As many of you know I do love Mexican food and it just happens to fit in quite well with my new food plan. Last night I needed something quick and easy to make for dinner – you know what it’s like when you first get home after a trip. You aren’t quite ready to commit to being in the kitchen but you are so tired of eating out that you are determined to make something edible! Well this quick meal is more than edible – it was fantastic! We will be having this in our regular meal rotation from now on.
I rummaged through my pantry and came up with Kirkland Organic Salsa, Seeds of Change Quinoa & Brown Rice – already cooked just heat and eat, canned black beans, canned kidney beans, diced green chilies, ground cumin, chili powder, canned corn and not pictured is a can of diced tomatoes that I decided to toss in for more moisture. Earlier in the day we grocery shopped and bought cilantro and green onions. I always try to keep these on hand to feed my love of Mexican food. The Seeds of Change Quinoa & Brown Rice is sold in a multi -pack at Costco, single pouches are sold at Whole Foods and grocery stores. Or you can substitute 1 cup of cooked quinoa and 1 cup of cooked brown rice. I really like the Kirkland/Costco Organic Salsa – it does have added salt and sugar but they are 8th and 9th on the ingredient list which helps.
It made a full 6 cups but with a side salad and a warm corn tortilla I could only eat a half cup. Hubby Tom popped some corn tortillas in the toaster to crisp up a bit so they were more like a tostada. Then he evenly spread the bean and rice mixture over the crispy tortillas, topped them with shredded romaine, diced tomatoes, sliced green onions and a squeeze of lime juice. Delightful!
Mexican Quinoa Brown Rice & Beans
- 1 – 8.5 ounce package Seeds of Change Quinoa & Brown Rice with garlic (or 1 cup cooked quinoa & 1 cup cooked brown rice)
- 1 – 14.5 ounce can diced tomatoes
- 1 – 15 ounce can kidney beans, drained and rinsed (or if cooking your own beans about 1 3/4 cups)
- 1 – 15.25 ounce can black beans, drained and rinsed (or if cooking your own beans about 1 1/2 cups)
- 1 cup corn, canned, frozen or fresh
- 1/2 can diced green chilies – about 1/4 cup
- 1 cup salsa
- 1 Tablespoon ground cumin
- 2 teaspoons chili powder
- 1/2 cup fresh cilantro, chopped
- lime wedges
- sliced green onions for garnish
Put everything except the cilantro and green onions in a medium size skillet over a medium heat until hot, stirring occasionally. Add the cilantro and serve with lime wedges and sliced green onions.
Serving Suggestions; roll up in corn tortillas, place on top of tostada shells or serve over a bed of shredded romaine lettuce with your favorite taco toppings.
Yield: 6 cups
Serving Size: 1 cup
*Estimated Nutritional Information
Per Serving: 254.9 Calories, 1.3 g Fat, o mg Cholesterol, 671.6 mg Sodium, 539.5 mg Potassium, 49.1 g Carbohydrates, 10.4 g Fiber, 10.8 g Protein WWPP 6
*The nutritional information and WW PP values posted on Nutmeg Notebook are my best estimates based on the brands of products I use and the software programs used to calculate them. If you rely heavily on the nutritional information and WWPP values I encourage you to double check the values given, using the brands of products you use. If you find big differences feel free to email me or leave me a comment letting me know.
It’s nice to go out of town but even so, I always look forward to getting back home. We survived the late winter snow storms of the Midwest, visited with relatives and enjoyed the beautiful scenery along the way.
We took our favorite plug – in travel cooler that I packed full of healthy food so we could eat well while traveling. I made two different kinds of bean and lentil burgers, whole wheat pita bread, hummus, black bean brownies, raw veggies with dip, fruit, oatmeal packets with baggies of different toppings, almond milk, dry cereal and individual packets of almonds.
Usually we are able to find nice roadside picnic tables to enjoy our picnic style lunches. This trip with such cold temperatures we only did that a few times as it was just too cold or windy to sit outside. We did have Subway a couple of times. We also ate at the salad bar in Whole Foods and also at Ruby Tuesday. In a burger/bar type place I ordered a Boca burger with a side salad. It wasn’t all that difficult to stay mostly on our food plan. I have learned not to be too rigid and make some exceptions along the way. If there is only a white bun available so be it, dessert is being served – take a small portion and enjoy every bite.
The last night on the road we decided to stop at Chinese restaurant. I ordered a steamed vegetable and shrimp dish – how perfect – low calorie – healthy. Only problem was it gave me food poisoning – yep I woke up just after midnight sicker than I have been in – well forever! Talk about miserable. I wasn’t sure if I could make the trip home that day but by 10:00 am after a few doses of Pepto Bismol, I felt like it was “safe” to leave the hotel and get in the car. We had to forgo our sight seeing for that day and hubby Tom had to drive the full 9 1/2 hours back home. I sipped on a little gatorade (sugary sweet, awful tasting stuff) and late in the afternoon I nibbled on some saltines we bought at a truck stop. I was never so relieved to get home in all my life!
By eating our healthy food from home and making wise choices when eating out and watching portion control Hubby Tom managed to maintain his weight on our trip. Whoo – hoo! That is such a nice feeling.
I am down a couple of pounds – still waiting to see if it sticks or if the weight loss is just a result of food poisoning. Ha ha! Even after a normal day of eating yesterday the weight loss has stuck and I can wear some shorts that were too tight just a week ago! I love that.
Life is good!
Thanks for stopping by and reading! Feel free to leave a comment or ask a question.
When you travel what is your strategy regarding your food plan?
Stay on plan? Eat with abandon? Eat mostly healthy but enjoy a few treats?
I go with the eat mostly healthy and stick with my food plan but enjoy a few vacation treats or a tasting or two of the local regional foods.