The week is winding down..but I am not...

So, it's Sunday. One more day left of the challenge. Tomorrow I can have a big steak. Or not. I am trying to figure out whether or not this week has changed me. Energy wise I might be doing a bit better. Although I am a normal tired mess most days anyways. This challenge hasn't been TOO hard, but there were moments I just wanted to reach out and eat a big ol' slab of meat. That said I am almost tempted to keep up my veggie meals for as long as I can- I haven't fully decided.

Last nights meal was by far the best of all my meat free meals and I think with some recipes like that one I could skip the meat on many occasions. (Here's a hint on how I make recipes. I am really bad at not measuring so if the amount of peppers looks kinda low add more. I like you to be able to make choices).

Bean Burritos:
1 12oz can of Pinto beans
1 small onion chopped
1/4 cup of chopped red peppers
1/4 cup of chopped yellow peppers
1 teaspoon of taco seasoning (I like low sodium)
1 tablespoon of cilantro (If you have fresh that is even better. I LOVE cilantro).
1/4 cup of salsa (any brand).
1/4 cup of Mexican blend  fat reduced shredded cheese
4 wheat tortillas (You can use regular if you want, I just like wheat ones).

This makes around 3-4 servings depending how much you stuff  the tortillas. Preheat oven to 350 degrees. In a pan saute the onion and peppers. (Can you tell I am a huge saute fan?). Let them brown just a bit then add the taco seasoning and cilantro. Add the can of pinto beans and reduce heat so the mixture is simmering. Add the salsa and stir well. Remove from heat. Pour the filling down the middle of your wheat tortillas, fold both side vertically and roll so that they are closed . (This is the hard part and takes some practice). Smother the burritos with Mexican blend cheese and put in the oven for 15 minutes. Serve with sour cream (or low fat yogurt- plain of course) and salsa. YUM!!

This was delicious and I made it from scratch. Plus with the pinto beans you are getting some much needed protein. I hope you enjoy these and feel free to add or subtract ingredients- that's the beauty of cooking.

Cheddar Rice
I made this the other day borrowing some ideas from Rachel Ray and her Sharp white cheddar rice recipe. (except I changed everything...)
This is damn good rice.

1 cup brown rice
1 tablespoon oregano
1/4 cup cheddar cheese
1/4 cup Parmesan cheese
1 small onion chopped
1 celery stalk chopped
1 teaspoon chicken flavored soup base
A dash of pepper

Make brown rice according to directions. Meanwhile saute (there it is again) your onion and celery until brown and until celery is softer. Once rice is done cooking drain water and add soup base, stir in veggies, oregano, pepper, and cheeses until melted.

This rice is SO good!! You are going to want seconds!


Coming up in a later post: The Pros and Cons of going meat free.