Red Wine Vinaigrette

2/3 cup red wine vinegar
1 1/2 cups sugar
1/4 cup red onions, finely grated (about 1/4 of a large red onion)
2 tablespoons Dijon mustard
2 teaspoons salt
ground pepper to taste
2 cups canola oil

Add all ingredients except oil in a blender. Blend well. While processing, slowly add the canola oil and blend well. Transfer dressing to a jar or cruet. It keeps well in the refrigerator for 1-2 weeks (although I’ve found it gets a little thick if it is too cold so I’ll pop it in the microwave for 5-10 seconds to help thin it out before I use it if it has been in the refrigerator for several days).

http://www.melskitchencafe.com/2010/05/gourmet-green-salad.html

Easy Beef Fajita Skillet

1 lb. ground beef or turkey, browned and drained

1 c. uncooked rice

1 jar (16 oz.) salsa

1 can (15 oz.) kidney beans, undrained (or whatever bean you have or like)

1¼ c. water

1 c. cheese, grated

After your meat is browned and drained, add rice, salsa, beans and water.

Mix, cover and simmer 25-30 minutes, until rice is cooked, stirring occasionally.  Top with cheese and allow to melt.  Serve over tortilla chips, lettuce, or rolled in a tortilla.  Serves 6, sometimes.  I usually add a can of corn or some frozen corn.  

Easy Oriental Beef and Noodle Toss

1 lb. ground beef or ground turkey

2 pkgs. Oriental ramen noodles

2 cups water

2 cups frozen Oriental vegetables (can sub with fresh or canned veggies)

1/8 tsp. ginger

1 couple drops of sesame oil (optional)

Brown and drain the ground beef.  Add the water, ginger and noodle seasoning packets.  Mix. Break noodles into smaller pieces and add with vegetables to beef mixture.  Cover and cook in medium until noodles are done, and veggies are heated. 

I used chicken and it tasted great!