Pantry Dinner

We hit a new park and playground today, to meet up with some homeschooling friends for a Summer Solstice gathering after lunch. Ava drove us there.

ava_max_park

And then if letting her drive wasn’t enough, she tested my adrenal glands again.

rock_wall

OK so it wasn’t really THAT high but I did find myself holding my breath until she got to the top.

up_top

Phew. πŸ˜‰

We hit the grocery store for a few essentials (OATS!!) and they entertained themselves in their usual fashion while we went through checkout.

books

They actually BEG to go in the “No Candy Lane” so they can read while they wait.

Dinner tonight goes in the category: Use What We Have in the House

So tonight that meant enchiladas!

Step 1: Shred cheese.

cheese

I prefer to shred my own cheese for a few reasons. For one, it’s cheaper. Well, minus the fact that I’ve been buying organic cheese lately and it already costs an arm and a leg, but it’s still cheaper than pre-shredded organic cheese. I’m also more stingy when I shred my own, which saves me money and calories too.

And it’s just not the same if you don’t get a little skin from your knuckles into the pile as well.

Shredding your own cheese also saves you from the fun *stuff* some companies put in to pre-shredded cheese, to keep it from caking together while it’s on the shelves. It only takes a few seconds and is worth the added step for what is saves you in the long run.

Hmmm, anti-caking agent or skinned knuckles? Pick your poison.

Step 2: assemble enchilada!

put_them_together

A whole wheat flour tortilla, a couple tablespoons of spicy, vegetarian refried beans, and a sprinkle of frozen cooked corn, canned (rinsed and drained) black beans and a sprinkle of cheese.

I also use a little smear of refried beans to seal the tortilla together once I wrap it up.

I would normally make five of these guys, but I only had four tortillas left. Topped with your run of the mill enchilada sauce from a can. I’m changing my initials to BPA.

into_the_oven

Step 3: Into the oven at 350 for about 25 minutes.

I was too hungry to wait the 40 minutes for brown rice when I realized I hadn’t yet started the rice, so long grain Basmati white rice it is. It’s completely possible that my subconscious mind wanted white rice.

enchilada

Served with less than a 1/2 c of cooked rice, some salsa on the side, and some homemade guacamole. I whipped it together while waiting for my four guys to bake. A fork smashed avocado I snagged at the store today, mixed with minced garlic, salt, lemon juice and a diced tomato.

Zak wasn’t home in time for dinner, per usual, so instead I had dinner with Samantha and the rest of the Sex and the City gals.

dinner_satc

And for a little something sweet, about 100 calories worth of dark chocolate.

dark_choc

I’ve got to give the chocolate chips a break for a while. I finished up the bag and they are on the “do not buy” list for a while. I always want to eat them on a graham cracker smeared with almond butter, making my “little post dinner dessert” cost me way more calories than I really need. And think I’ll be OK cutting back to a mere 2 servings of almond butter a day.

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12 Responses

  1. Certainly looks like you’re reprezentin “organic”. I see it everywhere in your posts.
    I find that it doesn’t actually cost THAT much more to substitue “everything else” for organic. It’s (we’re) worth it.

  2. I think I have some coupons for Organic Valley products, so if you want I could gladly send them over to you! (Of course, I would have to find them, but they’re here somewhere.)

    Green&Blacks = the best!

  3. WOOT Heather, emailing you now! πŸ˜‰

  4. Thanks for the tip on self-shredding the cheese! I never really thought of that. I’ll be shredding my own cheese from now on! πŸ™‚

  5. I used to always shred my own cheese but got lazy over the years. But now, I’ll shred again! πŸ™‚

    The enchiladas look great. I love making pantry meals, but they don’t always turn out as great as yours! πŸ™‚

  6. I never knew that about pre-shredded cheese. Time to change to shredding myself! Your enchiladas look delicious πŸ™‚

  7. You’re dinner looks delicious. I always shred my own cheese – first it was for the cost factor – but now it’s for the taste factor.

    Libby

  8. Oh, that dinner looks SOOOO delicious!

    That chocolate is very good. I bought 85% one time, though, and that was a little too bitter for me. In fact, I still have a bunch of it left which tells you something. (haha) 70% is perfect. πŸ™‚

    • yes, 85% was way too much for me too. Tasted like chalk! I agree that 70% is perfect. Smear some pb on that 85% you have left and it will fix it right up! πŸ˜‰

  9. Yum – those enchiladas look very very tast-y….I will try, with soy cheese….

  10. I’m gonna have to make enchiladas now! And I have dinner with the SATC girls more often than I’d like to admit. πŸ™‚

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