Squash and Confetti Dinners

Last week I once again cooked two dinners.

I started Tuesday night with a great recipe and a brilliant plan…and then I learned a valuable lesson.  The easy part was actually the spaghetti squash.  I have made this enough times before that it was a quick fix.

 

Once that was in the oven, I got to work on my main dish.  I planned to make some nice salmon cakes.

Wrong!  Am I the only person who did not know that salmon in the can comes whole, with skin and bones unless otherwise stated?  Wow, this really freaked me out.  While it is true I eat fish here with the skin and bones, I am prepared for it.  I had no clue this was coming when I opened it, and the vertebral column intact was a LITTLE much for me to handle.

Plan B:

 

The prepackaged precooked salmon saved the day.  It went very well with my garlic and cumin spaghetti squash.

Thursday night was a tad more smooth.  I picked this tex-mex confetti pizza and then made some adjustments.

 

This was from Cooking Light magazine last month in a section using quick ingredients, so it called for frozen corn.  I thought that was a great idea versus the canned.

 

Some tomatoes for color.

Black beans to round out the whole Tex-Mex thing.

Some Spanish Paprika, that I actually bought in Spain.

Then I tossed it all together.

I grabbed some feta because queso fresco was nowhere to be found.

Then I crammed it all inside a whole wheat pita, instead of using on a pizza.  I wrapped them in foil and placed in the toaster to warm before eating.

Yum!

Oh, even more yum with the feta on top.

So, those were my dinners from last week.  I am having a lot of fun planning my two menus and finding recipes, getting the ingredients and then cooking 2 nights each week.  Well, it is actually time for me to get started on tonight’s dinner, so I’m outta here.

QUESTIONS:  Do you used canned salmon, and if yes, for what?  What’s your favorite dish that expresses Tex-Mex flavor?