Parmesan Garlic Basil Hummus

This can be a tasty appetizer, or a great light dinner!
1 can garbanzo beans (or 2 c. prepared chick peas)
1/2 c. water (or juice from the can)
1/2 c. grated parmesan cheese
1 minced garlic clove (or 1 tsp. garlic powder)
1 tsp. minced dried onions
1 tsp. cayenne pepper
1 tbsp. fresh basil

Mix ingredients together in a blender until smooth. Transfer to a saucepan and heat on medium until thick and bubbly.

My 2 favorite ways to eat this are:
1) Fried in pita bread & dipped in pizza sauce
2) Stuffed in tortillas (can be fried) with fresh spinach)

Prep time: 5 minutes
Cook time: 5 minutes
Serves 5-6 people (as a meal)

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Shredded Pork Tacos

We used leftover pork roast for this, but you could just use slow-cooked pork as well.If you go the leftover route, I suggest boiling the pork for about 5 minutes so that it softens it & makes it easier to shred & get the fat out.

1 lb. shredded pork roast
1 medium lime
1 tbsp. dried onions or1/4 c. fresh diced onions
1 Tbsp. Italian Dressing
2 tsp. Tabasco sauce
Steamed Tortillas
Taco Veggies (sliced & prepared)
Guacamole
Sour Cream (optional)
Refried or Black Beans (we used nonfat refried)
Salsa

Put shredded pork in a sauce pan on medium heat. Slice and juice lime over the pork, stirring occasionally. Add the dried onions, stir. Mix in Italian Dressing and Tabasco. Reduce heat to medium low and simmer, stirring constantly, for 5 minutes.

To steam the tortillas, we use the microwave & put a folded up wet paper towel in the package they come in, then cook for 2 minutes.

Our taco veggies of choice were green leaf lettuce & diced roma tomato, but radishes & green onions would be great as well. Top with beans, guacamole, sour cream & salsa and enjoy!

Prep time: 10-15 minutes
Cook time: 6 hours (non-leftover) or 15 minutes (leftover)
Served: about 6-8

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