If you read my post listing what we got in our Bountiful Basket this week, you’ll know how excited I am to cook and EAT this week! The healthy lifestyle habit we are adding to our weight loss challenge this week is to cut out sugar, junk food, fast food, and soda this week. With this much produce, I won’t have ANY problems with that! Before I get to my weight loss menu plan for dinner for the week, I wanted to share with you some of the snack combinations I’ll be eating through the week.
- fresh kiwi and vanilla yogurt
- apple slices dipped in nut butter
- Asian pear and low-fat cheese stick
- pears and cottage cheese
- green smoothies
Monday: Soup and Salad Night! I wanted to make this Tomato Bisque soup last week, but never got around to it. I’ll be substituting 1% milk instead of the Half and Half to make it a bit healthier. I will also make grilled cheese for my kids to dip in their soup and to give them the added fat that they could use at such a young age.
Tuesday: Grilled Chicken, Mango, Pecan, and Asparagus Chopped Salad (Substitute pineapple for mango.)
Wednesday: Stuffed Anaheim Peppers
Thursday: Mexican Fiesta Night! I’m making the salad below from one of our best readers – Heather! I’m also serving a side of Mexican Squash with Chilies.
Friday: Carnitas with Pico de Gallo To lower the glycemic index of this meal, substitute the big white bread with a multigrain wrap, like the FlatOut Wraps (choose the variety with the highest grams of protein) IF YOU DIDN’T ORDER THE MEXICAN PACK, make Quesedillas with the multigrain wraps and use some of your Anaheim Peppers. If you still have butternut squash, puree it and add to the quesedillas with mild cheddar cheese. It’s SO tasty!
Mexican Fiesta Salad with Cilantro-Jalapeno Dressing
1 can black beans
2 T. olive oil
2 T. white wine vinegar
1/2 tsp. salt
Drain and rinse black beans. Combine beans with olive oil, vinegar and salt, cover and chill for 2 hours.
3-5 jalapeno peppers, seeded
1/4 c. white wine vinegar
1 clove garlic
1/2 tsp. salt
2/3 c. olive oil
1/2 c. packed fresh cilantro leaves
In a blender, puree the jalapenos with the vinegar, garlic and salt.
Continue processing and add the oil in a steady stream, blending until emulsified. Add the cilantro and blend until finely chopped.
(Personal preference – this is the recipe as written, however I prefer less olive oil and more vinegar. Also, I don’t usually have white wine vinegar, so I use regular white vinegar and it is great).
1/2 c. chopped red onion
2 c. thinly sliced lettuce (recipe says iceberg, I use Romaine and usually twice this amount)
1 1/2 c. chopped tomatoes (or if you don’t like tomatoes, use cucumbers)
1 c. corn kernals
1/2 c. chopped green bell pepper
1 c. shredded Monterey Jack cheese (I usually use less or just more lettuce)
1 ripe avocado (optional – but so good)
4 slices lean bacon, cooked, drained and crumbled (optional, but again, so good!)
Drain the beans and toss with the red onion. In the bottom of a 2-quart souffle dish or a bowl, arrange the lettuce; top it with
beans, reserving 2 tablespoons and layer the chopped tomatoes on top, reserving 1 tablespoon. In a small bowl, toss together the corn and bell pepper; top the tomatoes with the corn, reserving 1 tablespoon; top the corn with the cheese. Halve the avocado lengthwise, reserving one half; peel the remaining half and cut it into 6 slices. Arrange the avocado slices like the spokes of a wheel on top of the cheese.
Fill in the spaces between avocado alternating with reserved beans, tomatoes, corn and the bacon. Garnish the salad with a cilantro sprig and serve with the cilantro dressing.
My 9-year-old told me this is one of her favorite salads. We make it with our ingredients from the BB Mexican pack. I hope you like it. -Heather