I make a huge pot of dried beans every week to eat in my lunches and dinners. Endless possibilities, but sometimes I get in a rut and just eat the beans straight along with corn tortillas (another staple for me). Today, since I’m off from work, I stepped up my game a little…
Dijon bacon + beans
- 1/2 cup cooked pinto beans (I used cooked dried ones but canned are fine)
- 2 handfuls of baby spinach
- 2 tbsp of crumbled or chopped bacon (probably equivalent of 1 strip)
- Dijon mustard
- 2 corn tortillas (optional)
- Microwave or heat in a pan: beans, spinach and bacon.
- Add in a squirt of Dijon and heat again til warm. Stir it all together.
- Serve with corn tortillas on the side!
Super, super easy and tasty. Another great idea would be to add a little brown sugar or maple syrup to make these more “baked beans” flavor. The bacon I used was already crumbled so it had a little brown sugar in it. And while I am an advocate of bacon in everything, it can easily be left out if you don’t eat or like bacon!
I pack lunch most days, so I try to keep things interesting and mix it up. Usually it ends up being a salad (different ingredients every day)…reliable, but boring. Dan suggested I try pasta salad, so I cobbled one together for lunch today and it was such a nice change.
Shrimp & Penne Pasta Salad
- 6 medium size shrimp
- short pasta (I used Barilla PastaPlus penne) — any amount
- diced green bell pepper
- kalamata olives
- salad dressing (I used balsamic vinaigrette)
- garlic salt, white & black pepper
- pecorino romano (or any grated cheese)
Cook a random amount of pasta until al dente, then measure out desired amount (I used 3/4 cup cooked pasta) and rinse under cool water. (NOTE: don’t ever do this for pasta you’re mixing with a sauce & serving hot! Rinsing totally ruins it). Leftover pasta can just be put away — or you can make it all at once.
Steam or saute shrimp (I let mine thaw in a colander and then dropped them in the pasta water toward the last minute or so of cooking). Cut into small pieces.
In a bowl, combine cooked pasta, cut shrimp and all veggies. I made my veggies fairly small — not minced, but diced or a bit larger.
Add dressing and mix well, then add a large drizzle of EVOO, along with garlic salt, white pepper & black pepper. Other spices might be good too — garlic powder, cayenne, anything really.
After the entire thing is mixed together, you can grate some hard cheese over it. I grated Pecorino Romano from a block, but I think parmesan would work as well. I’d recommend grating it fresh if you can instead of getting it pre-grated…tastes better!
My lunch today was adorable.
Romaine lettuce leaves, baked cut-up chicken with sea salt & black pepper, a Red Delicious apple, roasted red pepper hummus, kalamata olives and french feta. I made little lettuce roll-ups. Yum. :)
I’m diggin’ on these little guys I just made for lunch:
2 tbsp diced green chiles (canned)
1/2 cup canned black beans (rinsed)
2 small corn tortillas
onion (I used a teeny little one)
cumin & garlic salt, Frank’s Red Hot
Divide the ingredients between the two tortillas. First, spread the chiles on the tortilla, then layer onion, black beans and cheddar in that order. Season with cumin & garlic salt (I’m sure other seasonings would taste great too). Broil until the cheese melts, then drizzle Red Hot if desired.
So good and so spicy!
I’m off to unload the dishwasher and then make carrot-raisin salad for a potluck at Shack!