Sam and I got into one little tiff. But that was all. I think this is a game we can play together consistently and still stay happily married.
In fact we played it, just the two of us, tonight.
And we both HAD FUN.
That's basically a miracle.
I'm being totally serious.
Also, dinner tonight was successful. It was a new recipe, and that doesn't always go so well. I was nervous about it. But they liked it! YAY! It's vegetarian (not vegan), which is nice because I don't cook with meat very often we end up eating the same three things over and over. Now we have four things.
Here's the recipe (in case your interested). *I've changed some of the ingredients, because I refuse to use reduced fat cheese... and I didn't have whole wheat tortillas.
Black Bean and Pineapple Enchiladas
(recipe* and photo from Pillsbury.com website)
INGREDIENTS
| 2 | teaspoons Olive Oil |
| 1 | large yellow onion, chopped (about 1 cup) |
| 1 | medium red bell pepper, chopped (about 1 cup) |
| 1 | can (20 oz) pineapple tidbits in juice, drained, 1/3 cup juice reserved |
| 1 | can (15 oz) black beans, drained, rinsed |
| 1 | can (4.5 oz) chopped green chiles |
| 1 | teaspoon salt |
| 1/2 | cup chopped fresh cilantro |
| 3 | cups shredded Cheddar cheese (12 oz) |
| 1 | can (10 oz) mild enchilada sauce |
| 8 | flour tortillas (8 or 9 inch) |
| 1/2 | cup sour cream |
| 8 | teaspoons chopped fresh cilantro |
DIRECTIONS
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chiles and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.
2. Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.
3. In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
4. Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.
Makes 8 servings.
6 comments:
congrats on going "B-a-n-a-n-a-s." I hope you also taught your children the "cheer."
And AMEN about the fat-free cheese. I am such a believer... especially since I've been losing weight since trying to rid our house of 'low-cal' and 'fat-free' fare. Funny how that works, eh?
Michael Pollan would be so proud of you.
PS. Are you going to share the other 3 dishes?
no doubt about it...you guys had a good time. can't wait to try out the new game. xox
"Now we have four things." You crack me up. This looks yummy! And I love your FHE idea. You're a fab mommy Melissa!
Sounds like FHE was a hit and I love that recipe idea...sounds so good. Thanks for sharing!
oh I just love reading your posts! They are so hilarious! Glad you have FHE...haven't quite mastered that yet. Brandon thinks its silly doing it with just the 2 of us. =) Oh well!
I LOVE Bananagrams! (:
We play it at my house all the time. Fast Scrabble is good too. (:
That dinner sounds really yummy. You should just let me come over for dinner. (:
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