Well, I would love to say we've been so busy I haven't had time to post, but really I've just been taking a little break. And it has been SO nice, especially having my husband at home with me the first week we have our new puppy. He is SO cute, but quite the handful.
Oh and uh, he does things like fall asleep like that - see his little paws over Darrell's legs?
There have been lots of naps, lots of tea, and lots of movies. I'm the weirdest girl ever and I went to Django instead of Les Mis, but it's on my list! However, Django Unchained was AWESOME.
Also, there have been lots of cookies. Until yesterday, when I went for a great run, and made a really delicious and very healthy dinner.
Lettuce Wrap Veggie Tacos
(I tried hard to think of a way to make that sound more appealing. I came up with nada, so just trust me on these.)
ingredients
a few sprays of cooking oil
3 garlic cloves, minced
1 tsp cumin
1 tsp coriander
1 package yves ground veggie beef, or morningstar veggie beef crumbles, or match ground "beef" (you get the idea, you can use real lean beef as well if you aren't vegetarian)
1 can of rotel tomatoes, with about half the liquid drained from the can
head of lettuce, peeled apart into cups - the key is the pull from the base of the leaf
1/2 cup fat free cheddar cheese
1/4 cup fat free sour cream
1/2 cup salsa (jarred is fine)
1. Spray the pan with cooking spray, and heat over medium-high heat. Add garlic cloves and sautee until fragrant. Add the "beef," and cook until either warmed, or browned.
2. Add cumin, coriander, a little salt, and the half drained can of tomatoes. Stir and cook until all the liquid from the tomatoes is absorbed.
3. To assemble your tacos, fill lettuce cups with beef mixture and topping of your choice.
Each serving of three tacos has about 200 calories, so feel free to make this dinner for two if you're really hungry! I found it pretty filling and we had leftovers.
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