Spice Cabinet Enchiladas

Does every one have taco night?  Last night I made enchiladas and they made for excellent leftovers tonight for dinner:

Here’s how I made them:  I browned some ground turkey and added half my spice cabinet: chili powder, paprika, onion powder, garlic powder, oregano, cayenne pepper, cumin, coriander, salt and pepper.  I don’t measure anything.  I would guess about a tablespoon of everything but only a pinch of oregano and maybe 2 tablespoons of chili powder.  Then I added some leftover chicken broth and simmered for about 10 minutes.   I wrapped the meat up in some whole wheat tortillas, poured salsa verde on top.  Topped with reduced fat mexican cheese and baked at 350 for 30 minutes.  Served with lettuce, tomato, salsa, and hot sauce.

Now on to today.  Breakfast was my usual, then to the gym for some bicep and leg work and 30 minutes running.  It was one of those great run days, where you felt like you could just keep going.  Which I may have if I didn’t have to get home, showered and ready for work.  Before work, I refueled with an early lunch:

I mixed a little chili sauce with ranch, chopped up some chicken, added it to brown rice and micro’d.  Great combo of flavors!  I also had a hard-boiled egg that narrowly escaped the camera.  This lunch was at 11:00, so I took some to work, but never got a break to eat it. So when I got home at 7;00, I was hung ray!  Easy peasy, heated up those enchiladas from above and I was a happy camper.  A couple of squares of salty milk chocolate for dessert and I’m blissfully content.  Have a great evening!

Learning to be flexible.

I can tend to be somewhat of a control freak.  Especially with my time.  I usually have my whole day planned out, which doesn’t leave much room for spontaneity, or surprises.  So, if a work day runs a little long, what’s a girl to do?  Yep, leave out the gym and find a way not to feel bad about it.  And if my house buying hunt leads me back to square 1, I just have to re-strategize and keep going, not beat myself up that I didn’t cross everything off my to do list today, or put an offer in on a house I liked.  Flexibility is my lesson for the day apparently.

Breakfast was not flexible, however, just my old stand by of oatmeal with pb and bananas, and a hard-boiled egg.  But my lunch was fabulous and I was able to throw it together in about 2 minutes flat thanks to the prep work I did yesterday.  I took it to work:

Salad with romaine, ham, carrots, tomatoes, brown rice, and Bolthouse Farms yogurt ranch on the side.  You gotta try this stuff.  I love creamy dressings, but stopped using it because of high fat and calories, this only has 70 calories and 6 grams of fat in 2 T, and nothing artificial. Yet, somehow tastes like the real thing.

After work, I did get the pharmacy and grocery store crossed of the list and headed home to treat myself to  an “almost 5 o’clock” treat.  Cheese, crackers and wine;

That’s a Wasa cracker with gouda cheese and a spotted glass of Foxhorn Merlot. Oh yeah.

I should probably mention lasts night’s dinner.  Here’s a new segment called “Leftovers+ Imagination=Tasty meals”

Remember Saturday’s dinner:  Click here

Well I had an extra chicken breast left, so I chopped it up, cheese and all, and put it in what was left of the jar of sauce along with a can of artichoke hearts, and a handful of grated parmesan cheese.  Heated all that through and served it with some gourmet artichoke fettucine from Rossi Pasta:

The whole deal.

My serving, sprinkled with more parmesan cheese.  I find the refrigerator light works pretty good for pics in a dark kitchen.  Now I’m off to start dinner.  Stayed tuned for this evening’s fare.