Queso Bowl with BBQ Potato Chips

Ok, the title is not that exciting. I’m thinking it should be something more like…Super Queso Bowl. 😉 I’m making this meal for us tonight. The meal itself is pretty fulfilling so I decided to do the BBQ Potato Chips as an appetizer, not meant to go with the meal. Just a pre-dinner snack.

So, here is what you do:

In a saucepan, heat the jalepeños and onion for a few minutes. Add a pinch of salt if so desired. Add the sauce. Stir for approximately 10 minutes until thick and hot.

Slice up avocado.

Now assemble.

Scoop of rice, scoop of beans, happy helping of kale chips, smother or drizzle with sauce and top with avocado, tomato & cilantro. Enjoy.


Curried Cauliflower Soup with Rice and Avocado and Watercress Salad

The soup: Heat and serve. Top with the green onions if desired (chopped a la Gryffin- mince if preferred). I’ve included 3 cups of soup in jars for the kids with no spice or curry powder.

The rice: Day old rice is never very good so I’m sending dry rice. It cooks up pretty fast-plan for 20 minutes or so

The Salad: To preserve freshness, I sent the watercress in it’s rooted state. Cut off roots, rinse leaves and coarsely chop. Add baby arugula, avocado slices and pumpkin seeds. Drizzle with dressing.

We left the table with bellies full. Enjoy!