My typical dinner choices when M is on a trip:
1) Leftovers from earlier in the week on top of a salad
2) Lean Cuisine with a side salad
And ya’ll know by now, by “salad” I mean pre-washed iceberg lettuce with token shredded veggies, taken out of a bag. Really, it just serves as a filler with little nutritional value.
Therefore the main course needs to count. This is a quick, simple meal I’ve been hooked on lately. Lots of fiber, protein, and healthy fats. I don’t mind leftovers. A lot of things get better after sitting for a day or two. This makes enough dinners to last until M returns from a trip.
Here's what the filling contained:
1 can black beans (rinsed)
1 can red kidney beans (rinsed)
6 oz can chipotle peppers in adobo
1 packet reduced-sodium taco seasoning (or cumin, garlic, chili powder, salt to taste)
Light Flat-Out wraps
Heat the first 4 ingredients in a medium sauce pan. I use the entire can of peppers and adobo juice, use less if you prefer., Mash everything together with a slotted spoon (or whirl in a food processor for a smoother consistency. Season. Serve.
Pictured here: 1 Light Flat-Out wrap cut in half, greek yogurt, chopped scallions, salsa, reduced-fat soy “cheddar”, sliced avocado
….And a side salad with Light Vidalia Onion dressing. In full disclosure, there’s also 2 tbsp of bacon bits sprinkled on there. What can I say, they're tasty.
Crockpot Turkey Chili [My Sister’s #WIAW]
2 hours ago