Vegetarian options seem to be growing in popularity among restaurant goers but can be made at home with ease at a fraction of the cost of going out when using the recipes below.
2 Cans Black-Eyed Peas
1 Can Black Beans
½ Small Onion, Diced (to taste)
2 Tomatoes, Diced (to taste)
½ Jalapeno, Diced (to taste)
1/8 Cup Olive Oil
1/8 Cup White Wine Vinegar
1 Tsp. Tony Chachere’s Creole Seasoning
Create the dressing by whisking the olive oil, vinegar, and seasoning together. Set the dressing aside. Drain and rinse the peas and beans with cold water. Combine all ingredients together in a large bowl then add the dressing.
Cowboy Caviar can be eaten with tortilla chips as a snack or atop a bed of lettuce to make it a meal. Other goodies like avocado, corn, and cilantro can be added as well.
Nutritional Information per 0.5 cup:
• Calories: 201
• Fat: 4 grams
• Carbs: 12 grams
• Protein: 3 grams
Grilled, Stuffed Portabella Caps
1 Tbsp. Extra Virgin Olive Oil (E.V.O.O.)
4 Oz. Cream Cheese, Softened
1 Cup Extra Sharp Cheddar Cheese, Grated
1 Clove Garlic, Grated
2 Cups Firmly Packed Fresh Spinach, Chopped
Salt and Pepper to Taste
Heat the grill until it reaches medium heat. Clean mushrooms using a wet cloth or paper towel to wipe them. Remove the stem and black gills of the mushroom before rubbing the caps with E.V.O.O. Mix the remaining ingredients together and spoon the mixture into the three caps. Place them onto the grill and cook them covered until the cheese is melted, and the mushroom is cooked – about 10 minutes. Serve immediately.
Recipe Credit: http://www.rachelcooks.com/2015/09/04/grilled-portobella-mushrooms-with-spinach-and-cheese/
• Calories: 92
• Fat: 4.5 grams
• Carbs: 8 grams
• Protein: 8 grams