Let’s be honest – there are few things worse than the first day back at the office after a wonderfully relaxing vacation. I mean, other than the first entire week back. Obvi.
Apologies for my lack of updates – after a fun-filled wedding weekend in Chicago, I was in full on survival-mode with vacation on the brain! The husband and I spent 8 days in South Carolina with my parents, enjoying all that Lake Keowee had to offer! We ate good food, drank good wine, watched movies (it rained a few days), played some tennis, hiked to a beautiful waterfall, soaked up sunshine when we could, read some books, and just had an overall amazing time.
Thanks to my parents for putting up with us for a week!
Anyways – aside from that first day catching up on e-mails and curling up in fetal position under your desk when you look at your completed to-do list, the other quite miserable thing is the kitchen.
Like, why didn’t somebody stock my fridge for my return? Seriously, going to the grocery store can be exhausting when you’ve just spend 8 1/2 hours in a car singing along to the 80’s and 90’s XM stations at the top of your lungs much to the
delight dismay of your husband.
Luckily, I had a few items to throw together one of our of new-found favorite meals which was perfect for our “Meatless Monday”. The husband always loves taco night, but this way is so easy because everything is ready at once and the filling doesn’t fall out everywhere! Honestly, this one is a bit surprising for 2 reasons:
1 – My hubby loves it even when I use the “fake meat”
2 – I love it even though it has re-fried beans, which I usually make the hubby scoop out of the can because they gross me out so much.
So, if anything in this recipe doesn’t sound quite up your ally, just give it a try – I bet you’ll be pleasantly surprised!
Baked Tacos (Serves 2 / 10 pts. per serving)
6 Whole Grain Taco Shells (I use Ortega)
1 1/3 cup MorningStar Farms Meal Starters Veggie Crumbles (or ground turkey/chicken/beef of your choice, will affect WW point values)
1/4 cup chopped yellow onion
2 oz. canned tomato sauce
4 oz. fat-free re-fried beans
4 tsp. Taco seasoning (we use the “Hot and Spicy” mix – yum!)
2 oz. chopped green chiles, canned
1/2 cup reduced-fat shredded cheddar cheese
Toppings of your choice (salsa, lettuce, avocado, olives, sour cream, etc. – adjust point values accordingly!)
Preheat oven to 350. Add taco shells to a lightly greased baking pan so that shells are upright.
Heat a skillet to medium heat and add non-stick spray. Add veggie crumbles and cook 2-3 minutes, then add onions. Cook another 2-3 minutes before adding tomato sauce, chiles, re-fried beans and taco seasoning. Cook another 5 minutes over medium-low heat, stirring to combine and heat through.
Bake taco shells 2-3 minutes. Remove from oven and distribute the meat(less) mixture evenly in the shells, pressing down to the edges. Distribute the cheese evenly on top of the mixture. Return pan to oven and bake 10-12 minutes until cheese has melted and shells are baked.
Add toppings of your choice and devour. I usually go with salsa, lettuce, black olives and avocado – but I’m sure anything will be delicious…
Hope y’all have a great weekend!