|Stretch Meal #1 - Beans & Veggies Over Brown Rice Blend.|
What's a Stretch Meal, you may ask? It's a series of meals that uses essentially the same ingredients, but takes on different forms. One of the best ways I've found to do this is to make several servings of a bean and veggie mixture that can be repurposed in different formats.
I started my Stretch Meal on Monday by sauteing shallots, two yellow peppers (cut in very narrow strips), a cup or so of chopped mushrooms and several handfuls of spinach in olive oil, and stirring in a can of black beans. I seasoned it with ground black pepper and oregano. In hindsight, I should have added some cumin.
I also had some Lundberg Jubilee Wild Rice going in the rice cooker. This particular rice blend is a blend of Wehani, Black Japonica, short and medium grain red rice, short and long grain brown rice and sweet brown rice. I find it has a more interesting flavor and texture than plain brown rice.
Once the rice and veggies were done, I plated about 1/3 of the veggie mix on top of the rice, and added some cheddar style Daiya for good measure.
|Stretch Meal #2 - Black Bean and Veggie Burrito|
Tonight, I used another 1/3 of the veg mixture to make a bean burrito. I wrapped all the veggie goodness in a flour tortilla with (you guessed it!) more cheddar style daiya, and let it heat up in the microwave in two minutes. Add in a side of steamed cauliflower and broccoli and my dinner was in front of me in five minutes.
I still have enough veg mixture left over for one more meal - I could do a spinach salad with it, make a quesadilla, or mix it with wholegrain pasta and tomatoes for a Southwestern style pasta dish.