Chop one medium size yellow onion and toss into a skillet. Add one lb. ground beef and brown. Drain off excess fat and add 1-1/2 TBSP. Barbara J’s Organic Mexican Munch Out Herb and Spice Blend. It’s good like this or if you like a sweet, tomatoey background a small can of crushed tomatoes is good. Simmer to reduce liquid and meld the flavors.
Meanwhile, toss a bag of slaw mix into a large salad bowl, chop green onions, cilantro, avocado, and tomatoes into a bowl. Mix 1.2 cup low fat mayo with juice of two or three limes, a can of green salsa and a TBSP of Barbara J’s Organic Lemon Pepper.
Grate some cheese and heat up your tortillas. You can wrap them in foil to heat in the oven or fry them in a skillet with Canola oil.
Compile your taco creation and enjoy!

There are so many ways to make a tasty burrito! My recent favorite is with skirt steak that’s been marinated for a good long while (overnight, if possible). If time is of the essence, chicken, or even tofu thickly sliced into steaks works deliciously.
Marinate one pound of flank or skirt steak in 1/4 cup olive oil, 1/2 cup red wine (substitute white wine or 1/8 cup of vinegar for tofu or chicken) and one heaping TBSP of Barbara J’s Organic Mexican Munch-out seasoning.
Pace tortillas in foil, to be warmed on the grill. I love the whole grain variety, although the big flour torts will accommodate more fillings.
Grate some cheese and if you like, chop some tomatoes. I love arugula in my burrito, chopped lettuce is also good. Shredded carrots give a nice sweet, healthful crunch.
Other possible accoutrements include grilled veggies, four cream, salsa, hot sauce, jalapenos, olives, guacamole, and maybe some black, pinto, or refried beans inside of the burrito.
Grill meat over a medium high heat to caramelize the outside, yet have a nice semi-pink interior (approx. 10-12 minutes). Check with a knife to see if desired “doneness: is achieved. Let rest while you assemble other ingredients. Cut against the grain in thin slices and compile to create your masterpiece! Makes about 4-5 burritos.

You need:

Two cans of albacore tuna in water, 4-5 thinly sliced green onions, 1/2 bunch of cilantro (minced), 1 cup cucumber, diced small and/or chopped celery, 1/2 cup red pepper (diced small), 1/4 cup minced red onion.

Dressing: 3 TBSP. Canola Oil, 1 TBSP Soy Sauce, 1 TBSP Rice Vinegar, 1 TBSP Toasted Sesame Oil, 1 TBSP sugar, 1 TBSP Fish Sauce (optional), 1 TBSP Barbara J’s Organic “I Love Thai” Herb and Spice blend...if you like it hot, add a squirt of Sriracha hot chili sauce.

6 napa cabbage leaves with the thick ends cut off.

Preparation:

Drain both cans of tuna and place in a bowl with veggies.

Whisk sugar, vinegar, and soy sauce, then add remaining ingredients. Add dressing to tuna mix and toss together. Refrigerate one hour or more. Divide tuna mix evenly, placing in the center of each leaf which creates an edible brown or roll up and serve right away.

1 Large butternut Squash (Roast the squash by cutting it in half and placing it skin side up in a baking dish with 1/4 water in the bottom. Bake at 375 for 35-40 minutes).

3 Shallots minced and sauteed in 1 TBSP butter ''''til translucent and then add them to your soup pot.

Add 1 1/2 TBSP Better Than Bouillon “chicken” with 4 cups of water. OR 2 14oz cans of reduced salt chicken broth.

Add 1 14 oz can coconut milk.

Scoop out the roasted squash and blend it with the rest of the soup ingredients. Return the blended mix to the soup pot and simmer for 5-10 minutes and serve. I if you like it spicier, taste before simmering and add a tad more Thai Seasoning.