Mexican Power Bowl

Standard

I’m no where sick of the Mediterranean Power Bowls I’ve been eating three times a week. But I’m out of goat cheese medallions. So it’s time to start using other items in my pantry and fridge. This week, I’ll be making some of these instead:

Quick Mexican Power Bowl

(makes 3 bowls)

Ingredients:

  • 3 handfuls spinach
  • 1 cup precooked rice
  • 1 – 15 oz can black beans, drained and rinsed
  • 1 bell pepper (any color), julienned or chopped.
  • 1 – 15 oz can seasoned diced tomatoes, including juices (You can substitute fresh tomatoes, of course. But for my quick-and-easy-pulling-from-the-pantry purposes here, the canned ones are quick, readily available and already seasoned!)
  • 1/2 medium onion, diced
  • 1/2 cup shredded cheddar or Mexican-blend cheese
  • My favorite Salsa-Ranch Dressing a la Biz

Method:

Divide ingredients among three containers and refrigerate. If you’d rather use the salsa-ranch as a cold dressing, rather than a sauce, be sure to put the dressing in a separate container. At lunchtime, heat your bowl (slightly covered) in the microwave for 1 and 1/2 to 2 minutes. Stir. Add dressing if you didn’t include it. Optional, but not required for a tasy bowl: Add a dollop of sour cream or guacamole.

Easy Alternative: Convert this into an easy cold taco salad by substituting the spinach for iceberg, romaine or other lettuce and disregard the heating instructions.

~

Now it’s time for:

planning

Food

Dinners:

  • MondayMediterranean Pork Chops with Garlic Green Beans and Best Oven Fries
  • Tuesday – Beef Stir-Fry with carrots, asparagus, onion and mushrooms
  • Wednesday Grilled Kielbasa with Sauerkraut and Best Oven Fries
  • Thursday – Leftovers
  • Friday – Dinner out at Peninsula Malaysian. What would you order here?
  • Saturday – Three-Course Dinner with Wine Pairings at Basil’s.
  • Sunday – Treating my Pupper Dawgs’ daddy {bna Rob} to a walk of his choice in Minneapolis with food truck eats and Izzy’s Ice Cream.

Lunch:

  • Mexican Power Bowls (see above!)
  • Leftovers
  • Snacks – fruit, nuts or string cheese and dark chocolate

Breakfasts:

Fitness

  • Monday – Walk, yoga or recumbent bike
  • Tuesday 2-mile run
  • Wednesday – cross trainYoga
  • Thursday – 1.5 mile race pace run
  • Friday – REST
  • Saturday – 3-mile run
  • Sunday – walk

What are you eating this week?

Cheers~
Carrie

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4 responses »

  1. Wow – two link loves in one post – love it! 😀

    Today I made greek marinated chicken that I did on the grill – I’ve learned that if I am grilling something that I am going to reheat for lunch, I under cook it slightly, then it’s still juicy and tender at lunch time. Had that with grilled zucchini and brown rice.

    I am anxious for dinner tonight – I made an Asian marinade for shrimp that has been marinating since yesterday afternoon – fresh ginger, garlic, peanut butter, sriracha – fingers crossed it turns out!

  2. Pingback: Grapefruit + Tequila = Summer | Season It Already!

  3. Pingback: No Joke: It’s the Best Garlic Dip/Sauce Ever | Season It Already!

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