Versatility

When making a new pork chop and rice recipe, I made a little discovery. The recipe called for a mixed vegetable saute and I didn't pay attention to the quantity needed. Instead of using a portion of the peppers and onions, I chopped up and added all of them. I noticed the amount of tomatoes didn't seem right, so I added a can of Rotel tomatoes. The result: I had a lot of leftover veggies. 

The flavor was so good that I kept them and hoped to work them into another meal. A couple days later I had the idea of cooking some pasta, mixing in Alfredo sauce from a jar and adding the veggies. It was a great side dish to some breaded baked chicken. 

I wish I had a picture to share, but here's the recipe:

Garden Vegetable Sauté

Ingredients:

• 1 cloves garlic, minced
• 1 (14.5 ounce) can fire roasted diced tomatoes
• 1 can Rotel
• 1 chopped green bell pepper
• 1 chopped orange bell pepper
• 1 chopped onion
• 1 (6 oz.) container sliced fresh mushrooms
• 2 tablespoons olive oil

Directions:

Sauté onion, green pepper, orange pepper, mushrooms and 1 clove of minced garlic on medium heat in olive oil. Add Rotel tomatoes and fire roasted tomatoes and simmer until heated through.