One Idea, Two Ways

So last night I didn't bother posting our dinner because it was a repeat of a menu I had already posted.  I made Mexican Burritos and they were very fine indeed.  Actually they weren't exactly like the ones I have posted.  I substituted frozen peas, spinach and grated carrot for the veggies and added sauteed seasoned ground beef.  After a long day of going into the city for our Waldorf inspired parent-child group, and then a two hour baby and me nap, I didn't much feel like cooking. Luckily we had some of the refried beans and beef leftovers in the fridge, some salsa and cheese.  Perfect for making a Mexican style Mac and Cheese.  And once again I had room for chocolate ice cream with peanut butter.  Can you cay ADDICTED?

MEXICAN MAC AND CHEESE

1 box of whole wheat rotini, very al dente

2 cups ground beef fried and seasoned with onions and chili powder, green peas, spinach and grated carrot

1/2- 1 cup of refried beans

a whole lotta organic cheddar and mozzarella

3/4 jar organic tomato salsa, with 1/4 cup water mixed into it

6 green olives, sliced

Method:  Preheat oven to 350*.  Spread the beans on the bottom of a baking dish, followed by some of the salsa.  Add a layer of the pasta, then beef, salsa, olives and cheese.  Repeat, ending with lots of cheese.  Bake for 45 minutes or until all bubbly and starting to get golden on parts of the cheese.  Serve with some sour cream and coleslaw.

CABBAGE SALAD with Beets and Carrots in an Apple Cider Balsamic Vinaigrette

1/2 small organic cabbage, shredded finely

1 medium organic beet, shredded

1 organic carrot, shredded

3/4 Tbsp Boates apple cider balsmaic vinegar

1 Tbsp e.v olive oil

sea salt and pepper

Method:  Combine all ingredients in a bowl and toss.

This is the "after" picture!