Meet Mary's Table!

Here's Mary then and now!

Mary is in 2/4 MOPS and this is her third year as a DGL.  She has a little boy.

What do you like to do with your son to beat the winter blues?

We play a lot of hide and seek, chasing each other around and wrestling. We also get outside every day, even if it's for only 5 or 10 minutes. Finally, the library is one of our favorite places to go to spend time reading and then check books out and bring them back home.

Meet her table!

Not pictured: Kerri

Each person was asked this question:

Which housekeeping chore do you wish you never had to do again?

DGL-MARY: Washing dishes by hand

MENTOR MOM-MELANIE: clean toilets

KERRI: hanging up laundry

JILL: cleaning up the kitchen after each meal

RACHEL: Emptying the dishwasher.  Particularly anything with silverware. 

ANDREA: Clean the bathroom

EMILY: Clean the bathroom

KIMBERLY: Laundry-Folding it and putting it away!

HILARY 

DEBORAH: Ironing... I will avoid it at all cost unless it's a special occasion ;)

Thanks for sharing your table with us, Mary!

"Mom's Chicken Enchildadas" by Mary

One of my favorite recipes is: "Mom's Chicken Enchiladas" from the Eating For Life cookbook. We tailor it a little to our liking. For example, we don't use cooking spray, but instead we butter the baking dish. We also use both corn and flour tortillas and make a double batch. The corn tortillas may seem to fall apart when they're being rolled and placed in the baking dish; it's okay, they will cook just the same and be so delicious. Here's the recipe:

Servings: 4
Preparation Time: 50 minutes

Ingredients:
4 portions chicken breast (about 1 lb)
4 green onions, sliced
2 Tbsp fresh cilantro, chopped
1 jalapeño, seeded and minced
3 cans (10 oz each) green enchilada sauce
8 corn tortillas
1 cup reduced-fat cheddar cheese, shredded
2 cups lettuce, shredded
1/2 cup salsa
1/2 cup light sour cream
1 tomato, diced
1 can (2 oz) ripe olives, sliced

Directions:

1. Preheat oven to 350 degrees F. Lightly coat a 9" x 13" baking dish with cooking spray. 

2. Place chicken breasts in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium and simmer until no longer pink in the center, about 15 minutes. Drain and let cool slightly. Shred cooked chicken by pulling apart with 2 forks; set aside.

3. Lightly coat a large skillet with cooking spray and place over medium-high heat. Add green onion, cilantro and jalapeño; sauté for 2 minutes. Add shredded chicken and 1 can of enchilada sauce. Cook, stirring occasionally, until heated through, about 5 minutes.

4. Pour the 2 remaining cans of enchilada sauce in a medium bowl and microwave until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mixture. Roll up and place, seamside down, in the prepared baking dish.

5. Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.

6. Divide lettuce onto four plates and place a portion of enchiladas on top. Top with a spoonful of salsa, a dollop of sour cream, tomatoes and olives. Serve and enjoy!