Johnny Marzetti

I make this recipe several times a year. It's a great way to use up leftover spaghetti sauce, especially if I put hamburger or meatballs in it. It makes a ton, but I'll eat it all day long. Note: If I have kids over eating this, I use plain tomato sauce and no cayenne and simply serve it with hot sauce - Louisiana Hot Sauce is a great, not-too-spicy option.

Ingredients:

1 lb ground chuck or hamburger, lean OK
1 onion, diced
1 green or other bell pepper, diced
1 clove garlic, minced
1 tbsp vegetable oil
2 24-oz jars spaghetti sauce (preferably with vegetables)
1 8-oz can tomato sauce, plain or spicy
1 tsp paprika (any style you prefer - I often use smoked)
1 tsp cayenne pepper (optional)
1 tsp Worcestershire sauce
1 lb elbow macaroni, cooked and drained
8 oz. sharp Cheddar cheese, shredded
1 15-oz. can pinto, kidney, or black beans, drained and rinsed

Directions:
1. Heat large skillet or Dutch oven over medium-high heat. Cook hamburger for 5 minutes or until mostly brown but still slightly pink. Add onion and green pepper and cook for 5 minutes. Drain and rinse, then return to pan.
2. Add garlic and cook 1 minute, stirring constantly.
3. Add remaining ingredients to pan and mix thoroughly. Simmer 10 minutes and serve.

Fish Taco Salad

Ingredients: 2 corn tortillas, sliced into 1/2" x 2" strips
8 oz fish, cooked as desired.
1/2 cup "white sauce" (quick version for full recipe below)
2 cups shredded cabbage or cole slaw mix
4 cups mixed greens or shredded lettuce, any variety
2 tbsp cilantro, chopped
1/2 cup diced tomato, optional
1/2 cup cheese, cheddar, Jack, or cotija, optional

Directions: 
1. Toss the tortilla strips with 1 tsp olive oil or spray with cooking spray. Place in single layer on shallow pan and bake at 350 for 10 minutes or until golden and crispy. Remove and let cool.
2. Flake or dice the fish.
3. Into bowls layer the lettuce, the cabbage, the fish, and if using, the tomatoes and/or cheese. Top with the tortilla strips.
4. Drizzle each bowl with the white sauce and sprinkle with cilantro.

White sauce: 1 cup plain yogurt. Alternate: substitute 1/4 cup mayonnaise or sour cream for 1/4 of the yogurt.
Juice of 1 lime
1/2 tbsp cumin
1 clove garlic, minced
1/2 tsp salt
1/4 tsp pepper
1-2 tbsp cilantro (optional)
Mix all ingredients until smooth and refrigerate until use.

Note: For the fish I usually use baked or grilled cod. Any kind of fish works reasonably well for this dish. Also, fish tacos are often made with fried fish. This can certainly be made with fried fish (e.g. Gorton's or Van de Camp) or "popcorn" fish as well, though it's not nearly as healthy.