Sunday, September 12, 2010

Sunday Eats

by Meghann on September 12, 2010

I did something today that I’ve been dying to do all week.


I took the Brie, Apple, and Honey combination to the sandwich press and it was fabulous. ๐Ÿ™‚


On the left: Brie, Pecans, and Raisins. On the right: apple and Honey


Some spinach was added in between and to the George Foreman it went.



The bread I used was was on the older side and sort of fell apart when I tried to pick it up, but all the flavors were still there.


I see this sandwich as a new lunch time staple. It was sweet, gooey, and had a bit of crunch in each bite. It was basically everything I would want in a sandwich and more. ๐Ÿ™‚


With my sandwich I had the other half of the apple from the sandwich


And some tortillas with salsa.


The rest of my day consisted of a little poolside action, grocery shopping, football, and Lifetime movies. A very productive Sunday, don’t you think? ๐Ÿ˜‰

Somewhere in there I had my last Chocolate Oatmeal Cookie.


I had a little help with dinner tonight.


Derek is an excellent vegetable chopper. ๐Ÿ˜‰


The expertly chopped veggies were a key component to my Experly Fish Enchiladas.



Spicy Fish Enchiladas

  • 1 Fish Fillet (I used flounder)
  • 1/2 cup chopped Red Onion
  • 3/4 cup Black Beans
  • 1/2 cup DicedTomatoes
  • 4 baby Mushrooms (chopped)
  • 1/2 cup Corn
  • 1/4 cup Green Chilies
  • 1 T minced Garlic
  • 2 T Chili Powder
  • 1 T Red Pepper Flakes
  • Generous Pinch Salt
  • 1 can Enchilada Sauce
  • 2 cup Shredded Cheese
  • 3 Tortillas

Start by sauteeing the onion, garlic, and mushrooms in a little EVOO. Once the onion is translucent add the fillet of fish. When the fish can easily flake away shred it with a fork in the pan then add the rest of the veggies and seasonings.

Coat everything with 1/2 a can of enchilada sauce and let it cook on low for 10 minutes.


Coat the bottom of an 8×8 baking pan with 1/4 of the can of enchilada sauce.

Spoon about 1/3 of the mix into each tortilla, roll into a log, and place neatly in the pan seam down.


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Coat with the remaining enchilada sauce and top with the last of the cheese (I was out)


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Bake at 350 for 20 minutes


Topped with homemade guacamole and plain yogurt


and pan fried plantains






For dessert: a small ice cream cone with Coffee Chocolate Chunk Ice Cream


Request from my Mom…

My twin bro is in Chicago for the next month doing an ENT rotation through the University of Illinois. He’s excited about the opportunity and the change of scenery, but the apartment he found for his duration wasn’t exactly what he had in mind *cough*craphole*cough*

Apparently the apartment is dirty, messy, and on the verge of being unliveable. My bro didn’t know what he was getting himself into and is now seeking other arrangements.

My Mom called me this afternoon upset about the whole mess and asked out of desperation that I put out a plea for anyone in the Chicago area who may be able to take him in for a couple of weeks. I’m not exactly sure what my Mom had in mind by me putting this out there, but she is my Mom and when she makes a request I usually deliver.

So, if anyone can help my brother out please let me know! He is a future doctor and very clean! ๐Ÿ™‚


Love you Josh! and Mom! ๐Ÿ™‚

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12 Miles with the Sis

September 12, 2010

I can’t say it enough, but long runs are so much better with a friend. My 12 miles literally flew by this morning – love that! Did you know my Sister and I have both been training for Chicago since July, but this morning was the first long run we’ve done together? Last year – more ยป

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