Garden Veggie Burritos

This recipe originally started from the zero point Garden Vegetable Soup from Weight Watchers many years ago. It eventually transformed into a veggie burrito that I absolutely love! I hope you all enjoy this recipe as much as I do.

Ingredients

2/3 cup sliced carrot

1/2 cup diced onion

2 cloves garlic

3 cups broth (beef, chicken or vegetable)

1 1/2 cup broccoli florets

1 Tbsp tomato paste

1/2 tsp dried basil

1/4 tsp dried oregano

1/4 tsp salt

1 cup of rice

Salsa (to taste)

Shredded cheddar cheese

Tortillas

Directions

In a large pot, saute carrot, onion and garlic over low heat until softened, about 5 minutes. Add broth, broccoli, tomato paste, basil, oregano, and salt. Bring to a boil.

Lower heat and simmer, covered about 15 minutes. Add rice and recover. Once rice has absorbed all the liquid remove from burner and let stand for 5 minutes. Mix well.

Spoon desired portion onto a tortilla, add salsa and cheese and either roll, or fold in half like a soft taco and you are ready to chow down!

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Pan-roasted Chicken with Lemon-Garlic Green Beans

I've been going back on forth on whether or not to even post this recipe. I really didn't like it and neither did the little man. My husband liked it of course, but he likes everything that I make and will eat about anything anyway. I finally decided to actually post it as even though I didn't like it, someone else might. I found the recipe here.

Ingredients

6 Tbsp olive oil

2 lemons (1 thinly sliced, 1 juiced)

4 cloves garlic, minced

1 tsp kosher salt

1/2 tsp freshly ground black pepper

3/4 lb trimmed green beans

8 small red potatoes, quartered

4 chicken breasts (bones left in, with skin, about 3 1/4lbs) **Authors note - I used boneless skinless chicken breasts and that might be why I didn't like it.**

Directions

Preheat oven to 450 degrees F. Coat a large baking dish or cast-iron skillet with 1 Tbsp of olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted sppon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and  coat thoroughly.  Place the chicken, skin-side up, in the dish or skillet. pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Serve warm.

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Slow Cooker Ranch Pork Chops

My boys love pork chops where as I don't so since I don't make it all that often, I'm always looking for new recipes to try. Because of that, I was very happy when I stumbled across this slow cooker recipe at livinglaughingandloving.com. It was really hot and using my oven when it's hot is not something I like to do unless I have too. Unfortunately, only my husband liked this recipe. The little man didn't like it at all and requested that I never make it again. That made me very sad, but since my husband loved it, I figured I would post the recipe for all you.

Ingredients

Pork Chops

Hidden Valley Ranch Packet

1 can of Cream of Chicken plus 1 can of water or 2 cans of Cream of Chicken

Directions

Combine all three ingredients in the crock pot and mix well. Cook on low for 4 to 6 hours. 

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