Makeover Chicken Cheese Enchiladas
(next time I'm going to try a vegetarian version of this)
1-1/2 cups (12 oz) reduced-fat sour cream
1 can reduced-fat, reduced-sodium condensed cream of chicken soup
1 can (4 oz) chopped green chilies (I used Rotel)
1 can sliced black olives
4 cups cubed, cooked chicken
1 cup shredded Monterey Jack or Mexican blend cheese
1 cup shredded cheddar cheese
12 fat-free flour tortillas
4 green onions, thinly sliced
*For a vegetarian option, I think I am going to try and use: 1 extra can of Rotel, and instead of chicken use mushrooms, corn and black beans.
1. In a large bowl, combine the sour cream, soup, chilies, and olives. Set aside 1-1/2 cups for topping. Add the chicken, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese to remaining soup mixture.
2. Spoon about 13 cup chicken mixture down the center of eat tortilla; roll up tightly. Place seam side down in a 13X9in baking dish coated with cooking spray. Top with reserved soup mixture.
3. Bake uncovered, at 350 for 35 minutes. Sprinkle with remaining cheeses; top with onions. Bake 10-15 minutes longer or until the cheese is melted.
This was simple and amazingly delicious!
Peanut Butter Pecan Cookies
2-1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
1-2/3 cup peanut butter chips
1 cup chopped pecans
preheat oven: 350
Combine: flour, baking soda, and salt in small bowl. Beat butter, granulated sugar, brown sugar, vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 1 cup chips and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Top dollops with more chips.
Bake: 11-13 minutes or until golden brown. Cool on baking sheets for 2 minutes.
Hummus
3 Tsp canola oil
1 Tsp Tahini
Lemon juice-to taste, the more you add the more acidic the hummus will be
1/2 clove garlic (garlic powder works just as well)
1/4 tsp cumin (I add almost 2 Tsp, because I love the way hummus tastes with tons of cumin)
Drain the beans but reserve the liquid. Add all the ingredients to a food processor or blender. If it seems too dry, add some of the reserve liquid. You can add more oil instead, but that will increase the calorie intake and fat. Taste and adjust adding more things here and there.
This is one of the BEST hummus recipes I've found, there is a Mediterranean restaurant back home in Texas that makes the best hummus I've ever had, and this recipe is the closest to natural native hummus ever!!
I also made a nice gallon pitcher of Sustain energy drink, that is fructose free, and excellent way to really and truly re-hydrate yourself after a nice work out, or time spent out in this horrendous heat!
Tonight we ate an Amy's spinach and cheese pizza, and had a side of hummus and carrots! I'm glad to be getting back to being healthy with fun foods and snacks!
Continuing with being healthy, I've gone for a long bike ride and walk this week! I'm waiting to go to Zumba with my neighbor and have something else added to my working out.
- July 9:
work out: walk
distance: 3.54 miles
calories burned: 258
time: 1:06:05
- July 6:
work out: road cycling
distance: 5.94 miles
calories burned: 173
time: 36:27
Haiden Eli
We have started to give Haiden solids. The first try was awesome, and super cute...the second time we were three or four bites in and he decided he was famished, so we had to stop.
At the beginning of this month, his 5 month mark, we started putting a bit of rice cereal into his bottles with milk, to help get his digestive system ready for the real deal of just solids.
This resulted in his first diaper rash from a few days of some epic diapers.
I've asked for some suggestions, and received great advice for making this transition, hopefully we can come to some sort of eating schedule, since Haiden eats on demand as of now.
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