It's Saturday! The best day. No work, and you have an entire day of weekend ahead of you.
Like I said, the best.
Just wanted to stop in with a quick recipe from last night. Mexican is a definite favorite at our house, but a good quality Mexican meal usually comes with a hefty amount of calories.
And you know what, they're usually worth it! What can I say, I love my Mexican food. But good news, I've found a recipe that's healthy and delicious.
Of course I have to share:
1 (8oz) package presliced mushrooms
2 cups refrigerated meatless fat-free crumbles (such as Lightlife Smart Ground)
2 teaspoons 40%-less-sodium taco seasoning
1 (8oz) package shredded iceberg lettuce
Preshredded reduced-fat Mexican blend
16 light-restaurant style tortilla chips
2 tablespoons finely chopped fresh cilantro
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon lime juice
1 teaspoon fresh minced garlic
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms; saute 3 minutes or until lightly browned. Add crumbles and taco seasoning. Cook 2 minutes or until thoroughly heated; set aside.
2. Combine cilantro, red wine vinegar, olive oil, lime juice and garlic. Stir well with a whisk.
3. Layer lettuce and crumbles mixture evenly on each of 4 plates. Drizzle evenly with Cilantro-Lime Vinaigrette. Top with cheese. Serve each salad with tortilla chips.
Per Serving (Yields 4 servings):
I served mine with:
We liked this as much, if not more, than the salad. Hey, it's carbs. Do you blame us?
It's so easy, too. Just mix this rice:
with 1/3 cup chipotle salsa and 1/4 cup fresh cilantro. And bam, you have yourself a delicious Mexican side.
So there you have it, a few recipes for your weekend. I happen to have the house to myself, and what do I do when I have the house to myself?
Take a photoshoot showing off my new heels. In gym clothes. But more on that later.