Saving My Life

Anything I post on here about PCOS or any other condition, is general information or information I've accumulated in my experience having PCOS or other conditions. I'm not a doctor, so nothing I say should EVER take place of a real diagnosis from your doctor. My eating plan described on this blog is one I've made for myself and I'm constantly changing it according to my body's needs.

Sunday, March 7, 2010

March 6th, 2010 Food Log and Recipe: Easy Enchiladas

Hey guys, I didn't feel like posting lastnight b/c I just wanted to read other peoples' blogs. I'm so behind in reading and honestly reading all of your blogs helps encourage me so much. I needed to take some time to catch up with you guys. I think weight loss blogging is where we're going to start seeing a lot of success. I really haven't heard any news programs talking about this, but I wonder if they know that there is a huge network of bloggers supporting one another, cheering eachother on, and people actually losing hundreds of pounds. I think we're in the midst of a revolution and I think eventually the media is going to catch on. People are coming together through writing, telling their tales, bouncing ideas off eachother, sharing progress, and holding eachother accountable....all from their computers! I honestly think this would make a great episode on 20/20. lol
  Anyway, sorry....kinda veered off there for a minute. lol Ok, so here's what I ate:

Breakfast: single serving blueberry fat-free greek yogurt, 1/2c. organic pumpkin flax granola, 1/2c. blueberries, 1/2 banana ( I mixed all this together and it was so yummy...very filling though so I ended up sharing it with my son)

Lunch: Whole Wheat tortilla, 2c.romaine and arugula, 4 slices turkey (hormone free and all natural), 2oz. leek mushroom cheese, 1tbsp. dressing

Snack: 3tbsp. antioxidant trailmix (cranberries, almonds, dark choc.)

Dinner: 2 enchiladas, salad (romaine, arugula, sprinkle of cranberries, 1tbsp. dressing)

Lots of herbal tea

Easy Enchiladas

Ingredients: 1lb. very lean ground beef (or ground turkey/turkey
                   whole wheat tortillas
                   2 regular size cans of enchilada sauce or 1 big can
                   1c. shredded cheddar cheese (less or more...your pref)
                    couple tbsp. flaxseed meal (optional)
                    1/2 tsp. cumin, 1tbsp. dried minced onion (optional)
                    pinch of salt

First, preheat your oven to 375.Next, brown your ground beef in a skillet. Add cumin, pinch of salt, dried minced onion and flaxseed meal if desired (flaxseed meal is great way to add in some extra nutrition and they'll never know it..hehe).

Second, add 3/4c. enchilada sauce to meat mixture and 1/2c. of the cheese (There are different kinds of enchilada sauce...I prefer one with a tomato base, but it's your choice) Stir until cheese is melted and turn off the heat.

Next, spoon a few tbsp. of meat mixture into tortillas. Fold each side in, and place seam side down in a large casserole dish. I usually use my meat mixture sparingly so I'll be able to fill the whole pan.

And last, pour the rest of your enchilada sauce over the enchiladas  (or spill nearly a whole can on the floor like I did)
It kinda looks like a crime scene here huh? lol

Put enchiladas in oven for 15-20 minutes and have a meal that takes less than an hour to make and it's not smothered in some kind of cream sauce...not to mention it's chalk full of protein, fiber, and calcium. ☺☺☺ Enjoy. (Sidenote: I ended up using more cheese on top of my enchiladas due to my sauce hindsight I wish I had used salsa instead...just in case you were wondering why you can't hardly see the sauce in the pic)