vegetable burritos

this is another creative recipe – determine your own ingredients and amounts

you will need

  • large flour tortillas, 1 per serving
  • cooked rice, about 1/2 cup per serving
  • diced veggies, squash, zucchini, green beans, mushrooms, onions, peppers, whatever you like or is growing in your garden
  • diced fresh tomatoes
  • olive oil or butter

combine and sauté or stir fry your diced veggies using the butter or oil, all except the tomatoes, set those aside, brown your tortillas in a skillet

on a tortilla add veggies, cooked rice and tomatoes, season with salt and pepper or maybe even teriyaki sauce and fold one end over slightly then roll like a burrito, or eat like a large taco

yummy, fast, healthy, and cheap! but be forewarned your family may want seconds

crustless spinach quiche

  • 7 eggs
  • 2 bunches fresh spinach washed and stems removed
  • 3 banana peppers chopped
  • 1 bell pepper chopped
  • 2 cups cooked white rice
  • 9 oz shredded cheese, colby/jack mix
  • 3 T butter

preheat oven to 350 degrees     

In a blender add all eggs, and peppers and 1 and 1/2 bunches of spinach. Blend well, then place in mixing bowl and add rice and remaining spinach, stir well. Take baking dish and add butter, place in oven until butter melts, then pour in mixture. Bake until firm, approx 20 minutes, remove and spread cheese on top, then bake until bubbly. Enjoy!

6-8 servings

stir fry squash and rice

This is one of those throw it in the pan recipes so there are no amounts. It is more a recipe idea. Don’t be afraid to get creative.

  • diced yellow squash or zucchini
  • diced red peppers
  • sliced mushrooms
  • diced fresh garlic
  • chopped green onions
  • about 2 T. olive oil
  • cooked rice
  • optional ~ pita pockets
  • salt and pepper to taste or a little Cajun seasoning

Sauté all of the vegetables in the olive oil in a med hot skillet until the veggies are soft but not mushy. Serve over a bed of rice, or with rice in pita pocket. Really easy and very yummy.

scrambled eggs and rice

This is one of our favorite lunches here. It is similar to an omelet. It is easy and quick. It includes cooked rice, so if you don’t have some already you will need to do that ahead of time. Tell me how you like it. This will make 4 servings. You can alter the ingredients to suite your taste.

  • 3 eggs
  • 2 cups cooked rice
  • 1/2 small diced onion
  • 1/2 small diced green pepper
  • grated cheese (optional)
  • sliced mushrooms (optional)
  • diced chili peppers (optional)
  • diced tomatoes (optional)
  • 2 caps vegetable oil

Place the oil and onions, peppers and any other vegetables in a skillet on med/high. When they get half cooked, add eggs and stir with spatula. When eggs are cooked add warm cooked rice and stir for about 1 more minute. Remove from pan and serve with grated cheese on top. We make this often during the summer using fresh veggies from the garden.

jalapeno chicken and rice

Ok, before I forget. I stood over Georgia tonight while she made this. Here goes. Remember we like it hot and we feed an army (Beau). First she takes 2 chicken leg quarters and either boils them in a stock pot or cooks them in the crock pot with about 10 cups of water. You will need this. Here are the ingredients.

  • 4 cups uncooked rice
  • 1/2 cup diced jalapeno peppers
  • 1 chopped onion
  • 2T vegetable oil
  • diced cooked chicken from leg quarters
  • 8 cups hot chicken stock
  • 8oz shredded fiesta blend cheese
  • toppings of sour cream, salsa or diced tomatoes

Put your rice, peppers, onion and oil in large deep skillet that has a lid. Cook on med high until onions transparent. Add chicken, and stock. Stir well. Cover and turn to simmer stirring occasionally until most of the liquid is absorbed. then leave covered with heat off for another 10-20 minutes. Serve with cheese on top and a dollop of sour cream and topped with fresh salsa or diced tomatoes.  Don’t forget to bless the cook.