Breakfast for Dinner?...or Dinner for Breakfast!

When you finally feel a sigh of relief that you are on the "mend" again, you can just sit back...relax, and thank God you are "alive and kicking!"...seriously, this is how I'm feeling all this last few days of this week. Actually having more energy, and planning to making more effort to get more work done...do some spring cleaning,  organizing, and plan more exciting healthy menus, and keep concentrating on staying healthy, and on track with my Weight Watchers program.

I have not had any strength or energy making anything after the Spicy Thai Squid project, so last evening I decided to check for all the available stuff I had in my fridge to concoct some healthy dinner. I always have plenty of eggs on hand, fresh veggies and fresh herbs that need to be used up. Also found a nice portion of perfectly cut little veggies, potatoes, zucchini, onion, and I decided to make a Ranch Style egg with my last can of Red Gold petite diced tomatoes. I have to be honest it was fast, easy, and very delicious. You should try it sometimes...have it both ways, breakfast, or dinner, use whatever you have leftover in the fridge...break an egg or two over the vegetables, let it cook for a few minutes, and dinner is served! I did not serve this over tortilla shells, to save on points. Potatoes served as "starch."

Ranch Style Eggs- (Huevos Rancheros)
my own creation


A good portion of leftover cooked potatoes, cooked vegetables, even rice, or pasta will do!
2 cups leftover diced, cooked vegetable
1 cup diced canned, or fresh tomatoes
herbs, such as fresh parsley, basil, or cilantro
seasoning of your choice. ( I used cayenne pepper, garlic salt, cumin, and few drops of hot sauce)
Reheat vegetable in a work or a large nonstick skillet, add the tomatoes, and spices, and heat to a boil.

In a small dish, break an egg into it...

Carefully slide it onto the cooked veggies, make a little well and let it cook until you see the white form.
Adjust seasoning, and sprinkle with your favorite herbs.

You can serve it over tortilla shell but can eat it with a slice of toast, as well!
Points value: 5













I must admit the real reason that I have been so ill for the last 6, perhaps even 8 weeks, and not really admitting it is; When you have emotional strings "tugging at your sides"...it affects your physical health, as well. We all have obstacles in our daily life of some sorts that we have to deal with, and I've had my share of that in the last few months.

All this time I've resided on Palm Beach Island; since the last few years, I have not taken a walk on A-1 A which is the route you take along the scenic beach view all along the from North, to South all the way to Miami. I decided to take a little walk from my my condo unit to want to check out the sunset, walking south from where I live. On the right side is the Intracoastal waterway, that connects Palm Beach, to West Palm Beach. On the left side...going south is the Atlantic Ocean.

I have also made a discovery in the last few months driving by, less than 1/4 mile across the street from me... a new bench has been added to the sidewalk...not just one, but 2, which is facing the water!

Believe it or not, this bench has been erected here, facing the gorgeous water view...so you can catch the sunset...it has been placed in the honor of one of the owners of a near-by condo unit, for his 80th birthday, back in Jan. 2012.
There's 3 plaks on the upper part of the bench mentioning the gentleman's name, and from who this was given from. A public bench that can be enjoyed by all! Which I certainly did!

A magnificent sunset from sitting on the bench...gathering my thoughts. A great place to renew your heart...letting the calm and clear water refresh your soul!
Try to find a quiet place to sit and write down your thoughts. We all need a new way to refresh our spirit daily...with nature's blessings!

When you do things from your soul, you feel a river moving in you...a JOY
~Rumi

Living in harmony and feeling nurtured by your environment, a condition of respect and appreciation for your home, nature, and the earth!

Chicken Enchiladas...and Vegetarian Burritos!

I have not made chicken enchiladas in such a long time that I have almost forgotten about it...not really how to make it, just not thinking about making it. There are so many choices to make for dinner, but I really like to try new and healthy dishes out, instead of the "humdrum" basic things.
Now that I'm feeling a lot better and get the full use of my arm back, I feel so relieved that I can go about my daily routine.
We were worrying about hurricane Irene coming to us in South Florida, but it decided to go towards the East Coast which does not look too good. Reaching all the way up to New York, and Maine.
We are experiencing the heavy winds, and storm, but nothing compared to what tha Bahamas is going through, and now the Carolinas.

Just peeking through my balcony to check the pouring rain on Thursday afternoon, in a matter of minutes you would thing the hurricane was coming through. This poor palm tree lost a few branches from the heavy wind, and for an hour we were getting pummeled with the heavy rainstorm. I was not about to go outside to venture out anywhere! Now it's calm again, but it will start up all over.

If enchiladas is not something you prefer with homemade enchilada sauce, then you might like a burrito filled with refried beans, black beans, chopped tomatoes, pickled jalapeno, fresh corn shaved from the cob, cheddar, and Colby cheese...and don't forget the sour cream. just heat up, and enjoy. Really delicious and filling!

I love Mission Flour Tortillas, especially the large burrito size. I like to use this for my enchiladas.

The Multi Grain tortilla wraps I used for the burritos, which were really very good!

It's so important to make your own enchilada

sauce...there's nothing like homemade!

Just start out sauteing a chopped onion, chopped garlic in 2 Tbsp vegetable oil, add 2 15 ounce of canned tomatoes 1 vegetable bouillon cube melted in 1/2 cup warm water, 1 Tbsp chili powder salt, 1 teaspoon sugar, a few dashes hot sauce, and cumin.
To thicken the sauce mix 1 Tbsp corn starch added
to 1/2 cup cold water. Add that at the end of simmer time which will take no more than 25 minutes. Stir, let it come to a bubble and turn off heat

Note:
You can leave the tomatoes in chunks when you cook them, or put them int the blender

Also, you can use tomato sauce in place of the canned tomatoes

The chicken, is already cooked (leftover store bought rotisserie chicken breast) flaked and heated up in about 1 cup of chicken broth.

With a tong, dip both sides of the tortilla shell in the sauce, transferred from the pot, to a large skillet.

Put about 1 Tbsp. of the shredded chicken on the dipped tortilla shell, a portion of the shredded cheddar, and Colby cheese.

Roll up as best as you can, and place them side

by side.

When they are all rolled up, add some more sauce
on top, bake in a 350 degree F. oven for about 25
minutes,  add the shredded cheese, and bake for an
additional 20 minutes, until cheese melts and gets
nice, and golden.








Roll up enough tortilla shells filled with chicken, and top with shredded cheese.

For the vegetarian burritos, start out by spreading
refried beans, add black beans, tomatoes, corn,
and last, add shredded cheese, roll up, and place in
vegetable sprayed baking pan, top with cheese and
heat up in a 350 degree F. oven till heated through and cheese melts, for about 25 minutes.