Until the hubs and I experienced it ourselves, I did not know that you are supposed to make dinners for your friends who have just had a baby. My husband and I were overwhelmed by the outpouring of friends that came and went those first few weeks. With our own family hundreds of miles away, it was amazing. Live and learn. This was a dish I had during those first few weeks and decided to make it for another couple who had a newborn a couple weeks ago. Enjoy!
- 3 cups chopped cooked chicken
- 2 cups shredded Monterey jack cheese
- 1/2 cup sour cream
- 1/3 cup chopped fresh cilantro
- 8 (8inch) flour tortillas
Sauce on top
- 1 (8oz) container sour cream
- 1 (8 oz.) bottle green taco sauce (aka salsa verde)
Toppings – diced tomatoes, chopped avocado, chopped green onions, chopped cilantro
Stir together first 4 ingredients.
Spoon chicken mixture evenly over each tortilla, and roll up.
Arrange in a lightly greased 13×9 inch baking dish. Coat tortillas w/vegetable cooking spray (I used melted butter). Bake 350º for 35 to 40 minutes.
Stir together sour cream and taco sauce. Spoon over hot enchiladas, sprinkle with toppings and enjoy!! These are so yummy!
I was presented with this dish when we had Jack. In those first few weeks of feeling like a walking zombie, this is one of the items that shined through. It is a great dessert, breakfast dish, or snack after a 3 a.m. nursing session. Seriously, I’ve tested it in all of those situations, and this cake never disappoints. I now only make it for special occasions, in fear I will eat it all or wake up at 3 a.m. to have a piece! I hope you enjoy this dish as much as I do… and with some of this, too, or gift it to some poor soul with a newborn; they’ll love you forever.
- 1 cup brown sugar
- ½ cup white sugar
- 2 ½ cups flour
- 1 teaspoon salt
- 1 cup oil
- 1 cup buttermilk
- 1 egg
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ cup powdered sugar
- 2 teaspoons milk
Mix brown sugar, white sugar, flour and salt. Add oil and mix until crumbly.
Remove 7/8 cup of above mix and set aside. Yes, 7/8 cup, weird number right!?! Below is what I took out and it worked great!
To the bowl, add buttermilk, egg, baking soda, cinnamon, and nutmeg. Mix well.
Pour into greased 9×13 baking dish. Crumble the reserve mix on top.
Bake @350 for 25 min. Mix powdered sugar and milk. While still warm, drizzle on top.
Jack turned 11 months last weekend and well, I can’t quite grasp how a year went so fast and yet so slow at the same time, but it’s almost here. This kid has gained so many things in 11 months including a couple inches and an amazing personality. He’s still walking with the assistance of a walker but picking up confidence and speed daily and really loving his voice. Saying da-da and uh-oh all the time! Here’s to you, Jack!
Happy 11 months!
I’ve always love a good smoothie but I’ve never ventured to make one myself. It seemed time consuming, the consistency seemed like it took skill, and I never knew what to put in them. Until now! I was lucky enough to meet a nutritionist during my time with Moms in Training that laughed off my concerns about smoothie making and shared with me just what it takes to make a nutritious meal in a glass! I usually make these for breakfast, but some evenings we can’t resist having one for dinner, too! I don’t feel guilty because it is packed with great nutrition and fills you up fast! Enjoy this great meal on the go or at home!
- 1 cup frozen fruit (I usually use organic strawberries, mangos or blueberries!)
- 1 cup milk (cow, soy, almond, or whatever you like or have available works)
- 2 Tbsp flax seed (I usually get the meal – its cut finer)
- 1/4 cup whey protein (I get mine at central market, whole foods or spouts in the bulk section, just the plain version.)
- 1 banana
Once you add all of your ingredients, blend away!! Simple. The frozen berries act as your ice, too. Smooth and creamy every time! Pour into a glass and enjoy!
Happy Week Friends!