Friday, May 6, 2011

Cinco Re-Cap

Hi Everyone!! :)

Happy freakie deakie Friday!

I hope you all had a great day yesterday, whether you celebrated Cinco de Mayo or just enjoyed my favorite weekday.

I had intended to make some healthy(ish) lasagna last night for dinner and post the recipe today for your weekend night-in recipe, but I forgot it was Cinco de Mayo, and I just couldn't pass up the opportunity for a fiesta.

So, I ran back to the grocery store, and picked up a little party that included:

Multigrain Scoops

These must be new! :)

I was so excited to see them on the shelf -- a healthy(ish) version of my favorite shaped chip.  I can handle the baked ones that I recommended yesterday, but they kinda fall apart in thicker dips, so I was excited to see these sturdy guys. These chips were really really good -- I think they're a new go-to! 

We dipped our new chips in some homemade mock-a-mole: 

I used the recipe I linked you guys to yesterday, but subbed out the peas (that just sounded a little narsty to me) for an additional avocado.  The stuff is scary good.  I ate a TON of it, so I was happy to know each and every ingredient that went into it.  

And, for the main event: 

Some of my healthy(ish) enchiladas! I think they were drinking too much tequila at the tortilla factory, because my favorite tortillas were overly mis-matched on size this time.  Thankfully, I was still able to squeeze everything into the runts of the litter. 

I was determined to use up the remaining Barbecue Pulled Chicken we had in our fridge from Wednesday night's dinner, so I made "Barbecue Chicken Enchiladas."  

I made the Barbecue Pulled Chicken with: 

4 medium boneless skinless chicken breasts
1/2 tsp. minced garlic
1 medium yellow onion, finely chopped
1 cup of bbq sauce

All thrown into a crock pot, and cooked on low for about 6-8 hours, then shredded up with 2 forks! Deellisshhhh. 

For the enchiladas, I used all the same ingredients/steps as my other recipe, but I put a good amount of our leftover pulled chicken into the tortillas instead of the usual seasoned chicken breast. 

This was a great way to use up leftovers -- and it tasted incredible.  I will have to remember this little combo the next time we have leftover pulled chicken or pork to use.  It also saved me a lot of time in the process so I could sit down and enjoy: 

Corona Light w/a lime! :) 

This picture was taken yesterday, while we were watching a little American Idol.  

I spy my dinner plate, with a little 0% plain greek yogurt (I actually forgot it wasn't sour cream!) and some mock-a-mole on the side.  The great thing about these enchiladas is that the tortilla has a lot of fiber, so 1 enchilada is always enough.  

And, I told you I eat all of my meals on the floor.  I'd like to say we will eat at a dinner table (since we will finally have the space!) at our new place, but I'm not making any promises! ;) 

I'm off to try to wrap up this paper this morning because I've got a busy afternoon ahead, including: 

*Getttin' my hair did! 

*Barre burn class. 

*Picking up a little for some special guests tonight! :) 

*Getting things around to head back to Indiana tomorrow for a much anticipated Kentucky Derby party! Yeeehawww. 

Better get to it!

Hope you all have a fantastic Friday (and weekend!) & I will see you back here with some festive Derby pictures and your happiness post on Monday.

**Something to talk about: What did you guys do for Cinco de Mayo?! Did you use any of my tips from yesterday??




Post a Comment