The most delicious slow-carb meal I've prepared took me completely by surprise - I expected it to be a functional and tasty one-pan lunch, but it turned out kind of jaw-dropping delicious. Easy:
1) Saute chicken breast chunks in grapeseed oil
2) Add black-eyed peas, slightly thawed spinach, and a few ground-up dried morel mushrooms (unexpectedly found these in the back of my cupboard - a gift from a friend's mushroom hunting-mom)
3) Heat it all through and cook off any excess water
4) Top with some good medium salsa
Also, an approach to bean variety that has kept me amused so far. While I love black beans, I am not ready for an exclusive relationship just yet. What to do? For every can of black beans I pick up at the store, I pick up a can of something else. There are a lot of beans out there. Get home, open up a can of black beans and a can of something else, dump in tupperware, and that's beans for a couple of days. Repeat with a different something else. (Favorites lately: pinto, lima/butter, mayocoba, black-eyed peas, field peas).
Obviously you could do exactly the same thing if you're buying bags of frozen vegetables, using spinach as your 'baseline'. Though in this case the flavor you're going for becomes more of an issue, since a handful of collard greens will basically punch spinach in its face and take its lunch money.
You do not have the required permissions to view the files attached to this post. Please Login or Register first.