I’d finished my pilates class at 5:45PM and dashed to the supermarket on the way home to pick up some mainstays for the kitchen. By the time I got home it was 6:30PM and dinner had to be made. Earlier in the day, anticipating a dinner crunch, I’d nuked a couple of large baking potatoes, after stabbing their skins to avoid explosions while cooking. The refrigerated spuds were ready for me when I got home. I opened 2 cans of all natural, vegetarian, low fat, low sodium chilies [one Cuban black bean, one with mole sauce] and mixed their contents in a bowl, making an original blend of flavors.
Next, I nuked the chili, reheated the potatoes in the microwave, and placed the steaming food on the table. I took half a large potato and placed it on my dinner plate. Then I ladled the chile onto the potato, and topped this combo with chunky salsa and Greek tzatziki sauce [20 calories per Tbsp.]. My homemade, reduced fat cole slaw was in the refrigerator and made a nice accompaniment to this hearty international meal. And, it all took about 6 minutes to prepare. YUM!