Taco Soup

• 1 can pinto beans
• 1 can chili beans
• 1 can corn
• 1 can Rotel tomatoes & chilies
• 1 (28 ounce) can diced tomatoes
• 1 (4 ounce) can diced green chilies
• 1 envelope taco seasoning mix
• 1 envelope hidden valley ranch dressing mix
• 1 lb ground beef or ground turkey

Directions:

1. Cook meat and drain.
2. Add all ingredients to crock pot without draining cans.
3. Stir.
4. Cook on high for 2 hours or low for 4 hours.
5. Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.  It also good served with a side of cheese quesadillas!

Spicy Cantaloupe Linguine

Ingredients

• 1/4 cup fresh basil, coarsely chopped
• 1 cups cantaloupe chunks, pureed
• 1 cup chicken broth
• 6 oz HOT Italian sausage (3 links)
• 8 oz linguini pasta
• 1/2 cup heavy cream
• Splash of fresh lemon juice
• 1 teaspoon tomato paste
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon red pepper flakes (optional)
• 2-3 cups baby arugula leaves (3 oz) 
• 1/4 cup shredded Romano/Parmesan cheese 

Prep

• Chop basil.
• Puree cantaloupe in blender or food processor.
• Bring water to a boil on high for pasta.

Steps

1. Preheat large sauté pan on medium 2–3 minutes. Remove casing from sausage (wash hands). Place sausage in pan; cook 3–4 minutes, stirring to crumble meat, or until no pink remains. 
2. Place cantaloupe and broth in same pan; cook and stir 8–10 minutes.
3. Cook pasta following package instructions.
4. Stir cream, lemon juice, tomato paste, salt, pepper, and red pepper into cantaloupe mixture; cook and stir 1–2 minutes or until sauce has reduced by about one-half.
5. Stir in basil, arugula, sausage, cheese, and pasta. Top with a little more cheese; serve.

My own twist to a Publix Apron Recipe... Sounds strange, but SO GOOD!