This week's recipes

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.