On My Plate: Week of March 1st

Optional title for this post: "How to eat Mexican food every day for a week: The Dani Robinson story". Sounds like a Lifetime movie akin to a documentary about the morbidly obese, but I digress:

This is a new little feature that I'd like to get into, because I know I've taken some time off from food and recipe blogging on Street Cred until we move into our new flat. But as someone who is obsessed with cooking, I figured that some of my readers might be wondering what I actually eat. And it's usually pretty healthy, so if there's enough interest in any particular recipe or meal, I'd be more than happy to post it.

First up: Taco-lasagna. I know, this is not the prettiest meal you've ever seen. It's a total weeknight casserole type of thing. But we do "Taco Tuesday" in this house on a pretty regular basis, so this week I mixed it up with all of our favorite taco fixin's in a big lasagna-style presentation. The verdict? Less mess and cleanup, and leftovers were consumed for breakfast the next day (they didn't even make it until lunch, is the point I'm getting at here).

Basically, the taco meat (w/ added crushed tomatoes) was layered with sauteed onions and peppers, cheese, and tortillas replaced the pasta in this lasagna assembly. Then once it came out of the oven, the whole thing was topped with lettuce and tomatoes, and individuals could garnish their portion with salsa, sour cream, guac, etc.

Next up: Leftover pork chops turned burrito bowl. I thinly sliced the pork, added it to onions and peppers, and cooked it up with garlic, chili powder, and cumin. Then I threw it on top of some rice and topped it with homemade salsa, some guac, and greek yogurt (instead of sour cream). It was a great lunch in a pinch, and only took all of 10 minutes to make. On a larger scale, it could make a pretty filling dinner.

Souper: (that's a pun between "soup" and "supper", by the way)
I cooked up some black beans the other night, so I used what was left to whip up a quick black bean soup for lunch. About 1 cup of homemade chicken stock, some onions and peppers (are you sensing a theme yet?), garlic, frozen sweet corn, cumin, chili powder, kale and fresh cilantro (coriander) all cooked up in another 10-minute lunch. A great filling and healthy vegetarian option if you use vegetable stock i/o chicken, and it's perfect on a deceptively chilly day.

The week isn't even over yet! I wonder if I'll end up with a quesadilla tonight...