Hi guys. Tonight's meal was basically meat and potatoes - way simple. I think that Todd likes this kind of food because it hearkens back to his Midwestern roots.
Plus, since each item takes so little effort to prepare, it means you can make more food! So fancy! I made a combination of squash, zucchini, onion, corn, and taco seasoning for a side. I realize it probably sounds incredibly weird, but in fact, it's pretty good!
Some of the prep...
But wait..there's no garlic in my veggies and we didn't add it to the pork or potatoes. I know, but we got this big tub of garlic this weekend, and I was just so excited that I had to share it with you!
Do you think we'll be able to use it up by next summer?!?
UPDATE: if you don't have enough time to make these vegetables, you might try Rachel Ray's new and innovative recipe for Late Night Bacon (don't forget to check the comments, which kind of made me laugh).
Jennifer's vegetable mix-up
1 onion (red or yellow - red makes it look prettier), chopped
2 zucchini, sliced (1/4inch)
2 yellow squash, sliced (1/4 inch)
1 can of corn/1 bag of frozen corn
Taco seasoning to taste
Salt and pepper to taste
Heat skillet over medium-high heat. Once hot (test by touching rim of skillet), throw in onion, zucchini, and yellow squash. Cook for about 10-15 minutes, until mostly softened, making sure to scrape brown bits off bottom of pan with a wooden spoon all the while. When vegetables are softened, add corn. Cook for about 5 minutes longer, then season to taste with salt, pepper and taco seasoning (give it a couple good shakes). Stir a few minutes longer to integrate then serve.