Well, enchiladas last night were great. I used the Crockpot pork from the other day, mixed it with spinach, and the leftover chopped up stuffed mushrooms, rolled them into a tortilla, topped them with diced green chilies and enchilada sauce. Baked at 350 for 30 minutes, yum! “J” loved it, and the kids had quesadillas.
Today we all went to preschool, “V” to the baby room and “P” and I to her Frog room. It was a pretty trying day. Lots of reprimanding, and it was only me doing it! Frustrating. The weather was crazy and crappy, so playing indoors did not alleviate my stress. Just glad that I am done working there for the week.
We came home, I fed the kids PB&J’s and apples, and I ate the last of my leftover tortilla soup and 4 Cuties. I am so happy that Cuties are back in season, my favorite 35 calorie snack! I caught up on emails then once the kids’ shows on PBS were over; I went into the living room and did Just Dance with the kids. I was shooting for 30 minutes, ended up doing it for almost an hour! So fun! So I got my workout in despite Mother Nature.
Trying to plan out my food for dinner, as I have noticed my sodium intake is going over my allotted 2500g a day. I have looked up everything and realized that it may be ok for me to have a little extra salt a day. I drink massive amounts of water, exercise regularly; have super low blood pressure and Vasovagal response, which all indicate it is ok for me to have more salt. So I am going to keep an eye on it, but not be too bothered if I go over. This brings me to tonight. I am planning on leftover enchiladas and salad from last night, and a Sweet Cherry layered pudding for dessert. I am boycotting High Fructose Corn Syrup, so I am substituting Oregon canned cherries for the sugar free cherry pie filling I used to use. Here’s the recipe, its 191 calories, and worth every bite:
Recipe for a layered pudding with vanilla instant pudding, graham crackers, and cherry pie filling.
Ingredients:
· 14 whole graham crackers
· 1 package vanilla instant pudding -- (6 ounce size)
· 2 cups milk
· 1 cup whipped topping
· 1 can cherry pie filling -- (21 ounces)
Preparation:
Line a 9-inch square pan with whole graham crackers, breaking crackers if necessary. Prepare pudding with milk as directed on package. Let stand 5 minutes. Blend whipped topping into the pudding. Spread half of the pudding mixture over the crackers; top with remaining pudding and crackers. Spread cherry pie filling over top layer of crackers. Chill 3 hours.
Serves 9.
Serves 9.
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