar, baking powder, baking soda and salt in a bowl. Combine yogurt, eggs, butter, zest and vanilla in a second bowl. Toss raspberries with remaining 1 Tbsp. sugar in a third bowl.
Fold yogurt mixture into dry mixture; stir to combine completely. Gently fold in raspberries. Scrape batter evenly into loaf pan. Bake until top is golden and springs back when you gently touch it, about 60 minutes. Serve warm .

CORNMEAL-CHEDDAR BISCUITS

11/2 Cups All Purpose Flour
1/2 Cup Yellow Cornmeal
2 Teaspoons Sugar
1 Tablespoon Baking Powder
1/4 to 1/2 Teaspoon Salt
1/2 Cup Butter, softened
1/2 Cup or More Cheddar Cheese
1 Cup Milk

If using self-rising flour do not use baking powder or salt. In a bowl, combine flour, cornmeal, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in cheese and milk just until moistened. Drop dough by 1/4 cupfuls onto an ungreased baking sheet. Bake at 450 degrees for 12 to 15 minutes, until lightly golden. Makes one dozen.