Eating Lately

I didn’t mean for the whole summer to go by!

Just to break the ice after my long absence I thought I’d share what I’ve been eating lately.

Lunches:

Grilled cheese served with Roasted Tomato Basil soup.

Homemade Tarragon Chicken Salad (leftover chicken breast, celery, red onion, tarragon, Vegenaise, dijon) with a few rice crackers and diced, baked sweet potatoes.

Tarragon Chicken salad

Another day for lunch I had the same diced, baked sweet potatoes with about a 1/2 cup of black beans, a fried egg and some salsa on the side.

Hummus, tuna salad, sliced cucumber and rice crackers.

Dinners:

Shrimp, tarragon and arugula quinoa…based on this recipe. This time I didn’t chop the shrimp, added 4 cloves of garlic instead of 1 and I made extra quinoa for a quinoa pancakes recipe I want to try this weekend!

Shrimp tarragon quinoa mix

 

Grilled Sriracha Honey Mustard Beef Kebabs from this recipe. I made some beef and some chicken and also added mushrooms and peppers. I accidentally picked some fiery ones and my fiance and son (who normally put hot sauce on everything) said to never buy those again. Lots of water drinking happened!

Seared salmon and an iceberg salad with tomatoes, cucumber, green onion and feta.

Salsa Verde Sour Cream Enchiladas. I also made a batch of Southwestern Salsa with Corn and Black Beans. I ate scoop with the enchiladas but really it was a make ahead so I could have it with a fried egg for upcoming lunches.

One day after doing a weights workout in the morning and biking over 4 miles that afternoon we went out to eat for dinner at Dockside. I had a greek salad topped with grilled med-rare tuna.

After searching Craigslist and looking at new bikes in local shops, I bought a used Trek beach cruiser bike this past week. I had looked at it earlier that day and returned to the same store because it was my favorite of all the ones I’d looked at…one small detail…I didn’t know it was used. When I told the store employee I wanted it (a different guy than had helped me earlier) he said, “Did you know it was used, ma’am?”. I asked how much it was and immediately knew I’d made the right decision. Instead of the new price of over $450 I got it for $250! Of course then I had to go and buy a detachable basket!

Trek beach crusier

Trek cruiser on a trail

Advertisements

Pumpkin Enchiladas

veggies   pumpkin enchilada sauce   chicken, peppers & onions

Mexican food and Fall flavors got married, had a baby and this recipe was born! I found this recipe a few weeks ago and have made it twice already! It satisfies my need for spice, all-things-Fall and is super comforting.

pumpkin enchiladas

I was a little scared at first because when you taste the sauce before it bakes, it’s a little weird…or too pumpkin-y something…but nothing that roasting in the oven for half an hour doesn’t fix!

Besides a little cheese (which isn’t bad for you) these are super healthy. Pumpkin is super high in antioxidants, vitamin A and potassium. Then you also have the added veggie goodness from the onions – pepper – jalapenos  and garlic . Super tasty! You have to try these babies!

pumpkin enchiladas

Pumpkin Enchiladas

For enchilada sauce:

  • 2 jalapeños, seeded and chopped
  • 3-4 cloves garlic, peeled
  • 1 cup pumpkin puree ( I used canned organic pumpkin)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • ¾ cup plain low-fat Greek yogurt
  • ½ cup low-sodium chicken stock

For the filling:

  • about 1 pound boneless skinless chicken thighs, diced into small chunks
  • 1 medium onion (such as vidalia), diced
  • 1 orange bell pepper, diced
  • 1-2 tablespoons EVOO
  • salt & pepper, to taste. Also add some of the chili powder, cumin and oregano that went into the sauce for extra flavor!

For assembly and serving:

  • 8 medium- sized corn tortillas (if you use the small size it may take 10-12)
  • 1 1/2 cups grated white cheddar cheese
  • sliced green onions or chives and chopped cilantro, for serving

Method

  • Preheat oven to 425. Add EVOO to a skillet over medium heat. Add onion, bell pepper, chicken, salt and pepper. Sauté until veggies are soft and chicken in done, about 10-12 minutes. About 2 minutes before its done add some of the chili powder, cumin and oregano that went into the sauce for extra flavor! Set aside.
  • Place chopped jalapeño and garlic in a food processor and pulse to mince fine. Add pumpkin puree, chili powder, cumin, oregano, Greek Yogurt, and chicken stock. Pulse to combine. (I used my Vitamix for this step)
  • Pour one cup of sauce in the bottom of an 8×13 baking dish.
  • Heat tortillas in the microwave for 45 seconds, until they are warm and pliable. Spoon about ½ cup of chicken mixture onto each tortilla. Sprinkle with a little of the shredded cheddar. Roll up each tortilla and lay them in the pan, seam side down.
  • Pour remaining sauce over the tortillas. Top with grated cheddar, and bake for 25-30 minutes, or until cheese is melted.
  • Garnish with green onions and chopped cilantro.

