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Surviving a holiday weekend!

Posted Sep 02 2009 8:19pm
For those of us in the US, this weekend brings a 3 day weekend for most working folk. For many across the country it's the last official shindig of summer. In Texas, school has started and fall is still a long way off. Labor Day is just a good excuse to get together and take a Monday off. Really, are there many BAD reasons for taking a Monday off? I'm thankful to not have anything planned this weekend. My resolve is strong, my determination iron clad, but lets not be tempting it just yet ok?

I've found the best way to get through events where you know temptations will be high is to eat before you go. Being hungry makes it so much harder to avoid the high fat / high calorie / high TASTE foods. If you eat before hand and feel satisfied, you don't stand around the gathering feeling deprived.

I'm a snacker, a grazer if you will. At any get together you'll likely find me oh so subtly hanging out near the appetizer area. I'm sure my little nibble here, and little nibble there goes completely unnoticed by those around me! I've got them fooled I tell ya! My favorite thing to snack on is chips and dips. Being in Texas a staple dip is Queso dip. Hey look, it has tomatoes so it can't be too bad for you right?? The best chip to eat that with is Fritos! In case you didn't realize, Fritos are made from corn. Corn is a vegetable. vegetable = good. See how that works?

If I was attending a cook out this weekend, I'd be taking this recipe I ran across today. I'd use lower fat cheese to cut down on the fat, and add some jalapeño for a kick, making this a much healthier option than my beloved Queso. Serve with baked corn chips, or add to your fajitas for a little extra flavor.


2 cans 15 Oz. Black Beans (slightly Drained)
1 can 8 Oz. Tomato Sauce
¼ teaspoons Cumin
¼ teaspoons Paprika
¼ teaspoons Pepper
¼ teaspoons Salt
1 cup Shredded Cheddar Cheese (or Cheese Of Your Choice)
Preparation Instructions
Over medium heat, warm beans until they begin to simmer.
Mash beans. Add tomato sauce, spices and stir. Add cheese and mix well.
Makes about 3 cups.
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