I'm in a food conundrum. I woke up this morning and I think my body was in shock.
Oatmeal? Turkey and avocado sandwich? A clementine? Where's the gravy?
Yes, it's true, the indulgence came and went, and I'm back on the saddle of mostly good-fir-me foods. What a difference four days makes though. I've been starving all day (and feeding the hunger, but c'mon!). Your body quickly adapts to all that rich food. Oye. I definitely couldn't be like that all year!
So tonight, dinner was back to normal, and a delicious black bean and rice dish (originally from Better Homes & Garden) was prepared, topped with guacamole and served alongside a salad. It was a perfect getting back into the groove meal, and it was scrumptious!
Oh and the best part? It is a cinch to put together. So if you're looking for a hectic week night dinner that's satisfying, easy, and um, healthy...you've met your match!
Jazz it up with cheese and cilantro and a sprinkle of tortilla chips if you wish. Or serve it neKKed. Either way, it's a winner! For four servings...
What ya need:
1/2 cup chopped onion
4 cloves garlic, minced
2 tbsp olive oil
1- 15 oz can black beans, rinsed and drained
1- 14.5 oz can Mexican-style stewed tomatoes
1/2 cup bottled salsa
1/4 tsp salt
1/8 to 1/4 tsp cayenne pepper
2 cups hot cooked brown rice
1/4 cup chopped onion
What ya do:
1. In a medium saucepan, cook the 1/2 cup of onion and garlic in hot oil until tender, but not brown. Stir in beans, undrained tomatoes, salsa and cayenne pepper. Bring to boil and reduce heat. Simmer, uncovered, 15 minutes.
2. To plate, scoop rice onto a plate or into a serving bowl. Top with bean mixture and garnish with sour cream, avocado, diced onion or cheese, if desired.
And guess what? A serving is less than 300 calories. I'll take it! Alongside and salad and a big bowl of broccoli, I'm stuffed...much like a turkey.
Ta Ta my loves!