When the weather gets hot, I always want Mexican food for dinner. Anyone else?
Matt whipped up a variation of my Mexican Lasagna (<—click for recipe, it’s a good one!) for us for dinner last night. I’d forgotten how awesome this recipe is – and how nice it is to have a lot of leftovers around! We need to get back into the casserole thing, I think…
The best thing about that recipe is how versatile it is. It’s pretty hard to screw up Mexican.
He left out the yogurt and added avocado instead, and used enchilada sauce and tomatoes in addition to salsa. So good!
As for lunches, I’ve been sticking with my usual – a big salad with all the veggies, some sort of protein (usually beans, sometimes tuna), a grain (usually 90 second brown rice or quinoa), cheese or avocado, and a dressing.
I made a really good variation the other day using some stuff I picked up at Trader Joe’s.
The edamame was my protein, and I used the cruciferous crunch mix and the chopped veggies as my base. It reminded me a bit of a slaw, so I used olive oil and red wine vinegar as the dressing – 2 parts vinegar to 1 part oil.
It sounds kind of weird but it ended up being amazing. I think I’ll be making it again for lunch today! I also threw some 90 second brown rice in there for some complex carbs, and some feta cheese for deliciousness. Not pretty, but so tasty!
Have a great day, my friends!
What’s your favorite healthy-ish Mexican recipe? My other faves here on the blog are Healthy Chicken Enchiladas, Mexican Chicken Casserole, Mexican Brown Rice Casserole, Sweet Potato & Black Bean Veggie Enchiladas, and Mexican Quinoa Salad.