Luv What You Do

Balancing a Busy Life with a Healthy Lifestyle

On the Road Again August 29, 2011

Filed under: Chicken,Clean Eating,Dinner,Travel — Luv What You Do @ 9:17 pm
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This seemed to be the theme song of our weekend!  After weathering the storm, we awoke to a day of rain and heavy winds, but all appeared well from our windows.

Having not done any activity all weekend, I convinced my brother to head out for a run with me.  It was misting but after hours in the car, it felt refreshing!  We were able to see roaring streams, fallen trees, and flooding as we ran through the nearby neighborhood.  It made me realize how lucky we were to have had so little action by us.  Many of the people we know in NY and NJ lost power and their basements flooded.

When the drizzle outside stopped, it was great to emerge from the house.  The kids were excited to grab scooters, baseballs, and bats.  And it was so nice to get outside and play in the fresh air.  We played some sports and then walked down to the end of the block. 

Around 5:00pm, we decided it was time to venture out.  Most of the highways were closed and we had no idea if we would make it out of town, let alone out of New York.  We studied the map, got some directions, packed back into the car (singing ‘On the Road Again’).  Two turns in, the road was flooded.  We retraced our steps, trying a different route and found an even bigger flood.  We headed for higher grounds and away from the river (Again…thank you Garmin and Google Maps), but found the road blocked with a fallen tree.  There were people all over town walking around and surveying the damage. 

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Finally, we found an almost empty highway headed south and west and crossed our fingers that it wasn’t closed.  It was almost creepy seeing so few cars on the road.  As we headed west, we saw towns along the side of highway flooded and closed roads all the way into Pennsylvania.

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We safely drove through the night landing back in Chicago as the sun was rising.  I immediately headed home, gave a hug and a kiss to the BOY, and crashed in my bed.  This weekend was filled with emotional highs and lows and I was physically and emotionally exhausted.  I emerged around 10:00AM for a day of errands, laundry, and chilling on my couch.  Confession time, I might have also caught an episode of Jersylicious!!! 

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After so many missed runs, I knew I should be out getting in a workout, but I couldn’t bring myself to do it. I already have a plan to be up and out the door early tomorrow after a good night’s rest in my own bed for a medium distance run.  Instead, I went through the mail pile.  It made me so happy to see the cards from my friends!  Thanks guys!  And of course the hilarious ‘anti-aging’ gift from my secret birthday buddy at work.

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The BOY and I decided to do dinner in tonight to celebrate my birthday.  Since I am exhausted, I was happy to eat at home.  I decided to make the Enchilada recipe that I found in Clean Eating Magazine last year.  I have made them one other time (and I don’t think I shared them on the blog), but this time I was inspired by THIS POST on the Daily Garnish to add some squash to my (not the BOY’s) enchiladas.  My acorn squash from the CSA survived my long weekend away, so I was excited to use it in my enchiladas.

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Can you tell which side is the BOY’s???  He always likes the extra cheese.  While I was preparing dinner, I found this new roll of paper towels that had these cute inspiring messages.  How bright and fun!

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Dinner was served with a fig (my new food of the week), parmesan cheese, and pecan salad with a side of gifts!

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For dessert…one of my favorites!  A cookie jar blizzard from Dairy Queen.

It’s GOOD to be home!

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Unbelievably Delicious Low Fat Enchiladas

Clean Eating Magazine November/December 2010

Serves 5

Ingredients:

  • 5 Medium whole-wheat tortillas (5 to 6 inches each)
  • 1 cup shredded low-fat cheddar cheese
  • Fresh cilantro or parsley, chopped, for garnish, optional

Chicken Mixture:

  • 3 cups shredded or cubed cooked chicken breast
  • 4 oz. green chiles, chopped
  • 1 tsp hot sauce
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp chile powder
  • 1/2 tsp ground black pepper
  • 1/4 tsp sea salt

Sauce:

  • 15 oz. all natural tomato sauce
  • 2 cloves garlic, minced
  • 1 1/2 chile powder
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper

Instructions:

ONE: Preheat oven to 350 degrees

TWO: Combine all chicken mixture ingredients in a large nonstick pan over medium-high heat and cook until heated through, about 5 minutes. Remove mixture for pan and set aside.

THREE: Combine all sauce ingredients in same nonstick pan used for chicken. Set over medium heat and cook until warm, about 10 minutes.

FOUR: Spread a thin layer of sauce on the bottom of an 8×11 inch casserole dish. Divide chicken mixture evenly among tortillas, fold left and right sides over to close and place, seam-side down, snuggly in casserole dish. Top enchiladas evenly with remaining sauce and sprinkle with cheese. Bake on center rack for 20 minutes. To serve, sprinkle with cilantro or parsley, if desired.

Nutrition Information: Calories: 360, Total Fat: 7g, Sat. Fat: 2g, Carbs: 36 g,
Fiber: 4.5 g, Sugars: 6g, Protein: 37g, Sodium: 561 mg, Cholesterol: 76 mg
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