Wednesday, April 15, 2015

So Long To Fast Food

How many of you guys keep a monthly budget? Do you stick with that budget? Over the past few months I have noticed that we were eating out more than usual. This pregnancy I ate out more often that I did while pregnant with Collin. Yes, I was way exhausted being pregnant and having 2 kids to chase after and frankly when 5pm hit I had no energy to think about dinner. AT ALL!

So my goal over the next 3 months is to stick to our budget. Stop eating out so dang much and get healthier meals in our BODIES! 

How am I going to do that? 

~Well, planning sure is one of those things. Thankfully with all the food we received from the miscarriage we froze a lot of the leftover to eat for later. So that helps. But also not waiting until 5pm to figure out what we are eating. 

~A new rule I have with Matt is, you eat what I make. Instead of me asking, "What do you want for dinner?" It is now. "We are having this for dinner." I know his likes and dislikes and I often will throw in some of his dislikes masked in a dish and he will eat it just fine. So no worries there. But like the other day, I made pulled pork. He likes dry rubbed BBQ. I don't so since I am the one cooking I make it how I like it. That also means left overs for me. 

Now I am going to just plan away and use up what we have in our freezers. Some days I am not going to want to cook and that is ok, but it is time that we just start having mac and cheese from a box or pb&j. I am seriously going to be tightening down on this. I have got to stop relying on fast food. It is not the best thing for anyone on a regular basis. 

(i.e. fast food in our house is: Panera, 5 guys, Chic-fil-a, Tropical Smoothie Cafe or Subway. It is not other common fast foods so it isn't too bad for us...At least that is what I keep telling myself.) 

So with that said, I wanted to share an awesome and super easy recipe that I got from my sister in law while we were visiting her for Easter. 
Green Tomatillo Enchiladas:
1 package of Chicken Tenders
1 12 oz jar tomatillo salsa ( I used Trader Joe's Verde Salsa) 
1/2 block cream cheese
1 Tablespoon sugar
Splash of chicken stock
8 tortillas softened
1/2 small block tillamook cheddar cheese or pepper jack would be awesome! 
cilantro to garnish
sour cream and tomatoes on side  (optional)

Pour Verde Salsa over chicken tenders in a crock pot. Cook on high for 1-2 hours. 

Preheat oven to 350 degrees. Once cooked, shred chicken. Reserve sauce and put in blender and combine with cream cheese, sugar and stock. You want it to be a little thick. 

Pour some sauce, about 1/4 cup, on a plate and dip each tortilla before you assemble the enchilada. Add the rest of the sauce to the shredded chicken. Add 1-2 Tablespoons of the saucy chicken to the tortillas and roll it up and place in a 9x13 pan. Continue until all tortillas used or saucy chicken is all gone. Pour remaining sauce over top of rolled enchiladas. Top with cheddar. 

Place in oven for about 15 min or cheese is fully melted. Serve with a side of black beans and rice.

Super easy. Way easier than I thought it would be. Enjoy! 

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