Sunday, December 2, 2012

South Beach Diet Mexican Food

The writing here will be far from interesting & the format will be shitty because it's a log for me. But you are welcome to read it, too. :-)

It's Sunday; I've prepped lunch for work for the next couple days.

I'd planned to make Shepherd's Pie from the SBD book but I am craving Mexican food, so I made taco chicken, pinto beans, and "guacamole" instead. The "guacamole" is a snack dip for celery sticks. I'll probably also take about 2 cups of raw kale and a vinaigrette to spritz on it to boost my veg intake.

BONUS: Strange Italian twist of what I like to call a "Caprese cup" for tomorrow's 2nd snack.

Pinto Beans

1 cup dry beans
1/4 cup chopped onion
2 chicken bouillon cubes
Black pepper
Water, obviously

Prepare according to the directions on the package, obviously not adding the onions and seasonings until the cooking stage (not the soaking stage).


3 frozen boneless, skinless chicken breasts
1 tsp chili powder
1 tsp ground cumin
1 tsp minced garlic (I use the kind from a jar)
1 tsp Cayenne pepper
1 Tbsp olive oil

Preheat oven to 375F.
Arrange the 3 breasts in a glass pie pan (or whatever baking dish they'll fit in).
In a shallow bowl, mix the seasonings and olive oil.
Smear the mixture on top of the breasts.
Bake for one hour or until cooked through.
When done, let them cool for about 30min, then slice and put 1 breast into each container with 1/3 of the beans to carry to work. Three days of lunch (with the kale) DONE.

[Seasoning mix adapted from $5 Dinners.]

I adapted the Guacamole recipe from Spices and Aroma, but I made a full batch (because what am I going to do with 2/3 of an avocado sitting in the fridge, anyway?) before I read her entire blog post. D'oh!

I don't know that mine will turn black, though, because I mashed the avocado with lemon juice before I added any of the other ingredients.

Instead of the juice of half a lemon, I just poured two Tablespoons from a bottle of lemon juice. And obviously I skipped the lemon zest. At this point, I'm not sure I used garlic, either (can't remember). But that should be OK since I don't normally use garlic when I make guacamole the regular way.

Caprese cup:

Tiniest Ziploc bowl I have
Half a handful of cherub tomatoes
A stick of string cheese, quartered & pulled apart
Couple dashes Italian seasoning
Drizzle with balsamico
Microwave on high for 15 seconds