This morning I overslept. My alarm went off same as usual and I turned it off and rolled over. Back to sleep. I am not a snoozer. When my alarm goes off, I am immediately up. I’ve always been that way. But this morning I was comfortable. I wanted to linger longer. So I did.
What did that mean? Well, for one, my AM cardio has now been moved to PM. No biggie. Luckily with my job, my workday is usually over by 4. There is plenty of time for my workout before dinner. Number 2. I had a little more relax time since I didn’t have to rush home from the gym, shower, eat, and head out. It’s nice and I treated myself to some Clean Eating muesli as a change-up in breakfast.
I confess I did this same thing last Friday. I had a long day on Thursday with a really early morning and a really long drive and decided to take it easy on Friday morning. I still did everything on Friday that I do in a normal day, just in a different order. Namely the workout time. I am a creature of habit as I have pointed out many times before. I have a routine. I get up at the same time (usually even on Saturday since the hubby works a lot of Saturdays), leave for the gym about the same time, get home around the same time, go to work about the same time, go to yoga…about the same time. You get it. I like order and routine. BUT. Once in a while its nice to take it easy. Like I said, I will still get in the cardio, work, yoga, etc, but just in a different order. I may make the once in a while sleep-in and Operation Relaxing Morning on a Random Weekday a once weekly thing. Or just when I feel like it. I still like routine. I haven’t lost my mind. I just don’t have to stick to the plan all the time.
Since I have a little extra time, I have two new recipes to post. The Chicken Enchiladas are courtesy of America’s Test Kitchen The Best Light Recipe Cookbook and were Monday night’s dinner and the Stuffed Shells were lastnight’s fare.
Chicken Enchiladas – Original recipe serves 6 (I halved it), 2 enchiladas each
1 medium onion, chopped fine
1/2 t vegetable oil
3 medium garlic cloves, minced
2 T chili powder
2 t ground cumin
2 t sugar (I left this out accidentally but didn’t miss it)
2 (8 oz) cans tomato sauce
1 c water
1 lb boneless, skinless chicken breasts
ground black pepper
8 oz shredded reduced fat cheddar cheese (I used reduced fat mexican blend)
1 (4 oz) can pickled jalapenos, drained and chopped
1/2 c minced fresh cilantro leaves
12 (6 in) corn tortillas
Preheat the oven to 400. Combine the onion, oil, and 1/2t salt in a large saucepan. Cover and cook over medium-low heat until the onion has softened, stirring often, about 8 -10 min. Stir in the garlic, cumin, chili powder, sugar, and cook about 30 sec or until fragrant. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about 5 min.
Nestle the chicken into the sauce. Reduce heat to low, cover,a nd cook until the chicken is no longer pink, 10-12 min (it took mine closer to 20). Transfer chicken to a plate and allow to cool. Strain the sauce through a medium mesh strainer over a bowl pressing the onions to extract as much liquid as possible. Discard the onion (I strained it this time but didn’t the first time I made it. Good both ways). Season the sauce with salt and pepper to taste.
Shred the chicken and toss with 1/2 cup sauce, 1 cup cheese, jalapenos, and cilantro and season with salt and pepper. Warm up the tortillas until pliable. Place 1/3 c chicken mixture in the middle of each tortilla and tightly roll each tortilla around the filling. Lay them seam side down in a 9×13 in baking dish.
Lightly spray the tops of the enchiladas with cooking spray. Pour 1 cup of remaining sauce over the enchiladas and top with 1 cup cheese. Cover the dish with foil and bake 20-25 minutes. Remove foil and continue to bake another 5 minutes or until cheese browns.
Nutritional Info: Cal: 350 Fat: 10g Sat Fat: 4.5g Carb: 37g Protein: 33g Fiber: 7g Sodium: 980mg
I had a hard time getting them out in nice little rolls like at a restaurant. They tasted FABULOUS anyway!
Lastnight’s stuffed shells came from Cookinglight.com. I’m not going to rewrite the whole recipe since it’s well written complete with pictures (since I was too hungry to remember to snap one of my own) if you click the link. I will note that I did make the homemade marinara on Sunday afternoon and just stuck it in the fridge so that dinner lastnight came together in a flash.
I know a lot of the reviews said they used jarred sauce, so that would work too. I made half the sauce recipe and still have plenty leftover to use for other goodies. I also cut the stuffed shells recipe in half (big surprise) but still used the whole clove of garlic. I would use 2 instead of just one, as the recipe calls for, if I made all 6 servings.
Ok, relaxation over. Time to work.