Here's a great example of irony for you:
I spend about $70 on meat this past weekend in an effort to restock my deep freeze...then, I turn up my nose at said foodstuff for a Meatless Monday meal plan.
Anyway, tonight was a late, late supper with kiddos arriving home from soccer about 7:30. On the bill of fare: "Red Beans and Rice", recipe courtesy of my new It cookbook "Not Just Beans".
While the brown rice cooked away in its rice cooker earlier, I threw together sauteed onions, two cans of kidney beans, two cans of diced tomatoes, garlic salt, basil, and oregano together in a skillet to simmer for about fifteen minutes. Then, I mixed the rice in at the very end of cooking.
Serving went a couple different ways: tortilla chips topped with the mixture, cheddar cheese, salsa, and sour cream made for an excellent, filling dinner for the kids and Brent. A large bowl of salad, topped with the rice and beans, cheese, salsa, and sour cream made for an excellent, fairly salubrious dinner for me.
Best part? Enough in the skillet afterwards to guarantee two days' worth of leftovers for Brent and I. Yes! Picture me doing joyful, happy somersaults of Olympic proportions.