Our church has an annual fathers and sons campout every year. So, while the boys are gone, my daughter and I do a girl's night.
Girl's night for my daughter includes painting our nails, watching Phantom of the Opera, eating food the boys don't like, and going shopping. I just realized this picture we took of our nails make my hand look really small. I was holding it low and taking the picture with my other hand. I really have normal sized hands.
This year we added hair treatments and facials. We rubbed coconut oil in our hair and then washed it out.
Here's my daughter's hair after we washed out the coconut oil. It took several washes. It was pretty fun to slather oil in each other's hair and I have noticed that my hair is softer than usual.
We also put the coconut oil on our faces. I didn't mix it with anything. (That would take some serious planning.) I didn't notice a difference, but it was fun anyway. I hear that coconut oil naturally kills acne. Neither of us have acne so I can't verify that.
Then for dinner we had Vegetarian Enchiladas.
I had a lot of onions, peppers, and tomatoes from my garden. I put four small tomatoes, two medium onions, and four peppers in the food processor with two hand-fulls of spinach and processed until chunky. By using your own peppers, you can control the spicy levels. Most of my peppers are a sweet variety.
I neglected to get a picture of the beans. I used pinto beans but it doesn't really matter. I'm going to try black beans next time. I avoid canned beans because of the sodium so I used dry beans. If you can, soak them over night. If you forget, then put them in your slow cooker first thing in the morning and set it on high. Let them cook until you're ready to prepare the enchiladas. Drain and rinse the beans (this helps avoid gassy side effects.) Measure out 2-4 cups of beans, depending on how full you want to stuff your enchiladas. Cook the beans in a saucepan with 1 cup packed brown sugar, 1 Tablespoon vinegar, 1 can tomato sauce, and salsa mixture on a medium low heat. Let simmer for 30 min. (I used tomato sauce because my daughter doesn't like the taste of fresh tomatoes. You can skip or use tomato paste.)
We served them with grapes, mixed vegetables and almond milk. Mmmm.
My daughter liked the vegetarian enchiladas but she said she prefers the meat kind. If you like some meat, then slow cook chicken or pork with the brown sugar and vinegar. I've also done a half meat, half bean combo and it was really tasty.
Vegetarian Enchiladas
2-4 cups reconstituted beans (depending on how full you want your shells.)
2 large or 4 small tomatoes
4 peppers of desired heat
2 medium onions
2 large handfuls of spinach (or more if you really like spinach.)
1 c. brown sugar
1 T vinegar
Fat free sour cream
Tortilla shells
Fiesta blend of shredded cheese
Chop tomatoes, onion, peppers, and spinach in food processor. Combine with beans with brown sugar, vinegar and salsa mixture. Allow to simmer for at least 30 min.
Spread half sour cream on bottom of pan. Stuff tortillas with bean mixture. Top with sour cream, extra bean juices, and cheese. Bake @350 for 20 min or until cheese is melted.
After doing our spa treatments, eating dinner, and watching Phantom of the Opera, it was time to go to bed. My daughter was disappointed we didn't have time to go shopping. She really wanted to go first thing in the morning before the boys came home.
The reason I wanted to try making vegetarian enchiladas is because of the cholesterol in the meat. Sour cream and cheese also have cholesterol. I found this fat free sour cream and guess what? No cholesterol. (Woot!) The sour cream is what really makes these enchiladas divine. Spread half your sour cream along the bottom of the pan. Then stuff your shells with the bean mixture. Leave some of the juices. Once your pan is full, cover them in sour cream. Pour the leftover juice over the top and top with a fiesta cheese mix. The cheese is the only source of cholesterol in the entire dish. The mix I buy has 25mg of cholesterol per serving.
My daughter liked the vegetarian enchiladas but she said she prefers the meat kind. If you like some meat, then slow cook chicken or pork with the brown sugar and vinegar. I've also done a half meat, half bean combo and it was really tasty.
Vegetarian Enchiladas
2-4 cups reconstituted beans (depending on how full you want your shells.)
2 large or 4 small tomatoes
4 peppers of desired heat
2 medium onions
2 large handfuls of spinach (or more if you really like spinach.)
1 c. brown sugar
1 T vinegar
Fat free sour cream
Tortilla shells
Fiesta blend of shredded cheese
Chop tomatoes, onion, peppers, and spinach in food processor. Combine with beans with brown sugar, vinegar and salsa mixture. Allow to simmer for at least 30 min.
Spread half sour cream on bottom of pan. Stuff tortillas with bean mixture. Top with sour cream, extra bean juices, and cheese. Bake @350 for 20 min or until cheese is melted.
After doing our spa treatments, eating dinner, and watching Phantom of the Opera, it was time to go to bed. My daughter was disappointed we didn't have time to go shopping. She really wanted to go first thing in the morning before the boys came home.
How could I say no to a face like that? (This is actually right after she had her eyes dilated at the eye doctor a few months ago, but it's still pretty accurate of the face she gave me.)
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