Two DinnersPosted: February 16, 2010
I go through phases with my cooking and baking. Sometimes I’m enthusiastic about trying new recipes, and other times I’m content to stick with the tried and true favorites. Lately, I’ve been in an experimental mood and actually made two new dishes in one day (which has got to be a record for me). One was a Tuna Noodle Casserole from the January/February 2010 issue of Cooking Light.
I had never eaten tuna casserole before, and was hoping this might be a simple, hearty meal. I incorporated a few mods as suggested in the recipe reviews, and they worked well, but unfortunately this is not repeatable dish. Hubby and I learned that we don’t like tuna casserole — it’s just too heavy.
I also made the Chipotle Bean Burritos from the same issue of Cooking Light, and these turned out quite well!
We used pico de gallo instead of salsa, bagged lettuce instead of the chopped tomatoes and lettuce, and cilantro instead of green onions. The cilantro made a huge difference – it really brightened up the flavors! This recipe is definitely a keeper. On a side note, the magazine recommended organic beans because they are lower in sodium. I did a quick comparison at the supermarket, and was surprised to find that it was indeed true.