Tonight, I taught Body Step and came home to make Black Bean Burgers with Pineapple Rice. I used a recipe from Cooking Light with very few mods. Here is the original recipe:
1 (3 1/2-ounce) bag boil-in-bag brown rice
2 teaspoons smart balance
1 cup canned pineapple tidbits in pineapple juice
2 cups rinsed, drained canned black beans (1 [15-ounce] can), divided
1/2 teaspoon bottled minced garlic
1/4 teaspoon ground cumin
1 large egg white
1/4 cup shredded cheese
1/4 cup chopped red onion
2 tablespoons oat bran
1/3 cup frozen corn
To prepare rice, cook rice according to package directions, omitting salt and fat. Drain; place rice in a large bowl. Melt smart balance in a nonstick skillet over medium-high heat. Add pineapple; sauté 4 minutes or just until pineapple begins to brown. Mix pineapple and rice; cover and keep warm.
To prepare patties, place 1 1/2 cups beans, garlic, and cumin in a bowl; partially mash with a fork. Place 1/2 cup remaining beans and egg white in a food processor; process 30 seconds or until well combined. Add bean puree to mashed beans in bowl, and stir until combined. Add cheese, corn, oat bran and onion to bean mixture; stir until combined. Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
Heat pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 minutes on each side or until browned. Optional-top burgers with sour cream or greek yogurt.
Note: Josh had his burgers on arnolds thins topped with cheese.
I am in the process of making up my cinnamon sweet bread for Sammie who won my blog birthday contest. I am really excited about this loaf because Sammy's allergies required a few fun substitutes that I have never used before. Dairy free chocolate chips:
and dairy free butter:
Whatcha up to tonight?