I often ask myself, “How can something so simple be so gosh darn delicious?”
Well, if you live around or shop at a Kroger, then you’ll know exactly what I’m talking about. In their deli, they have a chicken salad that is just out-of-this-world. It’s sweet, creamy, crunchy, tangy … all things that make up a fantastic chicken salad. Several people at work bring it by the tubs and have it for lunch. It’s that awesome. Yep, it’s the …
Derby City Chicken Salad.
Of course, I had to put my spin on it and try to make it healthier and lower in points. Not only did I succeed, but the flavors are ON POINT! I love this lightened-up version and don’t think I’ll need to make a Kroger run anytime soon. 😉
My mother-in-law makes some killer enchiladas. They were actually the first meal of hers that I had had. *Give me a second while I reminisce*
I mean, she does the whole “fry the tortillas then drench them in sauce”. They are literally dripping with sauce and cheese and I may or may not have just drooled on my keyboard. Whoops. They are that GOOOOOD.
Nowadays, I’ve found a way where I can make them at home. Whenever I want. Like right now, guilt free. This recipe allows me to indulge in her classic flavors yet my pants will thank me later. 😉 Plus, since I’m cutting back with this recipe, I can truly enjoy her famous enchiladas when we visit. 😀
So, here’s the kicker. On my journey to eat better and lose some unwanted weight, I started cutting back on my consumption of meat. For one, having meat once or twice a week has also helped with the grocery budget. Meatless Monday? Yes, that’s a real thing. Meat is expensive, especially the grass fed/organic kind. So unless a recipe absolutely needs meat, I’m happy to sub in some vegetarian options.
Mushrooms are my favorite substitute as they’re so meaty and has a wonderful earthy flavor. I knew these were a must have in this dish alongside some nutrient packed black beans to round out the mexican flare. Mexican Monday? Taco Tuesday? Sounds great to me.
BONUS: it’s carnivorous husband approved. 😉
Wow. What a mouthful.
A guilt-free mouthful at that! Spaghetti squash has been a staple in low carb dieting for quite some time. Since it has visual and textural similarities of spaghetti pasta, one could easily sub this low cal veggie for almost any pasta dish. Oh, and talk about having an easy meal, this comes together rather quickly … which as we know, I’m a huge fan of. 🙂
I’ve been meaning to post this since it was such a hit on instagram. Other IGers, such as this lovely gal have recreated this and have been in love ever since. There are other stuffed squash recipes all over Pinterest, but I do love me some mushrooms … and buttery, cheesy alfredo. Mmmm … cheese.
(Eating for one and having leftovers? Scroll down to the bottom of the post.) 😉
A little weary with kimchi? Well, those fermented pieces cabbage and peppers make this “fried” rice insanely delicious. Spicy, sour, and down-right irresistable. Trust me. This is one of those “don’t knock it until you try it” situations. OH, and one of my favorite things … it takes less than 5 minutes to make.
(But first, here’s some info about the good-for-your-gut stuff. Make yourself acquainted if you’re unfamiliar.)