Soak your beans in the morning. When you return home, drain them and re-cover the beans with water. The water should be at least two inches above the beans. Place the beans on boil. When the beans are done, lower the temperature and simmer for 30 minutes to an hour and a half. After tasting five beans that are done, serve.
Seal 2 cups of beans in a zip-lock freezer bag without liquid. This will count as your can of beans.
Monday through Friday Beans:
Monday – Soup
Take one can of beans and one can of RO*TEL tomatoes and boil them together. Serve when ready.
Tuesday – Chili
Drain one can of beans, add choice of protein, veggies, and/or grain. Boil together, then lower the temperature to simmer. Serve when ready.
Wednesday – Black Bean “Shashuka” with Poached Eggs
Drain one can of beans and place them in a skillet. Heat them up with one can of RO*TEL tomatoes. When the beans and tomatoes are heated, make four pockets within the dish and crack an egg in each hole. Cover the skillet when the eggs are poached and serve the dish warm!
Thursday – “Fiesta Salad” with Honey Lime Vinaigrette
Honey Lime Vinaigrette By Monica Matheny
Makes almost 1 cup. Toss this dressing with salad greens for a refreshing tang of lime juice with a hint of sweetness from the honey.
1/4 cup fresh lime juice · 2 tablespoons honey · 1 teaspoon Dijon mustard · 1/2 teaspoon garlic powder · 1/4 teaspoon cumin · 1/2 teaspoon kosher salt · 1/2 teaspoon ground black pepper · 1/4 cup olive oil · 1/4 cup canola oil
Directions: 3 EASY WAYS TO MIX THE DRESSING
–In a blender: Add everything except the 2 oils to the blender and mix until combined. With the blender running, add the oils in a thin stream through the hole in the blender lid. Blend until well mixed.
–In a bowl: Whisk together everything except the 2 oils. Continue whisking while adding the oils in a thin stream. Keep whisking until well combined.
–In a jar: Add everything except the 2 oils to the jar. Cover and shake to combine. Add 2 oils and shake vigorously until well combined.
Nutritional Info (for 1 tablespoon): 70 calories, 6.8g fat, 2.6g carbs, 0g fiber, 1g protein; Weight Watchers PointsPlus: 2
See the recipe online at www.TheYummyLife.com/recipes/132
Fiesta Salad Ingredients:
Drained RO*TEL tomatoes
Chili roasted sweet potatoes
How to make chili roasted sweet potatoes:
Dice the sweet potatoes, drizzle with olive oil and chili powder, bake at 400 degrees for 20-25 minutes.
How to make the salad;
Mix the ingredients in a bowl with the honey lime vinaigrette!
Friday – Burritos/Wrap
Take your favorite tortilla or wrap and add the leftover fiesta salad!