|A book or the piano...it's always a toss up, even in hat and gloves.|
|Our future Tiger :)! She walked nearly 4 miles in the snow...snow pants, snow boots and all.|
|Sledding in the backyard. They also ventured out to the park, and Grandpa knew just where to go, perfect hills and no competition!|
My friend Kim gave me this recipe and I tweaked it just a little to make it a vegetarian soup. This recipe makes a lot but we never have trouble finishing the leftovers, and none of us are big fans of leftovers.
1 small onion, chopped
1(4oz) can chopped green chilis
1 t. salt
1 package taco seasoning
1 package dressing mix
1 (14 ½ oz) can corn, drained
3(14 ½ oz) can diced tomatoes, with juice
1 (15oz) can kidney beans, drained
1 (15oz) can pinto beans, drained
1 (15oz) can black beans, drained
1 1/2c. water
Cook onion in olive oil for 3 minutes or so. Add all other ingredients. Simmer about 30 minutes. Or you can put all ingredients in the crockpot in the morning and cook on low all day. Serve with plain yogurt, black olives, shredded cheese and whole grain tortilla chips.
Taco soup was Monday night's dinner, last night I made quesadillas, I know you don't need a recipe for those. Here's a wonderful rice though that you should make sometime soon. It's a great side dish for any Mexican meal.
Cafe Rio's Cilantro Lime Rice
(adapted from thegirlwhoateeverything.com)
1 ¼ cup uncooked brown rice
juice and zest 1 large or 2 small limes
2 ¼ cups vegetable broth
2 Tablespoons finely chopped cilantro
¾ teaspoon salt
¼ teaspoon cumin
Put all ingredients in rice cooker. Follow directions on your rice cooker OR Bring all ingredients to a boil, reduce heat, cover and cook for 20 minutes or until liquid is absorbed.
What's for dinner tonight? Cheese pizza, delivered right to our door. It's been one of those days!