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Flexibility

I got home from work a little bit later than expected (nearly 8pm!!) so I was more than ready for dinner.  Thanks to a little prep ahead of time, dinner only took 15 minutes once I popped it in the oven.

 

Brian told me that this dinner was a winner for sure 😉 and that he would love it if I made it again!  I love meals like those.  I made Hungry Girl’s Lean Bean Enchiladas subbing La Tortilla Factory Low Carb High Fiber Tortillas for the corn tortillas.

I simply stored the enchiladas in the fridge in the baking dish all ready to bake with foil over them while I was at work so that I could come home and not even have to think about dinner.

Flexibility

When the age-old interview question “What are your strengths and weaknesses?” is asked of me, flexibility is always at the top of my list of weaknesses.  I tend to plan things way in advanced, get specific ideas in my head, and then freak out when there is a slight change of plans.  Because I am aware of my inflexibility in certain situations, I really work hard to not freak out when there is a little unexpected bump in the road.

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Tomorrow, I was originally scheduled to have the day off.  I had  a long list of things to accomplish before my weekend in Fort Wayne for Chelsea’s wedding that I was planning on tackling, however, while at work today I was asked to cover someone and work from 9:30am-6pm.  Not a big deal, but it totally ruined my plans of going to Body Pump and spinning, and running to the store, picking up my camera case, filling my gas tank, etc, etc….  I realize that I could have said that I had plans, but when it comes down to it those plans are totally flexible (aside from the workout classes!) and I have given myself the deadline of accomplishing those tasks tomorrow…aka I have no reason to stress out.

I will simply wake up early and head to Body Pump at 6am, then go for a run with Brian after work! (He told me he wanted to start running with me again this week…he doesn’t know about tomorrow’s plan yet…)  As for the rest of the list, I will get it done in little bits throughout the week.

 

Are  you flexible when it comes to scheduling and changes or do you freak out and have to have everything planned minute by minute?

I Can’t Believe It’s Pumpkin!

Posted on

I was sooo excited about my fixed watch until…

My newly fixed watch broke 😦  I guess I will have to get it fixed again tomorrow!

After nannying, I went to Butler’s gym to workout.  I did 30 minutes on the elliptical while watching the Food Network.  I forgot how much I love that machine!  I usually do some sort of interval so that I am able to change my speed and resistance throughout the workout.  I then did this arm workout:

  • Arm Pullover (lying on your back on a bench)–12 reps, 2 sets, 10 lbs
  • Lunge back with left leg, twist with ball in both hands to left, lift back leg up to front in 90 degrees and at the same time lift the weighted ball over your head (sorry this one sounds confusing!) 15 reps on each side, 10 lbs
  • Reverse Dunk–sit in C-Curve with weighted ball at chest, then sit up slowly bring the ball overhead 15 reps, 10 lbs
  • Squat and push the ball out as you stand up 15 reps, 10 lb ball
  • Tricep dips–get on all fours but with stomach up like a crab, do tricep dips 5 with both feet down, 5 with Right foot raised, 5 with left foot raised, 5 with both feet down
  • Bicep Curls–15 reps, 7.5 lbs
  • Forearm Plank
  • Pushups on ball 10 reps
I then went to yoga.  I understand how important stretching is for the body, and I know people who swear by yoga but for whatever reason, it’s just not my thing.  At least, that’s what I thought before class tonight.  I am not flexible, never have been flexible, and tend to lose interest while stretching (I know it’s bad!).  I also love to be moving and constantly on the go, but yoga forces me to stop for a minute and think or not think and relax.

Maybe someday I will look like that!

So the reason why I ever went to yoga tonight is because I am going to have to teach it on the cruise in a matter of months!  They will teach me the fundamentals of teaching their yoga class, but I thought that the stretching would be beneficial and I should probably understand the basic format of a yoga class.  After class, I honestly felt refreshed and more limber than usual! (thumbs up to yoga!) So, I think I am going back next week…I’ll be doin’ the splits in no time!
Dinner
Tonight I decided to try a recipe from Julie’s blog that I had read about a while ago and had really been wanting to try. It looked good to me, but I knew it was the kind of meal that I shouldn’t say what the ingredients are until after Brian has tasted it 😉
Pumpkin Enchiladas
After Brian had tasted the filling, he asked “is that bean dip?”  NOPE!  It’s pumpkin!  He then replied with “I can’t believe it’s pumpkin!” and neither can I, these enchiladas were so tasty.
Ingredients:
  • 1/4 of a red onion, diced
  • 1/2 of white or yellow onion, diced
  • 2 cloves minced garlic
  • One 10 oz can of red enchilada sauce
  • 1 can pumpkin
  • 1/2 cup kidney beans
  • 1/2 cup black beans
  • 1 1/2 Tbsp. cumin
  • 1 tsp chili powder
  • 1/2 cup fat free shredded cheddar cheese
  • 4 large whole wheat tortillas (we used La Tortilla Factory Low Carb High Fiber)
Preparation:
  • Preheat oven to 400 degrees
  • Saute onion and garlic in a pan sprayed with non-stick cooking spray
  • Stir in enchilada sauce
  • Add pumpkin and stir until combined
  • Add in the cumin and chili powder
  • Mix in the beans
  • Fill the tortillas with an equal amount of the pumpkin filling
  • Roll the tortillas and place them in the pan with the seam side down.
  • Top the enchiladas with the remaining sauce and top with cheese
  • Bake until cheese melts
Nutrition:  Calories 157.8g, Fat 4g, Carbs 28g, Protein 10.9g
On the side, we had edamole!  I was in the mood for experimenting this afternoon.  Edamole is like guacamole, but made with edamame and it is tasty.  It didn’t turn out as smooth as I had planned, but it still tasted yummy.
Edamole (Edamame Guacamole)
Ingredients:
  • 1/4 plus 1/8 cup frozen shelled edamame, thawed
  • 1.5 tablespoons water
  • 1 tablespoon extra-virgin olive oil
  • .5 tablespoon fresh lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon hot pepper sauce (I use sriracha)
  • 1 garlic clove, halved
  • 1/2 Roma tomato, diced
Preparation:
  • Combine all ingredients in the food processor except the tomatoes, and combine until smooth.
  • Add diced tomatoes.
  • Chill and serve
  • Makes 2 servings
Hope you all had a lovely evening!  Now, I’m off to bed 😉