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It’s Sunday evening again? How did that happen? Where did the weekend go? Actually it was a very good weekend. By Friday night I was exhausted and came directly home from school and relaxed. I read blogs, and then worked on laundry, cleaned up, and then read my book until I fell asleep on the sofa. I’m reading The Second Wives Club by Jane Moore. Was that made into a movie? I’m thinking that it may have been. I will have to check once I finish the book.
Saturday morning I ran and then went to a tennis clinic. After tennis I went out to a local orchard to get apples. I ate my last local apple on Friday for lunch and really wanted more fresh apples before they are all gone. I do not eat grocery store apples. Isn’t that silly? I like to know exactly where my apples are grown. I bought a big bag of Fujis. I love Fujis. They are crisp and sweet.
Saturday afternoon I took down our Christmas tree. I took everything that was Christmas down shortly after the big day, but I still wanted to enjoy my tree. I thought that I was one of the last people around to take their tree down, but I talked to a bunch of people today who also took theirs down on Saturday. My family room looks much bigger and kind of empty now that the tree is gone.
Saturday night was a surprise tennis birthday party for our friend John. He thought that he was going to hit with just his wife and when he got to the tennis facility, bunches of his friends were waiting to wish him a happy birthday. We spent the evening playing tennis, drinking, and eating quesadillas. John is in the middle of the photo.
This morning I ran almost eleven miles. I am thinking about doing another half marathon sometimes soon and want to make sure that I’m ready. I am very lucky to have a great trail system in my town. Out of the eleven miles, probably only a quarter of a mile was on pavement. The rest of the run was on dirt trails. The trail feels so good under your feet and it is so forgiving on your legs.
This afternoon I went to a bridal shower for a former student. I haven’t been to a bridal shower in years! I had a great time talking to former students and to their parents.
Our tennis team had our second match of the season this afternoon. I haven’t played yet and am dreading playing because I can’t play with Mr. SP. He played today and won, but our team lost the other two courts. We are 0 and 2 for the season. I caught the end of the match and it was pretty exciting. Lot of good points!
I like to make a bunch of dishes on Sunday night so that I don’t have to cook during the week. This week we are having Split Pea with Ham soup, Chili, and Chicken and Spinach Enchilads. All three recipes are ones that I’ve made again and again.
Hearty Split Pea Soup
From Taste of Home
**I add more carrot, celery, and potato than called for in the recipe.**
1 package (16 ounces) dried split peas
8 cups water
2 medium potatoes, peeled and cubed
2 large onions, chopped
2 medium carrots, chopped
2 cups cubed cooked corned beef or ham
1/2 cup chopped celery
5 teaspoons chicken bouillon granules
1 teaspoon dried marjoram
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1/2 to 1 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon salt, optional
In a Dutch oven or soup kettle, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender. Yield: 12 servings (3 quarts).
2 pounds ground chuck
1 medium onion, chopped
3 to 4 garlic cloves, minced
2 (15-ounce) cans pinto beans, rinsed and drained
3 (8-ounce) cans tomato sauce
1 (12-ounce) bottle dark beer
1 (14 1/2-ounce) can beef broth
1 (6-ounce) can tomato paste
1 (4.5-ounce) can chopped green chiles
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
2 teaspoons ground cumin
1 to 2 teaspoons ground red pepper
1 teaspoon paprika
1 teaspoon hot sauce
Garnish: pickled jalapeño pepper slices
Cook first 3 ingredients in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink. Drain well.
Combine meat mixture, beans, and next 11 ingredients in Dutch oven; bring to a boil. Reduce heat, and simmer 3 hours or until thickened. Garnish, if desired.
Note: For testing purposes only, we used Sierra Nevada Pale Ale.
Yield: 13 cups
Southern Living, OCTOBER 2000
Prep: 15 min., Bake: 30 min., Stand: 5 min.
1 (10-oz.) package frozen chopped spinach, thawed
1 (16-oz.) jar medium salsa with cilantro, divided
2 (10-oz.) cans enchilada sauce
1 (8-oz.) package cream cheese*
2 1/2 cups shredded or chopped roasted chicken
10 (7- to 8-inch) flour tortillas
1 (8-oz.) package shredded Mexican four-cheese blend
Toppings: shredded lettuce, guacamole, chopped fresh cilantro, chopped red onion, halved grape tomatoes
1. Drain spinach well, pressing between paper towels. Set aside.
2. Stir together 1/4 cup salsa and enchilada sauce, and set aside.
3. Microwave cream cheese in a medium microwave-safe bowl at HIGH 1 minute or until very soft. Add spinach, chicken, and remaining salsa, and stir until blended.
4. Spoon a heaping 1/3 cupful chicken mixture down center of each tortilla. Roll up tortillas, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour enchilada sauce mixture evenly over top of rolled tortillas; sprinkle with shredded cheese.
5. Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes. Serve with desired toppings.
*1/3-less-fat cream cheese may be substituted.
I hope that everyone has a good week!