One way to tell when the new year has begun is by checking the mailbox. It seems that I’m getting at least one seed catalog on a daily basis. I’m definitely not complaining, I dream of these days all through fall and winter. Now comes the hard part though…figuring out what I want to buy! By March I’ll have drawn and redrawn my garden setup many times. Making sure crops are rotated from last year, incorporating new flowers or vegetables with the old favorites and beginning the process of getting my husband to agree to build one more raised bed! Or two…depending on how generous he feels. 🙂 This year he’ll be getting harassed to run power and water to the greenhouse, so I’m not sure how far I’ll get on the raised bed front, but that won’t stop me from trying…and batting an eyelash or two.
Another way of telling that the new year has begun is by looking at the menu’s I’ve planned for the coming weeks. 2 words come to mind….LOW CAL! Tonights dinner was very satisfying and delicious, so I thought I’d share it here. I hope you enjoy it as well. By the way, it makes 6 servings and is 293 cals per serving! Love that!
1 cup onion, diced
5 cloves garlic, minced
2 cups chicken, cooked (you can use a roasted chicken from the supermarket)
1 can black beans, drained
1 5 oz can chiles de arbol (mexican tomato sauce – in the hispanic food section)
1 cup low sodium chicken stock
15 corn tortillas, cut into thin strips
1 cup queso fresco, crumbled
Preheat oven to 450. Saute the onion in a pan sprayed with cooking spray until golden brown. Stir in garlic for about 30 seconds. Mix in chicken and black beans and warm through. Transfer to a bowl and set aside. Pour chiles de arbol and chicken stock into frying pan and bring to a boil. In the meantime, spray a 9×13 glass baking dish with cooking spray and layer half of the tortillas on the bottom. Spread 1/2 of the chicken and black bean mixture over the tortillas. Sprinkle half of the cheese, then repeat with remaining tortillas, chicken mixture and cheese. Pour the chiles de arbol and chicken stock over the tortilla mixture. Bake for 10 minutes. Serve with fat free sour cream and a tossed green salad.