Neptunes' Salad™

This recipe is quick and easy for those busy nights. 

You can adjust the amount of mayo as needed.

 I've also added pitted green olives, which give it an interesting twist.

1 package pasta shells (16 oz)
2 cans light tuna, well drained (6 oz)
1 c. each: radishes (sliced), celery (chopped)
3/4 - 1 c. mayo (to taste)
1/4 c. green cocktail olives (sliced)
1/4 tsp. each: pepper, salt


Cook pasta according to directions on package.

While pasta is cooking, wash and prepare celery, radishes. 

Open cans of and drain tuna, chop olives.

In a large serving bowl combine: drained pasta, remaining ingredients, and some of the mayo.

Toss well to coat. Add remaining mayo if needed.

Serves 4 - 6.

Skillet Tacos ™

This is a very quick and satisfying recipe for tacos.  You can also make this vegetarian by substituting the beef and cheese with vegetarian alternatives. Enjoy!

Filling

1 lb ground meat  (I've used ground round)
1/2 c onion (diced)
1/8 - 1/4 tsp  each: salt, pepper
1 - 1  1/2 c salsa (adjust amount needed)
1 clove garlic (chopped, crushed)

1/8 tsp each: red pepper flakes, diced mild green chilies (optional)
1 lime, juice and zest
1 T olive oil 

Fixings

8 taco shells or tortillas

1 c each approx.: shredded lettuce, shredded cheese, diced tomatoes, 
1/2 c sour cream.

Heat saute pan over medium high heat. Reduce heat to medium and add oil. Add onions and meat. Brown meat and onions for 8-10 minutes. Drain excess grease from meat (If using lean beef, omit step).


Add salsa, garlic, salt, pepper, red pepper flakes, lime zest and chilies to meat. Cook for another 4 to 6 minutes or until done. Squeeze some lime juice over meat mixture.

To serve: Scoop meat mixture into a taco shell. Top with your favorite fixings and enjoy!

Serves 4 (2 tacos each).