During the autumn
of 2013 I joined an on-line dieting and healthy-eating website. It was a successful time, and I lost about 15
pounds. I got bored, and realised that I
wasn’t making the best use of the website and cancelled my subscription. I managed to lose some early in 2015. But towards November last year I was sliding
back into bad habits.
My intention
was to create my own four-week menu plan, posting it in my kitchen. This project got interrupted; over the last
couple of months I’ve been preoccupied with other things. So, I decided that I needed to make it a
priority. So today I’ve been working on
it—between taking Maisy out for walks, doing lunch and eating dinner. (Maverick cooked tonight!) I still have a couple of days to complete and
recipes to organise. Then I will print
it out, laminate it and post it in the kitchen.
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It seems I
like to post photos on my blog. I think
it is because I loved picture books and illustrated books when I was growing
up. On Tuesday I took a photo of another
dish I made.
I saw a
recipe for seafood enchiladas. You can
find the link here.Seafood Enchiladas
Tuna and Bacon
Enchiladas
Ingredients
4 rashers
of lean bacon
1 can of
tuna (spring water or in oil, it doesn’t matter), drained
8 oz
shredded cheese
½ to 1 cup
of mashed potatoes
1 medium
onion
4 ten-inch
tortilla wraps (large)
1 cup
double cream (UK) – half-and-half (USA)
½ cup
soured cream
¼ cup
melted butter
1 teaspoon
dill
1 ½
teaspoon parsley
Method:
1) Pre-heat oven to 180ºC/ 350º
/Gas mark 4.
2) Chop onion finely
3) Cook bacon until well
browned. Once done, chop up into medium
pieces.
4) Place left over mash
into a large bowl.
5)
Add
in onion, 4 oz. shredded cheese, chopped bacon and herbs.
6) Add in the drained tuna.
7)
Mix
well. Add a bit of milk if it seems too
stiff.
8) Heat tortilla wraps in
microwave.
9) Divide the filling into
four parts, placing it in the middle of the tortilla.
10)
Roll
the tortilla up and place it in a 9” x 13” baking dish.
11)
In
a small pan, pour in cream, soured cream and butter, garlic powder, dill and
parsley. Heat over a medium heat until
luke-warm and well mixed.
12)
Pour
over the sauce over the enchiladas.
13)
Sprinkle
remaining shredded cheese over the top.
14)
Bake
for 30 minutes.
The mashed
potato makes it very filling.
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The last couple of photos are of Maisy.
Being clever, she is always surprising me
with her antics. On Tuesday, Maisy started
barking. She was in the lounge and I was
in the kitchen. So I turned around to see
what she was going on about.
On the radiator was the broom brush without
the handle. When she was a puppy, she started
playing with it. Since the handle is long-gone,
we’ve just let her chew on it as a toy. Maisy
wanted that brush. She jumped up on the chair,
hoping she could reach it. She couldn’t,
so she was “Asking me” to get it down for her. Being so cute, I had to say yes!
Serving Jesus,
Author of our faith,
“Lady Helene”
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