Day 240

We're really enjoying this Cooking Light cookbook.  It' pretty much the only place that we're going to be getting our recipes from for the next bit, seeing as swimsuit season is just around the corner.

Again, you're going to get a delicious, easy, and healthy recipe from this cookbook.  This time it's a lunch recipe, but you could do this for dinner as well.

Last night I did all the prep work and cooking for this salad, that was it would be easy to throw into Rubbermaid containers for John to take to lunch.

I don't have pictures of the step by step so I'll go ahead with the recipe.

Heat a large nonstick skillet over medium-high heat.  Add 1 pound ground beef (recipe calls for ground round, which is 15% fat, but I used 93% lean) and 1 minced garlic clover and cook 9 minutes until beef is browned.  Drain and return beef to pan.  While browning the beef, make 3 cups cooked yellow rice.  For this I used a box of either Zataran's or Uncle Ben's Yellow Rice or Spanish Rice.  Add the cooked rice along with 1 tsp ground cumin, 1 tsp chili powder, 1/4 tsp salt (optional), and 1/4 tsp black pepper to the beef.  Stir and cool slightly.  If you're making this ahead of time, say for lunch the next day, I put all of the rice mixture in a container that went straight into the fridge (minus the amount for John's lunch tomorrow--3/4 c beef/rice mix per salad).

Chop about 3 cups of tomato (more or less to suit your preference) and thaw 1 cup frozen whole-kernel corn.  Chop 1/2 c red onion and rinse and drain 1-15oz. can black beans.  I combined all of these veggies and put them in another container for easy assembly.

For the dressing, which is oh-so good, combine 2/3 c fat-free sour cream, 2/3 c hot sauce (I used Chalula), 1 tsp chili powder, and 1/2 tsp ground cumin.  Refridgerate.

If making all of the salad at once: toss 6 cups torn dark leaf lettuce (it's packed with more nutrients that than ridiculous Ice Berg stuff my sister likes) with dressing and veggie mix.  Toss well to coat everything with the dressing.  Place1 1/3 c lettuce mixture on each of 6 plates.  Top with 3/4 c rice/beef mixture and 1 1/2 Tbs reduced-fat shredded sharp cheddar cheese.

If making this in advance so you've got a healthy meal sitting in your fridge: have the lettuce already torn in your fridge.  Place the veggie mix, dressing, and beef/rice mix in separate containers.  When you're ready to eat it, put 1 c lettuce and 1/6 veggie mixture in a bowl, along with enough dressing to lightly coat.  Toss and plate.  Slightly heat 3/4 c rice/beef mixture in the microwave.  Top lettuce with rice/beef mix and 1 1/2 Tbs cheese.

If making this to take to work: put one serving of lettuce, veggie mix, dressing, and rice/beef mix in separate tupperware containers.  Take it to work and enjoy!

I add some fresh cilantro to mine and it just sends it right over the top!