Back to reality and Enchiladas!

It’s my last day of break… booo! It’s gonna be hard to go back. Only 8 weeks left. Then I’ll be free!

It’s gonna start to get busy again- softball and track, plus basketball open gyms. At least it’s getting warmer! I am just so sick of this nastiness. But April showers bring May flowers, right?

The other great thing about this time- it’s baseball season!! Go Tigers! So now 3 hours of every day will be spent watching the tv. Another World Series appearance? I hope so!

Today we went to church then supported the breakfast after. They served pancakes, eggs, bacon, sausage, biscuits, the whole lot. I didn’t over eat too much like I normally do!

We ran some errands and I have softball later. Watching the Tigers right now… darn Yankees!

           

Go Michigan!! Louisville better be ready on Monday. We went and watched the game at my cousin’s after having dinner-

Chicken Black Bean Enchiladas

(adapted from The Garden Grazer)

Ingredients

1 chicken breast, cooked and chopped

10 oz can of enchilada sauce (we used green chile)

15 oz can of black beans, rinsed and drained

15 oz can of corn

6 oz spinach

1/3 cup cilantro

2 tsp chili powder

2 cups cheese (we used taco blend)

8 whole wheat tortillas

Directions

Preheat oven to 375

Spray bottom of 9×13 pan then lightly cover the bottom with sauce

Saute spinach with olive oil until slightly wilted

In a large bowl combine chicken, black beans, spinach, corn, 1.5 cups cheese and spices

Fill tortillas with mixture

Place rolled tortillas in pan. Leave ends open and seal with a toothpick

Pour remaining sauce over tortillas and sprinkle the rest of the cheese on top

Bake for 20 minutes

Enjoy!

 

We definitely made way too much. I hardly finished 2 and mom had 1. They are super filling. Next time I’d say a half batch! They were a bit spicy for my taste, but mom loved them. Taking one for lunch tomorrow!

How was everyone’s weekend?

Got any exciting plans this week?

Not your typical spring break

Instead of going somewhere sunny and warm for spring break, my mom and I went to a bed and breakfast then dog sledding! It was really impromptu but we had a great time!

Neither of us had ever been to a b&b so we weren’t sure what to expect. Tom and Caroll were so nice and had great hospitality! When we got there Caroll had the best peanut blossom cookies I’ve ever had. Ohhh my gosh.

Caroll raises sheep so we had to go out and see them! They really are pretty neat animals.

We pretty much just visited with them the rest of the night. Such nice people! Tom and I had a nice conversation about running. He once ran 5 back to back 19 minute 5k’s!

Now the other half – breakfast! When I came downstairs Caroll had made scones. I once got sick from a scone but now I’m okay with them! They had oatmeal, apple, flax seeds, and dates, with whatever else is in scones. Warm out of the oven, they were tasty. She gave us a few to take home!

The rest of breakfast had raspberry cream cheese stuffed French toast (delicious!), sausage, potatoes, and homemade yogurt! Everyone also had their own fruit bowl. It was awesome.

Before we left we went xc skiing in the back yard – 80 acres! We made our own trail and it was so beautiful.

After saying goodbye we headed to the dog sledding. How cool! They had over 150 dogs. We got to harness them to the sleds and were taught how to drive. It was so fun! We did about 10 miles which took an hour. I got to drive my own sled! The guy who runs the company actually races the Iditarod. Cool!!

 

Then we got to see the puppies! They were cute at first but then they started chewing on everything and being annoying so I wasn’t really interested haha.

After some cookies we headed for home! We had a nice talk which made the ride go by pretty fast. When we got home we were so exhausted we went right to bed. Back to the norm today!

Dog sledding really was a great experience and I would definitely recommend doing this sometime in your life. This was a super fun trip and I’m really glad we did it!

Mom’s Pecan Rolls

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I hope everyone had a great Easter! Mine was spent with family, family, and more family. I’m not much for Easter dinners, so I made sure to eat lots of pecan rolls for breakfast!

These are my mom’s special recipe and SO GOOD. Super easy too!

Ingredients

1 package Pillsbury crescent rolls

4 tbsp butter

1/4 cup brown sugar

sugar

cinnamon

syrup

Directions

Turn oven on to 350

Place half a stick of refrigerated butter in a circle pan. Add 1/4 cup of brown sugar and drizzle syrup in a circular motion, don’t hold back!

Put that in the heating oven. When the butter’s melted, take it out and spread evenly.

Add pecans!

Cut up the package of crescent rolls into 12 pieces. Coat each piece in cinnamon sugar mixture- 1 tbsp sugar to 1/2 tsp cinnamon.

Place the rolls in the pan. Try not to wait too long or the syrup mixture will harden.

Bake in the oven for about 15 minutes, or until golden brown.

Put a plate on top and quickly flip over. Tap the pan to make sure everything is out.

Slowly lift pan… Voila! Pecan Rolls!

These are a huge hit every time we make these. Just so good! My mom and I finished the whole plate. By ourselves.

YUM.

How was everyone’s Easter? 

Mine was spent with family. Lot’s of good desserts. Looking forward to spring break this week!