Pumpkin Enchiladas

Today’s evening activities started with puppy play time followed by a 2.5 mile walk with Sadie.

Don’t even think about it…

Just tryyyy to take it…

It was hot outside but not Sahara-hot, so we were able to enjoy our walk around the lake near our apartment without sweating too much.

Victory!

Dinner

When we arrived back at our apartment, I got to work in the kitchen.

On the menu this evening: Pumpkin enchiladas.

Using a recipe I found on Janetha’s blog, I began making the enchiladas by chopping up an onion. I proceeded to break down in tears because onions always make me cry.

Usually onion chopping is Ryan’s job, but he was in the shower and I needed a chopped onion STAT!

Once the onion was sautéing in the pan, my tears subsided and I was able to continue with the recipe.

Janetha’s recipe called for turkey, but I substituted the meat for kidney beans.

I prepped a 9×9 pan and filled whole wheat tortillas with the pumpkin and bean mixture.

After placing the enchiladas in the pan and topping them with the pumpkiny filling, I sprinkled them with cheese and baked them for about 10 minutes, until the cheese melted.

The result was a flavorful, healthy, veggie-packed enchilada.

 

When I first told Ryan that pumpkin enchiladas were on the menu for dinner this evening, he seemed a little skeptical. I think he previously associated pumpkin with sweet treats like his favorite pumpkin spice cookies and didn’t realize it could be prepared in a savory way as well.

After asking his opinion on tonight’s dish, he replied, “They tasted like real enchiladas!” He also said he’d gladly eat them again, which is a good sign.

Oh how I love healthified Mexican food! 😀

Pumpkin Enchiladas (adapted from Janetha’s recipe)

Ingredients:

• 3/4 yellow onion, diced
• 2 cloves garlic, minced
• One 10 oz can of red enchilada sauce
• 1 can pure pumpkin (about 2 1/2 c.) 
• 1 c. black or kidney beans
• Large bunch of cilantro, chopped
• 1 1/2 tbsp. cumin
• 1 tsp. chili powder
• 1/2 cup shredded cheese
• 5 ounces 0% greek yogurt
• 3 large whole wheat tortillas

Directions:

• Preheat oven to 400 degrees
• Sauté onion and garlic in a pan sprayed with cooking spray
• Stir in enchilada sauce
• Add pumpkin and stir until combined
• Add cilantro, cumin and chili powder
• Spread a light layer of sauce on the bottom of an 8×8 or 9×9 pan
• Fill tortillas with an even amount of sauce and beans
• Roll tortillas and place in the pan with the folded edges facing down to keep them closed
• Top with remaining sauce and sprinkle with cheese
• Bake for 10 minutes or until cheese melts
• Serve with a dollop of plain Greek yogurt or sour cream if desired

Food Addiction

You know by now that I don’t shy away from leftovers!

Last night Ryan and I enjoyed al fresco sweet Italian chicken sausage with peppers and onions for dinner and I used leftovers to make a sausage, onion and pepper hoagie for lunch today.

Here’s the food preparation process from last night…

Freshly Chopped Green and Red Peppers and Onions

Ryan Slicin' Onions

Ryan is the onion slicer in our house. They make me cry!

We put the peppers, onions and sliced chicken sausage in the oven at 400 degrees for 40 minutes, stirring half-way through.

Sausage + Peppers

The leftovers made an excellent lunch today!

Sausage, Pepper & Onion Hoagie

Monday's Lunch

Addicted to Food???

Many people claim they are “addicted to food.” Whether they are addicted to the food itself or the feeling they derive from eating the food is often debated.

Do you feel like you’re addicted to food? Do you know someone who is?

I don’t believe I am addicted to food, but I will admit that when I start eating ice cream or certain other indulgent foods, I sometimes feel a little out of control. I consider these foods my “trigger foods” and I know myself enough to know that one little “taste” simply will not do. I know that once I take one bite of ice cream or break a teeny piece off a freshly baked cookie, I’ll immediately go back for more.

A recently published study examined two groups of rats. One group was fed junk food while the other group was fed a healthy diet.

Results from the study showed that the rats eating junk food continued to compulsively eat the calorie-dense food even when they knew they’d receive an electric shock (Those poor rats!). Those eating the healthy foods stopped eating when they knew a shock would occur.

Interesting, huh? I’m not sure if this really applies to people, but it’s pretty interesting nonetheless.

For more details on this study, click here to read my latest Examiner article.

Soothing Dinner and Sleepy Sadie

This evening Ryan and I went to the grocery store hoping that our dinner would be inspired by something on the shelves.

Luckily one of the Monterey Pasta Company’s ravioli flavors that we haven’t tried called out to us.

Tomato, Basil and Mozzarella Ravioli

We cooked up the pasta poofs and served them with tomato basil marinara sauce and lots of veggies.

Ravioli and Sauce

Mushrooms and Onions

Ravioli Topped with Veggies

Yum!

My Bowl

 Dinner was the ultimate soothing comfort food.

Now we’re cuddled up on the couch watching It’s Always Sunny in Philadephia on DVD with one sleepy little dog.

Sleepy Sadie

Messin' with Sadie

I love relaxing Sunday nights with my little family. 🙂

Relaxing Ravioli

I am feeling super sleepy tonight! I wanted comfort food for dinner… something that would sit in my belly and help me drift off into a good night’s sleep in a little bit.

Pasta always makes me feel full and sleepy so for dinner Ryan and I cooked up whole wheat ravioli.

Whole Wheat Chicken with Sun Dried Tomatoes Ravioli

At the grocery store this evening, we decided we wanted to try Monterey Pasta Company’s chicken and sun dried tomatoes ravioli since we loved their lobster ravioli last Monday night.

While the ravioli was boiling, I chopped up onions and mushrooms and sauted them until the veggies were soft and flavorful. I also steamed some broccoli in the microwave to include in my pasta bowl.

Once the ravioli was done, I topped it with pasta sauce and the veggies.

Ravioli with Sauce

Veggiefied

I stirred the veggies around until they were coated in the sauce and I could see my little pasta puffs again.

My Bowl

This dinner was perfect. Yummy, filling and oh-so-comforting. I polished off every last bite before enjoying two Almondina almond cookies for dessert.

I’m now off to do some dishes before cuddling with the puppers and Ryan. I am one sleepy girl tonight!

Rave Reviews for Lobster Ravioli

When Ryan was off being a wild man of nature on his hiking adventure last week, I took my time browsing around the grocery store. I can spend shockingly long amounts of time in grocery store aisles and without Ryan rushing me encouraging me along, I often stumble upon fun foodie finds.

Last week the lobster ravioli caught my eye. At less than $5 a pack, I figured this would be a great way to enjoy a dinner that tasted gourmet on a poor writer’s budget.

Lobster Ravioli

YUM

Before boiling the ravioli, I sauteed yellow squash, onion and portobello mushrooms to add to the marinara sauce I used to top the pasta.

Veggies!

I wanted to incorporate extra veggies into this meal since the only vegetables I seemed to ingest this weekend were the ones on my burger. Oops!

Ravioli Bowl

My Bowl

Ryan said this dinner was a great way to carbo-load before our run tomorrow. 🙂 (Anyone else remember that episode of The Office where Michael carbo-loads on fettuccine Alfredo for the 5K Rabies Awareness Run? Hilarious!)  Ryan is joining me and Sadie on our morning run as we resurrect Family Fun Run now that his hamstring injury is healed.

With big full bellies we’re poppin’ The Proposal in the DVD player to enjoy a movie and relax for the rest of the night. See you in the morning!