I tend to get bored cooking really easily - at least when I'm cooking the same thing over and over again. Other than my go-to items like spaghetti, I try to find variations on a regular basis. I found this recipe on one of my favorite cooking blogs - The Pioneer Woman.
Other than Thanksgiving or Christmas, I don't usually stuff whole birds with anything. But this came out really well and I'll have to remember this trick (I say trick like it's a new thing but really, it's not new - I've just never done it).
1/2 onion (or more depending on preference)
8 mushrooms sliced (or more)
1 can of diced tomatoes (with Italian herbs)
3 T of Olive Oil
1 T minced garlic
Heat oil in a large saute pan on med-high. Once heated, add onions & garlic for about 2 min. Turn heat down to medium and cook until onions start to look translucent (about 2-3 mins) and add zucchini, squash, mushrooms. Stir to get all ingredients coated with the olive oil goodness. Add diced tomatoes (including juice). Stir & lower heat to med-low. Cover and let simmer for 15-20 mins, stirring occasionally.
Below are some pictures from around the apartment complex...Spring is fighting to show its head in between the rain showers and gusty winds!