The week definately flew by. Last night we went over to Tyler's parents and she made us a yummy salad & some risotto that was so so yummy!! She gave us the left overs too so yay! I definately found something new that I will be stocking my cabinets with.

 

Trying to eat healthy & having lots of salads, I would suggest you find a salad dressing that you love! The one below is my absolute favorite so far. I have always loved ranch & always will, but sometimes you just need something different. Not to mention this one is calorie free, carb free, sugar free and gluten free!!

I'll leave you with a recipe I am making for dinner tomorrow. It has beans & rice in it so combined they make a complete protein. Hopefully it's yummy!

Bean and Rice Casserole

Preheat oven to 375

Ingredients:

1 medium onion, chopped

2 cup uncooked brown rice

1 can red kidney beans (15 1/4 - 19 oz), drained and rinsed

1 can black beans (15 1/4 - 19 oz), drained and rinsed

1 can garbanzo beans (15 1/4 - 19 oz), drained and rinsed

1 can stewed tomatoes (14 1/2 - 16 oz), drained

1 can chopped mild chilies (4 oz), drained

10 ounces frozen green peas, thawed by placing under running water

1 cup frozen corn, thawed by placing under running water

Preparation:  

In a 5-qt Dutch oven(medium heat) sauté onion in olive oil or water until tender, stirring occasionally. Add rice & beans, tomatoes, chilies and 3 1/2 cups of water to onion in Dutch oven and bring everything to a boil. Cover & put in oven, baking until rice is tender and liquid is absorbed (around 1 hour if you use brown rice). Add peas and corn and whatever seasonings, and return to oven until heated through. Makes: 4 servings