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Southwestern-Flavored Ground Beef or Turkey for Tacos & Salad

“With Southwestern-Flavored Ground Beef, you can simultaneously make tonight's dinner and tomorrow's lunch. Just save out and refrigerate some of the taco meat and fixings such as shredded cheese and lettuce, plus chopped scallions and tomatoes. A good-looking salad like this will draw potential lunch traders. More likely than not, they'll be out of luck.”

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Photo of: Chili-Flavored Turkey Stew With Hominy and Tomatoes

Chili-Flavored Turkey Stew With Hominy and Tomatoes

Submitted by: USA WEEKEND columnist Pam Anderson

This scrumptious Southwestern-inspired stew can be prepared in minutes using leftover turkey.

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Photo of: Spiced Beef on Pita Triangles With Fresh Mango Salsa

Spiced Beef on Pita Triangles With Fresh Mango Salsa

Submitted by: USA WEEKEND columnist Pam Anderson

The pita chips and meat mixture can be made days ahead for these exotic appetizers.

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Photo of: Asian Pasta Salad with Beef, Broccoli and Bean Sprouts

Asian Pasta Salad with Beef, Broccoli and Bean Sprouts

Submitted by: USA WEEKEND columnist Pam Anderson

A creamy Asian dressing nicely compliments this pasta salad with broccoli, red pepper, bean sprouts, and peanuts.

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Photo of: Warm Greek Pita Sandwiches With Turkey and Cucumber-Yogurt Sauce

Warm Greek Pita Sandwiches With Turkey and Cucumber-Yogurt Sauce

Submitted by: USA WEEKEND columnist Pam Anderson

The perfect ending to the holiday turkey is this Greek-inspired sandwich served in a warmed pita. It is filled with lettuce, tomatoes, and turkey, and topped with a homemade cucumber sauce.

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Photo of: Macaroni and Cheese with Ground Beef, Salsa and Green Chiles

Macaroni and Cheese with Ground Beef, Salsa and Green Chiles

Submitted by: USA WEEKEND columnist Pam Anderson

For a little more heat, follow the recipe for Creamy Macaroni & Cheese replacing the cheddar with pepper jack cheese.

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Photo of: Chili With Pulled Beef & Pork for a Crowd

Chili With Pulled Beef & Pork for a Crowd

Submitted by: USA WEEKEND columnist Pam Anderson

Serve a simple bowl of chili and guests will be content. Zip in fun, colorful condiments and you've got a party. The chili yields about 5 quarts without the beans, and may be cooled, covered, and refrigerated or up to 3 days and reheated when ready to serve.

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Photo of: Indian-Inspired Egg Salad

Indian-Inspired Egg Salad

Submitted by: USA WEEKEND columnist Pam Anderson

Unexpected Indian flavorings take this favorite to an appealing new place. Eat with pita chips, bread, or carrot sticks.

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Photo of: Grilled Fajita Steak Salad With Pickled Pink Onions

Grilled Fajita Steak Salad With Pickled Pink Onions

Submitted by: USA WEEKEND columnist Pam Anderson

A homemade rub, made with cumin and salt and pepper seasons the steak before it goes on the grill, and fresh lime juice and minced fresh garlic are used in the post-grill marinade. Red and yellow peppers are grilled at the same time as the beef. Both the meat and veggies are sliced into strips, and then tossed with salad greens and a simple lime dressing.

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Photo of: Grilled Adobo Pork Tenderloin Salad With Plums and Almonds

Grilled Adobo Pork Tenderloin Salad With Plums and Almonds

Submitted by: USA WEEKEND columnist Pam Anderson

Chipotle peppers in adobo sauce are the base of the marinade for this smoky pork tenderloin. The pork is grilled to perfection, and sliced into thin strips. Serve on a bed of baby greens or shredded Napa cabbage.

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Photo of: Mediterranean Potato Salad

Mediterranean Potato Salad

Submitted by: USA WEEKEND columnist Jean Carper

Here's a salad with loads of disease-fighting antioxidants in the potatoes, tomatoes, onions, basil, garlic and olive oil. True, white potatoes tend to boost blood sugar, but the vinegar in this recipe helps to suppress such rises, making this a healthful salad.

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