Reunited with my Running Shoes

It’s been 8 days since the Chicago Marathon, and I was finally reunited with my running shoes.

 

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It felt great to tie up my laces, but I needed a few extra layers compared with my previous runs due to the 40 degree temps!

 

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I may have overdone it a bit with the layers and was sweating less than a mile in!  My legs were heavy and obviously still tired from last weekend’s race.  I ran 4 miles at a comfortable pace, which ended up being slightly over 9 minute miles.  My run did get rerouted towards the end when there was a coyote on the trail.  Yikes!  At least I think it was a coyote. I didn’t get close enough to investigate further.

 

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Yesterday during meal prep day, I decided to also get started on a meal for tonight’s dinner.

 

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I thought it would be easy to get most of the work done last night and then either the BOY or I could finish the casserole and throw it in the oven tonight.  I put the cheese and salsa in a place where I knew he would find them in case he was the first one home.

 

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I adjusted the original recipe a bit, but didn’t lose any of the flavor.

 

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As life has it, the BOY got stuck on the train for over an hour and I was trapped late at work, so things didn’t go according to plan when we both walked in the door at 8pm.  We had a quick snack and waited while the oven heated up.

 

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It was totally worth the wait!  Although I didn’t let it cool as directed, my casserole came out a bit like a mish mash.

 

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Which wouldn’t be a big deal if I wasn’t a blogger : )  It is one of the tastiest blends of flavors with the perfect amount of kick.  When I asked the BOY if we should make this again, he said, ‘Oh…Yes!’ with much enthusiasm!

 

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I’ve got more than enough for tomorrow night’s leftovers and an incredible new fall favorite recipe!

 

 

What is your favorite make ahead dish?

Please share your links!

 

 

Turkey Taco Casserole

Adapted from Eat, Live, Run to be a make ahead dish

 

Ingredients

a little over 1 lb lean ground turkey

1 4-oz cans diced green chilies

1 cup fire roasted diced tomatoes, drained

1 tbsp chili powder

2 tsp ground cumin

1/4 tsp cayenne pepper

2 flour tortillas, cut into 1″ strips

1/2 cup salsa, plus more for serving

1 1/2- 2 cups 2% Mexican blend cheese

Toppings: sour cream, avocado, etc.

 

Directions

Spray an 8″ square casserole pan with nonstick cooking spray. Set aside. Preheat oven to 375 degrees.

Spray a large skillet with nonstick cooking spray and place over medium high heat. Once hot, add the ground turkey. Brown turkey, breaking up the bits and pieces. When turkey has browned {but hasn’t quite cooked all the way through yet}, add the chili powder, cumin, and cayenne pepper. Mix well.

Add can of the diced green chilies to the turkey, along with the fire roasted diced tomatoes, drained. Stir well and continue to cook until turkey is completely done. Then, remove from heat.

Spread a thin layer of ground turkey at the bottom of your casserole pan. Top with a layer of cheese and tortilla slices.  Add another layer of turkey, tortillas, cheese and salsa.

Place in the oven for 30 minutes. Cheese will be melted and bubbling. When casserole comes out of the oven, let sit for 20 minutes before slicing. Serve with your favorite toppings!

 

MAKE AHEAD:

Follow directions regarding browning and seasoning the turkey.  Stir in chilies and tomatoes.

Layer casserole as described without top layer of cheese and salsa.

Cover with foil and store in fridge.  Remove casserole from fridge and preheat oven to 375 degrees.  Add last layer of cheese and salsa.  Bake according to directions.

 

NOTE:

The original recipe calls for layering in refried beans into the casserole. I don’t like them, so I wanted to sub in some black beans, but I couldn’t find them in my overstuffed pantry!

26 thoughts on “Reunited with my Running Shoes

  1. That looks uber yummy!! My favorite casserole right now is a squash and chicken one I made a few weeks ago, SO YUM. Also way to get moving and grooving again!

  2. Way to give your legs a little break! I’m sure they’re still tired, but I hope they’re no longer sore!
    I think I need to investigate vegan casseroles without any vegan cheeses since Kelly doesn’t really like any of them. They’re so great in winter!

  3. I always overcompensate with layers too and end up sweating in the first 1-2 miles!

    That casserole looks and sounds yummy, definitely going to try to veganize it a bit. Lentils sound like a good sub for the turkey meat. Also, for cheeseless casseroles (I don’t like vegan cheeses much) I just go without usually. I have however found that making a nacho-like “cheese sauce” is a good alternative for casseroles. I haven’t posted the recipe yet but will in the near future.

    • I have seen some cheese sauce recipes…usually with cashews right? I’d love to see it on your blog. I’m sure the spices in this recipe will support an amazing vegan casserole! can’t wait for you to give it a go!

      • Yes, they are typically with cashews.
        I have been working on a sauce that is almond flour based rather than cashew based. I don’t have a high speed blender and can’t achieve the creaminess that I would like using cashews.
        I am excited to try out this casserole, nothing better on a cold fall night.

  4. Glad you gave your legs some rest post-race! You deserved it! Hope you’re even more recovered now! I didn’t run for almost three weeks after IM and was still tired 🙂

    That casserole looks so tasty! Just have to sub the flour tortillas for corn to be GF 🙂

    • That is an easy sub!
      One other suggestion is to make it without the tortillas and then dip in some crunchy corn chips. Both would be fantastic!

      I have heard that it takes a long time to recover from IM. It took weeks for my friend’s stomach to be back to normal!

  5. I’ve been crazy about tacos this week. First I had some crispy potato tacos, now I just made your casserole. We should have another stomach, to keep eating jajaja

    Really good. Thanks!!

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