Broccoli & carrot slaw over spinach
Fruit salad with strawberries, blueberries, red grapes
I put about 1/2 cup of butternut squash puree in the chili while it cooked--which was "deceptively delicious." The slaw was really good--and all vegan! I used one bag of organic broccoli slaw and added: chopped red onion, chopped celery, chopped green pepper, about 1/3 cup Vegenaise (vegan mayo), 2 T rice vinegar, salt and pepper. I had a huge bowl of it for dinner, too, with some whole wheat toast.
You?
4 comments:
Angela,
that looks so delicious! Was the wheat toast Nannaw's?
are the Cows in the South on strike?
Bonnie
Looks great! Haven't cooked all weekend here - we've had some great meals out, though!
Sat lunch:
-Bar Mitzvah celebration lunch
Sat dinner:
-awesome taco bar with friends from temple (everyone brought something to add to it)
Sun lunch:
-Panda Express (take out chinese)
Sun dinner:
-delicious carnitas and enchiladas mole at a mexican restaurant
Mon lunch:
-chicken and rice bowls at Flame Broiler
Mon dinner:
Well, it's 5:15 now and the kids get out of dance at 6:30. I had better put my thinking cap on!
That slaw looks delicious! Wanted to share this great dip recipe I made - us, along with Ben and Tracy, finished almost all of it off in one sitting. We just had it with regular corn chips.
Spinach con Queso
1 10 oz package frozen chopped spinach, thawed
1 8 ounce package nonfat cream cheese, softened
1 c. shredded reduced fat sharp cheddar cheese
1/4 c evaporated skimmed milk
2 t. low sodium taco seasoning
1 10oz can diced tomatoes with green chiles, drained
cooking spray
1. Drain spinach well, pressing b/w layers of paper towels to remove moisture.
2. Place cream cheese in large bowl, mash with a fork until smooth. Add spinach, cheddar cheese, and next 3 ingredients, mix well. Spoon into 1 qt. baking dish coated with cooking spray.
3. Bake at 400 for 20 minutes or until mixture is bubbly. Serve dip w/ tortilla chips, low-fat crackers, or melba toast. Yield 2 1/2 cups.
Post a Comment