Ranch Chicken Tacos

1/2 cup ranch dressing
1/4 cup reduced-fat sour cream
1 packet taco seasoning mix, divided
1 tablespoon mild chunky salsa
1 rotisserie chicken, skin removed and shredded
8 flour tortillas
shredded lettuce
1 tomato, chopped
4 green onions, sliced
1 (4 ounce) can sliced black olives
1 avocado - peeled, pitted and diced (optional)
1 cup shredded Colby-Monterey Jack cheese

 Combine ranch dressing, sour cream, 1 teaspoon taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving. Toss chicken with remaining taco seasoning. Cover bowl loosely with wax paper or plastic wrap. Microwave chicken until chicken is heated through, about 2 to 3 minutes. Warm the tortillas in a skillet for about a minute on each side to make them pliable. Place a scoop of chicken on the tortilla and top with lettuce, tomato, green onion, olives, avocado, cheese, and a spoonful of the ranch dressing mixture. Super yummy!!

Lasagna

1 pound ground beef
1 pound Italian sausage
1/2 cup warm water
1 cup sliced black olives
1 pinch basil
2 teaspoons garlic powder
1 tablespoon dried oregano
1 1/2 teaspoons dried sage
1 teaspoon ground black pepper
2 tablespoons minced garlic
1 tablespoon dried onion flakes
2 (14 ounce) jars marinara sauce
1 (16 ounce) package lasagna noodles
8 ounces ricotta cheese
1 pound mozzarella cheese, shredded

Brown the ground beef and Italian sausage in a large skillet over medium-high heat. Drain excess grease. Stir in the water and black olives, and season with basil, garlic powder, oregano, sage, pepper, minced garlic, and onion flakes. Simmer for about 15 minutes, stirring frequently. Stir in the marinara sauce, and remove from the heat. Preheat the oven to 375 degrees. Place a layer of the meat and sauce in the bottom of a 9x13 inch baking dish. Cover with a layer of dry noodles. Spread a thin layer of ricotta cheese over the noodles, and sprinkle with a little mozzarella cheese. Cover with another layer of sauce, and repeat layering ending with the meat and sauce on top. Reserve about 1/2 cup of mozzarella cheese for later. Bake, covered, for 45 minutes in the preheated oven, but check after 30 minutes depending on how thick the lasagna is. Lasagna is cooked when you can easily stick a knife into it. Sprinkle the reserved cheese over the top, and return to the oven for about 10-15 minutes for a nice melted cheese topping.