I can’t really bring sandwiches for lunch because bread is too bulky for my lap band, so I will have a hard time planning ahead with my busy schedule.  Right now, I am setting goal to bring my lunch 3 days-a-week and leave the other 2 for spontaneous lunch dates with colleagues and friends.

Last night my friend Erika came over for dinner and I made enchiladas, which is what I am having as leftovers today for lunch!  The best kind of enchiladas to make is with Velveeta cheese.  That plastic-y, modified, block of cheese is so disgusting, EXCEPT when you make it for enchiladas!  I don’t know what the hell it is about Velveeta and enchiladas…I think the way it melts is perfect.  On the other hand, (I have only made enchiladas with Velveeta twice), with every bite I take, I feel my heart clogging.  So, I decided last night to make my famous enchiladas with low fat shredded store bought cheese from Trader Joe’s.  I was worried the cheese would cook and become too firm (I like it cheesy!) but to my excitement, the enchiladas came out really well!  I don’t measure (my excuse is that I am creative) but this is how I cooked my enchiladas:

1.  Simmer low fat beef (I have substituted ground turkey) in pan with pinch of sea salt, EVOO, lots of pepper, splash of red wine, dash of cinnamon, lots of garlic, nice sprinkle of red pepper flakes, taco seasoning (optional)

2.  Heat up corn tortillas (healthier than flour) so they get bendable.  The challenge with corn tortillas is they are very dry can can easily fall apart, so I have found it’s important to toss them in the microwave for 1 minute just to heat them up.

3.  Open up can of Trader Joe’s cuban style black beans.  Drain out liquid stuff

4.  Take 2 corn tortillas per each enchilada (the tortillas are small and having two of them helps keep it all together) and place 1 to 1/2 spoon fulls of beef in each one.  Roll up and place in non stick pan.

5.  After the enchiladas are laid out, pour black beans over enchiladas, Trader Joe’s peach salsa (my fave!!), and about 1/2 bag of low fat shredded cheddar cheese.

6.  Bake in oven at 400 degrees for about 30-40 minutes.

I’m a sucker for strong flavor and sauces.  

Please note – my recipe’s rarely are measured.  Hey – I’m an Artist!  I just go by look and taste.  This is why I’m not a good baker!

The Ingredients:

1.  Trader Joe’s chicken strips (unbreaded)
2.  Fresh mango
3.  Soy Sauce, low sodium
4.  Garlic (I use lots of garlic)
5.  Bay Leaves
6.  Chestnuts
7.  Water Chestnuts
8.  Sea Salt & Pepper
9.  Red and Yellow Curry
10.  Sundried Tomatoes
11.  Lots of Ginger
12.  Touch of Splenda 

Side Dish:
Fresh fruit

Thinly cut eggplant
Spray with Pam or whatever (not butter or oil)
Sprinkle with lots of pepper and a touch of parm. cheese
Bake in oven at 400 degrees for about 30 minutes 

Voila!

I am a sucker for strong taste.  Since I am eating less with my Lap Band (rarely any seconds) I want to make sure that what I am eating is super satisfying.  That’s why a lot of people who eat a lot of carbs might feel full and satisfied for a time being (carbs are the super comfort food) but rarely does your palate really get excited.  Therefore, your brain sort of never gets satisfied.  That’s why I use strong flavor.  I keep a lot of the aforementioned ingredients in my place at all times, like the spices.  

Two of my favorite additions are this Trader Joe’s Peach Salsa and of course Hot Sauce!

(Okay, I’m caught.  I was watching
So You Think You Can Dance)