Pantry Dinner

June 22nd, 2009 | Posted by Alison in Dinner Time

We hit a new park and playground today, to meet up with some homeschooling friends for a Summer Solstice gathering after lunch. Ava drove us there.

Ava and Maxine at the Park

And then if letting her drive wasn’t enough, she tested my adrenal glands again.


OK so it wasn’t really THAT high but I did find myself holding my breath until she got to the top.

Up Top

Blood pressure returning to normal.

We hit the grocery store for a few essentials (OATS!!) and they entertained themselves in their usual fashion while we went through checkout.

books at Wegmans

They actually BEG to go in the “No Candy Lane” so they can read while they wait.

Dinner tonight goes in the category: Use What We Have in the House

So tonight that meant enchiladas!

Step 1: Shred cheese.

Organic Valley Cheese

I prefer to shred my own cheese for a few reasons. For one, it’s cheaper. Well, minus the fact that I’ve been buying organic cheese lately and it already costs an arm and a leg, but hey! It’s still cheaper than pre-shredded organic cheese. I’m also more stingy when I shred my own, which saves me money and calories too.

And it’s just not the same if you don’t get a little skin from your knuckles into the pile as well.

Shredding your own cheese also saves you from the fun *stuff* some companies put in to pre-shredded cheese, to keep it from caking together while it’s on the shelves. It only takes a few seconds and is worth the added step for what is saves you in the long run.

Hmmm, anti-caking agent or skinned knuckles? Pick your poison.

Step 2: Assemble enchilada!


A whole wheat flour tortilla, a couple tablespoons of spicy, vegetarian refried beans, and a sprinkle of frozen cooked corn, canned (rinsed and drained) black beans and a sprinkle of cheese.

I also use a little smear of refried beans to seal the tortilla together once I wrap it up.

I would normally make five of these guys, but I only had four tortillas left. Topped with your run of the mill enchilada sauce from a can. Make your own enchilada sauce if you’re so inclined, but today I’m changing my initials to BPA.

Into the Oven

Step 3: Into the oven at 350 for about 25 minutes.

I was too hungry to wait the 40 minutes for brown rice when I realized I hadn’t yet started the rice, so long grain Basmati white rice it is. It’s completely possible that my subconscious mind wanted white rice.


Served with less than a 1/2 c of cooked rice, some salsa on the side, and some homemade guacamole. I whipped it together while waiting for my four guys to bake. A fork smashed avocado I snagged at the store today, mixed with minced garlic, salt, lemon juice and a diced tomato.

Step 4: Eat.

Zak wasn’t home in time for dinner, per usual, so instead I had dinner with Samantha and the rest of the Sex and the City gals.

Dinner with Sex and the City

And for a little something sweet, about 100 calories worth of dark chocolate.

Green and Black 70% Dark Chocolate

I’ve got to give the chocolate chips a break for a while. I finished up the bag and they are currently on the “do not buy” list. I always want to eat them on a graham cracker smeared with almond butter, making my “little post dinner dessert” cost me way more calories than I really need. I think I’ll be OK cutting back to a mere 2 servings of almond butter a day. Really.

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