All right ya'll (did you know I'm a native Texan?)...my accent is mostly gone but ya'll is such a good word...I'm back...mostly. William is sleeping all night...mostly and so my energy levels are returning to almost normal...and I feel like recipe blogging. Breakfast: Oats, milk, blackberries and pumpkin flax granola...for most everyone. I actually put a spoon of PB and carob powder in mine with some yummy agave for sweetning....it was almost like dessert. Lunch: Lentil and Rice Enchilada Casserole lemme explain. Enchiladas are hard to make but enchilada casserole is super easy. I make the lentils and rice the day before and we eat that with salsa and veggies in a haystack type manner. Then the next day it is sooooo easy to make this casserole. I call it smart meal planning and leftover use. I simply put the leftover lentils and rice in an oven safe dish and add: 2 cans of tomato sauce (i think it's an 10 oz but not sure..the little ones) 1 cup of frozen corn 2 whole wheat tortillas torn up 1 tsp cumin powder 1/4-1/2 tsp garlic powder salt and pepper to taste a little bit of diced green pepper (my kids don't like it so I use maybe 1/5 of a pepper) You can be creative with this and add anything that sounds good, onion, cilantro, chili powder....cheese, sour cream....you get the drift. Bake at 350 for 45-50 minutes I usually also cover it so the tortillas won't get dry...I think they taste better soft and warm. Dinner: Grilled cheese sandwiches on whole wheat bread sides: fresh cinnamon applesauce blended up in my K-Tec.
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