Last week I bought this....
and although my first inclination was to eat it straight out of the container with a spoon, I decided to make two recipes with it instead.
Stuffed Poblanos with Goat Cheese
4 Poblano Peppers
1 can Red Kidney Beans, rinsed and drained
1.5 cup cooked Brown Rice
1.5 cup Corn
2 T Extra Virgin Olive Oil
2 T Crumbled Goat Cheese
Move oven rack to highest shelf and turn broiler on High. Cut peppers in half and remove seeds and stems. Place peppers skin side up directly on rack and broil until skin black and blistered, about 4 minutes.
Make filling by mixing beans, rice, corn and oil in a bowl.
Goat Cheese Portabello Naan Pizza
1 Mini Whole Wheat Naan
1 T Extra Virgin Olive Oil
1 t Garlic Powder
1/2 cup Baby Portabello Mushrooms, chopped
1/4 cup Grape Tomatoes, cut in half
1/4 cup Baby Spinach, chopped
1 T Crumbled Goat Cheese
Heat oven to 400 degrees.
Place naan on aluminum foil. Rub with olive oil and sprinkle with garlic powder. Top with tomatoes, mushrooms, goat cheese and spinach.
Place the aluminum foil with the naan directly on oven rack. Bake for 12 minutes.
Week 2 went pretty well. I got to the gym 5 times and have been cooking like a crazy person!!
Current Weight: 253.2
Last Week Weight: 254.2
Week Loss: -1 lb