We have been making enchiladas a lot. Doesn't that sound very California? They are easy and we feel virtuous making them. Yeh, I used sauce from a jar! - Trader Joes makes a good one. We mix in a bunch of vegetables - vary the veg, depending on what's handy. Tonight used 4 kinds of vegetables - 3 fresh (spinach, celery and yaller squash) and one can of drained corn. Doesn't that sound like every nutrient you could imagine? Oh, also leftover shredded chicken, and corn tortillas spread with a tad of whipped cream cheese. A tiny, tiny sprinkling of cheddar on the top - but nothing like Paula Deen style (I love that woman - but we dont' need the stick-o-butter style casseroles here). Also I made Chocolate-Covered-Katies frosting shots as a mousse style dessert. That's canned coconut milk with cocoa poweder and vanilla whipped up in the mixer and sweetened to taste with whatever you use. I used just a little bit of Blue Agave, just enough to take the edge off the cocoa powder. There is a little bit of saturated fat in coconut milk but my Nutrition Major daughter said it is not excessive, and we don't eat much red meat, milk fat, etc. So I think that's about as much saturated fat as we have in our occasional bits of cheese.
Should have a productive evening of work after a nice supper. I hope you do too.