Slight change of plans from the weekly menu plan! Originally these were going to be Black Bean Tacos but I couldn’t resist the big fat pre-cooked sweet potatoes sitting in my fridge! So I took the same idea, but swapped sweet potatoes for the taco shells and let me tell you, these were fan-freakin’-tastic!
Super-hearty, super-satisying, and super-nutritious. This, my friends, is comfort food at it’s best. And since the sweet potatoes were pre-cooked and the kale was already washed and chopped this meal took me all of fifteen minutes to get on the table (gotta love the pre-preppin’!). Not to mention, I HATE trying to photograph tacos… they always come out looking less than delicious, so sweet potatoes were a welcome change of pace.
Interestingly enough, my husband did not love this meal and he is usually not a picky eater. Now don’t get me wrong, he ate the whole thing, but when I asked him what he thought about dinner, he said, “It was missing something,” which I thought was really funny because I thought they were really delicious! Go figure… ya know what I always say, “different strokes for different folks” (well…that and, “Whatever!”).
I’m really enjoying these plan-ahead-meals… they definitely come with a huge feeling of satisfaction. It’s like anything in life… anything worth having is going to take a bit of effort. Feeding myself and my family delicious, nutritious foods is really important to me… I just feel like it is a major brick in the foundation of feeling good; and at the end of the day, that’s what it’s all about! Right?
The great thing about this meal is that you can literally take the idea and run. I mean you can top your potato with just about anything you have on hand, so don’t feel like you have to run to the store to pick up any specific ingredient. Not to sound like a broken record… but try and have some fun with it!
The bean and kale toping made about three servings, so I am going to plop some on top of a big salad at lunch today (yes, I AM ALWAYS thinking about my next meal, and anyone who knows me well will confirm this for me).
I’ve been trying to go to bed at night when Katie goes to bed (which is around 8 or 9pm) so I can get some rest before her first night time feeding. It’s been going pretty well, although I am still having a really hard time with the breast feeding (who would have ever thought this could be SO challenging). I’m not quite there yet, but I am really looking forward to working out again… I miss it!
Right now I am sitting outside of a coffee shop blogging while Katie is taking a nap (I could really get use to this part of motherhood;)).
On the menu tonite: Leftover Salmon and Grilled Veggie Penne
Black Bean And KaleTopped Sweet Potatoes
- 1 sweet potato
- 1 tsp of olive oil
- 1-15 oz can of black beans
- 1 cup of frozen or canned corn
- 2 cloves of chopped garlic
- 1/2 onion chopped
- 2 heaping handfuls ofkale
- Juice of half a lime
- 1 tbsp cumin
- 1/4 cup lite shredded Mexican cheese blend
- 1/2 avocado
- 1 tbsp limejuice
- 1 clove garlic
- Pinch of salt
- Pre-heat oven to 425.
- Poke a bunch of holes is your sweet potatoand pop into the oven for about one hour or until fork tender.
- Heat one olive oil in a small saucepan and add in onions and garlic. Saut for about five minutes or until your onions are translucent.
- Add black beans (along with the liquid) and cumin and cook until the beans are heated through. Stir in the kale, corn and limejuice and cook for about five more minutes or until thekale has wilted down.
- While your beans are cooking, combine half an avocado with one clove of crushed garlic, a squish of limejuice and a pinch of salt. Mash up with the back of a fork and then set aside.
- Split your sweet potato in half and top each with two tablespoons of cheese. Then pile one cup of the black bean and kale mixture over the top and finish each potato with half of the avocado mash. Enjoy!
- Serves 2. (You will have one extra serving of beans and kale).