Monday night I made up an awesome creation to have for lunch this week. I had a version of taco salad in my head and searched my cupboards and fridge for some suitable ingredients. I found:
Sundried tomato Pesto
Red and orange bell peppers
While sautéing these ingredients I also browned up some hamburger.
PSYCH!!!! No animals were harmed in the making of this meal.
I didn’t use hamburger, I used the box of Lightlife Smart Ground Protein CrumblesI had picked up at Wegmans a couple weeks ago. I had clipped a $1 off coupon from a magazine and am so glad I put it to good use! I added low sodium taco seasoning to the crumbles and “browned” in a pan for just a couple minutes.
I mixed romaine lettuce, sprouts and this new salad blend
to top with the meat/bean mix for lunch today.
For a dressing I mixed some Fage 0% with Ortega Taco Sauce. (Can you believe my co-worker Mary has never had Taco sauce?!)
*Photos by Julie?
For some reason Mary believes I am inept at photography so has voted that Julie take all pictures for me and Mary will be her assistant.
While doing the photo shoot, another co-worker came over and questioned what we were doing and why I take pictures of my food. I tried to explain it was for my blog and met an endless stream of “Why” and then an attempt at humor “Why? Are you going to forget”?” Um, NO…it’s a blog thing, you wouldn’t understand 😉
Just in case you don’t speak Crossword Puzzle, ASPis the new abbreviation for “asparagus.” 🙂
I picked up a beautiful bunch of asparagus at Sam’s Club on Saturday.
Asparagus is a big splurge for me. I always feel “gyped” at Wegmans when I buy it because the price is per pound and you usually end up throwing most of the asparagus away.
From watching the Cooking Network I see that many people advise picking one stalk of asparagus, finding the part it snaps at and then using that as a measuring point to cut the rest of the bunch. I, on the other hand, believe that no asparagus stalk is created equal. I individually “snap” each stalk so not as to waste any of the asparagus.
For my Parmesan Roasted Asparagus I prep the stalks as stated above then spray a tin-foiled cooking sheet with Olive Oil. Since I was out of EVOO cooking spray, I put myMISTOto good use to spray the foil.
Then I cut up the stalks into bite-sized pieces. Yes, leaving the asparagus in spears looks good for presentation but when it’s just me, I prefer cutting them into bite-sized pieces before cooking. I spread the asparagus out on the cookie sheet then sprinkle with S & P and a liberal amount of lemon juice. Then I pop the sheet into the oven at 400 for about 10 minutes. After 10 minutes I squirt the ASP with more lemon juice and sprinkle with parm cheese. Return to the oven for 5 more minutes and you have PERFECT asparagus 🙂
I don’t mind the rainy weather, but it does make me lose my ambition. Instead of roaming the local shops with my sister, I cancelled and decided to do something I never do. I got to baking. From these ingredients, can anyone tell what I was concocting?
If you guessed BROWNIES, you were totally right. If you didn’t guess brownies, I don’t blame you. Black beans add an excellent source of fiber to a usually not-so-healthy snack. The recipe I used can be found here, (P.S. The temp I cooked at was 350 and i added the baking powder to the cocoa, not to the wet ingredients.)
After these cooled I added a Natural PB/fat free half n half “frosting
If it’s any indication, I’ve only eaten 2 of these so far. It’s not the black beans, it’s the Splenda that’s killing it 😦 A word to the wise: a little bit of real sugar is better than a little bit of fake sugar.