This morning was windy, wormy and smelly outside.Â The worms were all over the road.Â Over at the college, they were absolutely blanketing the pathway. I thought how disgusting the soles of my sneakers were going to be and also wondered if Shane was going to get home with worms hanging from his belly hair.Â Gross!
It took me so long to wake up this morning. I did 15 minutes of rowing with my eyes closed.Â Got on the ET for 40 minutes without too much energy.Â Had a good leg workout for 30 minutes. The wormy walk with Shane was 41 minutes.Â Â
I did manage to wake up when I saw a big â€œCONGRATULATIONS!â€ in my email.Â My entry was accepted for the â€œBeach To Beacon 10Kâ€ on August 7th, Cape Elizabeth, Maine.Â
I told Ted to get ready for some vacationing, sailing, and running.Â He wonâ€™t run but he said heâ€™ll bring the sun tan lotion and sailing log books.Â
Now some eats
First you take a jar of Bertolli Four Cheese Rosa sauceâ€¦
then you take some Old El Paso Super Stuffer Taco Shellsâ€¦
now you have an Italian in a Mexican Shell!Â
Hereâ€™s the storyâ€¦
I was later than normal getting home from work.Â I had to willy-nilly dinner in a flash.Â I had some fresh crab meat and could make crab cakes but that would take me a while, all that chopping and patting together the cakes, then chilling, then grillingâ€¦. too long.Â So I grabbed the taco shells, the Bertolli Four Cheese Rosa sauce that I received from Food Buzz (Yay Food buzz!), a can of fat free refried beans, some chopped up salad fixinâ€™s, and cheese and put the following dinner on the table.Â
Bertolli Four Cheese Rosa Crab Tacos â€“A cornucopious concoction of scrumdiddilyumpshus ingredients. Â Fills 8 shells.
- 8 oz Fresh Crab meat
- 1 TBS lemon juice
- 8 Taco shells
- 2 plum tomatoes, chopped
- 5 green onions, chopped
- 2 stalks celery, chopped
- 2 cups fresh baby spinach, chopped
- 1 jar (15 oz) Bertolli Four Cheese Rosa Sauce
- 1 can (16 oz) Fat Free Refried beans
- 1/2 to 3/4 cup shredded cheese (sharp cheddar or taco mix is best)
Preheat the oven to 325 F.
Over low heat, put the Bertolli sauce in a pan and heat until warm.
In another pot, over low heat, put the refried beans and heat until warm.
Mix the lemon juice with the crab meat and set aside. *I got rushing around too much and forgot to snap a shot of my oh so photogenic crab.
Chop the tomatoes, onions, celery, spinach and put onto a plate for the table to share.
Put the cheese in a bowl for the table to share.
Put a small frying pan on the stove over medium heat and preheat the pan.Â While the pan preheats, put the taco shells directly into the preheated oven for 6 minutes. These will be crispy.Â While the tacos bake for 6 minutes, add the â€œlemon-izedâ€ Â Â crab to the heated pan and toss around until shells are done.
Place everything on the table and assemble the tacos as follows:
We absolutely loved this quick and easy dinner.Â What made it so good?Â It was the Bertolli sauce.Â The sauce covered the tongue like a velvet cream.Â It was rich in flavor. It worked perfectly with these crab tacos.Â If you donâ€™t eat shell fish, it would also go well with chicken.
I also enjoyed the refried beans.Â Ted began giving me dirty looks when I went for my third helping. I told him not to worry because when the best part of the beans kick in, he will be sound asleep.