Pumpkin Risotto, and Bacon and Garlic White beans.
I needed to make kind of a quick dinner tonight, and so used packaged stuff for an easy prep. I think it turned out really good, so thought I'd share. I just found a boxed risotto mix in the store, and at the end added 2 cups of pumpkin puree (I buy Jarrahdale and Kabocha pumpkins for Halloween decor so I can use the flesh later). Anyway the risotto turns a pretty orange shade and my kids like it (anything with cheese right?), and you get a little more veggie goodness.For the beans I sauteed a red bell pepper and a small onion until soft, and then added a can of baked beans and a can of great northern beans, about 1/4 cup bacon bits, some garlic, and a little water. I let it all simmer together for 20 min. or so for the flavors to meld, but you wouldn't have to do that. Then I just added a salad, and dinner was done. Not bad, and not too much trouble. Sorry this picture isn't the best, but you get an idea of what it looked like.
I am a fitness instructor, AFAA certified personal trainer, and a mom of three. Most of the time I'm vegan, with some crazy "free" meals a couple times a week. I have a love/hate relationship with my yard depending on how much work it needs! I grew up in San Diego, and love the ocean. I scuba, but sometimes have panic attacks snorkeling. Given the choice between the superpowers of invisibility and flight, I'd pick flight in a heartbeat. I love my husband, and his patience with my crazy habit of getting into something that's well over my head.