It’s been a while since I have had time to blog. School is taking a toll on the family this year (myself and the kids alike)! I came home pooped yesterday. I sat down to fill out some form’s for school for the kiddos and got extremely tired (I should not have sat down so soon…lol). The family started to ask what was for dinner and I told them I’m too tired. But then I remembered about this recipe! I already had all of the ingredients at home, minus the chicken. I ran to the store real quick and purchased a rotisserie chicken (since I was out of shredded chicken in my freezer), brought it home, and had my hubby shred it for me while I started the rest. It came together in no time. I AM LOVING these enchiladas! The hubby and I each ate 3 that night, then I packed us 2 lunches each for this week (containing 2 enchiladas each lunch). This recipe makes 14 enchiladas. I felt so good about eating them. I did NOT miss the tortillas one bit! You HAVE to try this recipe. I am going to make this again, using a modified version of my Chicken Enchilada Suiza Casserole recipe.
As soon as corned beef went on sale at our local grocery story, my hubby and I jumped on it and purchased one right away. We love slow cooking corned beef for St. Paddy’s day, but wanted to start even earlier this year to be able to make delicious meals out of the leftovers for the week. Our favorite method is going low and slow in the crockpot for 10 long hours, along with potatoes, carrots and cabbage, and drenching it in Bud Light instead of water, for a buttery rich flavor. So insane! We’ve tried it with Guinness as well, but love the flavors the Bud Light develops even more.
As far as leftover recipes, our favorites are grilled Reuben sandwiches and Corned Beef Hash. There’s not really much I can do to make a Reuben very healthy, so I opted for a healthy take on Corned Beef Hash by using wholesome sweet potatoes. It was absolutely delicious, and that touch of sweetness from the potatoes really complimented the corned beef. Top it off with a fried egg, and it’s the perfect breakfast!
Health tips: Low fat, heart healthy, anti-inflammatory
I don’t think of myself as someone who would order just a salad at a restaurant or look for salad recipes as meals, but once in awhile I come across some really amazing ones that just hit the spot. Giada’s lemony white bean and arugula salad is one of my favorites. It’s so bright and fresh, and with my addition of shredded rotisserie chicken breast, it made for a satisfying and substantial dinner. I’ve been traveling quite a lot for work and eating many wonderful dinners out with my co-workers, so I was excited to get back into my healthy eating! Just a few more months until the summer!