Talk about gloomy. Today was dark, cold and downright sad, then out of no where, I swear I saw the sun. Well it only lasted for a few minutes, but at least it made an appearance.
Sometimes you have one of those days that just fly’s by, I had one of those days today. While at work I remember looking at the clock and it being 10:00 am, later I glanced back up and it was 11:55 am. I usually take lunch at 1:00pm, so I just got back to work and wham it was 1:20 pm by the time I looked back up. Kinda shocked that my stomach didn’t give me a shout. So I stopped and opened by bag.
Bag Breakfast and Lunch
Tuna wrap has been a favorite of mine lately, it really holds me over until dinner. I try to mix up my lunches, but sometimes you just get a favorite and you have to ride it out.
After arriving home from work I gave the doggies some love. It’s such an amazing feeling coming home and having such a happy welcome home.
Welcome Home
Today’s workout was a total body workout, this DVD is so good, Jillian really works you out.
Jillian
I was really feeling this by the end of the workout, but that’s just what I needed.
Then it was off to make dinner, I made a stacked corn tortilla deconstructed enchilada. I didn’t have a recipe for this I just added what I like and baked it on 350 degrees for 25 minutes, here’s what I did.
Mix up Ingredients
2 Chicken Breasts Shredded
Can of Black Beans
Can of Corn
16 ounce Jar of Salsa
Then I took 4 small corn tortillas and heated them in a pan until they got golden and kind puffed up. I lightly spray the pan with canola spray.
Corn Tortilla
Then I topped the 1st. tortilla with the filling and added the 2nd. tortilla on top of that and added more filling to the top and added a pinch of shredded cheese.
Layer the Tortillas
Baked at 350 degrees for 25 minutes.
Once it was plated, I added black olives, and a side of refried beans and Wholly Guacamole.
Dinner is Ready
Guacamole is a big favorite of mine, I think of it as a staple item. I use it on panini’s, tacos and anything else I think might taste good. Wholly Guacamole is always in my fridge or freezer, yep you can freeze it! So this is my version of a deconstructed enchilada, its low in fat and high in protein. Plus it’s easy and you can add anything into it that you like. I always heat the corn tortillas up in a pan lightly sprayed before I serve them or before I bake them. I prefer the corn tortillas to the flour ones, but they are delicate and tend to crumble if not heated up.
Wholly Guacamole and Corn Tortillas
Now I plan on watching the season premier of Justified, oh Raylen how I’ve missed you. It was on last night, but it comes on at 10pm so I have it set to tape on my DVR. I can’t wait to see where this season takes us.
Have a great night and I’ll check ya later.
