Black Bean Flautas

2 x 16oz cans black beans including liquid
2 tsp chili powder
.5 tsp cumin
1 clove garlic
1 bay leaf

12 x 6 inch flour tortillas
1 bunch scallions, chopped
2 tomatoes chopped
2 cup grated cheddar
salsa and/or sour cream for dipping

In med saucepan, combine the beans, bean liquid, chili powder, cumin, garlic, and bay leaf. Simmer over low for 30 minutes. Remove bay leaf. Drain the bean mixture, reserving the liquid. Mash the beans, adding liquid for desired consistency.

Preheat oven to 400. Fill tortillas with 1 or 2 heaping tablespoons of bean mixture. Top with scallions, tomatoes, and cheese. Roll each filled tortilla into a tube shape and place on baking pan, seam side down. Bake until lightly browned, about 15 minutes.

Maple-balsamic Salmon

2 salmon steaks (about 1 pound)
1 Tbsp olive oil
2 Tbsp maple syrup
1 clove garlic, minced
1 Tbsp balsamic vinegar

In crock pot, combine everything but the salmon. Cover and cook for 30 minutes
Add salmon, turning the steaks to coat. Re-cover and cook 1 hours

Lemon-Mustard Salmon Steaks

2 Tbsp butter
1 Tbsp lemon juice
1 tsp Dijon mustard
2 salmon steaks (about 1 lb)
2 Tbsp chopped fresh parsley

combine butter, lemon juice, and mustard in crock pot.
cover and cook 30-40 minutes on low
Put salmon steaks in crock pot. Turn once or twice to coat.
re-cover and cook 1 hour.
sprinkle with parsley when serving

Mushroom-sauced Pork Chops

6 pork loin chops
1 Tbsp oil
1 small onion, thinly sliced
2 Tbsp tapioca
1 x 10.75 oz can condensed cream of mushroom soup
.5 cup apple juice
8 oz sliced mushroom, heated until they lose some of their juices
2 tsp Worcestershire
.75 tsp dried thyme
.25 garlic powder

Trim fat from chops. Brown chops on both sides in hot oil.
Place onion then chops to the crockpot
Grind tapioca. Combine tapioca, soup, apple juice, mushrooms, Worcestershire sauce, thyme, and gralic powder. Pour over chops

cover and cook on low heat 8 hours

Sloppy Jose

1 lb burger
1 cup salsa
1 cup shredded cheese

brown burger and drain fat. add salsa and cheese. heat until cheese is melty.

Double the recipe if you have a big enough pan.

Vegetable Soup Meatloaf

1.5-2 lb lean ground beef
1x 10.5 oz can condensed vegetable soup
1 egg
.5 cup bread crumbs
.5 cup chopped onion
.5 cup chopped pepper
1 Tbsp Worcestershire
.25 tsp pepper

Mix all ingredients, shape into loaf, place in baking dish, bake at 350 for 1 to 1.5 hours.

Taco Soup

1.5 lb ground beef
1 cup chopped red onion
1 x 1.25 oz taco seasoning mix
1 x 1 oz ranch dressing mix
2 x 15.25 oz cans whole kernel corn, undrained
1 x 16 oz can pinto beans, undrained
1 x 15 oz can black beans, undrained
2 x 10 oz can diced tomatoes w/ chiles
1 x 12 oz bottle beer

cook beef and onion in skillet until beef is browned. Drain.
combine meat and remaining ingredients in crock pot.
cover and cook on low 5 hours.

serve topped with shredded cheddar cheese