HeaVy on the Veg!

This is such an easy recipe and unbelievably scrumptious reheated. I am all for recipes you can prep and are even more delicious reheated.

Preheat oven to 350

4 corn tortillas

1 can of retried black beans

1 cup of salsa

1 cup of shredded cheese

8 eggs

1/4 cup of cream or less. I poured in just a little.

S&P

Spray an 8×8 baking dish with PAM then line with 4 corn tortillas

Spread a can of retried black beans over the tortillas. Then top with 1 cup of mild salsa and half of cheese.

Beat 8 eggs, add cream and S&P. Pour over everything and top with rest of cheese.

Loosely cover with foil and bake 30 minute. Remove foil and cook for 5 more minutes.

Yes this recipe uses Bisquick but it really does make a much better pancake than the box directions so I thought I’d share.

2cups bisquick

1 1/2 cups milk

1egg

tsp vanilla

1 Tablespoon of vegetable oil

Mix all until blended but don’t over mix. Heat an eclectic skillet over medium and wipe with oil. Pour 3 to 4 pancakes at a time flip once they bubble all over. Add blueberries or chocolate chips.

I literally just through everything I had in my refrigerator into this salad and it turned out great.

GF chicken nuggets cooked a few extra minutes than box recommends

Romaine lettuce

Diced tomato

1 diced pickle

2 sliced radishes

Small amount of diced peppers

Chopped green onions

Small handful of cheddar cheese

Chopped up hard boiled egg

1 slice of bacon cut up

Mix all in a bowl with my homemade honey mustard dressing https://heavyontheveg.com/2021/05/03/honey-mustard-dressing/

Enjoy!

I found the best GF egg noodles at the local section in Karns (see below- Heritage Farm). You would never know they are GF. I make this soup a lot in the colder months. If you really want to take it up a notch make your own stock. I make this one https://barefootcontessa.com/recipes/homemade-chicken-stock.

You can also make this super easy and use rotisserie chicken and store bought stock. Anyway you make it, it turns out great.

Evoo

1 onion- diced

3-4 carrots peeled and cooped

3 stalks of celery- diced

2 cloves of garlic- diced

One rotisserie chicken or cooked chicken- meat removed and chopped

1 teaspoon of thyme

1 teaspoon of dried parsley

S&P

6 cups of stock

1/2 bag of egg noodles- 6 oz

In a Dutch oven on the stove top add 2 tablespoons of evoo. Heat over medium then add onions, carrots and celery. Cook for 5 minutes. Add garlic and cook 1 more minute. Add spices and stir. Add broth, bring to boil. Add noodles and cook according to time on package or your desired doneness. Add chicken, stir and cook a few more minutes. Enjoy!

I got a large amount of dill in my last produce share. Here are some ways I’m using it.

Dill Pickle Dip

12 oz creamed cheese- softened

A few stems of dill- remove the stem and finely chop

4 large dill pickles spears with the seeds removed and diced

1/4 cup of pickle juice

Mix all ingredients and allow to chill in frig for a few hours

Dill and Salmon Scrambled Eggs

4 eggs

1-/2 piece of leftover salmon

1 tablespoon of milk

1/2 cup of Greek yogurt

Lemon juice

Fresh Dill

S&P

Crack eggs into a mason jar, add milk and a small amount of chopped dill and shake. Cook on low heat in a non stick skillet. Nuke salmon in the microwave and once eggs are almost cooked break up pieces and stir in.

Mix yogurt with chopped dill, juice of half a lemon, S&P and serve on top of eggs.