Based on the recipe by How Crazy Cooks

Salsa Verde Sour Cream Enchiladas

We spent a couple days in Virginia Beach this week. Two days of boating, playing in the water and soaking up the sun. We ate brunch at our favorite-brunch-place-in-the-world, Citrus. Everytime we go to Virginia Beach we HAVE to eat there. It’s a great diner atmosphere with awesome brunch selections (and lunch but we always get breakfast). I had their Beach Benedict which has avocado, tomato and spinach in place of the typical ham in an eggs benedict. The rest of it is traditional with a crispy english muffin, poached eggs and hollandaise sauce….served with a side of yummy grits!!

One night we ate at another one of our favorite spots, Tautogs. They have amazing seafood and fun bartenders. We always eat at the bar when we go there.  One of the bartenders plays music just like Travis does so they had plenty to chat about. I was busy sipping on a pomegranate martini and eating up their Tau-Pho. The Pho had tons of veggies (baby bok choy, squash, zucchini, onions, jalapenos, peppers, cilantro) and had TONS of shrimp it in. It was like 95 degrees outside and I was eating hot soup and sweating but it was WORTH IT!!!

We got home yesterday afternoon and I enjoyed a little “me” time. I worked out, showered, got my nails done, went grocery shopping and after cooking dinner I went over to my friends Brian and Jes’ house.  They live in my neighborhood so I just had a walk around the corner (bonus)! They made samples of super-healthy smoothies with their Vitamix blender for us to try and we washed those down with glasses of wine. Super fun time!

I have made this recipe once before about a month ago for my brother and my Dad’s birthday (their birthdays are one day apart on the 24th and 25th of May). Due to the commotion of having guests over and cooking at the same time I didn’t take any pictures. The original recipe that I made from Sing for Your Supper blog made enough enchilada sauce and chicken filling to fill two 13×9 dishes (about 20-22  enchiladas). That was nice the first time I made these since I had 9 people to feed but I had to cut it down for just the 3 of us. This recipe makes enough enchiladas to fill one 13×9 dish.

Devin gave them his signature thumps up and Travis said they were really, really good. These enchiladas are a little spicy from the jalapeno and cayenne pepper, creamy from the sour cream and tangy from the salsa verde. I can’t wait to have leftovers for lunch today 🙂

Salsa Verde Sour Cream Enchiladas

Slightly Adapted From  Sing For Your Supper Blog

Ingredients

  • 2 chicken breasts, shredded (I used a rotisserie chicken and saved the legs and wings for the guys to snack on later)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, seeds removed, minced
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup chicken broth
  • 1 cup light sour cream
  • 1 cup (or half of a 16 ounce jar) of Medium Salsa Verde, I used Herdez
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne
  • 2 tablespoons dried cilantro (I forgot to buy fresh)
  • kosher salt and freshly ground pepper to taste
  • 1/2 cup each sharp cheddar and monterey jack cheese
  • 10-12 flour tortillas

Method

  • Preheat oven to 350 degrees. Heat large non-stick skillet and spray with non-stick olive oil spray, then add butter. When the pan heats and butter melts add the onion, garlic and jalapeno and saute until soft. Add flour and stir constantly for 2 minutes. Whisk in chicken stock until smooth and bubbly. Add cumin, cayenne, salt, pepper and cilantro and stir. Then add in salsa and sour cream. Let it come to a simmer and then turn down to low while you prepare the tortillas.
  • Spray a 13×9 baking dish with non-stick olive oil spray. Add 2 ladle-fulls of sauce to the bottom of the dish. Add some chicken and cheese to each tortilla and roll up. Place in the pan seam-side down. Pour the remaining sauce over the enchiladas and top with remaining cheese. Bake for 25 minutes or until bubbly and slightly browned. Serves 3-4 with leftovers.