This salad is so spicy and satisfying! Actually the spiciness can be adjusted so don’t run away if you don’t like spicy!
The ingredients in this salad are:
And the dressing is some fat free sour cream mixed with salsa to taste. Enjoy this low calorie, high flavor salad!
Hi guys! Here’s a yummy fall dinner for you guys to throw on the grill! Just a warning, I have a crazy week and will be out of town next week. I will try to get posts up when I can but you may not be hearing from me much for the next little while!
2 sheets (12”x18”) foil
1 (15oz) can any kind of beans, drained and rinsed, (I used butter beans and chick peas)
3 Roma tomatoes
Basil
8 oz fish, we use Orange Roughy
½ t. lemon pepper seasoning
1 lemon, sliced
(This recipe is modified from a Body for Life recipe)
Here’s another Squeaky Gourmet recipe. This one I got from their blog. It is so yummy! It’s a brownie with a secret healthy ingredient!
Black Brownie
serves 12
modified from Whole Foods Black Bean Brownie
15 ounces canned black beans-rinsed and drained
3 eggs
3 tbl butter-melted
1/4 cup cocoa powder
3/4 raw sugar
1 1/2 tsp instant coffee
1/4 cup chopped pecans
1 tsp vanilla
dash of salt
Heat oven to 350 degrees and lightly grease a 8×8 pan.Blend beans into a paste using a blender or food processor. Add all ingredients to a bowl and mix thoroughly. Pour brownie batter into pan and bake for 30 minutes or until the sides start to pull away from the pan.
I omited the coffee, fyi. I LOVE these brownies. I seriously could have eaten the whole pan. My kids liked them, too. Hubby is out of town but there is one in the freezer awaiting his return. 
I could taste the beans in it but the chocolate taste was definately more noticeable. Here’s a little preparation tip. The black beans weren’t forming a very good paste when I made them so I just threw all the ingredients into the blender and that made the preparation way easy!
I may or may not have had this last night for dinner:
(Wow, sorry these pictures are so blurry!) These brownies are gluten free for those of you who need to know that.
Here’s a vegetarian dish for you guys! These Black Bean Enchiladas were so good!
(To clarify: I did NOT eat these this week! I made them a while ago…)
Bean Mixture:
Garnish with:
Mix bean mixture together in a bowl and microwave for a few minutes until you can stir it until smooth. Wrap mixture in tortillas and add cheese. Smother tortillas with red enchilada sauce and more cheese on top. Bake at 350 degrees for 20-30 minutes or until bubbly. Garnish with whatever you would like. Serve with a side salad for your veggie.
You can also add shredded chicken to it for extra protein and a non-vegetarian dish.
This makes a lot of enchiladas. I used corn tortillas and it made 24 enchiladas, so I froze half of them. Using the brands that I used there were 160 calories per enchilada.
For my breakfasts this next week I want to have these yummy whole wheat yogurt pancakes. To make meal prep easier this week I tripled the recipe and made up a bunch of them today and we had them for lunch. I had two of them with 1/2 cup plain yogurt, 1/2 sliced banana, 1 T. almond butter and a little drizzle of maple syrup over the top. They were scrumptious and kept me full for a very long time. I hadn’t had any veggies yet today so I threw some crystal light, spinach, red bell pepper, celery and ice into the blender and whipped up a veggie drink to go along with lunch.
This afternoon was spent finishing cleaning up the house, taking Caleb to get his hair cut and going grocery shopping. Going to Wal Mart on a Saturday is definately NOT the most fun thing I can think of. Oh I forgot the best part of today. The starter died in Brandon’s car. Oh but don’t you worry. $500 later, it’s fixed. I absolutely despise car repairs. They always come when you’re least expecting them. Ugh. They seriously put me in a bad mood. Luckily today it didn’t affect me like it sometimes does. I was able to handle it with a good attitude today. I’m probobly sounding like we have car problems often. We don’t. Actually we rarely do, but I still hate them.
For dinner today I had two left over Black Bean Enchiladas and a big salad. Here’s the recipe I’ve been promising you:
Bean Mixture:
Cheese to top the bean mixture (I used reduced fat mexican blend cheese)
Garnish with:
The recipe calls for flour tortillas but I used corn tortillas that were lightly fried in olive oil. Mix the bean mixture together in a bowl and microwave for a few minutes until you can stir it smooth. Wrap the mixture in tortillas and add about 1 T. cheese over the bean mixture. Smother tortillas with sauce and top with more cheese and olives. Bake at 350 degrees for 20-30 min or until bubbly. Each enchilada made with my ingredients had about 150 calories. They are way good! Made this way with corn tortillas it actually made 24 enchiladas! So I was able to put a pan of them in the freezer. Feel free to half the recipe if you don’t want that many. Or, if you use flour tortillas, I doubt it would make as many. They’d have a lot more calories too, just an fyi.
For dessert we were going to have a fire in the back yard and do s’mores but it was too windy so we did indoor s’mores since the kids had their hearts set on them. We do s’mores with those striped shortbread cookies instead of graham crackers and chocolate. It’s way easier, less messy and still tastes outstanding. I only had one cookie but the rest of the fam had a cookie on top and bottom. (ok, ok, I may or may not have had another cookie while I was making these…)
Looks pretty darn yummy, eh? That treat with two cookies is only 125 calories! What a great little dessert, right?
I’m off to watch last night’s Prison Break get caught up on my Grey’s Anatomy. I get to sleep in tomorrow for Mother’s Day! We’ll see if I can make it past 7:30am…
I hope you all have a wonderful Saturday night!
