Adulting doesn’t have to be boring. There’s always room for some play and exploration in things that, on the outside, seem very square and buttoned up. Food waste, for example, just feels so technical, so not fun. …
This is part of a series I’ve been creating for Azumio. Azumio is an app company dedicated to improve health and wellness by tracking sleep and steps, monitoring your glucose levels and heart rate, and providing exercise libraries and routines.
As much as marketers try to tell you, there is no silver bullet fruit or vegetable that has all of the nutrients you need. If you want the get most of your nutrients from your food, the key is variety. This is a great opportunity to have fun with your food and try as many different organic or no-spray vegetables you can get your hands on….
In the busyness of this season, I’ve been turning to my trusty baking dishes to keep things going. In making one meal with an 8×8″ or 13×9″ pan, I’ve just made a handful of lunch and dinners for N and myself. For most of the lunches and dinners after that, the hemming and hawing of what to eat while poking around the fridge is gone.
To keep it interesting, I like to make our favorite kinds of foods in these baking dishes so it doesn’t just sit in the fridge untouched or avoided until other meals are gone. For us, that’s comfort food like lasagna and Mexican food, with my veggie twist.
In searching for easy casserole takes on Mexican food, I came across this recipe from trusty Martha and started playing it. First order of business, as always, to add greens! I added kale, and with the cooler months ahead, you can add collard greens, Swiss chard, or trusty spinach.
After adding more greens, I beefed up the amount of beans and mushrooms in this dish to make this a taller stack of Mexican veggie goodness. Last change was a favorite for N, topping this casserole with queso fresco, one of his favorite cheeses. With organic chipotle salsa layered in with the beans, veggies and cheese, it makes a combination so worth grabbing for a few meals.
You can make this more you by changing out the greens, using your favorite salsa (could be spicier, sweeter, greener), or even adding more vegetables! Depending on what time of year you make this, you could add bell peppers, zucchini, different seasonal greens, some leeks… the possibilities are endless.
What’s your go-to casserole/one dish meal to make when things get busy?
Dishes and recipes come into our kitchens for all sorts of reasons. Sometimes we see a recipe that just catches our eye, or we’re looking recreate something from a restaurant, a memory, or from a loved one. And sometimes, the less glamorous but equally as valid option: there’s an excess of something in fridge and it’s time to get creative as what to do with it before it goes bad.
Necessity: The mother of invention, or, of tonight’s dinner. Lots of the meals I make are driven by what do I have on hand at the moment. Maybe the dinner I imagined and planned and shopped for is losing it’s luster in my mind, or it’s the end of the week and I’ve cooked through my list, but dinner’s still got to be made for that night with whatever I have on hand….