Day 3- So far sooooooo good! (Bonus Recipes!)

So finally yesterday I got myself some more veggies. I cannot wait to try these out- things like eggplant haven't been part of my entree before and I am excited to experiment.
Breakfast is always the easiest time of day for this challenge with smoothies and cereal you can't go wrong. Once we hit lunch things get a bit more difficult and by super I have to put my thinking cap on.

I have been slacking in this blog due to personal reasons..however I must trudge on. I am committed- at least to myself.

So, as promised here are a few recipes I have tried recently:

Black Bean Burger:
1 Can Black Beans (I like low sodium)
1 teaspoon Lowery's seasoning salt
1 teaspoon garlic pepper
A dash of chili powder
1 Egg
1/2 cup bread crumbs

Drain and rinse the black beans and pour into a small bowl. (It helps to dry them so I put a paper towel into a bowl and allow them to dry for a minute). Mash the beans. Add your spices along with 1 egg and you want about 50% bread crumb. (It sticks better that way). Make a patty out of the mixture and fry in a frying pan at medium high temp until slightly brown on each side. I topped with cheese and salsa with sour cream.

This was pretty decent. Lighter than a regular burger by far.It has a different taste but is a lot like a bocca burger.

Herb Stuffed Tomatoes:
This recipe comes from: http://www.foodnetwork.com/recipes/giada-de-laurentiis/herb-stuffed-tomatoes-recipe/index.htmlients

Ingredients:

• 5 beefsteak tomatoes
• 1 cup chopped flat-leaf parsley leaves
• 3/4 cup Italian-style bread crumbs
• 1 cup grated provolone
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon butter, softened
• 2 tablespoons extra-virgin olive oil

Directions

Preheat the oven to 375 degrees F.
Cut the tomatoes in half, horizontally. Use a small spoon to gently hollow out the inside of the tomatoes, discarding the seeds and reserving the pulp and being careful not to puncture the outer shell. Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, and pepper and mix gently to combine. Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture. Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes

I used oregano instead of parsley. Instead of breadcrumbs I smashed up some croutons, and I used sharp cheddar instead of provolone cheese. This was a good combination and a decent recipe, however it was not filling and left me wanting more.

Thanks for reading the challenge continues with tonight's dinner decision!