My impromptu burrito

So, it was one of those days where I was too lazy to go to Meijer but had time to cook. Meet a delicious burrito recipe that you can easily substitute with your favorite veggies and meat. What's key here is the spice ratio I used- turned out so well!

Level 1: Literally a cabinet emptier
Servings: Depending on how fat your burrito is give or take 3-4
Ingredients:
I used turkey sausage for the meat, all I had. 7 links
15 oz can of red kidney beans, drained and rinsed
1/3 standard can of mild salsa, would like medium next time
6 chopped grape tomatoes
about 10 mushrooms chopped
2 garlic cloves, minced
onion powder to taste- 6-9 dashes- My dashes are just a quick sprinkle with the flick of my hand
3 dashes paprika
Pepper to taste
pinch of whatever all purpose seasoning you have
Would have liked to use a red bell pepper
Generous amount of sharp cheddar cheese
Your fav tortilla chips and tortillas

1. Coat pan with cooking spray and heat over medium high. Add meat. Cook for about 3 minutes. Add beans. Cook for a minute. Stir in veggies. Cook for minute. Stir in remaining spice and cook until meat is done. Sprinkle on the cheese while it's hot!  The turkey sausage only took an additional 3 minutes. All in all, and easy, one pot meal that takes under 8 min on stovetop to cook.

Zucchini and Eggplant Bake

This is perfect for those wanting a vegetarian comfort meal or those who participate in Meatless Mondays!

Level 1: Almost a 2;  five things to prep and cheese to grate takes sometime, but a beginner could handle this since it is an overall easy bake 
Servings: 4
Ingredients
2 small/medium zucchini, cut lengthwise and quartered
1 red bell pepper, chopped
1 medium yellow onion, coarsely chopped
2 cloves of garlic, minced
1 medium eggplant, peeled and coarsely chopped- Google how to rinse the eggplant
1.5 TBSP EVOO
2 eggs
1/4 cup light mayo
2 oz. Pecorino-Romano cheese, grated
4 oz. shredded mozzarella cheese
6 or so rich, delicious round crackers to crush and cover the top of the bake with
Salt and Pepper

1.Grease a 9 x13 baking dish and set aside. In 12 inch skillet, heat up EVOO and cook zucchini, sweet pepper, onion, eggplant, garlic, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper in hot oil over medium-high heat for 10 minutes or until vegetables are tender, stirring occasionally. Oven needs to be preheated to 350, depending on your oven preheat now or at end of step two.
2. Meanwhile, in large bowl whisk together eggs and mayonnaise until combined. Stir in Pecorino-Romano cheese and 1/2 cup of the mozzarella cheese. (Preheat oven if not done yet).
3. Add cooked vegetables; toss to combine. Evenly spread vegetable mixture in prepared baking dish. Top with remaining mozzarella and cracker crumbs.
4. Bake, uncovered, for 20 to 25 minutes or until top is lightly browned and a knife inserted near center comes out clean. Let stand 10 minutes before serving.