Ingredients
1 lb. ground beef
1 lb. ground lamb
1/2 cup bread crumbs
1 red onion, sliced
1 cup shredded lettuce
1 cup diced tomatoes
1 cup crumbled feta cheese
6 pitas
1 tbsp. onion powder
1 tbsp. oregano
2 tsp. garlic powder
2 tsp. salt
1 tsp. pepper
1 1/2 tsp. cumin
1/4 tsp. nutmeg
2 tsp. lemon juice
Tzatziki sauce (recipe below)

Mix together with hands beef, lamb, all spices, bread crumbs, and lemon juice till well-blended. Then mix well with mixer until sticky and paste like about 5 minutes. Place in 9x13 baking pan that has been foil lined and greased with cooking spray. Wet hands and put meat mixture into loaf shape and place in pan. Bake at 350 degrees for 55 minutes. Pour off grease and slice thin on a plate. When building the pita, garnish with Tzatziki sauce, lettuce, tomatoes, feta cheese, and onions that have been lightly sauteed in olive oil. Serve with Tzatziki sauce.

Tzatziki Sauce
Ingredients
3 tbsp. olive oil
1 tbsp. vinegar
2 cloves minced garlic
1/2 tsp. salt
1/4 tsp. white pepper
1 cup greek yogurt
1 cup sour cream
1 cucumber, peeled, seeded, and diced
1 tsp. dill

Combine oil, vinegar, garlic, salt, and pepper in bowl. Mix well. With a whisk combine yogurt and sour cream. Add oil mix to yogurt mix. Combine well. Blend in dill and cucumber, Chill for two hours in refrigerator.

Ingredients:

• 1 16oz. bar of pepper jack cheese
• 2 cups flour
• 4 eggs, beaten
• 2 cups Italian bread crumbs
• oil for frying

1. Cut bar of pepper jack cheese into 1/2 inch to 1 inch cubes.
2. Place flour, eggs,and bread crumbs into three separate bowls.
3. Dip cheese cubes as follows: egg, flour, egg, bread crumbs. Making sure each cube is well covered.
4. Place on a baking sheet and freeze for 20 minutes or until froze and hard.
5. Heat oil to 350 degrees.
6. Place cheese bites into oil until golden brown about 45 seconds to 1 minute. Be sure not to leave in too long or bites will break and the cheese will leak. 

Ingredients:

• 1 1/2 lbs. beef stew meat
• 1 large onion, finely chopped
• 2 cloves of garlic minced
• 1/2 cup chopped green pepper
• 1/2 cup finely crushed tortilla chips
• 3 cans kidney beans, drained
• 1 can Rotel tomatoes with green chilies
• 1 can tomato sauce
• 1 can corn
• 1/4 tsp. cinnamon
• 1/2 tsp. sugar
• 1 1/2 tsp. chili powder
• 2 tsp. cumin
• 1/2 tsp. coriander
• 1/2 tsp. pepper and salt

1. Place all ingredients in slow cooker.
2. Gently stir ingredients until mixed.
3. Cover and cook on low for 6-8 hours.
4. When done, mix again very well.
5. Serve with sour cream and shredded cheddar cheese.

Ingredients:

•  1 16oz package of sausage
•  1/2 cup bread crumbs
•  1 package cream cheese softened
•  2 tbsp dried parsley
•  3 cloves garlic minced
•  1 tbsp lemon juice
•  1/4 cup grated Parmesan

1. Preheat oven to 400.
2. Remove mushroom steam and keep for later use.
3. Place mushroom caps on a foil lined baking sheet.
4. Brown and crumble sausage. Drain grease off the sausage.
5. Remove sausage from heat and stir in bread crumbs. Set aside.
6. In a bowl, combine cream cheese, parsley, garlic and lemon juice until smooth.
7. Combine sausage and cream cheese mixture.
8. Fill each mushroom cap with mixture and cover the top with grated Parmesan cheese.
9. Bake 14 to 16 minutes till down
10.  Enjoy!