You Packed On Some Pounds Over Memorial Day

May 26, 2009 by

Oh my!

It's Tuesday.  The long weekend is now behind you.  

And in front of you ... the scale.  Mocking you as it displays the few pounds you put on over the weekend.

But boy was it worth it.  The burgers, the baked beans, the chips and dip ... oh yeah, totally worth it.

Not to mention the desserts!

With a husband comes a new family.  And my new grandmother can bake a pie crust like nobody's business.  This weekend she baked three for us to enjoy: cherry, peach and rhubarb.  And yes I had all three.  But boy was it worth it!

While I tend to eat healthy in general, I've never been one to recommend passing up something you really want.  So if you indulged like me, good for you!  I hope you enjoyed it.

And with only four days to go this week, it's the perfect time to eat light to reverse the effects of the three-day pig out.  

To start you off, I'm giving you a recipe that's chock full of veggies, yet full on flavor at the same time. Don't be scared off by the polenta and lack of meat.  I promise you this will be worth it.  

Besides, in the end, you've got nothing to lose.  Other than a few pounds that is! 

So the next time the holiday weekend packs on a few pounds, don't cancel your weekend plans for the lake.  You have the perfect recipe to get yourself back on track.

Until our next meal,


Southwest Polenta and Vegetables

Southwest Polenta and Vegetables

Southwest Polenta and Vegetables

  • 1 Medium Onion
  • 1/2 Pound (8 oz) Button Mushrooms
  • 3 Small or 1 Large Zucchini
  • 1 Red Pepper
  • 1 Tbs Olive Oil
  • 4 Garlic Cloves, Diced
  • 1/2 Tsp Salt
  • 2 Cups Corn
  • 1 14-oz Can Black Beans, Drained and Rinsed
  • 1 14-oz Can Diced Tomatoes
  • 1 Tsp Fresh Thyme
  • 1/2 Tsp Chili Powder
  • 1 Tsp Cumin
  • 1/2 Tsp Black Pepper
  • 1 18-oz Packaged Polenta "Log"
  • Shredded Romano Cheese (Optional)
  • Cooked Spinach (Optional)


  1. Chop onion, mushrooms, zucchini and pepper.  
  2. Heat olive oil in a large deep frying pan over medium heat.
  3. Preheat oven to 350 degrees F.
  4. Saute onion and garlic with 1/2 teaspoon salt for about 2 minutes, or until just soft.
  5. Add mushrooms, zucchini and red pepper; saute for 3 minutes.
  6. Add corn, black beans, tomatoes, thyme, chile powder, cumin, and pepper.
  7. Simmer for 5 minutes, stirring frequently.
  8. While the vegetables cook, lightly coat the bottom of a 9X13 baking dish with cooking spray.
  9. Slice polenta into 1/2-inch rounds and arrange across the bottom of the dish. 
  10. When the vegetables have simmered for 5 minutes spoon across the top of the polenta, using a slotted spoon so that the liquid stays in the pan.
  11. Top with cheese, if desired, and bake, uncovered, for 15 minutes.
  12. Serve plain or on a bed of spinach.

Tip: The polenta "log" will be found on the pasta aisle of your grocery store.  It's not refrigerated as one may imagine.