Week of September 30th

VEGETARIAN BURRITOS
From Diabetes Family Friendly Cookbook 2013

Makes 8 burritos
1 16 oz can refried beans
1 16 oz can black beans, rinsed and drained
1 ½ cups salsa, divided
1 cup fresh broccoli florets, chopped
1 cup shredded cheddar cheese, divided
1 small onion finely chopped
2 teaspoons ground cumin
8 flour tortillas, warmed

In a large bowl, combine the refried beans, black beans, 1 cup salsa, broccoli, ¾ cup cheese, onion and cumin.  Spoon down the center of each tortilla, roll up.  Place seam side down in a 13x9 baking dish coated with cooking spray.

Cover and bake at 350 for 20 minutes or until heated through.  Uncover, top with remaining salsa cheese.  Bake 5 minutes longer or until cheese is melted.

SWEET BABY RAY’S CROCKPOT CHICKEN

4-6 chicken breasts
1 bottle Sweet Baby Ray’s BBQ sauce
¼ C vinegar
1 tsp red pepper flakes
¼ C brown sugar
2 tsp garlic powder

Mix everything.  Put chicken in crockpot (frozen is okay).  Pour sauce mixture over chicken.  Cook on low 4-6 hours (if doing 4 breasts, eat either right at 4 or shortly before 4 hours).

PORK CHOPS WITH APRICOT SAUCE
From Diabetes Family Friendly Cookbook 2013

6 boneless pork loin chops (6 oz each)
½ teaspoon garlic pepper blend
1 Tablespoon olive oil
1 cup sugar-free apricot preserves or jam
1 Tablespoon minced green onion or chives
¼ teaspoon salt

Sprinkle pork with garlic pepper blend.  In a large nonstick skillet coated with cooking spray, brown chops in oil on each side.

Combine the preserves, chives and salt; spoon over chops.  Reduce heat; cover and cook for 5-6 minutes or until a thermometer reads 145.  Let meat stand for 5 minutes before serving.  Serve with sauce.


BUTTERED EGG NOODLES WITH PARSLEY & MUSHROOMS

1/2 pound wide egg noodles
2 tablespoons butter
8 white mushrooms, sliced
1 shallot, finely chopped
A handful fresh parsley, chopped
Salt

Cook egg noodles until just tender in boiling salted water, about 6 minutes.

Saute sliced mushrooms and shallot in 2 tablespoons butter over moderate heat until mushrooms are tender, about 3 or 4 minutes.

Drain noodles and toss in with cooked mushrooms. Add the parsley and season with a little salt, to taste.