Learn how to make my favorite quick, healthy, and affordable weeknight dinner, Black Beans and Rice!
Treat yourself to this colorful and delicious Banh Mi Bowl with Vietnamese Peanut Sauce! It’s a fun twist on the classic Banh Mi Sandwich.
Sorry for the quiet around here last week. I’ve been a little under the weather. Nothing terrible, just a cold that doesn’t want to go away.
Speaking of being sick, have you ever taken a sick day only to discover that your cupboards are bare and there’s nothing to eat? It’s happened to me more than once, and there really is nothing worse.
This easy Peas and Rice Soup was invented on just such an occasion!
As I’ve mentioned before, I like to create a weekly meal plan. If I’m staring into our refrigerator at 7:00 pm trying to come up with dinner ideas, I will most likely end up on the phone with our favorite Mexican place instead of cooking a healthy dinner.
I like to keep it super easy during the week. Some of my favorite time saving meals are hands-off crock pot recipes, big salads (ala Elaine from Seinfeld), and one pot dinners, such as soups or curries.
Or, I’ll cook a big pot of brown rice early in the week and use it for multiple meals. That’s what I did when I came up with this week’s meal plan:
- Chickpea Spinach Curry over Brown Rice
- Lentil Brown Rice Salad (recipe follows)
- Tomato Basil Soup with Goat Cheese and Garlic Bread
- Bean Rice and Cheese Burritos and Steamed Corn
- Chickpea of the Sea Sandwiches with Orange Slices
Here is my totally customizable recipe for brown rice salad:
Lentil brown Rice Salad
- 1 cup black lentils
- 3 cups cooked brown rice (cold)
- 1/4 cup olive oil
- 2 tbsp. balsamic vinegar
- 1 clove garlic, minced or pressed
- Salt and pepper
- 1 large cucumber, diced
- 4 oz feta, crumbled
- 1 pkg cherry tomatoes, halved or quartered, depending on size
- 5 basil leaves, chopped
Cook lentils in boiling, salted water until tender but not mushy. Drain and set aside to cool.
Combine olive oil, balsamic vinegar, and garlic in a small bowl. Whisk to combine and season with salt and pepper.
Combine lentils, rice, cucumber, and tomatoes in a large bowl. Mix well. Add dressing, feta, and basil. Toss until well mixed. Adjust seasoning, adding additional salt and pepper, if necessary.
Notes: This recipe is very flexible. Try adding nuts, olives, roasted peppers, or marinated artichoke hearts. Replace the lentils with garbanzo or black beans. Substitute quinoa for the brown rice. The possibilities are endless!
Happy Friday, friends! Sunday is Cinco de Mayo, and I think it’s the perfect excuse to throw a Mexican fiesta!
These Cinco de Mayo decorations were conceived for a wedding but would work equally well for a laid back party. I especially love the paper flowers and cactus centerpieces.
This super simple Umbrella Wreath looks fun to make.
Get your party rolling with this Pan Roasted Tomato Salsa and chips. Yum!
I’ll definitely be making these Avocado Enchiladas. They look so good!
I love quinoa, and this Mexican Quinoa is a healthy twist on the more typical rice.
Our view at Casa Monarca.
Cool things off by serving a Melon Agua Fresca.
Or kick things up a notch with a Spicy Grapefruit Margaritas!
If you’re looking for more ideas, check out my Mexican food pinterest board.
What is your favorite Mexican recipe?