Cory and I are finally back in Florida and settled into normal life. It has been so great relaxing together these past couple of weekends, and doing nothing but enjoying our backyard swimming and fishing off our dock. Yesterday we decided to leave our house and spend the afternoon at the Yellow and Green Farmers Market in Hollywood Florida. We listened to live music, ate fresh bruscetta and purchased some yummy goodies along with decadent whipped shea butter all from local vendors. I am headed to Vegas this week for work so I need to fill the fridge with leftovers that are easy for the hubs to heat up. I always feel guilty when I head out of town and leave him to fend for himself. Usually this leads to him eating a bag of chips, cup-o-noodles or pulling out the little used dominos app to order a quick dinner. Have I taught him nothing?! Last time I came home after a few days away, there was an Oreo ice-cream cake lodged sideways in my freezer. Ladies, I think I have spoiled him, but this weekend I made one of his favorite healthier ‘man meals’, and not only does it freeze well, but it gets better the longer it sits. I made a quinoa chic
ken casserole with dill fruit salad and baked not fried green tomatos.
Casserole Ingredients:
3 Whole Wheat 9 inch Tortillas
1 Sliced Pepper (Any Color)
1/2 Cup Cooked Quinoa
1 Large White Onion
4 Garlic Cloves Minced
1 Shredded Rotisserie Chicken
1 Can Enchilada Sauce
1/4 C Shredded Mexican or Cheddar Cheese
1 Egg
1/2 C Mixed Black Beans & Corn
1-2 Tbs Olive Oil
Directions:
Add oil to pan, when pan is hot add onions until they begin to soften. Add peppers and garlic and cook through until they begin to soften. Add corn and beans until warmed through and remove from heat. Whisk the egg and fold into quinoa.
To Build Casserole:
Grease 9 inch pie plate, Add enchilada sauce, top with tortilla, top tortilla with pepper mixture add quinoa and shredded chicken and small sprinkle of cheese. Repeat. Top with final tortilla (3 Total) add enchilada sauce and top with cheese.
You can completely leave cheese out, but this was a manly treat for my hubby who not only helped me do massive amounts of laundry yesterday, but happily does the dishes every night. He deserved some good chedda…because that makes everything betta!
This Dill fruit salad was created completely by accident. I forgot to pick up greens during my trip to the grocery store and I had to make something from nothing (Ok well I had some-things, but no greenery) !
Mango Salad Ingredients:
1 Large Ripe Mango Thinly Sliced
6-7 Strawberries Sliced
1 Large Avocado Cubed
1/2 Red Onion Sliced Thin
1 Tbs Fresh Chopped Dill
Olive Oil
Red Wine Vinegar
Pinch of Sea Salt
Directions:
Combine mango, strawberries, dill, olive oil, vinegar and sea salt. Let sit for at least twenty minutes. Add avocado, lightly toss and serve immediately.
Love and Enchilada Casserole,
Taylor