Just a quick post on a delicious dinner I made tonight for my family. It's a Monday but essentially a Friday in its feel since tomorrow it Vereran's day so I don't have to work!!! Yeah! So a midweek Friday means I get to sleep in tomorrow so I can relax and make a delicious all out dinner tonight. So I did. I'm trying the CookingLight Diet and it's awesome. Their food is always so delicious and filling. I've never had anything that was less than delicious from their recipes. Tonight was no exception
Josh has been craving my Mom's Green Chile Chicken Enchiladas but those are so time consuming and I wanted to treat her today so I found this. It was super easy and everyone kept going back for more. It's a make again meal for sure. Oh, by the way, they are completely correct in saying the tequila makes the slaw pop. It was fantastic.
Chicken Verde Enchiladas
How do you shred chicken superfast? Insert two forks into the meat while it's still warm. Then pull apart to shred.
1. Place oven rack in lower third of oven, and preheat broiler to high.
2. Combine first 8 ingredients in a medium saucepan, stirring with a whisk. Bring to a boil; reduce heat, and simmer 4 minutes. Stir in chicken; cook 1 minute or until heated. Remove from heat. Stir in tomato, sour cream, and avocado.
3. Stack tortillas; wrap stack in damp paper towels, and microwave at HIGH for 45 seconds. Spoon 1 cup chicken mixture into an 11 x 7-inch glass or ceramic baking dish. Spoon 1/3 cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in baking dish. Top with cheese. Broil 3 minutes or until cheese melts. Sprinkle with cilantro leaves.
Grab a bag of packaged coleslaw mix, and you've saved yourself the time of slicing cabbage and shredding carrots. A splash of tequila adds spirit and complexity (we urge you not to leave it out), while lime juice's zing perks up earthy cabbage.
(64 calories)
Makes 6 servings (serving size: about 2/3 cup)
1/4 cup canola mayonnaise (such as Hellmann's)
3 tablespoons fresh lime juice
1 tablespoon silver tequila
2 teaspoons sugar
1/4 teaspoon kosher salt
1/3 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1 (14-ounce) package coleslaw
1. Combine first 5 ingredients in a large bowl. Add remaining ingredients; toss.
CALORIES64
SERVING SIZE6 servings (serving size: about 2/3 cup)
Today I am thankful for my son's laughter while we play the sneaky squirrel game on our first family game night. It's the best thing I've ever heard and it makes my heart happy.
Today for numerous reasons heightened by hormones I was in a really bad mood. I was irritated by life the moment I woke up. I was tired from not sleeping well at night. I was sore from being smushed in my bed by the tiny Bug, he takes up so much room. I was flustered that I was bloated and clothes didn't feel right. It sucked.
Once I was at work it just spiraled. I was irritated at the thought of my day and dealing with this copier project and roll out. I was just over it. I also was missing my boss who was sick today. She always brings a levity to the office and her laughter and energy perk me up. I was just missing my normal and wanting more weekend.
Tonight, I had a casserole all made up and ready for the oven when I came home. I was thankful for that Tator Tot Shepherds Pie, the recipe is easy and to taste below. It gave me the opportunity to grab a glass of wine, relax and play with my baby. An easy worry free evening of bonding and playing a game. It was like the me of yesterday gifted me of today with a delicious, warm, home cooked meal and quality time with my little family to make up for the stressful crap of today. The me of yesterday was so thoughtful. I hope she comes back again soon.
Tator Tot Shepherds Pie
These are all rough measurements depending on personal preference. This also makes a huge batch, like two 9x9s.
2 lbs ground beef
4 cans cut green beans
A small can of corn
A small can of peas
2 cans cream of mushroom
A medium sweet onion diced
2 carrots fine dice
HP sauce or Worchestershire sauce
Shredded Cheese
Tator Tots
Sauté the onions, carrots, and ground beef, seasoning to taste with salt, pepper, garlic salt, etcetera.
Add in the rest of the vegetables, cream of mushroom soup, and the HP Sauce (to taste). When fully mixed week, place into baking dishes and top with shredded cheese. (Two 9x9s used roughly 2 cups.)
Top with the Tator tots and bake for about 20 minutes at 450 degrees or until golden and toasty.
To prep for later cooking right out of the fridge, bake at 450 degrees for 25 minutes uncovered and 10 minutes covered.
