• 11/2 lbs. beef flank steak
• 1 lg. onion, chopped (1 cup)
• 1 med. green sweet pepper, cut into 1/2-inch pieces
• 1 or 2 jalapeño peppers, chopped
• 1 tbsp. snipped fresh cilantro
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. bottled minced garlic
• 1/4 tsp. salt
• 1 can stewed tomatoes (8 oz.)
• 12 flour tortillas (7-onch.)
• 2 tsp. lime juice (up to 3 tsp.) (optional)
• Shredded colby and Monterey Jack cheese (optional)
• Guacamole (optional)
• Sour Cream (optional)
• Salsa (optional)

1. Trim fat from steak. Cut steak into 6 portions. Combine steak, onion, green sweet pepper, jalapeño peppers, cilantro, chili powder, cumin, coriander, garlic, and salt in Crockery Pot. Add undrained tomatoes. 2. Cover; cook on low for 8 to 10 hours. (Or cook on high for 4 to 5 hours.) 3. Set oven to 350°. To heat tortillas, wrap them in foil and bake for 10 to 15 minutes or until softened. remove steak from cooker and shred. return steak to cooker. stir in lime juice, if desired. 4. To serve, use a slotted spoon to spoon steak mixture onto warm tortillas. Top with cheese, guacamole, sour cream, and salsa, if desired. Roll up tortillas. Makes 6 servings.

Topping

• 1/3 cup ketchup
• 1/3 cup prepared yellow mustard
• 1/3 cup brown sugar
• Meatloaf
• ¾ cup skim/fat free milk
• 2 eggs, beaten
• ¾ cup plain bread crumbs
• 2 pounds lean ground beef
• ½ cup chopped onion
• ½ cup diced & seeded fresh tomato
• 1 Tbsp worchestershire sauce
• 1 Tbsp minced garlic
• 1 tsp salt
• 1 tsp black pepper

Tomato Gravy

• 1 cup diced onions
• 1 Tbsp olive oil
• 1-14.5 oz can diced tomatoes
• 1 cup low sodium beef broth
• ¼ cup ketchup
• 2 Tbsp prepared yellow mustard
• 2 Tbsp brown sugar

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or foil. For topping, combine all ingredients and set aside. To make meatloaf, Mix together all ingredients with your hands until well blended. Using a ½ cup measure, portion mixture into a 12 cup muffin tin. Brush top of each meatloaf muffin with topping. Place muffin tin on prepared baking sheet and bake muffins until cooked through…25-30 minutes. As muffins cook, make tomato gravy. Saute 1 cup onions in olive oil over high heat until softened (about 3 minutes). Add canned tomatoes, and remaining tomato gravy ingredients. Bring to a boil, reduce heat to medium low and simmer 10-15 minutes. Serve muffins topped with tomato gravy. Excellent with mashed potatoes!

• 6 oz uncooked whole wheat ziti
• 1/3 cup panko
• 2 Tbsp miced garlic
• ½ tsp salt
• ¼ tsp black pepper
• 12 oz – 90% lean ground beef
• 1 large egg
• 1 Tbsp olive oil
• ¼ cup chopped fresh basil
• ½ tsp crushed red pepper
• 1-28 oz can crushed tomatoes
• 2 oz shredded part skim mozzarella cheese (1/2 cup)

Preheat broiler to high. Cook pasta according to package directions omitting salt and fat. Drain in a colander over a bowl reserving ½ cup cooking liquid. Place panko, 1 Tbsp garlic, ¼ tsp salt, black pepper, ground beef and egg in a bowl. Mix to combine. Shape into 12-1 inch meatballs. Heat a large oven proof skillet over medium high heat. Add oil and swirl to coat. Add meatballs to pan and cook 5 minutes browning on all sides. Add remaining 1 Tbsp garlic and cook 30 seconds. Add ½ cup reserved cooking liquid, remaining ¼ tsp salt, 3 Tbsp chopped basil, crushed red pepper and tomatoes to pan. Stir, reduce heat to medium, cover and simmer 15 minutes. Stir pasta into the tomato mixture and spread evenly in skillet. Sprinkle cheese over top and broil until cheese melts (about 1 minute). Sprinkle with remaining chopped basil & serve.