I’m thinking maybe add some cooked cocktail shrimp and have a complete meal!
This meat-free dinner is adapted from a recipe my husband found on his favorite cycling podcast website. So you know it’s got to be good if it was developed with athletes in mind, right? Well, we made this and dug into it and thought we went to heaven. The spicy smoky flavor of the black beans combined with the creamy sweet potato is a marriage of flavors that’s meant to be. I’m not kidding, try it and if you don’t see angels I will eat my cycling socks. Continue reading “Black Bean and Salsa Stuffed Sweet Potatoes”
This recipe came from AllRecipes but I modified it to use toasted whole grain bread instead of untoasted white bread, less fat, and smaller amount of scallops. I also added spinach because, well, I like spinach. Spinach goes great with garlic and it seemed like a good match (it was!). As usual I also “fixed” the prep time to include chopping and thawing, etc.
When served with steamed veggies this is a hearty but healthy complete meal that can still be made in less than 30 minutes.
I adapted this skillet lasagna recipe from Cooking Light magazine to turn it into a healthier version of this great comfort food. Don’t let the tofu scare you, it’s the texture that counts and the creaminess of it more than makes up for the lack of ricotta cheese. It takes on the flavor of the sauce so well your kids may not even notice (one can always hope anyway)!
Yes that is a pickle. When I was growing up we always had pickles with our Eye-talian spaghetti. I can’t shake it. I also need to learn how to take better pictures at night. 🙂