Ingredients:

1 egg, beaten
1 lb lean ground beef
1 (15 -16 ounce) jar salsa
1/4 cup chopped onion
1 (1 1/4 ounce) package taco seasoning mix
2 cups cooked rice
4 -6 bell peppers
shredded cheddar cheese
sour cream
1 (19 ounce) can diced tomatoes

Preparation:

Combine beef, onion, seasoning mix and egg in a large bowl. Add rice and mix well. Cut peppers in half lengthwise; remove seeds and membrane. Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish. The liquid from the tomatoes will reduce during cooking so if (like me) you like lots of sauce, add about a cup of water. This also helps make the peppers softer. Place peppers, cut side up, on top of the tomatoes. Spoon beef mixture into peppers, mounding as necessary. Top each pepper with salsa. Bake in preheated 375°F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft. Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts- less than a minute, so watch carefully! Serve with sour cream and additional salsa.

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Ingredients:

Meatballs
2 garlic cloves, minced
1/2 lb chorizo sausage, casing removed (not the fully cooked kind)
1 egg, beaten
1/2 lb lean ground beef
1/4 teaspoon pepper
1/2 carrot, minced
1/2 cup cooked rice
1/2 cup cilantro leaf, chopped
1/2 teaspoon salt
1 teaspoon ground cumin

Albondigas Soup
1 (16 ounce) can diced tomatoes (with nothing added)
6 cups chicken broth (I usually use nonfat and low sodium)
1/2 cup onion, chopped
3 stalks celery, cut in chunks
1 teaspoon oregano
1/2 teaspoon ground cumin
1/2 cup cilantro
1 large zucchini, sliced
pepper
salt

Preparation:

Make the meatballs first: Combine everything and mix thoroughly. Form meatballs and roll between your palms (Otherwise, meatballs will fall apart in the soup). You should make around 20 to 24 meatballs, set aside. Combine chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot. Bring to broil, and reduce heat and simmer for 10 minutes. Drop meatballs in the soup (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly). Return to simmer and cook another 10 minutes. Add zucchini and cook 10 minutes. Season with salt and pepper, to taste. You could top the soup with cooked rice, or just by itself.

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Ingredients:

6 hard-boiled eggs, coarsely chopped
mayonnaise (homemade if possible)
1/4 cup minced pickles
1/3 cup minced celery
salad greens
1 teaspoon vinegar
1/4 teaspoon ground cumin
1/4 teaspoon dry mustard
1 teaspoon seasoning salt
1/8 teaspoon white pepper

Preparation:

Mix all the ingredients except the salad greens and mayonnaise. Add the mayonnaise to moisten and serve on the salad greens.

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