Last week I made my Smoky Black Bean Chili for dinner. It’s great because it cooks in the crock pot, leaving the kitchen nice and cool. Since it makes a big ‘ol pot of chili there were lots of leftovers that I stuck in the freezer. And, last night I made enchiladas with the chili, some more black beans, zucchini, and corn. Man, was it yummy!
Tostada with Mexican Corn Salad. I love Mexican Food, and the addition of the Corn Salad to a tostada (which can sometimes be a little heavy), is just delicious!
For Easter we had a (not so traditional) taco bar. Dan grilled up a big ol’ mess of fajita veggies and carne asada. We had rice and beans, cheese, lettuce, salsa, guacamole, tortillas. One of the things I made was this Mexican Corn Salad.
As part of my remaking our childhood favorites, I thought I’d take on the Rice-a-Roni copy cat challenge. The Homemade Broccoli Au Gratin Rice-a-Roni is really close to the original. And, I have a Mixed Veggie Rice-a-Roni that has way too many veggies to be compared to the boring packaged stuff! #chidhoodFavorites #healthier #copycat
This Southwestern Summer Pasta made a perfect dinner and a perfect lunch for the next day! It has just the right amount of smokiness from the chipotle paste, crunchiness from the veggies, and overall yummyness! #vegetarian #pasta #southwestern
This Soba Salad with Grilled Veggies and Tofu made a great lunch. Easy, quick, healthy. And, you can eat it chilled or at room temp if it’s too hot out, or if you unexpectedly get called away from your lunch.