Lizzie has gotten into a really lazy habit of not meeting me at the door when I come home. She used to always run downstairs whenever she heard the garage door open; now, she won’t leave my bed. I call and call for her once I come inside, but she will only come down if
1. I say Bentley has come over for a visit
2. I am making food in the kitchen
Yesterday, when I got home from work, I went upstairs to find lizzie. As far as I could tell, she wasn’t on my bed. Of course I started panicking, thinking she somehow got outside. After a few minutes of freaking out, Lizzie slowly popped her head out from behind one of my euro shams. She had somehow gotten back behind them without messing up the pillows on my bed. Needless to say, I was impressed (and very relieved that she was there).
So, in hopes of increasing my protein intake without using a powder (they hurt my tummy), I tried a new kind of yogurt today. It was expensive ($2.50 for a single serving) and has been touted among other bloggers. Sadly enough, I didn’t like it at all. It just tasted like thick sour blueberry milk to me. I just can’t seem to get into Greek yogurt. I think it is a combo of how thick it is and the sourness that gets me. I am going to give one more brand a try later this week, so fingers crossed… or else I will be returning to my Dannon.
Last night I tried a fun recipe featured on the Pioneer Woman’s website last week. She was running a special on 16 minute meals. I tried the taco pizza recipe but with a few substitutions. It was really yummy and extremely filling (i credit this to my black bean dip). Here’s what you need and how to put it together:
- Pillsbury Biscuit dough (go ahead and make your own, i’m lazy)
- Morningstar “ground beef”
- Black bean dip (recipe to follow)
- Shredded lettuce (I used green leaf since I’m not a fan of iceberg, but anything will work)
Start by rolling out a couple of the pillsbury biscuits really flat (think tortilla size, they will puff up). Pop those into the oven for about 8 minutes at 350.
While those are baking, make your taco “meat”. Just follow the instructions on the bag and season with your favorite mexican seasonings (think cayenne, cumin, chili powder, garlic salt, lime juice, etc). Set aside.
Once the biscuits are done, layer on the black bean dip, then the meat, then a little bit of cheese. Pop back in the oven for about 2 minutes until the cheese is melted. Once they are out, layer on guacamole, lettuce, and cilantro (and any other toppings you prefer). Done!!
Here is how I made the black bean dip:
- 1 can black beans drained
- 1/2 onion
- 1.5 tsp minced garlic
- 1/2 c Salsa (I used Pace, feel free to use homemade)
- Fresh corn (use one cob and scrape the kernels off with a knife)
- Sprinkle of cumin
- Sprinkle of cayenne
- 1/2 cup mozarella cheese
- 1/2 lime’s juice
In a food processor, pulse the black beans until the mixture is relatively smooth, leaving a few chunks. Set aside.
On the stove, spray a pan with some Pam and add a little bit of water. Saute the onion and garlic for about 5 minutes. Add in corn, salsa, black beans, spices and cook for about 4 minutes, until it thickens. Once it has thickened, remove from heat and stir in cheese, lime juice, and cilantro. Let sit.
And that’s all! Pretty easy and leaves some leftovers, which I always appreciate!