Wednesday, January 20, 2010

Dinner Ideas: What We Are Eating This Week - part two

So what else are we eating besides Turkey and Black Bean Soup?

Tonight we are having Salmon w/ Pepita Lime Butter, and Curried Squash. The Salmon is from Eating Well and the Curried Squash is from Clean Eating Magazine. It has brown basmati rice, acorn squash (although I'm going to use butternut squash) and baby spinach in it. I thought the combination of the flavors of Mexico/Latin America and India might be fun to try. We'll see how everyone else likes it.

Rustic Genovese Basil Pesto Pasta:  Again this is from Clean Eating Magazine. This is pasta (multigrain) with  basil pesto,  1 russet potato, cherry tomatoes and green beans. I'm going to add parsely to my basil pesto because I don't have enough fresh basil to make pesto. Of course you can buy pesto too and just add the other ingredients. 

I'll also be serving a huge salad with this too. Probably mixed field greens and cucumbers and who knows what else. I always do something different!

Black Bean and Feta Quesadillas:  I'm planning to make this on the weekend. It's quick, easy and really good.  I saute a little onion, add a 15oz can of tomatoes, one 15oz can of black beans and mash it together so that it becomes a really rough paste.  Add a little salt and pepper, about one teaspoon of chili powder and a tablespoon of chopped parsely. Mix altogether and add to whole wheat tortillas. You can cook them in the oven at 350 degrees for about 10 minutes or put them in a saute pan with a tiny bit of oil heat them that way.

Enjoy and I hope you try something new.

1 comment:

  1. The salmon and curried squash came out great! The flavors really blended well together creating unique sensations on the tongue. The boys even liked it. If you want the recipe for the curried squash, let me know.


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