Have you ever had one of those weeks where you just can’t figure out what to make for dinner? As I’ve said before, I like to let the store circulars and coupons inspire some meal choices and that often helps me build a weekly menu. This week though, I just kept striking out. None of the proteins on sale sounded good, and none of my usual recipes we’re calling to me. It was time to try something new.
Yet…experimenting with a new recipe on a weeknight can be somewhat of a struggle. It can be awfully time consuming to come up with a recipe idea, grocery shop, and cook after a long work day. So I did what any girl would do…I went to google and typed in “easy weeknight dinners”.
I feared that I would find the usual list of fatty casseroles, unappetizing pasta bakes, or other recipes with canned soups that I personally can’t stomach. To my surprise, one of the first links in my search was for the site Eating Well.
After reading their recipe for Southwestern Corn & Black Bean Salad I was totally inspired! The ingredient list was short and simple. Additionally, I made a few other swaps based on ingredient availability and personal preferences. My changes are in red.
• 3 large ears of corn, husked (1.5 cups of frozen corn)
• 1/3 cup pine nuts (1/4 cup of roasted sunflower seeds)
• 1/4 cup lime juice
• 2 tablespoons extra-virgin olive oil
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon salt (omit or lessen if your sunflower seeds are salted)
• Freshly ground pepper, to taste
• 2 15-ounce cans black beans, rinsed
• 2 cups shredded red cabbage (I used green and it was pre-shredded, and more than 2 cups, probably 3 or 3.5)
• 1 large tomato, diced (I used a handful or two of grape tomatoes sliced in half)
• 1/2 cup minced red onion (I used 4 medium scallions diced, I prefer the milder flavor)
• I added diced avocado on top!
• Juice the limes, chop the cilantro, and add both to a large bowl with the salt. Whisk in the 2 Tbsp. of olive oil
I sautéed diced chicken breast in olive oil until no-longer pink (about 6-7 min).
I added 1 diced bell pepper, 1 seeded jalapeno, and 3 chopped scallions. I seasoned with a few dashes of salt and pepper, and a sprinkle of cumin and chili powder.
Once the veggies were tender but still crisp, I mixed in about 1/3 cup of salsa.
Flip over and brown the other side of the tortilla and allow the cheese to fully melt.
Serve with more salsa and sour cream or Greek yogurt.
How do you escape your recipe rut?
What are your favorite quick weeknight meals?