You can find the recipe here.
This was a surprising winner for our family’s Meatless Monday Challenge. I couldn’t face another black bean and Jeremy is a wee bit picky–but this recipe with it’s crunchy bread crumb topping won us over.
I made a few modifications to simplify and save on time– using panko for the fresh white bread crumbs and adding 2 tbs melted smart balance for the buttery flavor. I used dried tarragon because I didn’t have fresh (just substitute 1/2 the amount called for). I also left out the peas (a bit sugary for me) and used barilla plus pasta for added protein and fiber.
The results were still incredible enough for Jeremy to eat three bowls and my blood sugar was EXCELLENT!
***Updated: DUDE–just when I was feeling ok about pregnancy and how I look at 36 weeks….Claudia Schiffer comes along!
We made this tonight from the May issue of Southern Living! (click on link for full recipe)
This recipe for spicy black beans and delicious coconut lime rice was an instant hit with Jeremy but Morgan stuck to the fresh blueberries and cucumbers with ranch on his plate this evening. I think that he was full from downing a handful of crackers after returning home from a a playdate, though.
The rice with toasted coconut flakes and fresh lime zest and juice really made this recipe unique for someone like me who has a million recipes for “black beans and rice”. To make it truly veg friendly, substitute lite coconut milk for chicken broth!
Note: it wasn’t blood sugar friendly–but that is likely because I had a huge portion of it rather than having a half portion with a fiber rich salad as I knew that I should have. boo! The sweetened flaked coconut in the rice was just addictive. I am glad Jeremy is happily packing the leftovers for work tomorrow so that Iwon’t be tempted to over indulge again!
I didn’t get a picture–but we had a very simple meatless monday meal last night: Morning Star Farms Chipotle Black Bean Burgers on a toasted bun with vintage white cheddar cheese, lettuce, tomato, red onions, and pickles. These delicious “burger” patties are my favorite among the many veg options available because they do not pretend to taste like meat at all and are spicy and flavorful. Just make sure you follow the skillet directions rather than the microwave for best texture.
I’m still having a bit of trouble getting into the swing of meal planning….it will likely take a few weeks for the habit to form.
Monday: Black Bean burgers with tator tots, mixed greens
Tuesday: VN Chicken Soup, rice
Wednesday: Cuban Chicken with Yellow Rice–I know that I have posted the ingredients for this one before but just cannot find it. It was an old favorite when I spent 3 years in Guantanamo Bay working for the American Red Cross. Basically sauteed chicken with onions, carrots, green olives, garlic, and a bit of white wine with yellow rice (packaged). I top all of this with cilantro and it is AWESOME.
Thursday: Lowfat Meatloaf from the 1000 Lowfat Recipes Cookbook, Mashed potatoes, steamed veggies. Sometimes I will prepare this with turkey–however, there are several varieties of lean ground beef available that are better in most cases than ground turkey as I do not care for the taste of ground white meat turkey which is the only true lowfat version.
Saturday: Taco Night (Tacos with fixins, refried beans)
A bit heavy on ground beef for the week but toddler and Jeremy friendly! I am also working two days this week and the meals are fast to assemble.