I tried two new recipes since the last post. I wasn't a huge fan of either one, but I may try them again with some modifications.
The first I made because our friends were coming over for dinner and she is a vegetarian. It was totally different than anything I'd made before, but good for what it was.
Easy Mashed Potato and Vegetable Enchiladas (thanks allrecipes.com)
INGREDIENTS
1 head broccoli, cut into florets
8 ounces whole button mushrooms (I used bell pepper instead)
3 small zucchini, chopped
2 cups chopped carrots
1/4 cup olive oil
salt and pepper to taste
3 cups water
1 cup milk
1/4 cup butter
1 (7.6 ounce) package instant mashed potato flakes (I used potato pearls)
1 (12 ounce) package corn tortillas
3 cups enchilada sauce
8 ounces shredded Cheddar cheese
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
In a large mixing bowl, combine broccoli, mushrooms, zucchini, and carrots. Drizzle the vegetables with olive oil, and season with salt and pepper. Spread vegetables in a single layer in a shallow baking dish. Roast vegetables in the preheated oven for 30 to 40 minutes; stir halfway through their cooking time. When finished cooking, remove from the oven, and reduce oven temperature to 350 degrees F (175 degrees C).
Bring water, milk, and butter to a boil in a large pot. Remove the pot from heat, and mix in the mashed potato flakes. Let stand two minutes, then stir the mashed potatoes with a fork until they are smooth. Stir in roasted vegetables.
In a dry, nonstick skillet over medium heat, quickly heat each tortilla on both sides to make pliable. Dip the tortillas in enchilada sauce. Put a large spoonful (approximately 1/4 to 1/3 cup) of potato-veggie mixture into the center of each tortilla. Top mixture with about 1 to 2 tablespoons cheese, and roll tortillas. Place seam-side down in a 9x13 inch baking dish. Pour extra sauce over top, and sprinkle with remaining cheese.
Bake at 350 degrees F (175 degrees C) for approximately 20 to 30 minutes, or until the enchiladas are heated through.
Recipe #2:
Lemon Rosemary chicken with vegetables (Thanks Sara) -- I liked the flavor of the chicken but not the lemony potatoes.
Boil 1 lb of red potatoes and 1/2 pound carrots for 5 minutes.
Fry 4 chicken breast filets in 1 TB of oil for 5 minutes/side.
Add veggies to pan and add: 1/4 c lemon juice, 2 TB fresh rosemary, 1 TB honey, 1/4 t pepper, 1/2 t lemon zest, and cook for 5 more minutes.
Grant's new favorite thing to do is stick his hands in his mouth while he is eating. It is so much fun! We have to hose him down when he's done. He just figured out how to feed himself cheerios, and I think he's trying to help with the cereal and mashed fruits and veggies too. This particular day, he also felt the need to rub his eyes. What a mess!
This is a super-cute bomber jacket that Grandma Karen gave Grant before he was born. We've been waiting to grow into it, but it's still huge. I don't think Grant felt like he could move much.
