Simple Noodle Stirfry and Tacos

2 Sauted onions
1 sliced zucchini
1 sliced summer squash
Any other types of veggies- peppers, snap peas, carrots, spinach, cabbage
leftover spaghetti noodles
Spices- garlic, mrs dash or spike, salt and pepper

Saute onions 15 min, till brown.
During that time in a bowl add spices to the veggies and let marinade with a little oil for 15min.
Add to the skillet- zucchini and squash till browned prob 15min, next add noodles. Then it is ready.
Top with avocado and chopped nuts.

Optional- Could add peppers, snap peas, thinly sliced/grated carrots, chopped spinach or sliced cabbage during the last minute of cooking.

I actually like to use these sauted veggies on oven tacos too.  I saute the veggies first then add on top of nachoes and cook in oven 10min.

Tacos

I love to have leftovers of this stuff so I make alot!

1-2 sliced peppers (red, yellow, orange, or green)
sliced mushrooms
1 sliced onion
1 sliced zucchini
1 sliced summer squash
Refried beans
spinach
(any leftover meat if wanted)
oregano
cumin
chili powder
garlic
salt and pepper
quinoa would be nice to add in the shell

After it is cooked put on top-
chopped tomatoes
avocado
cheese
sour cream or plain yogurt
love cilantro if I have it


Turn the oven on Broil
Line baking pan with foil and spray with cooking spray.
In a bowl mix the veggies all together and add the seasonings. You can prepare this a few days before and leave it in the fridge and let the veggies marinade in the spices.
Broil and watch closely so they don't char.  Stir every 10min, cook for about 30min.  I like to broil them b/c they still have a slight crunch and aren't limpy and slimy.

You can use corn or flour tortilla shells or the hard/crispy shells.  Sometimes I like to lightly sautee the soft tortilla shells by themselves and then fill with the ingredients and serve.