DC

This past week Hubs spoke at a conference in Baltimore, and under the auspices of entertaining me, my sister joined us. While Hubs stayed in Baltimore, she and I took a train to DC and spent two days there. By day we wore ourselves slap out through our museum hopping activities and by night revitalized ourselves at the Fairmont Hotel watching the Bachelorette. So fun. We especially enjoyed the 3 hour, 2-margaritas-a-piece lunch at Oyamel Cocina Mexicana (http://www.oyamel.com/). Highly recommend it.

Psalms 27:13

I would have despaired unless I had believed that I would see the goodness of the Lord in the land of the living. Psalms 27:13

Abba, Father- help me to see you in all circumstances.

When I am in prosperity, let me see You. 

When I am afflicted, let me see You. 

When I am restless and bored, let me see You.

Especially when I am mired in sin and have lost sight of you, let me see You.

 

For I dwell in the land of the living. Remind me to believe that I will see your goodness in all things.

 I am Yours. Do not let me go...

Chicken Enchiladas

I have spent the morning scurrying around the house trying to complete all of my chores. Our godchild's mother is at the doctor's this morning for an ultrasound. Rumor has it that she may induce today. Since I am leaving town tomorrow, I am doing what I can to make this rumor materialize. Praying my heart out. I am certain that she is sick of me texting her.  So hoping to see him before I head out of town.

In this midst of the scurrying, I realized we probably needed to have something for dinner tonight. Given that its been a while since I've been to the store, dinner was looking like frozen pizza. However, I had some leftover chicken, and jalapenos in the fridge. I also had these items in the pantry:

Of course, time was put on hold and  a new recipe was created. This is quick and pretty yummy. Freezes well. I bet it it would also be good with ground beef and taco seasoning added.

Chicken Enchiladas

1 and 1/2 large cooked chicken breast, shredded

1/2 can of fat-free refried beans

1 small can of sliced black olives, drained 

1/2 jar Borders medium salsa

2 small jalapenos (do not deseed), finely diced

1/4 c purple onion, finely diced

4 flour tortilla

1/2 c enchilada sauce

Vermont extra sharp cheese, grated

ripe tomato, chopped

Mix first 6 ingredients in a bowl. Heap mixture equally into center of tortillas. Roll tortillas and place seam side down in baking dish. Pour enchilada sauce over enchiladas, top with grated cheese and sprinkle tomato pieces on top. Bake 350 for 15 minutes.