There! I said it!
I was SO on that band wagon. And we really did give it the old college try (whatever that means). But we sort of had an epiphany and decided that perhaps we would just eat healthy, but like normal people. Brilliant. I know.
I still believe in being conscious about what we buy and consume. I also believe that meat is DELICIOUS. Also delicious? Cheese. CHEESE! And life is actually really horrible and depressing without meat and cheese.
But if you really want to wallow in sorrow then try eating raw for 2 minutes. Worst. Ever.
So folks. We admitted defeat. And let me tell you, normal yet healthy food has never tasted so good.
If eating Vegan and occasionally Raw did anything for me...it was make me realize for the first time ever that cooking normal yet healthy food at home is DELICIOUS. Never before have I been so utterly happy cooking and eating at home. So there you go. I guess Veganism does work! As soon as you quit.
Since we have been eating at home more we have come across some real winner dinners (rhyming!). I always like getting tried and true recipes from friends and family because I know it will most likely taste good. I especially like getting recipes from people I know because it means that I don't have to sort through recipes in cook books. I am absolutely horrible at picking recipes out of cook books. Those books lie you guys. They are like People Magazine. A bunch of pretty pictures and lies. I have never managed to successfully make a recipe that I found in a cook book. I think the gorgeous photos set you up for failure.
Am I rambling?
Alright, so on to some seriously yum din din options for anyone who is interested...
For B's allergies I made an extra pan with corn tortillas instead of flour. We cooked them on the stove for a few seconds and they stayed rolled perfectly.
Preheat oven to 375 degrees F.
Spray a 9 x 13 baking dish with non-stick spray. Pour enchilada sauce in a bowl and begin by whisking in 1/4 cup buffalo wing sauce. Taste and adjust according to your desired level of heat – I added in 1/2 cup total. Set aside.
Add shredded chicken to a bowl with 2 green onions and 1/2 cup monterey jack cheese. Pour in about a 1/2 cup of enchilada/buffalo sauce mixture and mix thoroughly. Stir until mixture comes together.
Pour a drizzle of enchilada/buffalo sauce in the bottom of the baking dish. Take each tortilla and fill it with a few heaping tablespoons of the chicken mixture. Roll each up and set it in the baking dish, seam side down. Pour another 1/2 cup or more of enchilada/buffalo sauce on top of tortillas and add remaining monterey jack cheese. Bake for 20-25 minutes. Immediately after taking enchiladas out of the oven, add crumbled gorgonzola on top. Garnish with the remaining onions and cilantro and serve. Store the remaining sauce in the fridge for 1-2 weeks, and use if reheating enchiladas.
Thai Peanut Noodles
from Our Best Bites
2 T. creamy peanut butter (use natural for no trans fat)
1/4 cup(s) fat-free sour cream
1 pound(s) uncooked ground turkey breast
3 Tbsp all-purpose flour
1 Tbsp rosemary, fresh, chopped (or 1 tsp dried)
1 tsp dried thyme
Roasted Tilapia, Potatoes, and Lemons
from Real Simple Magazine
We have been making this and loving it for years. So super easy and really good.
1 pd. baby potatoes (about 12), halved