In fact, it was so busy that I almost completely forgot about writing for this blog today. [Did you notice this was posted at 11:57 p.m. on the 17th?]
Rest assured that I didn't forget about my vegetarian diet though.
Can you believe I'm almost halfway through with the Go Veg Project?
Incredible.
To be honest though, all the reports that I've seen about the crisis in Haiti have been weighing on me heavy this weekend. The devastation is truly catastrophic. At times it seems really odd to give a lot of thought about my specific vegetarian food choices when there are so many in need of simple things like water, food, and medical supplies.
- What did I eat on Day 17?Breakfast. A glazed donut.
Lunch. A Morningstar Farms "tomato & basil pizza burger." Thanks to my Burger King/Morningstar Farms experience from a few days ago, I may done with textured vegetable protein burgers for a little while.
Dinner. For dinner, I tried a fantastic new vegetarian enchilada recipe. It's actually new recipe #8. The enchiladas were delicious! Thanks for the recipe Tanna.Here's how you can make them:
Ingredients:
- 10 fat free flour tortillas
- 16 oz. bag of frozen peppers/onion blend
- 1 16 oz. can of Old El Paso Fat Free Spicy Refried Beans
- 1 10 oz. can of Old El Paso Enchilada Sauce
- 1 Package of Mexican Rice (though I actually used 2 packages)
- 1 1/2 cups of shredded cheddar cheese
Preheat the oven to 375 degrees. Prepare the rice according its directions. In a large skillet saute the pepper and onion blend until tender. Add the refried beans and cooked rice to the skillet. Then, add a couple tablespoons of the enchilada sauce to the mixture.
Next, spray a 13x9 baking dish (Pyrex) with non-stick cooking spray. Place 3 tablespoons of enchilada sauce into the dish and lightly coat the bottom of the dish. Place about 1/3 of a cup of the mixture into the center of each tortilla. Roll each tortilla and place them seam side down in the dish. Then, pour the remaining enchilada sauce over the tortillas. Next, evenly distribute the cheese on top. Bake for 20-25 minutes. Enjoy!
Next, spray a 13x9 baking dish (Pyrex) with non-stick cooking spray. Place 3 tablespoons of enchilada sauce into the dish and lightly coat the bottom of the dish. Place about 1/3 of a cup of the mixture into the center of each tortilla. Roll each tortilla and place them seam side down in the dish. Then, pour the remaining enchilada sauce over the tortillas. Next, evenly distribute the cheese on top. Bake for 20-25 minutes. Enjoy!
Who missed having meat? Not me.
Until next time...
17 days down. 23 to go.
Posts
No comments:
Post a Comment