Tuesday, November 17, 2009
I am so glad to be back in my normal routine. Yesterday was my first day back in a week. Almost strange to be back in the office.
I didn't make it to the gym at work but I stopped by the Y on my way home for a quick jog on the treadmill while watching Jeopardy. And thanks to my co-worker and the eagle-eye associates at my company I was actually able to get one right for a change. A week or so ago I ran a photo of a flag from our image library of an American flag. I didn't even notice because the photo was a close up shot, but the flag was upside down. And as people pointed out, that's a distress signal. So when it was an answer on tonight's show.. I knew the question. Who would've thunk it. I feel so smart now.
And besides the fact I left my toast in the in toaster yesterday morning and ended up eating a package of McDonald's cookies for breakfast, my eating was even pretty much on track.
I got home really last night and I planned chicken enchiladas but I couldn't remember where I got the recipe from. So I improvised with my favorite recipe for Chicken Enchilada Verdes by swapping in some canned red enchilada sauce for the salsa verde. It actually worked out pretty well. On the side was the organic canned refried black beans I found rolling around in my trunk a few weeks ago (must've fallen out of my grocery bag) and a little sour cream.
1 cup onion, chopped
1 can red enchilada sauce
2 garlic cloves
1/4 cup fresh cilantro
1/3 cup (3 ounces) low fat cream cheese, softened
2 cups shredded cooked chicken
8 small corn tortillas
1/4 cup shredded pepper jack
Heat the oven to 300 degrees.
Combine the onion, enchilada sauce, garlic and cilantro in a food processor and process until smooth. In a small bowl, combine cream cheese and chicken and stir in 1/2 cup of the enchilada sauce mixture. Reserve the rest of the sauce.
Meanwhile, put the tortillas on a baking sheet in a single layer and bake in the oven for four minutes or until the torillas are soft and pliable.
Remove tortillas from the oven and increase the oven temperature to 425.
Fill each of the 8 tortillas with 1/4 cup of the chicken mixture and roll up, placing seam side down in a baking dish coated in cooking spray. Cover the enchiladas with the rest of the sauce and top with shredded cheese.
Bake at 425 degrees for about 18 minutes, or until heated through.