Fall is in the Air

It is actually beginning to feel like fall in the Orlando area.

I just got back from taking Abbie on a beautiful sunset walk and actually felt a little chill in the air. Some walkers were actually (gasp!) wearing long sleeve shirts! Granted, it was only in the mid 70s, but for some Floridians that’s jacket wearing weather! I’m toying with the idea of finally unpacking my winter clothes and finding a place for them in my closet. That’s alot of work though for a temporary cool down, I think I can still hold out until November to get the sweaters out… we’ll see

Before I left on my walk I did make an amazing dinner! But, before I get to that let me present you with my afternoon snack.

A yummy pear! Are pears in season right now? They’re pretty cheap at the store at the moment and extra juicy. I always assume that means they’re in season.

Now on to the amazing dinner.

After my Chipolte experience I’ve been wanting to create a really yummy healthy Mexican dish that would really put the burrito bowl I had there to shame. I had loads of veggies that needed to be eaten and some corn tortillas sitting in my fridge, i threw it all together and ended up with…

Veggie Enchiladas

To recreate these you will need…..

• zucchini
• yellow squash
• eggplant
• onion
• mushroom
• banana peppers
• spinach
• oregano
• black pepper
• chili powder
• corn tortillas
• Enchilada Sauce
• 2% Pepper Jack Cheese

1. Preheat the over to 400 desgrees
2. Chop veggies and cook in a pan over medium heat until tender (except spinach)
3. Add a little less then a palmful of all the seasonings tot he veggies
4. Warm corn tortillas in microwave so they will be easier to handle
5. Take a tortilla and fill with veggies, a couple of spinach leaves, a little spoonful of enchilada sauce
6. Roll like a burrito and place side by side in a baking dish
7. Drizzle the enchiladas with the extra enchilada sauce and the shredded cheese
8. Cover with aluminum foil and bake for 10 minutes, remove foil and bake 5 more minutes

Of course I couldn’t get two pretty looking enchiladas on my plate. They fell apart in the transfer but they were still really really good!! I LOVE veggies in any sort of Mexican dish. It’s way better and more flavorful then using meat in these types of meals, at least that’s in my opinion.

I needed some protein for this meal so on the side I had a small serving of black beans and brown rice.

Overall it was a delicious and healthy meal! I can’t wait to eat my leftovers sometime this week.

After I returned from my walk with Abbie dessert was on my mind.

I crushed a graham cracker over some strawberries and a few chocolate chips. I microwaved that for about 30 seconds so the chocolate chips would get nice and melty. Last but not least, I topped my beautiful creation with a dollop of fat free cool whip.

YUM! This was the perfect thing to come home to after a good walk with Abbie.