Monday, January 11, 2010

Meatless Monday

I have a really great work schedule. I work Tuesday, Wednesday and Thursday, plus Sundays. On Tuesday and Thursday, I work while the kids are at school. I work late on Wednesday, but I think the whole family benefits from the Dad taking over once a week!

I am using Sundays and Mondays to get ready for the week. Between the kids activities (Speech, track, band, basketball, piano, Mad Science, and Brownies) it can sometimes be tempting to just grad Subway for dinner. But, my new method is to plan our meals and do the shopping on Sunday afternoon. Then, on Monday I can do any prepping for the week. For the week ahead, here's the plan: Sunday-porkchops, corn casserole, pears and salad. Monday: Black Bean Chilaquile, fruit and salad. Tuesday: Spaghetti pie, french bread, fruit and salad. Wednesday: Chilli. Thursday: Tilapia, fried rice, roasted veggies and salad. Friday: no school!

An added benefit of this planning is that I am able to prepare meals that fit with our goals. We eat organic and local as much as possible, and we consider our selves to be flexitarians (vegetarian meals, but not strictly vegetarian. Small meat portions when we eat meat. fish and poultry). I've decided that we will go with Meatless Monday each week. To kick it off,
Black Bean Chilaquile (a Moosewood recipe)

1 cup chopped onion
1 T olive oil
1C chopped tomatoes

1.5 C frozen corn kernals

1.5 cups black beans (15 oz drained)

2T fresh lime juice

1t salt
.5t ground black pepper

2 cups rinsed, stemmed and chipped Swiss Chard or Spinach (we're using spinach)
2 C crushed baked tortilla chips

8 oz grated fat free sharp Cheddar (we're using regular, not fat free)
2 c salsa

preheat oven to 350 Saute onions until translucent, stir in the tomatoes, corn, black beans, lime juice, salt and pepper and continue to saute for about 5-10 minutes. blanch the green until just wilted but still bright green. Drain and set aside. prepare an 8 x8 casserole dish with a very light coating of oil. spread 1/2 the chips on the bottom. spoon the sauted veggies over the chips and sprinkle on 2/3 of the cheese. arrange the greens evenly over the cheese and spoon on 1/2 the salsa. Finish with the rest of the chips, top with the remaining salsa and cheese. Bake for about 35-40 minutes, until the cheese is bubbly and beginning to brown.

This was great. The daughter called out, "It's delicious." I thought so too. I forgot to add the salt and pepper, but it really didn't need it. I think this would be even better in the summer when fresh tomatoes and corn are available. Give it a try and let me know what you think!

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