Happy Monday all! It was so fun to read the highlights of your week on yesterday’s post. Thanks for sharing so I can live vicariously through you all. We had some of the best spring weather today dare I say hot in the 80’s. Don’t worry, it’s supposed to be raining tomorrow to make up for our week of sunshine!
Before heading out the door, I whipped up a Healthy Egg Roll (SF + 1 WPA) – 5 points+
After my AM appointments, I stopped for a grande iced nonfat latte with caramel drizzled on top…I think I’ve officially switched to iced lattes for spring! (SF) – 3 points+
Today was a pretty big day in our office because it was my bosses aka The Big Cheese’s birthday. So, we all took him out to celebrate. Originally we planned to try someplace new called The Pearl, but, after hiking over there, we realized they are closed on Monday’s. (next time!)
He told us he loved going to Celadon last week and we all agreed and decided to walk across town. It’s a good thing we all earned our lunches before diving in!
My started this time was the Pear Endive Salad sans the stinky cheese. It came topped with these delicious candied walnuts and was tossed in a honey mustard vinaigrette.
I shared a little with my co-workers then devoured it. Crunchy, sweet, bitter, nutty and good.
I actually think their vegetarian lunch dish is a million times better than dinner! I am not sure how they do it, but, those mushrooms, tomatoes and greens are amazing in the balsamic glaze and wine broth ~ the polenta soaked it all up.
It’s a good thing because I probably would’ve licked my plate if nobody was watching..maybe, just sayin’.
I will say one of my favorite things about Meatless March is how fast and easy dinners can be….like tonight’s Spicy Black Bean Burgers and Artichokes.
I took a shortcut ~ instead of making my Homemade Spicy Vegan Black Bean Burgers, I picked up a pack of these Morning Star Spicy Black Bean Burgers. (yep, it’s been a long time since I’ve made them and I’ve come a long way with picture taking lol).
The ingredient list isn’t perfect, but, most things are recognizable.
3 points+ a burger and Simply Filling
Awhile back the folks at the Cabot Cheese Coop asked if I wanted to participate in the Cabot Cheese Board. Ummm, they already know I LOVE there cheese and how fun is it to be on a board of people who love cheese as much as I do (some maybe more!)
I already know I love their low-fat/light cheeses so I am definitely looking forward to checking out some of the other varieties like this Seriously Sharp (used on tonight’s burgers!, Pepper Jack, Horseradish (totally going in my burgers without a bun) and of course my favorite light cheese.
When I have a burger, especially a veggie burger, I want to be able to taste the cheese.
One thing I love about real deal cheeses, especially Sharp Cheddar is that a little goes a long way in packing in that cheesy goodness.
100% Real ingredients and these cheeses are sold by the farmer’s themselves.
I topped our Spicy Black Bean Burgers with 1/2 oz. Cabot Seriously Sharp Cheddar letting it melt a little during the last 2 minutes of cooking. 1/2 oz. = 1 points+!
I pondered if I really wanted a bun or a lettuce wrap and when it came down to it, I wanted, sweet, crisp lettuce.
So, I built my burger around it starting with a big iceberg leaf (I prefer it over butter leaf)….piling on my spicy black bean cheeseburger with a drizzle of ketchup and mustard.
Plus a few colorful toppers for flavor and crunch……
Wrap it up and dive in! I love the combination of the sweet, juicy tomatoes and onions with the crisp lettuce…but, even better, I could taste the cheese making one delicious Taco Burger
Did I mention this is (SF + 1 WPA) – or just 4 points+
Served with artichoke “chips” ~ I think artichokes this season are going to be amazing.
Here are my stats for today:
- I definitely think walking all over town just for lunch makes you a CHAMP! Thanks Flex!
HERE IS WHAT’S ON THE MENU THIS WEEK:
- Cheesy Stuffed Shells without the chicken, garlic bread, Salad
- Chickpea, Asparagus, and Corn Sauté, Brown Rice
- Chilaquiles Casserole, Swiss Chard Blend
- Italian Potato Torta, Simple Salads
- Spicy Chickpea Nachos
QUESTION OF THE DAY:
What is on your menu this week?
I definitely think it’s casserole week and we have way too many ideas…but, everything just sounded so good. If we don’t eat it this week, I am sure I’ll roll it into next week.