My Mushroom & Onion Meatball Enchiladas

Not the actual recipe.

Lots of mushrooms, chopped                                    
Plenty of onion, chopped
Smidge of bell pepper, chopped
Butter
Salt
Pepper
Garlic powder
Tumeric
Vegetarian meatballs (I use pre-made frozen)
Tomatoes, chopped
Sour Cream
Half & Half cream
Cumin
Chili powder
Franks buffalo sauce
Grated cheese
Medium soft flour tortillas

Saute mushrooms and onions and bell pepper in plenty of butter.  Add some garlic powder, tumeric, salt & pepper.  While that's sauteing, warm meatballs in the oven (or how ever you choose to have meatballs). Also, mix sour cream, enough half & half to make it saucey, tomatoes, chili powder, cumin & Franks.
Once the saute is done, chop meatballs into smaller pieces and add to it.  Toss it around a bit then get the tortillas out.  Put 2 to 3 spoons of saute mixture in each tortilla, roll it up neatly and place in a buttered baking pan. Once you've filled the pan, or finished off the saute mix (which ever comes first), put them in the oven at 375° for about 10 mins.  Take out, cover with sour cream mixture then cover with cheese, any kind or kinds you like.  Replace in oven for about 5 to 10 mins.
Take it out, serve it up, enjoy!

My Stuffed Zucchini

Zucchinis
Onion
Mushrooms
Tomato
Butter
Salt
Pepper
Taco Seasoning
Feta Cheese
Swiss Cheese

Saute onion & mushrooms in butter.  Slice the tops off of each zucchini length-wise with one side a bit smaller than the other then carve middles out of zucchinis, chop the carved out parts and add to saute mixture.  Add salt & pepper to taste.  Add a dash of taco seasoning. Chop tomato into small bits, add to saute.  Flip it around for a minute or so.
Fill zucchinis with saute mixture.  Crumble feta carefully down the center of each stuffed zucchini. Put the top back on each one.  Bake in foiled pan at 350° for about.... 20 minutes...?  Take it out and cover pan with foil, return to oven for about 10 minutes.  Take it out, place slices of swiss cheese under each lid, give it a minute to melt, enjoy.

My White Bean & Mushroom Soup

White beans (not Navy!)
Celery
Onion
Garlic
Bell Pepper
Cabbage
Twin yellow Squash + One
Tumeric
Mushrooms
Rosemary
Thyme
Salt
Black Pepper
Butter
Water (Not Tap!)

Soak beans.  A long time.... overnight +...?
Chop celery, onion, garlic, bell pepper and saute in butter - plenty.
Chop cabbage enough so it cooks fast.
Chop twin squashes but do not severe their bond. Chop + one.
Add tumeric.... plenty but not too much. Salt & pepper, rosemary & thyme.... enough.
Add cabbage once the sauting mixture is turning transparent.  Cook hard but not rough.  Get it done, soft, cut it with a spoon but not overcooked and mush!
Add squash.
Let simmer.
In butter - plenty - saute chopped mushrooms, as many as you like, and more chopped onion.  Whole recipe only uses about 3/4 of a nice size yellow onion. Salt & pepper.
Remove done cabbage mixture to cool.  Replace with beans.  Salt and pepper, plenty of water - over cover, it will absorb it. Boil to get them done but not dead! This should take about as long as it takes the cabbage mixture to cool. Stow the mushroom mixture for later.
Once cabbage is cooled, put it all in a blender or whatever you use, and turn it to soup!  No chunks remaining.  Add this to the beans.  Turn them down to a simmer.  Add salt to taste.  Add water for volume. Cook slowly for an hour... two.... three..... Just don't let the beans get mushy.
Add mushroom onion mixture.  Make sure to get all that butter!
Slow cook for another hour.... two... three... Just don't let the beans get mushy.
Cook some rice and some cornbread.
Enjoy!