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Wednesday, May 18, 2011

Vegetarian Taco Casserole

I have a confession: I have added poultry and fish back into my diet. I got a bit off balance somewhere along the way and realized that my energy was low and I was basically eating a bunch of processed white flour junk, all in the name of avoiding meat. I was not eating a lot of protein, and the protein I was eating was from the same sources every day: peanut butter, nuts, and soy. For someone like me, who really enjoys variety, I just needing something more. I admit, I just am not a great vegetarian. Some people make it work wonderfully, and creatively. I guess I'm not a member of that club.

I am sticking with my philosophy of eating plant strong, though. I continue to plan my meals around veggies, instead of meat. And, I am constantly adding extra veggies to things. In fact, my cutting board has become my best friend in the kitchen. I add tons of extra zucchini and mushrooms to italian dishes, yellow squash, extra tomatoes, and onions to Mexican dishes, and just generally try to throw in every veggie under the sun into everything that I cook.

For example, last night, I made Averie's Cheesy Taco Casserole, and added yellow squash, onions, mushrooms and zucchini, and served it with a side of carrot sticks for some crunch. It was yummy, and very filling. I substituted light sour cream and cheese to make it low fat as well. I'm all about tweaking a recipe to suit my needs, and make no apologies for doing so.

How about you? What are some of the tweaks you have made to recipes to suit your needs? Post a comment here so that we can all get some great ideas!

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