Hey guys! Hope your Monday is treating you well 😀 Thanks so much for the suggestions and tips with the IT band stuff. I’ve been spending some time with the foam roller and am also getting a massage on Thursday before we leave. That, combined with the fact that I don’t have to teach 3 classes a day anymore, should *fingers crossed* make a huge difference!
I had the same sludge as yesterday before walking the puppers:
Pineapple, frozen banana, water, 2 scoops Vega goodness, sea salt, Stevia, vanilla and cinnamon.
We walked for about 40 minutes (I owed them after yesterday) and a man walking thanked me for picking up their dog disasters. I wouldn’t be able to just leave them there, but it was nice (and random) for him to thank me.
We came back to the casa and I decided to surprise the pilot by making one of his favorite meals.
White Enchiladas (a prime example that I’ll never make the pilot eat as I do)
Chicken, tortillas and cheese.. shrouded in a cheese blanket
Here’s the recipe:
(I must forewarn you, it’s not healthy, but is quite delicious and is a great meal to make every blue moon)
Sauté 1/2 yellow onion with 1 can drained green chilies and season with salt, pepper, 1/2 ts cumin and add two finely minced garlic cloves
Add in 1 large can (family sized) of cream of chicken soup, 1 small can cream of mushroom soup and 1 cup chicken stock or water (I used the latter as I didn’t have any chicken stock on hand). Stir to combine.
This is the “sauce”:
Shred a rotisserie chicken of choice (I’ve used the mole, lemon pepper and traditional flavored ones and they all got rave reviews), or you can bake boneless, skinless chicken breasts and shred the meat. I say why do the extra work when someone else can do it for you? 😉
Add in 1 handful of shredded Mexican cheese, a ladle-full of the sauce and stir to combine.
This is the filling:
Take a pack of small corn tortillas and heat 12 in the microwave for 30 seconds, flip and heat for 20 seconds more.
-Ladle some sauce on the bottom of a casserole dish and spread it around. This will keep the enchi’s from sticking.
-Take a corn tortilla and coat it with the sauce (will help to prevent breakage) and fill with a row of chicken mixture down the middle. Place the rolled tortilla, seam side down into the casserole dish and repeat with remaining tortillas until the dish is filled.
-Top the rolled tortillas with extra sauce to make sure every tortilla is fully coated and top with as much Mexican cheese as you would like.
-Bake, covered, in a preheated 375* oven for 30 minutes. Remove foil and bake for 15 minutes more, or until cheese is brown and bubbly.
-Top with sour cream, green onions and cilantro to serve.
I let it cool, covered it with saran wrap and put it in the fridge as a surprise to the pilot when he gets home. This is seriously one of his favorite meals… possibly because it’s the epitome of comfort food. *What’s your ultimate comfort food?? Mine has to be tortilla soup… with avocado slices. Just warms my soul 😀
I spent about an hour doing yoga (a Namaste yoga episode on FitTV and a 20-minute Hip Opening Flow from Yoga Download) and spent some quality time with my new boyfriend, the foam roller.
Snack time was a macaroon Larabar:
And now I’m off to make a spin cd, train a client, teach spin and Zumba and then back for another training appointment. I’ve purposely cut back training because I leave for school in exactly one month!!! There wouldn’t be a point for me to sign new clients when I have to leave so soon. I’m way excited about my upcoming adventure though 😀
Hope you all have a wonderful day!!!