Glorious Mac and Cheese

One pot, pt 176.  And what a glorious thing it was this time.  Whole wheat, broccoli, cauliflower, yum.

Pepperoni Pizza

Pepperoni and roasted red peppers from Spinelli's.  Yum.  And the mozzarella too I suppose.

Breakfast Burritos

Ah the breakfast little burros.  Had some green chili left over from the chicken tacos that we used this time too.  Yum.  No chorizo though - thanks a lot Mo.

Warm Chorizo Salad

Something about this is just so satisfying.  Added extra vinegar and water in the mix, then added more when re-heating the next time we ate it.

Roast Salmon and Broccoli

http://www.bonappetit.com/recipe/roast-salmon-and-broccoli-with-chile-caper-vinaigrette

This was really good.  The vinaigrette was delicious.

Ingredients
SERVINGS: 4
1 bunch broccoli (about 1 1/2 lb.), cut into florets
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
4 6-oz. skinless salmon fillets
1 red Fresno chile or jalapeño, thinly sliced into rings, seeds removed if desired
2 tablespoons unseasoned rice vinegar
2 tablespoons drained capers

Preparation
ACTIVE: 40 MIN TOTAL: 45 MIN
Preheat oven to 400°. Toss broccoli and 2 Tbsp. oil on a large rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until browned and crisp-tender, 12–15 minutes.

Remove baking sheet from oven and rub salmon with 1 Tbsp. oil; season with salt and pepper. Push broccoli to edges of baking sheet and place salmon in the center. Roast until salmon is opaque throughout, 10–15 minutes.

Meanwhile, combine chile, vinegar, and a pinch of salt in small bowl and let sit until chiles are slightly softened, about 10 minutes. Mix in capers and remaining 1 Tbsp. oil; season with salt and pepper.

Serve salmon and broccoli drizzled with chile vinaigrette.

Shredded Chicken and Green Chili Tacos

Standard crock pot chicken tacos.  Tasty.  Forgot poblanos this time.

Roasted Veggie Enchiladas

Made these again.  Mostly.  http://www.twopeasandtheirpod.com/stacked-roasted-vegetable-enchiladas/

Here is the original recipe from that site:

Ingredients:
1 large red pepper, chopped, seeds removed
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 large onion, chopped
1 tablespoon olive oil
Salt and pepper
1 can black beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon chili powder
2 garlic cloves, minced
1 jalapeño, minced
1/2 cup chopped fresh cilantro
Salt and pepper, to taste
2 cups red enchilada sauce
9-10 small corn tortillas
2 cups shredded Monterey Jack cheese

Directions:
1. Preheat the oven to 400 degrees F. Place red pepper, zucchini, yellow squash, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.

2. Grease an 8x8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, jalapeño, and cilantro. Stir and season with salt and pepper.

3. Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut the tortillas to make them fit. Top with 1/3 of the vegetable/bean mixture and 1/3 of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.

4. Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.