Shhh! Look, look, look!
After 5 long, cold and dreary months, two pasty white Iowans have come out of hibernation – emerging from their homes to face the outside world!
Have you ever seen such a creature?!
HA! It was too.perfect. to stay inside today, so Ben and I laced up, and headed into the warm sunshine and crisp air for a brisk 3.75 mile walk/run after work. Amazing!
Slowly but surely, the winter wonderland around us is cracking and melting away. Thank goodness… We cannot take anymore hibernation up in here!
We briskly walked to our halfway point, turned around and walked a bit more, then ran the last mile home. I’m so glad that I’ve been running at an incline on the treadmill, because the mile home was anything but flat!
What a fabulous end to our day – looking forward to many more in the months to come!
These were made for Sullivan – a beautiful, 3-week old baby boy. The blue was supposed to be a little bit lighter, but I don’t think Sully’s Mom minded – thank goodness!
I use a royal icing made with egg beaters “just whites”, lemon juice, flavoring and powdered sugar. Keep it thick for outlining the cookies and for the writing, and thin it out with more liquid to fill the centers!
Cookies, cookies, cookies! I just love ‘em!
Although, I’m sure glad they’re out of the house. Do you know what it’s like to be surrounded by 50 soft, sweet and delicious cookies? Of course you do, you’ve seen my girl scout cookie stash!
In healthier news, I whipped up a Mexican feast tonight – Vegetarian Enchiladas!
Adapted from Allrecipes.com
1 Tablespoon butter
1/4 cup onion, minced
sprinkle garlic salt
sprinkle of red pepper flakes
1 10oz package frozen chopped spinach, thawed and water squeezed out
1 cup low-fat cottage cheese, drained
1/2 cup Greek yogurt (could use sour cream)
1 1/2 cup shredded cheese
8 corn tortillas
1 14.5oz can red enchilada sauce
- Preheat oven to 375 degrees. Melt butter in saucepan over medium heat and sauté onion until tender. Add garlic salt, red pepper flakes and spinach. Sauté until spinach is warmed through.
- In a separate bowl combined drained cottage cheese and Greek yogurt. Add to spinach mixture, and stir to combine.
- Wrap corn tortillas in a paper towel and microwave for 40 seconds, flipping half way through, until pliable. Add 1/4 cup filling to the middle of tortilla, roll and place seam side down in a baking dish.
- Pour enchilada sauce over tortillas, top with cheese and bake for 20 minutes or until cheese is melted and sauce is bubbling. Enjoy!
These were soooooooo good. Soooooo good. I cannot sing their praises enough!
I made this dish a bit healthier than the original by using low-fat cottage cheese and Greek yogurt, and not including cheese in the filling. Just like taco salads – I can’t taste it when it’s inside the enchilada, so why add it?
My Mom uses cottage cheese in place of ricotta when making lasagna, which is where I got the idea. Just make sure you drain that cottage cheese reeeeally well, otherwise the filling can be a little soupy. I even go as far as to press down on the curds with a spatula. Super easy!
I topped half of mine with some Graddy’s Salsa for a fresh kick.
The spicy burst from the salsa, creamy cottage cheese and flavorful enchilada sauce worked beautifully together. What a winner!
Not only was this dish incredibly easy, but it was incredibly fast, and inexpensive too. Give it a try!
Ok – it is my night to relax. That means The Office (Jam’s baby is born tonight!), 30 Rock (Tina = LOVE) and Real Housewives of the O.C. (I need their tans!)
Have you been able to get outside to exercise yet?