Wednesday, August 6, 2008

Tired...

I am just plain tired, but I don't want to whine to much since my husband is much more tired and has been working an insane amount of hours. I picked more beans, summer squash, banana peppers, and sweet corn out of the garden and finished bagging my green beans and put them in the freezer. Grandma had cleaned and cut them yesterday, all 6 gallons of them!
Then I made corn on the cob and sloppy joe for dinner, packed it up and went out to the job site where DW was and we had dinner, then I started hauling shingles for a couple of hours. I left at 8pm to put the kiddos to bed and tidy up a bit.

I recieved a request for my granola ball recipe which I talked about yesterday. It is so easy to make, it literaly only takes 5-10 minutes total.
Granola balls
1 cup all natural peanut butter or cashew butter
2/3 cup honey, agave nectar, or maple syrup
1/2 tsp vanilla
1/2 tsp almond flavoring
1/2 cup raisins or dried cranberries
1/2 cup dark choc chips
1 1/4 cup oatmeal
1/2 cup Herbalife vanilla protien drink mix (60 grams of protien total)
mix wet ingredients first, then add in dry ingredients. Roll into 1 inch balls and refrigerate 1-2 hours before serving. DELICIOUS!
Agave nectar has no glycemic index so your body does not see it as sugar, almond or cashew butter has less calories than peanut butter, and Herbalife's Protien drink mix has lower calories with very little sugar and packed with protien. This is not they're regular shake mix.

Also here is a great recipe for chicken enchilada lasagna that is so delicious and high in protien with low calories. Even my kids love it.

Enchilada lasagna
Ingredients
2-3 cups shredded boneless skinless chicken brest or turkey
2 cups gravy made with chicken stock and a little cornstarch. and seasoned with salt and pepper
1 jar of mild, green chili salsa
1 package whole wheat tortillas (with high protien and fiber and low in calories)
2 cups frozen corn, defrosted
1 can black beans, drained and rinsed
4 to 5 scallions, chopped
2 cups shredded Monterey Jack cheese (or mozzarella for less calories and same great taste)
Preparation
Preheat oven to 400ºF. In a medium-size saucepot, heat the leftover gravy over medium-low heat. Once the gravy starts to bubble, mix in the jar of green chili salsa. Remove from heat and reserve. Spread a thin layer of the gravy/salsa mixture onto the bottom of a casserole dish. Layer 2 of the tortillas, 1/3 of the corn, 1/3 of the black beans, 1/3 of the scallions, 1/2 of the chicken, 1/3 of the gravy/salsa mixture and 1/3 of the cheese and repeat this process two more times until all of the ingredients are used. Finish with a layer of tortillas, more of the gravy and a final topping of cheese. Place the "enchil-lasagna" in the oven until the cheese is bubbling and brown, about 10-15 minutes. Top with remaining scallions and serve.

Any way have a great night, God Bless, Christina

6 comments:

Candy said...

oohhhhh....the enchilada lasagna looks gooood!

Elena said...

Thanks for the recipes! Hearing all about your home canning makes me think of when I was growing up. My folks always had a huge garden and my mom had all of us kids help her can and freeze all the goodies so we would be well stocked for winter. That is so great that you are able to do that for your family! Good job:)

Jori said...

That reciepe sounds yummy - will have to give it a try! Thanks for sharing it.

Lisa@verybusymomwith4 said...

I am really wanting to try the enchilada recipe--sounds awesome!

Thanks for posting!

virginia said...

I can't wait to have a big garden again.But I do now it is a lot of work so I can see why your tired.Take some time to relax too.

new*me said...

thanks for posting the granola ball recipe. Will try this weekend. I make the chicken casserole too and my whole family loves it :)