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.