Recipe: Italian Garden Enchiladas

Before we leave on vacation we’re trying to clear out the fridge and freezer, not to mention I have all the goodies from the garden to use up. So, for dinner tonight I had the girls go with me and harvest some of the veggies from the garden. We filled up a small bowl with beans, peas and some cherry tomatoes.

Looking through the fridge, we’ve got a ton of tortillas and I had an open bag of pasta sauce. I also found a few cans of beans in the back of the closet, so I had my little one pick one out to eat – she chose garbanzo beans.

In the end, I made Italian Garden Enchiladas.

INGREDIENTS:

  • Garden veggies, such as beans, peas, carrots, onions, garlic, cherry tomatoes, etc.
  • Fresh basil
  • Pasta Sauce (16 oz or so.)
  • Tortillas
  • Chicken
  • Garbanzo Beans (1 can.)
  • Cheese (about 8-16 oz – depending on how much cheese you like!) – I used Italian Blend and Sharp Cheddar.

DIRECTIONS:

  1. Cook chicken on stove until done. (I used a bit of olive oil.) Optional: Sprinkle with Italian seasoning.
  2. Chop up the garden veggies and sautee on the stove in a little bit of olive oil. Set aside.
  3. Rinse garbanzo beans and heat in same pan on stove. (I added enough water to the pan to cover the beans, then boiled the water out.)
  4. Place a layer of sauce in a baking dish.
  5. Lay out tortilla. Place a layer of sauce, then add the veggies, chicken, beans and a few slices of the tomato and basil. Add cheese and more sauce.
  6. Roll up and place, seam side down, in the baking dish. Repeat 5 times.
  7. Spoon the remaining sauce on top, add basil, sprinkle on cheese.
  8. Cover with foil and bake for about 15-20 minutes at 375 degrees.
  9. Remove foil and bake for a few additional minutes until cheese is browned to your liking.
  10. Cool and enjoy.

BONUS: You can EASILY freeze this meal! Use a disposable foil baking pan, and prep the meal as stated above. Then, thaw and continue with baking ingredients.

Garden veggies. Basil, onions, carrots, peas, beans and tomatoes.

Grilled some chicken on the stove. Sprinkled with Italian Seasoning.

In the same pan, tossed the veggies – chopped up – in some olive oil and sauteed.

A can of garbanzo beans. Threw in the same pan with enough water to cover them, then boiled until the water was gone.

Whole wheat tortilla with a layer of my pasta sauce, a couple spoonfuls of the cooked veggies, plus the garbanzo beans, sliced up chicken and sliced tomato. Before rolling up, top with cheese.

Add a layer of sauce on the bottom of the baking dish, add the rolled up tortillas and top with more sauce and basil.

Add cheese, cover with foil and bake at about 375 for about 20 minutes. Remove foil and bake for an additional few minutes until cheese is browned to your liking.

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Fruit Kabobs & Strawberry S’Mores

Steak, Veggie and Fruit Kabobs

Steak, Veggie and Fruit Kabobs

Last night I decided to finally use the Kabob set I bought at Goodwill for $3.99, a steal in my opinion!

I made steak kabobs. Even though I’m trying to cut back on my sugar consumption, I decided to officially start that NEXT week, so I just used a basic marinade I found on the Internet which was basically lemon juice, soy sauce, garlic, cinnamon and a few other random ingredients. To me, the marinade is basically there just to tenderize the meat. Then, as the kabobs were cooking, I brushed some BBQ sauce over the steak every few minutes. The end result was absolutely delish.

Of course when you make kabobs you need to grill some veggies. We kept it simple with red and yellow bell peppers and white onions. Sweet onions would have been much better, but The Husband couldn’t find any at the store. :\

The real “experiment” was fruit kabobs though. I had an orange, some bananas and a package of strawberries in my kitchen and I thought to myself, “I wonder how these would taste on the grill?”

Well, the oranges were pretty blah. But the orange I had was old and not that great to begin with. Regardless, I will not attempt grilling oranges again! The banana was pretty good – The Husband enjoyed it the most. He likes very ripe bananas though and I prefer my bananas to still be a bit green. Grilling the banana simply made the banana sweeter. The real winner though was the strawberry. Heating the strawberry really brought out the natural sweetness. I went back for more.

And then comes dessert. Remember how I mentioned that I want to cut back on sugar? Well…. S’mores don’t count, right? They’re like, a summer right of passage.

Add a grilled strawberry and take your S’more to a whole new level. It tastes to me like chocolate covered strawberries. I only tried the one, but I may try it again with no marshmallows to see how it differs.

Strawberry S'mores

Strawberry S’mores