Hello lower 48!
Today was another filled day of planning, pool-training and orientation… oh, and getting tested for TB -the fun just DOES NOT stop!
But we did get to do a fun run for the local food bank – they said our entry fee was a canned food, but the runner’s high was free! 🙂
But more exciting information – well, for you foodies I guess 😛 We have family style supper every night (originally started to save money, but it’s also a great way for us to get to know each other and unwind after working all day!)
ANYWHO’s – we take turns making dinner with our bunk-mate and it has been an awesome way to learn new recipes (especially vegetarian ones, coming from a farm family- we just don’t do that
all that often ever!)
So my partner and I took our turn tonight and this is what we made…
That would be cornbread, and lettuce wraps!
For the lettuce wraps, we made a Southwest Bean-Salsa Filling
Southwest Bean Salsa
By June 8, 2013Published:
- Yield: 8 Servings
- Prep: 5 mins
- Cook: 15 mins
- Ready In: 20 mins
A delicious, high fiber filling that goes great on top of salad, in a lettuce or tortilla wrap!
- 1 jar (8 oz.) salsa of choice
- 1 can (15 oz.) chickpeas
- 1 whole bell pepper
- 1 cup corn
- 1 cup black beans
- Add all ingredients to a crock pot set on low and cook for 2 hours
- Serve warm in lettuce cups, over salad greens, in a tortilla, a-top rice, the opportunities are ENDLESS!
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That’s about all the excitement for today, I’m sure you’re just riveting at all these happenings! Hope you all have a glorious weekend! Blessings – Kris