Sometimes you can’t ask for a more perfect weekend.

The sun is out. On a bike ride with your husband, you catch smiling happy people at the beach on a gorgeous day.

While riding and reflecting on good times with friends the night before, you watch your husband on his mountain bike pass a couple on their road bikes.

Say what? True story. I had to put my sneaker to the bike pedal to catch up, apologizing to the struggling couple along the way. Apparently, they downshifted twice (the wife announced to me). Whatever that means. Hey, everyone is out enjoying the weather. Life is good.

Finishing touches to an amazing day. Unwinding, while cooking a delicious dinner, with a little wine and then a movie.

Now, I have your attention.  Well, the alcohol is from Trader Joe’s thanks for asking. But, let me tell you about the dinner.

Layer 1: Carbs- Polenta cornmeal

Layer 2: Protein and Carb combo: Black Beans and Corn

Layer 3: Filling nutrients and fiber from mixed veggies

Layer 4: Antioxidants from salsa

Layer 5: Healthy Fats and protein from low fat cheese and olives

5 Layer Mexican Polenta

Ingredients

1 16 ounce tube of polenta cut into slices

30 ounces of of black beans (prewashed and cooked or canned)

10 ounces of whole kernel corn

1 onion chopped

2 peppers, chopped (your favorite- I used red and yellow)

8 ounces of sliced mushrooms

8 ounces of salsa (I used Trader Joe’s Pico de Gallo)

1/2 cup Shredded Cheese (I used Trader Joe’s lite Mexican Blend)

4 ounces black olives chopped

4 ounces chopped green chilies

2-4 garlic cloves minced (I of course used 4)

1 Lime squeezed

1 Tbsp olive oil

1 Tsp honey

1 Tsp Chili powder

1 Tsp Cumin

1/2 tsp Oregano

Salt and pepper to taste

Directions

1. Preheat oven to 350 F. Lightly oil, or spray 9 X 13 baking dish.

2. Heat olive oil in skillet over medium heat. Cook and stir onion, peppers, mushrooms and garlic until Onions are soft and translucent. Then stir in honey, chilies, and spices and turn heat off. Squeeze in lime juice.

3. Cover baking dish with sliced polenta (this is not perfect the whole circle in a square peg deal). Layer beans and corn evenly over polenta, then spread onion mixture over beans and corn.

4. Next layer, spread salsa over top. Then sprinkle shredded cheese mixture over top, and add olives evenly.

5. Bake until heated through, about 20 minutes.

Of course Sean found a way to make it Man Style by adding Tortilla chips and eating it as a dip…. I love when Cohabitation blends seamlessly…. makes up for those days when things just don’t go as planned…..

While cooking dinner we listened to TV on the Radio’s Critically acclaimed  Return to Cookie Mountain. So sad, the bassist passed at such a young age. It reminds you to appreciate life to the fullest….

And, the Berry Happy Bodies page on Facebook has finally made an appearance. You can Like , or Follow at https://www.facebook.com/Berryhappybodies. Thanks!

This recipe is featured at Fitsugar.com!

Recipe linked up at This Chick Cooks.