SPINACH ENCHILADAS

I had lots of leftover bits and pieces in the fridge, so I tried to tie them all together by inventing this recipe. It turned out well enough to post on here.

FILLING
1/4 red onion, chopped
1 clove garlic
1 box frozen spinach, thawed
1 small can mushrooms (actually, I ate half the can while cooking, so I only added the other half:))
1/2 C frozen corn
dash of chili powder
dash of cumin
dash of sea salt

Sautee the onion and garlic in olive oil for a few minutes, then add the spinach, mushrooms and corn, sauteeing until warm. Mix in the chili powder, cumin and salt.

8-10 flour tortillas (ooh, corn tortillas would be good, too)
queso fresco, crumbled

Spray a 9 x 13 casserole dish with nonstick spray. Warm tortillas in the microwave. Fill tortillas with mix, topping the topping with queso fresco. Wrap, enchilada-style of course, and put in dish.

SAUCE
1 C sour cream (reduced fat works)
2 oz. cream cheese (reduced fat works)
a splash of milk
1/2 t. salt
black pepper

Mix ingredients in a mixer until it looks sauce-y. Pour over filled tortillas. Top with cheddar cheese and bake at 325, covered with foil for 25 minutes then uncovered for 5 more.

A blast from the past. Sometimes you just crave Japanese elementary school lunch food, you know? For those times, there's this recipe:
http://japanesefood.about.com/od/ricebowl/r/chickensoboro.htm
Super easy, few ingredients, and it brought back memories of potty humor and choosing teams for the big dodge ball game at recess.

In honor of Saint Patrick's Day today, we tried this fantastic recipe for Fish and Chips. We don't do a lot of deep frying around here, so I wasn't sure of how successful this venture would be, but everything turned out great--MUCH better than the "authentic" fish 'n' chips I experienced on Saint Patty's Day in Dublin a few years ago, though that's not saying much. At least our homemade version didn't include the whole cod's tail and scales. Mark made the chips and I took on the task of fixing the fish. We subbed tilapia for cod filets and 1/2 cup of beer for 1/2 of the milk called for, as suggested by those crazy fans on allrecipes.com All in all, a recommendable treat.

There are two things I remember vividly from my college nutrition class. One: exercise is the biggest component of the "wellness" wheel, beating out genetics and even, yes, healthy eating. Two: eating lots of fiber is essential, and breakfast is the perfect time to consume a bunch of it. Oh yeah, and I just remembered one more thing I learned: even professors of nutrition feed their kids Krispy Kremes occasionally, so don't beat yourself up about indulging occasionally (I don't).

But back to the fiber thing. I'm pretty sure this professor mentioned AT LEAST once a day that the most important meal of the day is the best time to get in as much fiber as possible. She apparently practiced what she preached, as she also liked to recommend various high-fiber cereals that helped her start her day off right.

I'd like to think that she'd be proud of me. I was searching the internet for some sort of "breakfast cookie" to take to our class at church tomorrow morning, and I came across this recipe for "Hearty Breakfast Cookies." With 1/2 a cup of wheat germ, whole wheat flour AND oats, I think we have a real breakfast winner. ALMOST as good as Krispy Kremes!