November Meal Challenge days 9, 10 & 11

Kinda crazy to think that it has been 11 days since I have eaten at a restaurant....any type of restaurant...not even at Costco:)...and it really isn't that hard anymore. Kind of fun to try so many fun new dinners AND to feed my child something other then a cheeseburger for lunch! And did I mention that I lost 2 pounds last week.  Not quite as impressive as my sister's 6 pound loss on the no eating out challenge...but that's okay! I'm happy...just hoping it wasn't a fluke and I can lose a few more before Thanksgiving...'cause no amount of "eating in" is gonna help the amount of food that is out on that day!

So here's what we have eaten the past couple of days...

Breakfasts....cereal (this kids just wants fruity cheerios every morning...)

Lunches...leftovers, and yesterday he wanted a hot dog (turkey dog...makes me feel better)

Monday dinner: Honey Lime chicken enchiladas (recipe at end of post)

Tuesday dinner: Lasagna Burgers (courtesy of Rachel Ray)

Wednesday dinner: the neighbors are having us over...hurray...not breaking the challenge BUT I don't have to cook either!

Lasagna Burgers....pretty much a regular burger, but with homemade tomato sauce and white sauce with ricotta and parmesan.  I didn't take a picture because they were pretty messy looking...but let me tell you...these were delicious!  I LOVED them.  Only thing I did different...I added WAY more parm to the white sauce.  And next time...I WILL NOT use hamburger buns...they did not hold up real well to the tomato sauce.  I will definitely use ciabatta rolls the next time...and there will be a next time!

Honey Lime Enchiladas

1.5 lbs. chicken or pork, cooked and shredded

Sauce:

1/3 c. honey

1/4 c. lime juice

1 T. chili powder

1/2 t. garlic powder

Mix together sauce ingredients then add to shredded pork or chicken.  

Let the sauce soak into the meat for about 30 minutes.

2 (10 oz.) cans green enchilada sauce

Equal parts mixed together of mozzarella cheese, shredded and cheddar  

cheese, shredded

flour tortillas

Lightly spray 9x13 pan. Pour enchilada sauce into pan to coat the  

entire bottom.  Fill tortillas with shredded meat and desired amount  

of cheese.  Roll and place in dish.  Pour remaining sauce over  

enchiladas and sprinkle with more cheese.  Bake uncovered at 350 for  

30 minutes.  Then turn on the broiler and place enchiladas close to  

the top of the oven.  Let it broil until the cheese is slightly brown  

and crispy.

These were REALLY good.  My step-brother and his wife had a baby last week, and with lots of family in town, I took them all dinner on Monday night...this was dinner.  With chips and homemade salsa and a salad.  I had never made these before, but a friend gave me the recipe and said they were really good...so I trusted her and tried a new recipe on my family...I don't typically do this...SO glad I did.

Only one problem...I thought I had green enchilada sauce...I didn't, and didn't have time to hit the store.  SO...I made my own red enchilada sauce (with stuff in my cupboards), and I am proud to say it was really good.  Here's what I did:

1 can diced tomatoes with green chilies

2 can diced tomatoes

3 T chili powder (or more if you want more zip)

1/2 tsp cumin

1/2 tsp garlic powder

salt and pepper

Puree tomatoes in blender (till sauce consistency) whisk in other ingredients. 

(I pretty much just added stuff till it tasted like a red enchilada sauce). I was a little worried serving this new concoction to the fam...but they raved about the meal before I even told them what I had done...kinda funny! and I think I liked the enchiladas better with a red sauce anyway!

So...that's what we have been eating!  I am excited about the rest of the week...I have some more new recipes to try!