recipe time!

Hello!

I am happy to report that one week into eating, while keeping the Glycemic Index in mind, has been fairly succussful! There have been a few slip ups, but I keep telling myself, "just one day at a time". I really need to plan my food for when I am at work, which is time consuming but it keeps me from doing the mindless snacking we tend to do at our desks each day.

I also want to say thanks for all the encouraging comments last Saturday--they were all very much appreciated!

I have another website to share with you today. She is a local (to Seattle!) gal, who lost 135 pounds and is now grappling with the idea of maintaining and living as a thin person. She has a very fresh, down to earth practical writing style--Can You Stay For Dinner? is her blog.

I am sharing one of her recipes today, which will be on my menu plan next week---they look totally yum!

(Picture and recipe from Andie at Can You Stay For Dinner? )













Spicy Garlic and Lime Black Bean Enchiladas:

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 15 oz can fire roasted diced tomatoes, drained
• juice of 1 lime
• 1 tablespoon sugar
• 2 tablespoons cumin
• 2 teaspoons cayenne pepper, more or less depending on spice preference
• 2 tablespoons minced fresh cilantro
• 2 cans black beans, drained and rinsed
• 1 cup cooked brown rice
• 10 small flour tortillas
• 1 15 oz can red enchilada sauce
• 1 cup freshly grated pepper jack cheese

Directions:

1. Heat olive oil and butter in a large saute pan over medium-high heat until melted, add onion and pepper and saute for 4 minutes, until beginning to soften.
2. Add garlic and stir for 30 seconds, until fragrant.
3. Stir in the fire roasted tomatoes, lime, sugar, cumin, cayenne, and cilantro. Let simmer for 10 minutes to allow flavors to blend.
4. Stir in black beans and rice. Remove from heat.
5. Preheat the oven to 350 degrees F. Spread half of the enchilada sauce across the bottom of a 13×9” greased baking dish.
6. On a clean work surface, lay your tortillas in a single layer. Divide the vegetable and bean mixture among the tortillas, roll each into a long cylinder and place seam-side-down in the prepared baking dish. Fit each rolled enchilada snugly beside one another.
7. Pour the remaining enchilada sauce across the rolled enchiladas. Sprinkle with cheese. Tent the pan loosely with aluminum foil and bake for 20 minutes. Remove foil and let the cheese bubble and brown for 5 additional minutes before removing to a wire rack to cool.

(NOTE: This recipe is not necessarily a glycemic friendly food)

Have a great weekend everyone!!!

Weekend Cooking is hosted by Beth Fish Reads each week and offers a unique way to merge booking with cooking! Go check out her blog and see what other people have linked up with today.