Taco Salad

2 lb hamburger
1 Tbsp chili powder (I omitted these 3 and used taco seasoning)
1 tsp salt
1 tsp pepper
1 bunch green onions
1 head lettuce (I used Romaine)
4 tomatoes cubed
1/4 lb grated cheddar cheese
Nachos or taco chips (I used Chipotle Pepper Tostada shells)

Sauce:
3/4 cup brown sugar
1 cup oil
1/3 cup ketchup
1/2 cup vinegar

Fry hamburger, add spices. Cool. Toss together with onions, lettuce and cheese. Just before serving, add tomotoes, chips and sauce.

Enjoy!!

PASTA AND GRILLED VEGETABLES WITH GOAT CHEESE

1 large zucchini, quartered lengthwise
1 red bell pepper, cut into 4 wedges
1 leek, trimmed and halved
1 can (14 oz/396 g) artichoke hearts, drained
1 head radicchio, quartered
1/2 tsp salt, divided
1/4 tsp freshly ground black pepper
2 garlic cloves, minced
Cooking spray
4 cups uncooked rotini
1 cup grape or cherry tomatoes
1/4 cup crumbled goat cheese
2 Tbsp chopped fresh basil

Prepare grill.
Arrange zucchini, bell pepper, leek, artichokes, and radicchio in a single layer in a pan; sprinkle evenly with 1/4 tsp salt, black pepper and garlic.
Lightly coat vegetables with cooking spray.
Place vegetables on grill rack; grill 3 minutes on each side or until browned and tender.
Remove vegetables to a cutting board; chop into bite-sized pieces.

Cook pasta as per pasta cooking instructions.

Place cooked pasta in a large bowl; sprinkle with remaining 1/4 tsp salt, tossing well.  Stir in the grilled vegetables and tomatoes; sprinkle each serving with goat cheese and basil.

The Best of Cooking Light's "Summer Grilling", 2007, page 61