I have a different way of making meals than most. Since I live by myself, it’s easy to make an entree or two that will stretch through the entire week. I also don’t like cooking after work. By the time I get home I’m usually exhausted (from work) and hungry (from running), and I don’t want to wait an hour for dinner. So, I typically make one or two dishes sometime early in the week, hoping it will last me throughout a few days.
Last night, during the thunderstorm, I made one of my favorite Skinny Taste recipes: Turkey and Black Bean Enchiladas. I had a can of enchilada sauce on hand, so I used that instead of making my own. That made the process so much easier, and the result was this cheesy goodness:
Though I don’t like the name “Skinny Taste,” (I’m not a fan of the word “skinny” in almost any context – including jeans) I do really love her recipes. They are easy to follow, and the nutrition facts are right there. Plus, her enchiladas are usually very filling – especially after a workout.
For some lighter fare, I made a recipe I’d pinned some while back: Tofu and Wild Rice Salad. I splurged on a jar of coconut oil, and boy was I glad. This tofu cooked up so sweetly. The mix of the soy sauce + onions + orange for the dressing was a win. I didn’t have miso on hand, so I just used soy sauce and added a bit of salt (apparently miso is very salty).
I mixed this with some wild rice, too.
It’s so much easier to be healthy when you actually have solid options to choose from. Am I right?