This is the time of year when all of my “regular” shows are on hiatus so when Kevin is working nights, which has been a LOT lately, I start clicking around looking for just about anything to watch.
That is when I find shows like Are you the One, or a new one called Spouse House. They are kinda like The Bachelor or The Bachelorette, just with a house full of younger people, way more booze, and LOTS of out of control hormones.
Like I said, crazy. I have zero idea why someone my age is watching these shows. They are kinda like watching a train wreck, you want to look away, but you just can’t seem to do it!
I will chalk it up to watching TV in the wee hours of the morning.
I mean, there is a reason why those wacky infomercials run at 1 AM right?
Bad choices…..bad choices!
I am also realizing that late night/early morning bad choices don’t necessarily stop at TV viewing options.
Food becomes an issue as well.
I went through this dilemma a few years back, when Kevin started working overnights. He would go to work at 9 PM and get off at 5:30 AM. I had a difficult time sleeping without him home, so I was usually up until 2 AM or later.
This, of course, put me in the position of being hungry during the worst time to eat. Dinner had been at 6 or so, now it has been 6+ hours since the last time I ate and my stomach is saying, “Feed me, Seymore”!
Back then I never seemed to grasp the concept of making sure I had some healthier alternatives to choose from if I decided to nosh in the early AM, so my choices always ended up being the worst possible. Quick, easy, and full of crap!
Why did I even have that stuff in my house?
Well, Kevin and Mini Me have their say about what is on the shopping list too, as much as I hate to admit it, so frozen burritos, fish sticks, and ramen noodles create dangerous grounds in my kitchen. And, like I said, LOTS of bad decisions happen in the wee hours.
So, that is why I have been trying to have things ready to grab that don’t go directly to my butt and thighs. This salad has become one of those choices.
I wanted to cross a salad with one of my fave naughty treats, nacho chips. By using lean ground turkey, or chicken, in place of ground beef you can save about 50 calories, the black beans add protein and fiber, and the Greek yogurt vs sour cream saves 20+ cals per 1/4 cup.
Those are stats I can feel good about when I am feeding my face err nibbling during my late night/early morning kitchen raids.
The thing is, my bad choice twins have discovered my salad stash, so there have been times when I go to grab a bowl, only to find nada. Ggrrrr
Well, I guess I can’t complain too much, at least they are making healthier choices too!
As for my TV viewing choices?
Ya, they have both told me that they will NEVER be on board with that.
- 1 tablespoon olive oil
- 1 pound lean ground chicken or turkey
- 2/3 cup water
- 1/4 taco seasoning (can use store bought low sodium)
- 2 Romaine lettuce hearts, rinsed then chopped into 1-inch bites
- 1 cup black beans, rinsed
- 1 cup fresh or frozen (thawed) corn
- 1/2 cup shredded cheddar cheese
- 1 cup Greek yogurt
- 1/2 cup salsa
- 1 large tomato, seeded then chopped
- 1 small handful of fresh cilantro, torn
- 1 cup tortilla chips, broken into bite-size pieces
- Heat the olive oil in a large skillet, over medium-high heat, and cook the ground chicken until no pink remains. Add taco seasoning, and water, and stir until mixture comes to a boil. Reduce heat to low and simmer 10 minutes. Remove from heat and let the meat cool
- Meanwhile, in a small bowl, whisk together Greek yogurt and salsa until well combined.
- In a large salad bowl add chopped lettuce, black beans, corn, cheese, cooked chicken, and the creamy salsa dressing. Gently toss to combine.
- Top with chopped tomato, cilantro, and tortilla chips.
- Store the salad, minus the dressing and toppings, in an airtight container in the fridge until ready to serve.
Looking for more great salad ideas? Give these a try!
Asian Rainbow Noodle Salad
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