My day off! It's always nice to be home - I'm glad to say I got a little relaxing done and a lot of work! As I said yesterday, I wanted to save my cleaning for today. So, after breakfast I dove right in. I decided that since I had cooking plans for the afternoon I needed to reorganize my refrigerator and freezer.
Let's go step by step...
First, I emptied the contents of my refrigerator onto the counter. Yes, at some point I thought to myself "What am I doing?!" But it turned out alright!
Next step? Organize the inside. The shelves are organized by category and the door is organized by how often the items get used. Hopefully it will make things a lot easier to find!
After my fun in the kitchen, I tackled the rest of the house - mainly the living room. I wanted to do a little something different over my mantle, and clean up some stuff that was still kicking around the pellet stove area. I found a little Valentine's Day wall hanging, and put some candle holders and pictures up.
Next - it was time to cook!
I wanted to get a minestrone soup made for me to take to lunch this week. I halved the recipe from last time and after it cooled a bit, separated it out in between 4 plastic containers. Off to a great start!
Next, I made some Fiesta Rice. Since it is Tex-Mex week around here - it's delicious and makes a lot so I can use it throughout the week. I made a chipotle bean burrito filling, and for dinner tonight we had the fiesta rice and the burrito. It was delicious! The bean filling was super easy to make and I found it in my new "Cooking Light" magazine!
To make the burrito filling...
Heat a tablespoon of canola oil in a large nonstick skillet over medium heat.
Add a minced garlic clove and cook for 1 minute.
Add 1/2 teaspoon chipotle chile powder and stir constantly for 30 seconds.
Add 1/3 cup water, 1 (15 oz.) can of drained black beans, and 1 (15 oz.) can of drained kidney beans. Bring to a boil.
Reduce heat and simmer for 10 minutes. Remove from heat. Stir in 3 tablespoons fresh refrigerated salsa. Mash the beans with a fork to desired consistency.
I got fat-free tortillas and made burritos with a little reduced fat cheese, chopped tomato, lettuce and sour cream. It was very easy - and even Dennis commented that it was "a lot of food!"
Back to work tomorrow...
Next - it was time to cook!
I wanted to get a minestrone soup made for me to take to lunch this week. I halved the recipe from last time and after it cooled a bit, separated it out in between 4 plastic containers. Off to a great start!
Next, I made some Fiesta Rice. Since it is Tex-Mex week around here - it's delicious and makes a lot so I can use it throughout the week. I made a chipotle bean burrito filling, and for dinner tonight we had the fiesta rice and the burrito. It was delicious! The bean filling was super easy to make and I found it in my new "Cooking Light" magazine!To make the burrito filling...
Heat a tablespoon of canola oil in a large nonstick skillet over medium heat.
Add a minced garlic clove and cook for 1 minute.
Add 1/2 teaspoon chipotle chile powder and stir constantly for 30 seconds.
Add 1/3 cup water, 1 (15 oz.) can of drained black beans, and 1 (15 oz.) can of drained kidney beans. Bring to a boil.
Reduce heat and simmer for 10 minutes. Remove from heat. Stir in 3 tablespoons fresh refrigerated salsa. Mash the beans with a fork to desired consistency.
I got fat-free tortillas and made burritos with a little reduced fat cheese, chopped tomato, lettuce and sour cream. It was very easy - and even Dennis commented that it was "a lot of food!"
Back to work tomorrow...
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