Still on a bit of health kick… I can’t get a beach body in one good meal and Suzanne, being the good sport that she is, rolls with it. This week we rocked The 12 Best Foods Cookbook by Dana Jacobi.
prepared by Suzanne
I am just not down with tofu in my pesto and some of you might feel that way about spinach but I stuck with the spinach and booted the tofu. Switched out walnuts for almonds and pecans and added some sundried tomatoes to my olive oil, garlic, Asiago, lemon juice, little bit of basil goodness. Put it over some rice pasta added a side of asparagus… green is where its at.
Mexican Red Beans and Rice
prepared by Dani
Lately I’ve really been craving the Mexican cuisine, not too sure why… other than it’s so darn tasty. So this week’s recipe really fit the bill. Plus it’s simple, as long as you can cook rice. It’s hit or miss with me, but I lucked out and the rice turned out perfect, even though I didn’t ‘dry fry’ it as suggested on the back of the package. My mom mailed it to me, among other goodies, awhile back. She picked it up at the Amish grocery store a little over an hour drive from her house, in Iowa of course. Those Amish know what’s up. While the rice was cooking I chopped up the onion, pepper and garlic. Put those in a pan and cook until translucent then add your tomatoes and let simmer. When that’s heated add your beans and rice and heat again. The beans and rice alone were delicious but we spiced it up by adding some chicken and organic cheese and making wraps. A margarita as a sidekick and dinner is served. Muy Bueno!