My head is still spinning from the previous two weeks. No school, no camp, loads of work, 2 weddings, 2 charity dinners, a half marathon and more. Phew! I’m just beginning to get my life back together.
We managed to spend 5 days at the pool and one day at the beach with “Camp Mommy.”
I put the kids to work in the kitchen.
My troop cheered me on at the Chicago Women’s Half Marathon.
Amidst our flurry of activity, we managed to squeeze in a few good meals–quick ones, to say the least! This is the first post of many of quick summer fixins.
QUICK SUMMER TACO SALAD
Combine all ingredients in a large salad bowl.
1/2 package of Tempeh (available at Whole Foods or Trader Joes, near the tofu)
1T chili powder
1t olive oil
Tabasco sauce to taste
Crumble Tempeh into small bits and saute in oil on medium heat until brown (about 5 minutes). Add spices and salt and saute for 1 more minute.
1 cup cooked brown rice
5 corn tortillas
dash kosher salt
juice from one lime
Heat oven to 375. Cut tortillas into 1-in. thick strips. Lay out on a baking sheet and drizzle with oil and lime. Add salt. Bake for 5 minutes until light brown. Combine all the layers of the salad and top with tortillas.