Hate/Love

Last night I was having the same reoccuring dream that I have at the beginning of every fall. I'm a senior in high school and I'm running late to field hockey practice after school. Practice starts in 20 minutes and I've left my practice clothes, stick, and shin-guards at home. I'll never make it on time. You don't have to be a rocket scientist to figure out why I'm having this dream... I'm worried that I'm going to "drop the ball" in some area of my life. Show up to the first day of school without the kids lunches, the fact that my license has been expired for over a month, sleep through an alarm to run early in the morning, flake on a doctors appointment, forget to pay a bill, leave emails unanswered.

Thats why a Monday run is so important. It orders the rest of my day, and ultimately the rest of my week. Still, when I heard my alarm go off in the middle of my bad dream this morning, my first thought was HATE. I HATE that it's dark out in the mornings. I HATE that I went to bed way too late yet again. I really had to focus on that love part. I'm going to LOVE the way I feel when I'm done. I'm going to love starting out the week on the right foot. I'm going to love the cool fall air. And right now, at this current moment as I sip my coffee on the back patio, catching the sun rise before the kids get up, I LOVE that I made myself go.

The same Hate/Love relationship (not to be confused with "love/hate," because for me the hate always preceeds the love) happens for me at 5 pm most nights. Did I really meal-plan enchiladas on a Thursday night? When I'm so beat down from the week, that I just want to microwave a pizza and call it a day?

But just like my morning run I was happy I made myself do it. It really wasn't that much effort, and it was worth it at the end to have a healthy, yummy, hearty, filling meal to end the day with.

Veggie Enchiladas

Corn Tortillas
Veg Oil for frying (optional)
1 zucc
1 to 2 ears of raw corn, kernels removed
can of black beans, drained and rinsed
1 bottle/can of enchilada sauce (I like Trader Joes', its a little thicker and not overly spicy like many canned ones)
bit of shredded cheddar or mexican blend



Add the corn, zucchini, beans, and cheese into a bowl. I added a splash of enchilada sauce for good measure.

Set up your frying station. You don't HAVE to do this. For these enchiladas, it's basically mandatory because you're doing so much work anyway, why not just go the extra mile. These veggie ones are a fast weeknight meal, so if you skip this step, don't beat yourself up. Just nuke the corn tortillas for a minute so they are soft and pliable when you roll them.

So I lightly fried them for about 25 seconds each side (or nuke them), then dip into the enchilada sauce.

Fill with the mix...

Roll em up, and drizzle more enchilada sauce on the top. Okay okay fine I'll admit it I added more cheese on top.

Bake at 350, covered, for about 20 to 25, then take the cover off and add another 5 minutes, or broil for a minute.

And then I got kind of crazy and mixed salsa with greek yogurt to top it off with a "sour creamish" like topping. SO GOOD!

AND by the way, there was so much of the filling left over that we had it the next night as nachos. One night of work, two nights of dinner... my favorite!