My favorite week of the year has arrived; Thanksgiving!!! Just the mention the word makes me want to dress in full pilgrim gear and strut around the next few days. However, that wont be happening!!!
I left this morning for my in-laws house in Manhattan Beach. This place has become home to me. If Erik and I had the means to move now, we would do it in a flash, but until then, I come up here for vacation.
After we arrived and got everything situation, the babies went down for a nap. You know what that means… Time for a run on the strand. It was the most beautiful afternoon and for any runner, a beautiful day equals… a run you don’t want to end. 5 miles was NOT long enough, but I am getting up in a few hours to do it again:)
After my run, I came back and went right to the kitchen. I decided to make dinner for everyone. MIRACLES DO HAPPEN 🙂 Dinner was so good, easy and clean, I had to share. So here we go!
Summer’s Speciality Salad
Ingredients
1 bag of organic Arugula
I Granny Apple peeled and diced
I cucumber peeled and diced ( I only use 1/2 , unless I am doubling the salad)
1/2 red onion diced
1 cup cherry tomatoes cut in half
1 avocado cut in thin pieces
3/4 cup of almond & dried cranberry mix
Directions
* Wash Arugula and put in a salad bowl
*Dice the apple, cucumber, onion and tomatoes and pour over Arugula
*Toss the salad
*Top with the avocado, almonds and dried cranberries
*Once served, feel free to use your favorite dressing. I personally like Trader Joe’s Vinaigrette. However, tonight we used Strawberry Vinaigrette and it was DELIC!
Clean Chicken Enchiladas
By replacing the chicken with turkey, you have a great meal for the left overs you will have in a few days!
Ingredients
8-10 Tortillas ( I don’t use flour, so I go with whole wheat or corn)
2 cups cooked diced chicken (Fresh chicken is the best)
1 can of salsa
1 block LIGHT cream cheese, softened (8 oz.)
1 green pepper diced
1/4 cup of milk
1 cup of cheese
Directions
* Stir chicken, bell pepper, creme cheese and 1/2 cup salsa in a saucepan on low heat until creme cheese is melted.
*Spoon 1/3 cup chicken mixture down the center of each tortilla; roll up. Place, seam-side down in lightly greased 12×8 baking dish.
* Stir cheese and milk in a sauce pan on low heat until smooth. Pour sauce over tortillas; cover with foil.
* Bake at 350 degrees for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas.
Please note, you do not have to make the creamy cheese sauce that I did. I would prefer to top with cheese alone.
SERVE AND ENJOY!
Also, green beans are great with this
Beauty From Ashes 