Kate!!! OMG, I roasted pork (pernil) on Sunday and made the Cuban Quesadilla Sunday night. Tonight we're having the green chile enchiladas from skinnytaste - I subbed pork for the chicken since we have so much left over. Those cuban Q-dillas were AWESOME though.

Mammasita, I made those enchiladas before and they were so-so. Her zucchini enchiladas are THE BEST, but the regular (red sauce) enchiladas are really good too.

YUMMY. I didn't see the zucchini enchiladas but I will definitely look and try it. I love zucchini!!

Zucchini enchiladas sound amazeballs!!!

I am going out for Cajun tonight (longstanding V day tradition), but will be ordering a SMALL portion of shrimp Creole!

First, LOL 2 amazeballs.

Second, I'm doing a combo of the skinnytaste green chili chicken ones, and adding things from this one: http://www.chef-in-training.com/2011...nchiladas.html

I'm keeping the beans and making them spicier, but I want a more creamy sauce, so I'll keep the cream cheese... yum.

I think we will just have that tonight, with a salad. Maybe I'll cram some extra veggies in it too. Mushrooms, zucchini and such. I'm using the chicken from leftovers last night... and WHOO was that chicken good. Highly recommended! :)

I actually really LOVED the green chili enchiladas from skinnytaste. They were "amazeballs" (I laughed really loudly out loud when I read that).

Tonight will probably be leftovers and some kale chips.

I love kale chips... to the point that I've made them, like a triple batch, and taken them to parties and people have NO IDEA they are kale, and then are all 'omg, what?!' :lol:

You know what, I made them without the jalapeno (serving a non-heat-lover) and maybe that's why they were just okay. I'm going to try them again with plenty of chiles. I am obsessed with heat. :)

I'm probably going to make dal with cauliflower, but not sure if I'll eat it tonight. It depends on my timing. Maybe I'll have a chicken/mushroom/sun dried tomato/spinach type of mish-mash.

I'm a heat lover too....I actually doubled the green chiles AND used more jalapeno than what was called for. Delish.

i am going to make chicken in a philadelphia sauce with mushrooms and pasta.

I eat spicy things too! I love them.. the hotter the better. So awesome. Sometimes to the point where no one else will be able to eat it. Or I'll get weird looks when I'm at indian and thai places and I say things like "hotness of 10." or at the mexican place and DH and I use a whole bottle of habenero sauce, LOL. <3

Anywho, are you using that cooking creme, cookie? Let us know how it is. I've been meaning to try it... I use cream cheese in stuff lots of times and it might be handier to use the little tub! :)

Chicken and dumplings lite tonight. I think I posted the recipe earlier in the thread!

Going out for dinner tonight - it's Wednesday night trivia with some coworkers. If they don't have an appropriate special, I'll get the Mediterranean steak salad.

Tomorrow I have to eat and run, so I'm trying something new - a recipe for fake Vietnamese-ish lettuce wraps that Kaplods posted in the food section.

http://www.3fatchicks.com/forum/shoe...uce-wraps.html


And Kate, I ADORE my crock pot! Looking forward to trying your recipe!

Hello allllll!

Tonight's dinner is my take on this: http://www.foodnetwork.com/recipes/g...ipe/index.html

I'll be using whole wheat pasta, and left over veggies re-seasoned from Tuesday's dinner. I don't use fontina cheese, I just use mozz because I always have it around the house. I use jarred sauce, but more than what it calls for because we are a saucy family! I also don't put the butter on top or any of that.

And Riddy? That chicken was AWESOME that night, but I used the leftovers in the enchiladas last night and OMG so much better the next day. Like, just opening the tub I had the chicken boobs in was like 'woah! these smell amazing!' I added that recipe to my rotation. :)