Then came Chicken Enchiladas. I shredded the chicken and wrapped up the chicken with homemade guacamole in sun-dried tomato wraps. I made 4 good sized ones for the pan I wanted to use. I poured enchilada sauce over the top and sprinkled with light Mexican cheese mix. I baked it to melt the cheese for a bit and it was good to go. Each one was a good size so we ate one a piece and El munched on the leftovers for lunch.We made salad with carrots, zucchini, onions, cherry tomatoes, hard boiled egg, and the rest of the shredded chicken. I complimented it with a tomato soup (more like a gazpacho really) from my handy Moosewood cookbook. The gazpacho was really tasty and my plan is to use the leftovers of that to make a pasta sauce!
Sunday, August 24, 2008
It's so nice to be home and have the ability to cook. I really missed it! This week I thought it would be great to be able to make one meal and have it lead to the next. The idea was to have good healthy food but be able to use the main part of it again, in hopes of not wasting food. The frig often gets stuffed with leftovers that sometimes just get tossed.
First came the roasted chicken. I made a nice mojo marinade and basted the it. I threw potatoes, carrots, onions, and tomatoes around it, sprinkled with olive oil, salt and pepper. We ate it for a couple of days. I must say it was damn good.