Mexican Flava

Last night’s suppa with some Mexican flava! 

 

Here’s we’ve got a bed of huge bed of salad greens topped with some Guiltless Gourmet yellow corn chips and a sauté of:

• yellow onion
• can of black beans
• leftover corn on the cob
• homemade salsa
• fresh cilantro
• cumin
• S&P

and topped with another dolop of my awesome homemade salsa, Liberte fat free sour cream,  1/4 chunked avocado and some shredded tex mex cheese:

 

This morning’s breakfast was two egg whites (with a little yolk that snuck in there) made in the microwave, atop a toasted slice of Ezekiel bread (I love Ezekiel breads!) and little becel, S&P:

  

Okay let’s talk leftovers!  Today’s lunch was the same as last night’s supper only wrapped up on an Ezekiel wrap! Here it is all pretty before I wrecked it and devoured it:

  

Mid-wreckage:

Okay now that I have you sufficiently drooling, I figured I’d better talk a little bit about my homemade salsa (OMG I can’t believe that was TWO years ago!!! Huh????  I can’t frigging believe it). This stuff rocks.  I haven’t made it in ages and since Epicure included in their package of goodies to me this little gem:

I thought it was a sign that it was time again:

This time around I used:

• 5-6 Plum hot house tomatoes (seeds removed) (they didn’t have any decent roma’s which are the best for salsa)
• 1/2 white onion
• 1c fresh cilantro
• 1 whole jalapeño
• 1 green pepper
• 1 red pepper
• juice from one lime & zest
• cumin
• salt and pepper to taste
• a palmful of the Paco Picante salsa mix

I made it on Friday and it just gets better the longer it sits, although usually it doesn’t last long enough to sit that long!

The Epicure mix worked great in it and next time I’m going to pump it up a notch and add more!