Figure 1. In preparation: Filling for tacos including mushroom, corn, poblano chile, onions, black beans.
Figure 2. Friday night's dinner: mushroom, corn, and poblano tacos (served with goat cheese instead of queso fresco), Mexican rice, and steamed broccoli.
For Mexican rice (from Cooking Light):
Combine ¾ cup uncooked long-grain rice; 1½ cups fat-free, lower-sodium chicken broth; ½ cup minced green bell pepper; ½ cup diced tomato; and ½ teaspoon ground cumin in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 20 minutes.
Figure 3. Sunday afternoon baking: cinnamon raisin bran muffins.
Figure 4. Sunday night's dinner: pasta with oven roasted eggplant, goat cheese, and mint alongside a spinach salad. This pasta dish, pending you like goat cheese and mint, is absolutely fantastic. Make it now.
Goat cheese is my favorite! If I could, I would eat it with everything. I think it's hilarious how you call yourself a "volume eater" because that is a great way of describing how I eat, too. All day, every day I am eating something, and a LOT of it!
ReplyDeleteThose muffins are missing some goat cheese. ;)
ReplyDelete