Spinach & Beans

I made Fitnessista's Bean & Spinach dish. So simple. So good. If I remember correctly, saute 1/2 onion in a little olive oil. Add garlic. Stir in lots of baby spinach (almost 1lb) until wilted. Add desired amount of beans. Season with salt, pepper & lemon juice. I used hot sauce instead of cayenne. 

Butternut Squash Tacos

I had this recipe bookmarked from Digginfood for awhile now and wish that I have made it earlier. It is one of the best new recipes that I have tried in a long time. It takes a little time and effort. I will use pre-cut squash from Trader Joe's to cut down on time in the future (and I don't think it will increase my expense either).  

Butternut Squash Tacos with Spicy Black Beans


1 butternut squash, peeled and cut into ½ inch cubes
½ cup white onion, chopped

3 tablespoons olive oil

1 ½ teaspoons cumin

1 ½ teaspoons coriander

2 teaspoons plus 1 tablespoon chili powder

1 teaspoon salt

2 cloves garlic, minced
2 cups tomatoes, skinned, seeded and chopped (or 1 15-ounce can fire roasted, diced tomatoes)

2 15-ounce cans black beans

2 jalapenos
12 small corn tortillas
½ cup crumbled cojita cheese (or feta)
Lime wedges

Cook jalapenos until the skins are charred. (Either broil or on a hot skillet.) Set aside.
In a large bowl, toss squash and onions together with 2 Tablespoons olive oil. Add cumin, coriander, 2 teaspoons of the chili powder, and a teaspoon salt. Toss until well coated. Roast for 20 to 25 minutes, or until the edges of the squash and onions begin to brown. Rotate the pan(s) and stir halfway through cooking.

Meanwhile, peel, stem and seed the chilies before chopping them finely. Heat the remaining tablespoon of olive oil over medium high heat. Add the garlic and cook for a minute before adding the tomatoes. Allow the tomatoes and garlic to simmer for five to ten minutes, or until the tomatoes reduce. Mix in 1 Tablespoon of the chili powder, chilies, and (undrained) beans. 

Cook the beans over medium heat for 15 minutes. 

To assemble the tacos, add a few spoonfuls of strained beans onto a warm tortilla. Add a layer of the squash mixture. Top with crumbled cheese and a squeeze of fresh lime juice. (I actually added the lime juice to the beans.)

Southwestern Breakfast Bowl

I have been struggling with a healthy & filling breakfast that I can bring to work. I have been fearful about microwaving eggs in the past, but this recipe has been working well for me. 

1.  Microwave 1/2 cup eggbeaters for a minute at a time until cooked.

2.  Add 1/2 cup black beans and microwave for 30 seconds longer or until warm.

3.  Garnish with 2 Tablespoons salsa, 2 Tablespoons fat free sour cream, and green onions.

This is 4 points for WW.

The original Cooking Light recipe adds shredded cheddar cheese to the black beans. Additionally, CL suggests serving this on top of a corn tortilla. I prefer flour tortillas and the tortilla will add extra points/calories.

I bring the egg substitute to work in a small tupperware container. In a second container I will bring the 1/2 cup of black beans. I use these silicone hearts to hold the sour cream and salsa. I place the condiments in the hearts and package them with the black beans. 

Vegetarian Chili

On Friday, I was able to go to the local farmer's market and purchase some locally grown produce. One of the meals that I made with the produce was Sparkpeople's Vegetarian Chili. It was healthy, satisifying, and delicious.

Vegetarian Chili

1 medium onion, chopped
4 cloves garlic, pressed or minced
1 tablespoon olive oil 2 medium carrots, finely chopped
2 medium tomatoes, chopped
2 (15 oz.) cans black beans, drained
1 pinch cayenne pepper, chili powder, or chili seasoning mix
1 tablespoon parsley, freshly chopped

1. Sauté the onions and garlic in oil in a large sauce pan.
2. Add carrots, tomatoes, herbs, spices, and beans.
3. Cook on medium heat for 15-20 minutes, or until the carrots are tender.

Serves 6
Calories: 141
Fat: 3 g
Carbohydrates: 23 g
Protein:7 g