Ingredients:
1 medium onion, chopped
4 garlic cloves, minced
2 tablespoons olive oil
1 15-ounce can black beans, rinsed and drained
1 14 1/2-ounce can Mexican-style stewed tomatoes
1/4 teaspoon ground red pepper
2 cups hot cooked long grain rice
1/2 cup fresh cilantro, chopped

Directions:
1. In a medium saucepan cook the onion and garlic in hot oil until onions are clear. then add the beans, stewed tomatoes and red pepper. Bring to boil; reduce heat and simmer for 15 minutes.
2. Serve on top of rice and sprinkle cilantro on top.

photo credit: seelensturm

Serving Size: 6

Ingredients:
2 lbs. cube steak
1 cup milk
1 1/2 cup flour
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and black pepper, to taste
1 1/2 cups vegetable oil

Directions:
1. In an iron skillet add oil and allow it to heat.
2. Pound each cube steak between plastic wrap until thin with a cleaver.
3. Take 2 mixing bowls add milk to one and in the other combine the flour, garlic powder, onion powder, salt and black pepper.
4. Dip each cube steak into the milk and dredge through the flour mixture on both sides.
5. Add to skillet in hot oil. Cook until golden brown on both sides, 3-4 minutes per side.
6. Serve with gravy.

Serving Size: 4

Ingredients:
2 lbs chicken legs
4 tablespoons olive oil
4 large garlic cloves, minced
sea salt, to taste

Directions:
1. In a large mixing bowl place chicken legs, olive oil, garlic and salt. Coat the chicken with the other three ingredients.
2. Preheat the charcoal grill to medium high, direct heat.
3. Place the drumsticks on the hot grill, turning only once. Cook for approximately 4 minutes per side or until chicken is cooked thoroughly.

Serving Size: 4

Ingredients:
1 lb. beef cube steak
salt and pepper, to taste
1 tablespoon olive oil
4 eggs
4 slices Havarti cheese
8 slices bread, toasted
hot sauce, to taste

Directions:
1. Divide the beef cube steaks into 4 patties and season with salt and pepper.
2. In a large skillet heat olive oil over medium-high heat. Add in cube steak, cook 2 minutes per side or until it reaches desired doneness.
3. Right before they are done place a slice of cheese on top of each patty.
4. Remove from skillet, set aside and cover.
5. Fry all 4 eggs. Place cooked eggs on top of cube steak and cheese.
6. Place on toasted bread, add hot sauce and top piece of bread.

Photo Credit: Ambernectar13

Ingredients:
1 1/2 lbs ahi tuna steaks
1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 tablespoon sesame oil
1/2 cup sesame seeds
1 tablespoon olive oil

Directions:
1. In a small mixing bowl combine soy sauce, rice vinegar, honey and sesame oil.
2. Place sesame seeds in a shallow dish and spread them out. Dip the tuna steaks in the soy sauce mixture to coat. Then press the steaks into the sesame seeds.
3. In a large skillet add in olive oil and place over high heat. Once oil is hot place the steaks in the pan. Sear on each side for about 30 seconds. Remove and cool for about 5 minutes, then slice about 1/4 inch thick.

Photo Credit: Tavallai

Serving Size: 6

Ingredients:
2 lbs. ground beef
1 large egg
1/3 cup bread crumbs
1 medium white onion, finely chopped
2 large garlic cloves, minced
2 tablespoons Worcestershire sauce
1 tablespoon ketchup
salt and pepper, to taste

Directions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl combine all the ingredients. Make sure everything is mixed well.
3. Place mixture into a baking dish. Form mixture into a loaf.
4. Bake for 30-40 minutes until meat is cooked.

- serve meatloaf with mashed potatoes and vegetable of your choice

Serving Size: 6

Ingredients:
1 1/2 lbs. chopped, cooked chicken breasts
1 cup shredded Mexican blend cheese
1/3 cup melted butter, melted
1 teaspoon cumin
1 teaspoon garlic powder
1 small white onion, chopped
1 small can chopped green chilies
12 small corn tortillas
2 tablespoons olive oil
2 16oz. can red enchilada sauce
1 cup shredded Mozzarella cheese
1 green onion, finely chopped

Directions:
1. Preheat oven to 350 degrees.
2. Combine chicken, Mexican cheese, butter, cumin, onion, garlic and chilies in a large bowl, mix well.
3. In a large skillet over medium-high heat add in a little of the olive oil. Heat all 12 of the tortillas, adding a little more oil as needed. Heat each tortilla for about 5 seconds per side. Place each on a paper towel to get rid of excess oil.
4. Fill each tortilla with chicken mixture, roll and place seam down on a 13×9 baking dish. Pour both cans of red enchilada sauce on top and place in oven for 20 minutes.
5. Remove, let stand for 5 minutes then sprinkle with Mozzarella cheese and green onion.
6. Serve with rice and re-fried beans.

photo by Lori_NY

Serving Size: 6

Ingredients:
2 lbs potato gnocchi
3 cups tomato sauce
8 oz. wet mozzarella cheese, diced
Parmesan cheese, to taste
fresh basil leaves

Directions:
1. Preheat oven to 350 degrees.
2. Cook gnocchi per package instructions.
3. Once they are finished cooking drain and place them in a baking dish and add in tomato sauce.
4. Then add diced mozzarella and sprinkle Parmesan all over.
5. Place in oven and bake for 15-20 minutes until the cheese just begins to bubble.
6. Place fresh basil leaves on top once you remove it from the oven and serve hot!

photo credit: stu_spivack

photo by love janine

Serving Size: 6

Ingredients:
1 1/2 lbs. beef cube steak
1 tablespoon olive oil
2 cloves fresh garlic, minced
1 large white onion, chopped
1 tablespoon red wine vinegar
2 16 oz. cans new potatoes
1 1 lb. bag frozen sweet corn, drained
1 1 lb. bag frozen cut carrots
1 package mushroom gravy mix
1/3 cup water
kosher salt and black pepper, to taste

Directions:
1. Cut beef cube steak into bite-size pieces.
2. Pour oil in a large skillet. When hot add in garlic and cook for about 30  seconds before adding in onion and cube steak. Brown quickly, then transfer to crock pot.
3. Add vinegar to skillet, stir and pour remaining scrapes into crock pot.
4. Then add potatoes, corn, carrots, gravy mix, water, salt and pepper. Stir and cover.
5. Cook on low for 5 to 7 hours. Enjoy!

Serving Size: 4

Ingredients:
4 fresh tuna steaks, about 1/2 lb. each
black pepper, to taste
sea salt, to taste
3 teaspoons canola oil
3 tablespoons mayonnaise
3 teaspoons fresh horseradish
8 slices french bread, toasted
4 slices tomato
4 pieces of romaine lettuce

Directions:
1. Season tuna steaks with black pepper, refrigerate for 1 hour.
2. Season steaks with kosher salt.
3. Heat a large skillet until hot, pour in canola oil and place tuna steaks in hot oil. Sear steaks on all sides; let rest for 15 minutes. Then thinly slice the tuna.
4. In a small mixing bowl combine mayonnaise and horseradish. Whisk until smooth. (This step can be preformed while tuna is in refrigerator.)
5. Spread mayonnaise mixture on each slice of bread. Add tuna, tomato and lettuce. Enjoy!