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Even the best-laid plans can go by the wayside when “life” gets in the way. Despite having a delicious recipe in mind, you are tired from a long day at work, you hit traffic on the way home, and your stomach is growling… all you feel like doing is making a quick trip to the drive-thru and calling it a day! It has happened to the best of us. However, the good news is that a little forward thinking and creative planning can keep you and your family on track to eating nutritious, tasty meals each week. Meal planning and lists may seem like they require even more time, however when you take the time to plan out menus and draw up a grocery list, you can use leftovers creatively, buy only the food you need, and ultimately save time and money. Visit Sarita’s Sensations for tips on being healthy in a hurry, and check out this quick recipe below for Spicy, Tricolor Pasta Salad: Boil, chop and serve! Ingredients

  • 1 package of pasta shells
  • 2 large tomatoes, chopped in cubes
  • ½ onion, finely chopped
  • 3 serrano chilies, cut in slices
  • 1 bunch of cilantro, finely chopped
  • 2 cups cooked and washed black beans
  • 4 tablespoons olive oil
  • 2 limes (the juice)
  • 1 oz. shredded cheese
  • salt and pepper
Preparation 1. In a pot, bring 2 liters of water to boil. Add a pinch of salt when the water starts to boil. Cook the pasta as indicated on the directions on the box, stirring occasionally. Once the pasta is cooked, drain, and pour 2 cups of cold water over it to cool it down. Set it aside. 2. In a large salad bowl, combine the tomatoes, onion, cilantro, serrano chilies, black beans and pasta. Add lime juice and olive oil. Mix carefully and add salt and pepper to your taste. Serve it cold with cheese sprinkled on top. Recipe courtesy of La Moderna

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