Omnivore

A chicken burrito bowl is merely the assembling of the ingredients you might have in a burrito with the chips standing in for a tortilla. First step is to microwave all the ingredients you would like hot. In my case this is pre-cooked rice, shredded rotisserie chicken, corn, black beans, and a sprinkling of cheese to melt over the top. Then add the room temperature ingredients – avocado, cabbage, green onions, cilantro, salsa, chips, and sour cream. It’s a fun and easy-to-make chicken burrito bowl!

I made the stuffing first thing in the morning so we could avoid heating up the kitchen at dinner time. The stuffing is a combination of sautéed ground beef, onion, garlic, oregano, salt, cooked rice, and Rao’s vodka sauce. I soften the pepper shells with a spin in the microwave and then bake the stuffed shells in a 400F oven, covered, for 30 minutes. Then I remove the foil for the last 10 minutes. The refrigerated peppers heat up in the microwave in 2 to 3 minutes when it is time to eat.

This is a very easy and economical dinner. Sauté onion and garlic in olive oil. Add cut up turkey sausage followed by lentils, chicken stock and salt. Cook, making sure that the stock level stays high enough, until the lentils are done, about 25 minutes. Enjoy!

There was asparagus on sale this week for $1.99/lb. so I bought a bunch and cut the stalks into penne-length pieces. We like the whole grain penne with the asparagus. It has more flavor than plain penne. The sauce consists of pasta water and olive oil. Easy and very tasty!

John did a superb job grilling our lamb chops. I made the broccoli. John also had some rice but I wanted to concentrate on the protein.