Unlikely Pairs

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Meatless Monday: Nachos

Who doesn't love nachos? Now you can enjoy them guilt-free. This recipe is easy on the wallet as well as the waistline :)

Ingredients:
24 baked tortilla chips (approximately 3 oz.)
2 teaspoons canola oil
1 onion (chopped)
1 clove garlic (minced)
1/2 teaspoon chili powder
1/2 cup (canned) black beans (rinse and drain before measuring)
12 cherry tomatoes (halved or quartered)
2 teaspoons lemon juice
1/4 cup fresh cilantro (chopped)
salt and pepper
1/2 cup low fat cheddar cheese (shredded)
1/2 avocado (diced)
1/2 cup reduced fat Greek yogurt
1 jalapeno (sliced)


Directions:
Preheat broiler to high. Line a broiling pan or large rimmed baking sheet with foil and mist with cooking spray. Arrange tortilla chips, overlapping slightly, in a single lawyer on top of foil. Meanwhile, warm oil in a large skillet over medium-high heat. Add onion and cook, stirring frequently, until tender and translucent (about 3 minutes). Add garlic and jalapenos. Sprinkle with chili powder and cook, stirring until fragrant (about 1 minute longer). Stir in beans and tomatoes. Cook and stir until just warmed through (about 2 minutes). Add lemon juice and cilantro. Season with salt and pepper and give it one last stir. Spoon your yummy bean dip onto the center of your chips and spread evenly. Sprinkle cheese evenly on top. Broil, watching constantly and turning pan often until nachos are hot, cheesy and bubbly (about 1 minute). Remove pan from broiler. Sprinkle avocado over nachos and garnish with dollops of yogurt. Transfer to a platter and serve immediately.

Bon appetit!

[Recipe and Image via allyou.com]

Throwback Thursday: "How Will I Know?"

One of our favorites from the late/great Whitney Houston.

Quote of the Day

Cool Finds: Clever Ideas to Make Life a Little Easier

These are some great ideas I can't wait to try out myself!

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Make fun heart-shaped hard-boiled eggs- perfect for Valentines Day <3

Via amy-newnostalgia.blogspot.com

Core strawberries with ease using a straw.

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Place bedding in the pillowcase to keep sets together.

Via realsimple.com

Place your phone in a bowl to create a free homemade amplifier for your tunes.

Via savvyhousekeeping.com

Use wet wipes containers to store plastic bags.

Via iheartnaptime.net

Baby powder is a must when going to the beach. It removes sand from your skin!

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A velcro strip in a baby or kids room makes storing toys decorative and functional.

Via flickr.com

Utilize space using wires to store things like wrapping paper to leave free space on the floor.

Via instructables.com

Placing a stocking over a vacuum hose will help you find that missing earring backing. Genius!

Via realsimple.com

When traveling, try storing your shoes in shower caps, which is a great way to protect your shoes, not to mention other items in your suitcase.

Via sprwmn.blogspot.com

A magnetic strip can be a fun way to hold your vanity items, such as bobby pins and tweezers.

Via athomewithrealfood.blogspot.com

Secure a cut apple using a rubberband to prevent browning while it's in your kid's lunchbox.

Via photobucket.com

Putting a tension rod under the sink is a clever way to store those spray bottles.

Via unplggd.com

Organize your many cord cables with bread tags.

Meatless Monday: Whole Wheat Shells with Asparagus, Peas, Feta and Mint

Nutritious and satisfying is a great combination.  You're sure to love this so much, you won't miss the meat.

Ingredients:
12 oz. whole wheat paste shells
1 lb. asparagus (cut into 1 in. pieces)
1 1/2 cups fresh or frozen baby peas
2 tablespoons garlic oil
3 green onions (thinly sliced; 1/3 cup)
1 cup sliced fresh basil
1/2 cup coursely chopped fresh mint
1 tablespoon grated lemon zest
3 oz. feta cheese (crumbled; 3/4 cup)


Directions:
Bring a large pot of water to a boil. Add asparagus and cook for 4 minutes, or until crisp/tender. Remove asparagus with slotted spoon and transfer to serving bowl. Add pasta to boiling water and cook for 5 minutes. Add peas, return water to boil and cook for 2 minutes. Drain pasta and peas, reserving 1/4 cup of cooking water and return pasta and peas to pot. Stir in reserved cooking water, asparagus, garlic oil, green onions, basil, mint and lemon zest. Season with salt and pepper to taste. Transfer back to serving bowl. Sprinkle with feta cheese.

Bon appetit!


Recipe and Image via www.vegetariantimes.com]

Quote of the Day

"That which is striking and beautiful is not always good, but that which is good is always beautiful."

- Ninon de L'Enclos