Black Bean Breakfast Bowl

Black Bean Breakfast BowlI am not a person that likes to follow one specific diet. No high protein, low carbs, not weight watchers, no specifics at all. One day I can eat all completely healthy food, the next day I can go to KFC. I am definitely an everything in moderation kind of gal. This really is the best of both worlds, and goes with my I like eating junk food, AND I love eating healthy too. So basically, you never know what you are going to get with me. this is one I would put in the healthier category, and we loved it. It had all sorts of delicious flavours, it was super quick to put together, and it had a delightful Mexi-twist on breakfast which we don’t usually get. Although black beans aren’t pretty, this is one I will be making again for sure.

Recipe slightly adapted from Allrecipes

  • 2 Tbsp. Coconut Oil
  • 4 eggs
  • 1 Tbsp. milk
  • 1 can black beans, drained
  • 1 Tbsp. cumin
  • 1 avocado, peeled and sliced
  • 1/4 cup salsa
  • salt and pepper
  1. Heat coconut oil in non-tick pan.
  2. Whisk eggs with 1 Tbsp. milk, and salt and pepper. Cook while scrambling until done to your likeness.
  3. Meanwhile, drain and rinse beans. Heat in pot with cumin and salt and pepper. Place on bottom of bowls. (Makes between 3-4 bowls)
  4. Top with eggs, then avocado, then salsa. Give dish another healthy sprinkle of salt and pepper.
  5. Eat and enjoy!

Mexican Beef & Rice Casserole

Kraft Beef & Rice CasseroleThis is one of those clear cases, that the recipe does not look anything like the picture from the actual recipe source. For some reason , most of the rice in our dish sunk to the bottom. At least it still cooked. When pulled out of the oven, I was a little worried we would be spending meal time crunching on undercooked rice. Nope, it was fine, it just wasn’t pretty. This recipe completed our sons meal section of foods for homeschooling. Next unit is baking, so I am planning on eating some delicious treats!

Recipe (very slightly adapted) from Kraft

  • 1 lb. ground beef
  • 1 1/2 cups shredded cheddar cheese
  • 6 Tbsp. taco seasoning
  • 1 cup long-grain white rice- uncooked
  • 1 cup frozen mixed vegetables
  • 1 can (14 ounce) diced tomatoes
  • 1 cup salsa
  • 1 cup chicken broth
  1. Grease a 13×9 inch baking dish.
  2. Cook beef, crumbling as you cook, until beef in cooked through. Drain fat.
  3. Add to 13×9 inch pan. Add 1/2 cup cheese and remaining ingredients. Stir to combine.
  4. Cover with tin-foil and bake for 50 minutes at 375 degrees.
  5. Remove tin-foil. Top with remaining cheese. Return to oven for 5 minutes.
  6. Eat and enjoy!

Pork Picante

Pork PicanteHow much do you use flyers when meal planning? I am an avid reader. I base the store of choice based solely what is on sale that week. I often focus on the meat section as meat is often one of the largest portion of the weekly budgets. Grocery store point systems are a large draw for me as well. I use those points and love all the free stuff I receive when I trade them in. Save-on-Foods is certainly my favourite of all grocery stores, but I like to change it up and shop somewhere different most weeks. No two same grocery stores in a row. Beef has seemed to risen in price lately, so pork and chicken has been happening a little more often. I also had some pineapple preserves sitting in my fridge a little longer than they should have been, so I found this recipe and got to use them up as well. With both using up something in the fridge, and the sale on pork we got to discover a wonderful recipe. We all loved it, and it was easy, didn’t use the hot oven, so a summer score for sure. Maybe summer meals aren’t as bad as I think they are!

Recipe from Better Homes and Gardens New Cookbook

  • 1 pound boneless pork
  • 1 Tbsp. cooking oil
  • 3/4 cup vegetable juice
  • 1 tsp. beef bouillon granules
  • 1 cup salsa
  • 1/3 cup pineapple preserves
  • 2 Tbsp cornstarch
  • hot cooked rice

1. Remove fat from pork and cut into bite-sized pieces.

2. Heat oil in large wok, or skillet. Add pork and cook until browned. Drain off fat.

3. Add vegetable juice and bouillon to skillet. Bring to a boil. Reduce heat, and simmer for 20 minutes, covered. Stir occasionally.

4. In small mixing bowl combine pineapple preserves, salsa, and cornstarch. Add to skillet. Heat over medium heat until thickened.

5. Serve pork mixture over hot cooked rice.

6. Eat and enjoy!

Green Chile Chicken

Green Chile ChickenKids are officially back in their programs. It is always an adjustment as the schedules change every September depending on when I can get them all in. We try to squeeze a lot into one night, as opposed to having every night solid booked. This year we were able to fit almost everything into Thursdays and Mondays, although we will fit the occasional 2 month classes like swimming elsewhere, but that is not year round so much easier to handle. So Thursdays and Mondays, this will be the first time in years, that’s right years, that we have had free Saturdays. Sleeping in. Relaxing. Visiting with friends. Yes, I am excited. So now that we are all back a t school, and the evening activities have started what we all need are some easy meal plans, a meal that doesn’t take a lot of time yet still tastes great. Don’t worry I have ya’ll covered. This meal from The Great American Brand Name Cook Book¬†came together so quickly, plus the whole family liked it.

  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1 medium onion, sliced
  • 1 clove minced garlic
  • 2 Tbsp. vegetable oil
  • 1 1/2 cups salsa
  • 1 can (4 ounce) green chiles
  • 1/2 tsp. dried oregano
  • hot cooked rice
  • sour cream

1. Heat oil in large skillet. Cook chicken with onion and garlic until lightly browned on all sides.

2. Add salsa, chiles and oregano. Bring to a boil. Reduce and simmer for 10 minutes, stirring occasionally.

3. Serve on top of rice with a dollop of sour cream.

4. Eat and enjoy!