Saturday, 20 April 2013
It's that time of the year. The time of year when the mass exodus of undergrad students begins. Moving trucks line the streets, parents and their children packing up their boxes, preparing to move back home for the summer.
I've been watching this all unfold, and I've gotta say, I'm kind of interested to see what this city will be like without all the hoards of students roaming the streets. Kingston is pretty well overrun by the Queen's students and with the majority of them leaving by the end of April, I have a feeling this town might become like a ghost town.
Sadly, I have to wait another two months before MY summer vacation begins. I am excited though, because my sister is coming up to Toronto in a few weeks and I'm going to meet her there for a couple of days. At least I have SOMETHING to look forward to!
The recipe I have for you today is a slightly healthier alternative to one of my favorite mexican meals: a burrito! It's basically a burrito without a tortilla, but it's super tasty and makes you feel less guilty when you eat it. Can't complain about that!
Cook Time: 10mins Yields 4 servings (WW: 9pts/serving)
1 lb extra lean ground beef
1 medium onion, chopped
1 (8.75 oz) can no-salt added whole-kernel corn, drained
3/4 cup brown rice, cooked
1 cup salsa
1/2 tsp ground black pepper
4 cups lettuce, shredded
1/4 low-fat cheddar cheese, shredded
1/4 cup fat-free sour cream
1) In a large non-stick skillet over medium-high heat, add beef and onion. Cook until beef is completely browned (drain if necessary). Add corn, rice, salsa and pepper and cook for 2-3 minutes stirring constantly, until thoroughly heated.
2) Divide shredded lettuce among plates. Top with beef mixture, cheese and sour cream. Serve immediately.
(Recipe adapted from WeightWatchers Magazine March 25, 2011)