KEY: Q QUICK & EASY G GLUTEN FREE M MAKE AHEAD V VEGETARIAN O ONE POTGROUND BEEF TACO FILLING G O
Active 25 min. | Total 25 min.1 Tbsp olive oil
1 large onion, finely chopped
Kosher salt and pepper
2 cloves garlic, pressed
1 lb lean ground beef (at least 90%)
1 tsp chili powder
1 tsp ground cumin
1⁄2 cup canned tomato sauce- Heat oil in large skillet on medium. Add
onion and 1⁄4 tsp salt and cook, covered,
stirring occasionally, until tender, 6 to
8 min. Stir in garlic and cook 1 min. - Add beef, spices and 1⁄4 tsp each salt
and pepper. Cook, breaking up beef, until
browned, 6 min. Add tomato sauce; simmer
until slightly thickened, 4 to 5 min.
MAKES 21⁄2 CUPS Each 1⁄4-cup serving
about 105 cal, 6 g fat (2 g sat),
10 g pro, 195 mg sodium, 3 g carb, 1 g fiber
PICKLED JALAPEÑOS
Active 5 min. | Total 5 min.
In small bowl, toss 2 jalapeños (thinly sliced)
with 3 Tbsp lime juice and 1⁄4 tsp each salt
and pepper.BLUE CHEESE SLAW
Active 10 min. | Total 10 min.
1⁄4 cup plain Greek yogurt
2 Tbsp white wine vinegar
1 oz blue cheese, crumbled
Kosher salt and pepper
3 cups shredded green cabbage
2 stalks celery, thinly sliced diagonally
Whisk together yogurt, vinegar, blue
cheese, 1 Tbsp water and 1⁄4 tsp each salt
and pepper. Fold in cabbage and celery.
MAKES 31⁄2 CUPS Each 1⁄2-cup serving about 35
cal, 1.5 g fat (1 g sat), 2 g pro, 135 mg sodium, 3 g
carb, 1 g fiberTHE WORKBOOK
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