HeaVy on the Veg!

1/2 an onion- diced

2 cloves of garlic- minced

1 tablespoon of butter

1 cup of chicken broth

1 small can of chopped green chilies

1/4 teaspoon of cumin

S&P

1 cup of shredded Monterey Jack cheese

1/2 cup of low-fat plain Greek yogurt

2 cups of cooked chicken which is the meat off one rotisserie chicken

4- 8 inch flour tortillas

Garnish with diced tomatoes, cilantro, and green onions (optional)

Preheat oven to 350 and spray a baking dish with pam.

In a large pan heat butter then sauté onions for 5 minutes. Add garlic for 30 seconds. Add flour and cook 30 more seconds. Gradually add broth and stir until smooth. Stir in cumin and S&P. Bring to a low boil and stir for 2 minutes. Remove from heat stir in cheese and sour cream.

Combine chicken with 3/4 of the sauce. Place a 1/2 cup of chicken mixture down the center of each tortilla. Roll up and place seam side down. Pour remaining sauce over enchiladas. Bake uncovered for 20-25 minutes.

I tried to add as many vegetables as possible without overwhelming the dish. I also cooked my rice and shrimp the night before. By doing that this came together in 10 minutes.

12-14 large shrimp or you could use more smaller ones.

2 cups of cooked white rice-day old rice works best

2 tablespoons of Vegetable or avocado oil

1/2 zucchini- diced into small pieces

1/2 red pepper- diced into small pieces

2 cloves of garlic-minced

2 eggs whisked with a tablespoon of water

1/4 cup of soy sauce- eyeball it you may need more

3 dashes of sesame oil

I also added a tablespoon of teriyaki stir fry sauce as I’m trying to use it up but this is optional

Sriracha and red chili paste are also an option to make it spicy- just add when I say to add other sauces

1/3 cup of frozen peas

3 scallions- diced

S&P

Heat 1 tablespoon of oil over medium to high heat in a wok or large frying pan. Meanwhile cook rice according to package.

Add shrimp and cook 3-4 minutes then remove to a plate. Add more oil and cook zucchini and peppers for 2 minutes add garlic and cook for another minute. Remove to plate.

Add a little more oil then add beaten eggs. Constantly stir for 30 seconds. Add rice, sauces, shrimp, cooked vegetables and peas to the pan. Mix all together. Top with diced scallions.

1/2 box of pappardelle around 4.5 ounces

2 tablespoons of evoo

10 ounces of button mushrooms- diced or quarter the small ones

1/2 yellow onion, chopped

2 cloves of garlic, diced

S&P

3/4 pound ground beef

1 tablespoon of tomato paste

1/4 cup of beef broth

1 small can of diced tomatoes

1 cup of marinara sauce

1-2 teaspoon dried parsley and basil

Grated Parmesan for serving

Cook pasta according to package.

Meanwhile heat oil of medium heat and add the onions and mushrooms. Cook 5 minutes then add garlic, dried spices, S&P and cook 2 more minutes. Add beef and break up with a spoon. Cook 3-5 minutes.

Add tomato paste and cook for 1 minute. Add broth and cook a minute more. Stir in tomatoes and sauce. Simmer for 5-7 minutes.

Add pasta and stir for 1 minute. Sprinkle with grated parm and serve with salad.

2 tablespoons of evoo

2 large shallots- sliced

S&P

1 teaspoon of water

1 teaspoon of honey mustard or a whole-grain mustard

1 tablespoon of red wine vinegar

1 bag of baby spinach

Heat oil over medium heat and add shallots. Stir and cook for 3 minutes then add S&P. Reduce heat and cook for 5-6 more minutes. Add water and scrap bits on the bottom cooking for 3 more minutes.

Add mustard and vinegar and stir to combine. Add spinach then remove from heat and continue to stir. Season with S&P.

Serve as a salad or on top of a baguette with goat cheese

I don’t order sandwiches out a lot but when I do it’s either A Rachel or a burger. I had some left over slaw and hearty wheat bread to use up so this is what was for dinner.

I made a few substitutions as the original calls for rye and Swiss cheese. The final product was still delicious.

Marble Rye or wheat bread

Swiss or any kind of white cheese you have on hand- I used cooper

Turkey

Coleslaw

Russian dressing- Mayo, ketchup and relish mixed together

Butter

Lightly butter bread.

Mix Mayo, ketchup, and relish to the amount you desire and put a light layer on the other side of each slice of bread.

Heat a non stick skillet on low-medium and place butter side of bread down. Layer with a slice of cheese, a few slices of turkey, and slaw. Top with bread and flip once nicely toasted. Toast the second side. Remove to a cutting board and slice on a diagonal. Serve with chips and a pickle. Enjoy!