Super Stuffed Tortillas

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Again, I’m drowning in bell peppers (and zucchini, still, and now corn too!), so I went after this delicious sounding dish from my Simply in Season cookbook. The original version was meatless, but I felt like having some tasty meat tonight, so cue the ground beef. I have to say, it turns out better than I even expected. And Desi, our 2 year old, ate a ton of it. Huge win-win in my book.

(Adapted from Simply in Season)
Serves 6-8

4 tsp oil, divided
1 large clove garlic, minced
1 small onion, chopped
1 green pepper, chopped
2 c corn, cut fresh from uncooked cob
1 medium zucchini, quartered, then sliced
1 Tb ground cumin
1 c canneloni beans (original recipe calls for black beans, but we had these on hand already)
1 c chicken broth
1 lb ground beef
2 tsp Southwest Seasoning (or taco seasoning)
6 Tb salsa
6-8 flour tortillas
1/2 c cheddar cheese, shredded

1. In a deep skillet, saute garlic in 2 tsp oil for about a minute. Add onion and pepper and saute until tender-crisp.

2. Add corn, zucchini, and cumin and continue to saute until all vegetables are tender.

3. Meanwhile, brown ground beef in a separate skillet. When just a little pink is still showing, sprinkle on southwest or taco seasoning. Continue cooking.

4. Add beef to skillet with veggies. Add beans, chicken broth, and salsa. Cook until there is no excess moisture. Turn off heat.

5. Wash out the skillet you used for the beef and heat a small amount of oil, then add a single tortilla. In the middle of the tortilla sprinkle cheese. Let it melt a little, then scoop about 1/2 cup of the vegetable/meat mixture and continue cooking. When the sides of the tortilla start rising a bit and the tortilla is crispy, fold it up and plate. Continue cooking individual tortillas this way.

6. Serve with sour cream.

Nutrition:
Weight Watchers Points: 9 (10 with sour cream)

Filling mixture of veggies & meat

Filling mixture of veggies & meat

Tortilla cooking in skillet

Tortilla cooking in skillet

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Zucchini Garden Chowder

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Drowning in zucchini? We are. (Thanks Stillmans!) Not a bad thing, either. We just have to find creative ways to use a lot of it. So this week I went on a zucchini recipe binge. Good news is that I loved them all and am pleased to share them with you. This one is also super easy for cleanup because it’s basically a one pot meal, which I always love. And, best of all, Desi (almost 2 years old) LOVED it, so you know it’s got to be kid friendly!

(Adapted from Simply in Season)

Serves: 6-8

2 Tb butter
2 medium zucchini, chopped
1 medium onion, chopped
2 Tb fresh parsley, chopped (I only had dried)
1 Tb fresh basil, chopped
1/3 cup flour
3/4 tsp salt
1/2 tsp pepper
3 cups water
3 chicken bouillon cubes/packages
1 tsp lemon juice
2 cups tomatoes, chopped
1 1/2 cups evaporated milk (1 can)
2 cups corn (I used frozen)
2 cups cheddar cheese, shredded
1/3 cup Parmesan cheese, grated

1.) Melt butter in soup pot or french oven over medium heat.
2.) Add zucchini, onion, parsley, and basil. Saute until tender.
3.) Stir flour and seasonings into vegetables. Gradually stir in water to mak ea smooth stock.
4.) Add lemon juice and bouillon and mix well. Bring to a boil, reduce heat and cook, stirring often for 2 minutes.
5.) Add tomatoes, evaporated milk, and corn. Reduce heat, cover and simmer for 5 minutes until corn is tender.
6.) Add cheese just before serving and stir in.

Nutrition:
Weight Watchers Points: 8

One pot meal-- just a whole bunch of veggies, cheese, and your french oven.

One pot meal– just a whole bunch of veggies, cheese, and your french oven.

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