Alright, if anyone actually reads my posts I'm sure they can tell by now I am bored as can be. I've been quarantined for 4 days with a contagious virus, so my only outlet is the internet (joy!). I've posted about every meal I've made/eaten today and then some. Hopefully I'll be able to go back to work very soon, but until then I'll just be blogging away!

I've been on this Hungry Girl kick lately. I was surfing around earlier and came across this recipe for Enchiladas with White Sauce. They look amazing but with 624 calories and an entire day's worth of saturated fat in one serving, I knew I could do much better. Here's my very own version:

Tina's Good for you Enchiladas (2 servings):

1 cup of soy crumbles (I used these by Boca)
2 whole grain flat-out wraps
1/2 can (about 6-8tbs) fat-free refried beans
1 laughing cow light cheese wedge
3 tbs fat-free sour cream
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp cumin
2-3 tbs chopped onion
diced tomato (optional)
chopped green onion (optional)

Instructions:

Pre-heat the oven to 350 degrees.

Warm the soy crumbles, diced onion, and spices together in a saucepan over low heat.



Melt the laughing cow wedge in a saucepan over low heat, and stir in the sour cream.

Cut both of the flat-out wraps in half (not lengthwise- the other way). Spread 1/1/2- 2 tbs of refried beans on each half, followed by 1/4 cup of the warmed soy crumble mixture.

Roll the enchiladas up and place in a pan. Top with sour cream sauce mixture. Cover with foil.

Bake at 350 for 15 minutes. Garnish with chopped tomatoes and green onions.

I served these with the jalapeno hot sauce I made and half of a 100 calorie pack of guacamole. I estimated that these were about 350 calories (including the guac), and very low in fat. Not too bad compared to the original version!

Over the summer I planted a little garden in my backyard. Most of the plants did great this year, and my jalapeno plant was no exception. I harvested about 20 jalapenos from my lil plant today.

This of course poses the question- just what does one do with 20 jalapenos? I wasn't really in the mood for poppers- I wanted to do something more creative. After some time searching the web I ended up on my favorite recipe website again- allrecipes.com, and found this recipe for jalapeno hot sauce.

Ingredients

• 1/2 teaspoon vegetable oil
• 10 fresh jalapeno peppers, sliced
• 1-1/2 cloves garlic, minced
• 1/4 cup minced onion
• 1/4 teaspoon salt
• 1 cup water
• 1/2 cup distilled white vinegar

• In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
• 

• Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.

• Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.

I'll admit it- I've been terrible about following my meal plan. I've ordered pizza, Chinese, and made McDonald's runs. This isn't only bad for our budget, it's not good for out health either. I'm making a vow to stick with my meal plan this week, and I'm going to try to spend as little out of pocket as possible (I already have a majority of the ingredients for most of these meals).

Tuesday: Fettuccine Alfredo, salad

Wednesday: Pot Roast, noodles, salad

Thursday: Gyros, greek salad

Friday: Free Day- (going to Howl-o-Scream at Busch Gardens)

Saturday: Shredded Beef Enchiladas (made with leftover pot roast)

Sunday: Pork Tenderloin (sides TBD)

Monday: BBQ Chicken, corn, & Mac & Cheese

I plan on assembling these meals ahead of time (starting tonight) so I can just pop them in the oven (or slow cooker) when I'm ready to make them. Hopefully I'll be much better at sticking to my plan this week!