This Week’s Reasons Why Life is Good

So, not all of these things may have happened *this* week, but I make the rules around here.

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1. Due to a Nor’easter and President’s Day, I have a 5 day weekend. Yes, we have to make up the snow days , which stinks, but I have no control over the weather or SDP decisions, so I might as well enjoy the days. I slept in and hung out with friends yesterday for most of the day yesterday, which started with breakfast tacos and ended with 25 cent pierogies from Tattoed Moms.  They made me insanely happy. Jess spent the night Wednesday and Thursday nights, which also made me very happy! I feel like I haven’t seen much of her lately.  Today, I was up early and went to Rock Steady at Lithe – which *totally* kicked my butt in the best of ways.

photo 32. I made a pretty awesome kale caesar salad this week, which I finished for lunch today. I used dressing from Whole Foods that I found in the produce department called Zesty Tahini Dressing. It was very similar to the dressing that the recipe calls for, and it was easier than making it. Plus, I couldn’t find tahini. I might make this salad again next week, I loved it so much. The blue bowl did not make for a particularly fabulous picture, but that’s okay.

3. Olympics. I freakin’ love the Olympics.

4. My favorite Pop Up Beer Garden is back for this weekend only. I’m going to check it out tomorrow or Sunday! I hope the heaters are ginormous.

5. A few weeks ago, my magnificent friend Megan asked me to be her bridesmaid! They are getting married next year at Reading Terminal Market. Can’t wait!

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My mini-goals  for next week: 1.) go to yoga. I haven’t gone in a few weeks, and I can totally tell. 2.) Stop eating total garbage on the weekend.

What are your reasons why life is good this week?

Chicken and Kale Enchiladas

This weather is the pits. I don’t want to do anything. I don’t want to cook. I want to eat pizza and drink beer. all. day. every. day. However, I managed to make some pretty yummy [and reasonably healthy] enchiladas last week! [Mexican is by far my favorite food, but it’s *not* particularly healthy, so I like to make it myself!]

What I used: Whole Foods corn tortillas (there are like 2 or 3 ingredients), Trader Joe’s Enchilada Sauce (you can also make your own. I would highly suggest doing that, actually. Do as I say, not as I do!), 2 chicken breasts, kale, 1/2 onion, cheese

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Step 1: I poached the chicken breasts and then shredded them by hand.

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Step 2: I warmed and softened the tortillas with some spray oil in an omelette pan. Next time, I would just stick them in the microwave as this method didn’t work wonderfully.

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Step 3: Cook the onions and kale.

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Step 4: Put about 1/3/-1/2 of the enchilada sauce in the bottom of the enchilada baking dish. Put the rest in a wide bowl. Dip the tortillas in the wide bowl to get them coated in the sauce, then fill with a little of the kale/onion mixture, some chicken and roll them.

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Step 5: Cozy them into the baking dish. Pour the remaining enchilada sauce over the enchiladas. Top with some shredded cheese. Bake for about 15 minutes. I ate two at a time with some refried black beans.

These would be awesome with mole sauce too. Mole is traditionally really hard to make with 2,302,938 ingredients, but here’s an easy recipe I found. You can do Enchiladas Verdes with a jar of green (or tomatillo) salsa. I haven’t tried these specific recipes, but I have made some similar ones.

Mole

Red Enchilada Sauce

 

 

What’s your favorite Mexican meal to make? Have you ever made enchiladas?