The week continues with boring breakfast and lunch.
We have been making good progress at eating out of our cupboards and avoiding the grocery store. I think it will take many weeks of this before we actually see the bottom of the freezer or the back of the cabinets, but any progress is a good thing.
We were asked to take dinner to some friends who had just had a new baby. After looking at the produce situation I did do a bit of grocery shopping. The main dish, except for the sour cream did all come from the cupboards, so that is pretty good I think. We sent salad for them but had steamed broccoli (from the store) because I just couldn't do another salad!
And again with the no pictures. Clearly I am a very new blogger. My first thought is not to photograph my dinner but to eat it.
Thursday, October 8
Breakfast
Yogurt
Lunch
Ham and cheese sandwich (leftovers from the weekend) for me
Apple
Leftover pasta (taken to work by my husband)
Dinner
Chicken enchiladas
Sliced fresh pineapple
Salad (for friends)
Steamed broccoli (for us)
Brownies
Easy Chicken & Cheese Enchiladas
This was a favorite of my sons when he was growing up. His aunt made it for him and he loved it. It's not often I would confess to making something with canned soup, but here's proof that I am at times guilty.
2 cans (10 3/4 ounces) Condensed Cream of Mushroom Soup
1 C sour cream
2 cans (7 oz) diced green chiles
2 teaspoons chili powder
4 cups shredded cooked chicken
1 cup shredded cheese - jack, cheddar or a mix
12 corn tortillas , warmed
Stir together the soup, sour cream, chili's and chili powder in a medium bowl.
Stir 1 C of the sauce into the chicken.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in a shallow baking dish. Pour the remaining sauce mixture over the filled tortillas. Top with the shredded cheese.
Bake for 40 minutes or until the enchiladas are hot and bubbling.
printable version: enchiladas.pdf
-- marcella
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