Day 8–Moving on up…

First, a clarification:  Chipotle still cost me $13.  That's right.  CHEAT CENTRAL over here.  Wasn't sure how to feed the kids, but retrospectively, I could have ordered them the same thing I got.  Instead, I ordered kids meals.  I'm still a bit irked at myself about the $13 (don't even ask AB how he felt about it...grrr) because it really was nonsense that I didn't order in such a way that nothing was spent.  Ah well, done beating myself up.  The bowl I had was free, and it was fabulous. 

Just keeping it real - I'm not perfect, that's fo' sho'

Moving on...

I’d be lying if I told you I wasn’t craving anything or needing convenience stops.  For instance, Starbucks called to me…sang to me…on my way home from dropping the babies at school.  That was lousy.  Taco Bell was beckoning tonight as I tried to wrestle too many demands, too few strands of patience, and being totally worn out!  Dinner?  I don’t wanna make dinner.  I don’t wanna stand upright, either.  I want to crash into that soft bed and not come out until morning.  But it was Back to School Night for Quint, it was high-demand work load, it was cranky toddlers, it was Daddy has to work tonight…all that stuff rolled up and making me long for convenience. 

Still, I resisted and got myself up and into the kitchen to make dinner.  And I made way too much – but that’s why left-overs are a good thing.  Especially in this challenge.  Always something homemade to eat in the fridge.  Not ashamed to admit that Anton’s somethings usually taste much better than my own…but who’s judging?

Day 8 Menu:

Breakfast – English Muffins
Lunch – Egg Salad Sandwiches.  Kids had bento and I have no great pics to share, because I was running out the door this morning to get them there on-time.
Dinner – Enchiladas made by yours truly.  Sort of …here’s your quick recipe brought to us all by my friend Emily who taught me this trick years ago.

Preheat your oven to 350 degrees

Brown ground beef with some taco seasoning, chopped onion, and a can of black beans.

In a separate pan prepare some Spanish Rice.  You can use the 7 minute Lipton brand, it’s delish!

Combine the rice/beef/bean mixture in a bowl with some shredded cheese (up to you how much cheese you prefer) and half can of Enchilada Sauce (but don’t make it soupy…too much and they’ll be all gooey).  Give it a good stir until well combined.

Scoop mixture into flour tortilla shells (not too much or it’s hard to roll) and roll up like a burrito.

Place open side down in a glass baking dish.

Cover with the rest of the Enchilada sauce

Cover top with cheese

Bake for 15 minutes or until cheese is melted.  Or until cheese is slightly browned.  Whatever you prefer.

Done!  Scoop and serve – and you can make many variations.  Sometimes I just do beef/onion instead of the rice/bean addition.  You can also do this with Chicken/Green Enchilada Sauce – YUMMY.  Great with a side of salsa, guac, or sour cream.

Onward to Day 9!  Here's to no more slip-ups!