My Menu Blog

1 lb. sliced mushrooms (white or brown), divided
2 medium zucchini or yellow squash, diced (about 2 cups)
2 cloves garlic, finely chopped
½ cup hot salsa, divided
8 corn tortillas

1. Heat an oiled skillet, preferably iron, over med. high heat.
2. Add half the mushrooms and sprinkle with salt and pepper. Cook, without stirring, for 5 min., until golden brown on the side, about 5 min.
3. Remove the mushrooms, and repeat the process with the remaining half. Return the cooked mushrooms to the pan, add the zucchini and garlic, and cook, stirring occasionally, until squash is just tender, about 2 min. Stir in half the salsa.
4. Stack the corn tortillas on a microwave-safe plate, cover with a paper towel and heat in the microwave for 30 sec., or until warm.
5. Serve the tortillas, filling and remaining salsa separately and let everyone assemble their own tacos.

• 10 ounces thawed breaded chicken tenders or strips
• 8 large flour tortillas
• cooking spray
• 1 cup shredded cheese
• 1 1/2 cups  pasta sauce (green and black olive)

1. preheat grill while cutting chicken into bitesized pieces
2. spray grill with cooking spray
3. sprinkle 2 tbsp shredded cheese on each of 4 tortillas,
4. add 1/4 chicken and 1/4 cup sauceand remaining cheese to each tortilla
5. top with remaining tortillas and grill 4-5 minutes
6. cut into wedges and serve with side of warm pasta sauce

4 (10″) spinach herb tortillas
1 cup or 1 (7 oz.) container red pepper hummus
¼ cup chopped fresh mint leaves
¼ cup chopped pitted black olives
½ cup crumbled feta cheese

1. Spread tortillas evenly with hummus
2. Sprinkle with mint, olives and feta cheese.
3. Roll up.