OK. After eating like a maniac for several days, I have decided that I would finally get back on track. First and foremost, I plan to make dinner every night this week. Every night. No excuses. None.
Tonight I made black beans and rice. It's an old recipe from my Better Homes & Gardens cookbook that I've had since I was in college:
Spicy Black Beans and Rice
1 medium onion, chopped (1/2 cup)
4 cloves garlic, minced
2 tablespoons olive oil or cooking oil
1 15-ounce can black beans, rinsed and drained
1 14-1/2-ounce can Mexican-style stewed tomatoes
1/4 teaspoon ground red pepper
2 cups hot cooked brown or long grain rice
In a medium saucepan cook 1/2 cup onion and garlic in hot oil until tender but not brown. Carefully stir in the drained beans, undrained tomatoes, and ground red pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 15 minutes.
To serve, mound rice on individual plates; make a well in the centers. Spoon black bean mixture into centers. Makes 4 servings.
Tried and true... and easy (which is key).