This morning was a bit warmer – today the radio said it was 68 degrees without a cloud in the sky.
Breakfast yesterday morning is becoming one of my favorites – egg beaters and spinach and Polish rye toast and kiwi on the side.
My work morning flew by, and before you know it, it was time to hit the gym! I did a challenging route on the bike machine – 9.5 miles (2 miles of hill climb!) and finished in 42:19. The pace bike beat me by five minutes – that’s my next goal – to beat the pacer bike on this route!
So I have the Homesick Texan to thank for lunch yesterday. Since I knew Tony and Hannah wouldn’t try the zucchini enchiladas, I made them for me and my co-worker. She and her husband have a rating system for dishes she makes – they pretend they own a restaurant, and if a meal is good, they say “this should be on the menu.” Well after my co-worker at these enchiladas, she emailed me and said: “Not only should this be on the menu, but in bold letters with arrows pointing to it!”
I did change her recipe up just a bit – by using a can of Rotel tomatoes and tomato sauce, and leaving out the onions.
Zucchini Enchiladas (printer friendly version here)
Makes 6 servings (316 calories, 13.3 fat, 31.3 carbs, 5.8 fiber and 18.2 protein)
|10||dried cascabel chiles|
|2||teaspoons oil, divided|
|6||cloves garlic, chopped, divided|
|10||ounce can diced tomatoes|
|8||ounce can tomato sauce|
|2||cups chicken broth|
|1 1/2||teaspoon cumin, divided|
|1||tablespoon jalapeno, diced|
|1||cup cheddar cheese|
|1||cup queso fresco|
- To make the sauce:
- In a dry skillet heated on high, take the chiles and roast them for about 10 seconds. Leave the heat on and cover the chiles with water. Bring to a boil, then turn off heat, put a top on and soak until soft, about 30 minutes. Remove stems and add chiles to the blender.
- Add the canned tomatoes, tomato sauce, chicken broth, cumin, oregano and blend until smooth.
- In a pot, heat 1 teaspoon of oil on low, pour in the sauce and simmer for 15 minutes, stirring occasionally. Season with salt and pepper to taste.
- To make the filling, in a largeskillet heat 1 teaspoon of oil. Add jalapeno, garlic diced zucchini, cilantro and cumin and saute for 10 minutes. Add salt, cayenne and black pepper to taste.
- Preheat oven to 350. Wrap tortillas in foil and place in the oven for 5 minutes while oven is preheating.
- Take the warmed tortillas and using tongs, dip into the sauce. Shake off most of the suace, but make sure that it’s pliable. Lay the tortillas down, add a spoonful of the filling down the center with some of the queso fresco cheese. Roll and then place in a baking dish and repeat with remaining tortillas.
- Pour sauce over the enchiladas and top with shredded cheddar cheese. Bake for 10 minutes or until cheese is lightly browned and bubbling.
I had never even heard of these chiles before, so I wasn’t sure of their heat content. I decided to stick with the original 10 chiles in the original recipe. This is at the upper level of still being flavorful heat. I just want to throw that out there – if you are worried about the heat, I would suggest cutting the amount to just five.
I first get a kind of smokey flavor from the chiles, and then you feel the heat – but its scrumptious! (I can’t even remember the last time I used that word!)
Then finished the top off with the remaining queso fresco and cheddar cheese.
And in anticipation of tonight’s edamame risotto, before I cooked the penne pasta, I cooked the frozen edamame for 3 minutes, removed, then brought the water back to a boil for the pasta.
Stats for Monday:
- 30 minute swim
- 42 minute 9.5 mile bike ride
Did you exercise yesterday?