Healthy Dinner in a Flash!

Today was a great day! I had my kiddos watch Jamie Oliver’s new show on ABC called Food Revolution. They all seemed really interested and intrigued by the material especially since most of them eat lunches that are provided by the school everyday. My other class is working on an international foods project that I cannot wait to see!

After work with my prepared shopping list that I made the night before for the whole week (I know! Planning ahead who would of thought?). On the menu for the week: vegetarian tacos, pork chops with homemade applesauce and shrimp and mango kabobs. Once I finally got home my roommate Sara Jane and I walked 2 of the dogs since it was so nice outside. After getting back from our brisk walk I started to prepare dinner. The recipe to start off the week with was from my new Real Simple magazine (which I wait for patiently every month). I decided to make vegetarian tacos first. The recipe uses tofu, which is used in place of meat and still contains high amounts of protein. This recipe was so fast and easy and required only 1 skillet (which I love since that requires less work on my end). Since I prepared this so fast I only remembered to take a couple photos while I was cooking.

Vegetarian Tacos

Recipe adapted from Real Simple

Ingredients

• 1 tablespoon olive oil
• 1 14-ounce package extra-firm tofu—drained, patted dry, and crumbled
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
  
• 1/2 teaspoon cumin
  
• kosher salt and black pepper
• 1 10-ounce package frozen corn (2 cups), thawed
• 1 5-ounce package baby spinach (about 6 loosely packed cups)
• 8 small flour tortillas, warmed
• 3/4 cup crumbled fresh goat cheese (3 ounces)
• 3/4 cup store-bought refrigerated salsa (I am in looooove with a mango salsa in the produce isle at my grocery store)
  

Directions

1. Heat the oil in a large nonstick skillet over medium-high heat. Add the tofu, chili powder, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until golden brown, 4 to 5 minutes.
2. Add the corn and cook, tossing, until heated through, about 2 minutes. Add the spinach and ¼ teaspoon each salt and pepper and toss until wilted.
3. Fill the tortillas with the tofu mixture, cheese, and salsa.

*I used feta cheese in place of goat cheese. Diced peppers and black beans would also be a great addition to the recipe.

I promise that there will be pictures of my next meal! This might be kind of bad but sometimes I pick out recipes on how they look in a picture. I guess I just like visuals sometimes.

Talk to you soon!