Ingredients:                                                                                                                                       Serves 4-6
1 pound Ground Beef (95% lean)
1/4 cup cayenne pepper sauce for Buffalo wings
8 taco shells
1 cup thinly sliced lettuce
1/4 cup reduced fat or regular prepared blue cheese dressing
1/2 cup shredded carrot
1/3 cup chopped celery
2 tablespoons chopped fresh cilantro
Carrot and celery sticks or cilantro sprigs (optional)

Directions:
1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return to skillet; stir in pepper sauce. Cook and stir 1 minute or until heated through.
2. Meanwhile, heat taco shells according to package directions.
Evenly spoon beef mixture into taco shells. Add lettuce; drizzle with dressing. Top evenly with carrot, celery and cilantro. Garnish with carrot and celery sticks or cilantro sprigs, if desired.

Hoppin' John                 Serves 4-6

You'll Need:

1 1/2 cups dry black-eyed peas

1 pound ham hocks with no added nitrites or nitrates

1 onion, chopped

1/2 teaspoon crushed red pepper flakes

salt and pepper to taste

4 cups water

1 1/2 cups long-grain white rice

1 cup shredded smoked Cheddar cheese

Directions:

1. In a large pan place the peas, ham hock, onion, red pepper, salt and pepper. Cover with water and bring to a boil. Reduce heat to medium-low and cook for 1 1/2 hours.
2. Remove ham hock. Add to pot. Stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. Season to taste with salt and pepper. Sprinkle shredded cheese over top, if desired. Serve.
   

You'll Need:

• 1 PACKAGE SCHENKER'S CHORIZO SAUSAGE LINKS
• 8 CORN TORTILLAS, 5- OR 6-INCHES IN DIAMETER
• COOKING SPRAY
• 1 15-OUNCE CAN REFRIED BLACK BEANS, WARMED (SUBSTITUTE REFRIED PINTO BEANS OR ANY KIND OF COOKED WHOLE BEAN YOU PREFER)
• COOKING OIL
• 8 LARGE EGGS
• 1 15-OUNCE JAR ROASTED TOMATO SALSA
• (OPTIONAL) GARNISH: CILANTRO, AVOCADO AND QUESO FRESCO

DIRECTIONS:

Preheat oven to 400 degrees F. Arrange tortillas on 2 baking sheets, making sure they are evenly spaced and not overlapping. Lightly spray the top of each tortilla with cooking spray and then transfer the baking sheets into the oven. Bake for 10 to 12 minutes until crisp, but not brown.

Heat a cast iron skillet over medium-high heat. Once hot, stir in the chorizo. Cook for 8 to 10 minutes or until chorizo is cooked through. Remove the cooked chorizo from the skillet with a slotted spoon to let any excess fat drip off. Place the chorizo in a medium bowl and set aside until cool enough to chop.

In the same skillet, add 2-3 teaspoons of oil (ONLY if needed). Carefully crack 3 eggs into the skillet, evenly spaced so they have room to cook, and cook until the egg white is solid, 3 to 4 minutes. Remove the fried eggs to a plate and repeat this process for remaining eggs.

To assemble, smear equal amounts of the refried beans on top of each crisp tortilla, followed by equal parts of the jarred salsa. Sprinkle equal amounts of the cooked chorizo on top of the salsa, followed by one fried egg on top of each tortilla. Serve immediately.

*Recipe adapted from "Pork, Be Inspired."

• 1 POUND PASTURED PORK TENDERLOIN
• 5 TABLESPOONS BALSAMIC VINEGAR, DIVIDED
• 3 TABLESPOONS OLIVE OIL, DIVIDED
• SALT AND PEPPER
• 1 CUP QUINOA
• 3/4 CUP DRIED TART CHERRIES
• 6 SCALLIONS, THINLY SLICED
• 1/4 CUP ALMONDS, SLICED, TOASTED, DIVIDED
• 2 CUPS KALE, OR BABY SPINACH LEAVES, SHREDDED

DIRECTIONS: Combine 3 tablespoons of the vinegar and 2 tablespoons of the oil in a large resealable bag. Add the pork, seal the bag, and set aside in the refrigerator, turning occasionally, at least 4 hours or overnight.

Preheat oven to 425 degrees F.

Remove pork from marinade, place it on a rimmed baking sheet, and sprinkle with salt and pepper. Discard marinade.

Roast pork until the internal temperature reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer, 25 to 30 minutes. Set aside to rest 10 minutes.

While pork is roasting, cook quinoa according to package directions. Drain any liquid that hasn’t absorbed, then cover and set aside.

Cut pork into 1-inch pieces. In a large bowl, combine pork and any cooking juices with quinoa, cherries, scallions and 2 tablespoons of almonds. Gently stir in kale or spinach, remaining 2 tablespoons of vinegar, and remaining 1 tablespoon of oil. Add more vinegar, oil, salt, and pepper to taste. Garnish with remaining 2 tablespoons of almonds and serve.

Serves 6 as a side dish, or 4 as an entrée

*Recipe courtesy of "Pork, Be Inspired".

You'll Need:

1 egg

1/2 cup plain panko-style crispy bread crumbs or cracker crumbs

1 tablespoon ancho chile powder

1 teaspoon grated lime peel

1/2 teaspoon garlic salt

1 lb. uncooked free-range chicken tenders (not breaded)

1 carton (6 oz) Greek Fat Free Key lime yogurt

Lime slices, if desired

• Heat oven to 400°F. Spray large cookie sheet with cooking spray.

• In shallow bowl, beat egg. In large resealable food-storage plastic bag, mix bread crumbs, chile powder, lime peel and garlic salt. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.

• Bake 15 to 20 minutes, turning once, until chicken is no longer pink and bread crumbs are golden brown. Serve with yogurt and lime slices.

• Adapted from Betty Crocker