Sundays are always so much fun. We go to church and then come home to cook a big meal. This weekend, we made delicious sandwiches for lunch made with wheat bread, avocado, spinach, sprouts, cilantro, tomato, and cucumbers. Sprinkle a little Ms. Dash's Lemon pepper seasoning, some lemon, and cracked pepper and enjoy!!!!
For dinner, I always feel like we have to eat something "warm." I had been eyeing a recipe in cooking light magazine for vegeterian three-bean chili. I also found a recipe for this chili in the E2 book so I combined the two and came up with this delicious meal:
Three-Bean Chili
1 small onion, chopped
2 garlic cloves, chopped
1 green bell pepper, chopped
1 jalapeno pepper, seeded and chopped
1 bay leaf
1 can chickpeas, rinsed and drained
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can diced tomatoes
1 can corn, drained
1 apple, chopped
1/2 bunch cilantro, chopped
2 cups water
2 tablespoons chili
1 teaspoon ground coriander
1 teaspoon cumin
2 tablespoons blackstrap molasses
Saute onion through jalapeno pepper on lightly sprayed non-stick skillet until tender. Add bay leaf and all other ingredients. Bring to a boil. Lower heat and simmer for 30 minutes, stirring occasionally.
Enjoy!!!!
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