Zucchini & Yellow Squash with Sun-dried Tomatoes

10 sun-dried tomatoes packed in oil

¾ cup warm water

¼ cup chicken broth

5 Tbsp. olive oil

1 large onion, finely sliced

5 cloves garlic

2 yellow squash, cut into thin strips

2 zucchini, cut into thin strips

salt & pepper

Slice the tomatoes into thin strips.

In a large frying pan heat the oil and stir in the onion.  Cook over low heat until it softens but does not brown.

Stir in the garlic, squash, and zucchini. Cook for about 5 minutes.

Stir in the tomatoes, their soaking liquid, and the chicken broth.

Season with salt and pepper.

Raise the heat slightly and cook until the veggies are just tender.

Serve hot or cold.

This recipe can be found here.

Enchilada Casserole

1 can (16 oz) kidney beans or pinto beans

¾ cup scallions, sliced

1 Tbsp. chili powder

1 tsp. minced garlic; 1 tsp cumin

6 six-inch corn tortillas

1 can (11 oz) corn, undrained

1½ cups cheddar cheese, grated

1 can (4 oz) chopped green chilies

1 can (14½ oz) pasta style stewed tomatoes

sour cream

Drain beans, reserving 1 Tbsp. liquid.  Put in medium sized bowl with scallions and spices.  Mash to make a chunky puree.

Cut tortillas in half.  Line the bottom of a 8 X 8 pan, with 4 tortilla halves, longside against the sides.  Spread half the bean mixture on top.  Top with 4 more tortilla halves.  Spoon corn on top.  Sprinkle with half the cheese and all the chilies. Top with remaining tortilla halves.  Spread remaining bean mixture.  Spoon tomatoes over beans and sprinkle with remaining cheese.

Cover tightly with foil.  Bake at 350° for 50 – 55 minutes.

Serve with sour cream.