Baked Fish In Foil With Vegetables
1 large fish fillet
2 medium potatoes wedges
1 large carrot sliced
1 cup to 2 cups Green beans
Olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
juice from half a lemon
Lay out 2 large sheets of heavy-duty foil. Divide and then mound vegetables in the center of each. Season with salt and pepper. Put the fish on top of the vegetables; season with salt and pepper and drizzle with olive oil. Add a splash of lemon juice (could also use white wine!) Bring the short ends of the foil together and fold twice to seal; fold in the sides to seal, leaving room for steam. Preheat the oven to 475 degrees F. Put the foil packets on a baking sheet; bake until the fish is just cooked through, 12 to 15 minutes. Let the packets sit 5 minutes, then serve.
Other options:
3-4 garlic cloves sliced
2 small peppers red and green, cut in strips
1 medium zucchini sliced
1 large tomato sliced

CHEESY TACO CASSEROLE
1 Tbsp. olive oil
1/2 c. onion, chopped
2 garlic cloves, minced
1 lb. ground beef
1 Tbsp. taco seasoning
1 (15.5 oz) can black beans, drained and rinsed, divided
2 c. tomatoes, chopped
1 c. corn
12 corn tortillas
2 c. Monterey cheese, shredded
1 c. cheddar cheese, shredded
2 green onions, sliced
Preheat oven to 375. Heat oil in a large skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Add garlic and cook for 1 more minute. Add ground beef and cook until browned, about 7 minutes. Drain any excess fat, if necessary. Stir in taco seasoning, black beans (reserve 1/4 cup for topping), tomatoes and corn. Spray a baking dish with cooking spray and spread 1/2 cup of beef mixture on bottom of the dish. Top with a layer of tortillas, 1/3 of each cheese, then 1/3 of the beef mixture. Repeat with another layer of tortillas, cheese and beef. Top with remaining tortillas and beef mix. Add remaining cheese and reserved beans. Bake 20-25 minutes or until cheese is melted and casserole is warmed through. Garnish with green onions.