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Fall is in the Air

by Meghann on September 30, 2008

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

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 πŸ™‚

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.

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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…

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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

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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.

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

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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.

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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.

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

1 VeggieGirl September 30, 2008 at 9:11 pm

Hooray for autumn, pears (yep, they’re in season!!), lasagna, and black beans!! πŸ™‚

2 lauren September 30, 2008 at 9:23 pm

yum – the veggie enchiladas looks great! i love corn tortillas…what type of enchilada sauce do you use?

3 caitlin (seebriderun) September 30, 2008 at 9:28 pm

can you please cook for me??

i can be downtown by 6. does that work?

4 caitlin (seebriderun) September 30, 2008 at 9:34 pm

can i just say that im so impressed with how fast you made your blog look so professional? its awesome.

ahh id love to try out your butternut squash recipe, but im assuming i’d have to go back to your place to do it? i’m kind of broke on gas (i’m already on E) and have no cash to spare. soo… a drive to your way probably isnt going to happen. i’m so broke, its not even funny.

5 Megan September 30, 2008 at 9:37 pm

Your dinner looks out of this world!

Great combo for dessert!

6 Erica September 30, 2008 at 10:44 pm

Those veggie enchiladas sound incredible! I am so glad real fresh pears are finally back in season! I just bought some this week and they are fabulous!

7 Bobbi October 1, 2008 at 1:30 am

ok I should not read your blog right before bed, now I want to go to the kitchen and make some yummy enchiladas!!!! yum yum!

8 twinksy October 1, 2008 at 1:57 am

Hey nice work on your run on Saturday! I ran a fifteen K that day too, in honor of you and Caitlin. WOOHOO! Those enchis look superb!

9 twinksy October 1, 2008 at 1:59 am
10 twinksy October 1, 2008 at 2:00 am

holy hell. twinksy.wordpress.com SEriouSLY!

11 wholefoodswholeme October 1, 2008 at 3:15 am

wow thoseenchiladas look amazing!! delicious. and congratulations on your run πŸ˜€

12 Christie October 1, 2008 at 6:55 am

Ohh that is a great dessert idea… i am sure some greek yogurt or vanille soy yogurt would work well on top…

13 Diana October 1, 2008 at 8:08 am

What a nice dessert. Adding the chocolate chips definitely helps satisfy the sweet tooth.

14 Bridget W October 1, 2008 at 9:10 am

Enchiladas!! Ay AY!!! Hahha they look really good…I LOVE mexican food!! I wish I had a dog to walk πŸ™

Thanks for tagging me it was fun!

15 Allison October 1, 2008 at 10:03 am

Those enchiladas look DELICIOUS! I can’t wait to try them myself!!

16 Amy October 1, 2008 at 10:19 am

I love autumn as well! Its the best season by far. Your dessert concoction (sp?) Looks amazing. I loved crushed graham crackers with almost anything…especially mixed into yogurt or fage πŸ˜€

17 fitnessista October 1, 2008 at 10:30 am

OH MY GOODNESS!!! i love enchiladas but haven’t made them since i stopped eating chicken. this sounds WONDERFUL!!! thanks for posting the recipe πŸ˜€

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