It feels like a miracle I made it through last week. It was one thing after the next at work…all while I am trying to train Donna for my maternity leave. My maternity leave that may be sooner rather than later. The highlight of my week: the shower my staff and coworkers threw…so sweet!
I mentioned on my pregnancy update post that I spent Tuesday evening in labor and delivery. Well, I also spent Friday evening (ALL evening) in labor and delivery. I was sent straight there from my OB visit because they were, once again, suspecting pre-eclamsia and wanted a full work-up.
Five hours later, I was sent home with instructions to take it easy and to have some follow-up testing. I’ll also be seeing the OB twice weekly until I deliver and having non-stress tests twice weekly, as well.
Mr. Prevention was at my OB appointment with me on Friday and when the nurse midwife grabbed my hands and said, “Nicole, if there’s anything fishy that pops up on the labs, we’ll be inducing you tonight…” I burst into tears. I don’t know why…it was just really over-whelming. And just…not what you expect to hear at a routine 36 week check-up. I was also told that this baby is measuring 7 lbs 6 ounces and just…wow. It was a day of big surprises (yes, I realize the measurements can be way, way off).
My body has been screaming at me to do less, but I haven’t been listening. I’ve been working in over-drive and simply doing too, too much. Working 40 hours at this point would be a lot…but 50+ is just nuts. I haven’t been put on work restrictions, but I know if I don’t start to slow down…it’s going to happen. Or, this baby girl is going to come early. Neither or which I want, of course.
One of the first things I’ve pushed off my plate is my trainer. Very sadly, workouts are going to be a thing of the past for now. (I was doing so well, too!)
A second thing to go is heavy duty cooking. And I’ve been leaning towards recipes with leftovers. There’s nothing more exciting than walking in the door from work knowing dinner is already ready…and there will be no dishes to clean up. Please tell me I’m not the only one that gets seriously overjoyed at the thought of leftovers.
I’m also probably not alone in my excitement over scoring hatch chiles at Whole Foods this year. If you don’t have or can’t find hatch chiles, no worries…substitute in poblano peppers or ahaheim peppers and you’ll have an equally as delicious chicken enchilada recipe to enjoy. These are fabulous…especially as leftovers
- 2 hatch chiles, stems removed
- 6 roma tomatoes
- 1 jalapeno, stem removed
- ½ bulb garlic, unpeeled
- ¼ onion, left in large chunks
- 10 sprigs cilantro
- juice of ½ time
- ¼ tsp salt
- 14 oz white meat rotisserie chicken (skin removed), shredded
- ⅓ cup nonfat plain Greek yogurt
- ⅔ cup + ½ cup hatch chile salsa, divided
- 8 oz monterey jack cheese, shredded and divided
- 12 (6-inch) flour tortillas
- To make the hatch chile salsa, preheat grill to high heat. Once hot, add hatch chiles, tomatoes, jalapeno, garlic, and onion, grilling 10-15 minutes, turning occasionally, to char on all sides. Remove from grill and allow to cool slightly. Combine hatch chiles, tomatoes, jalapeno, peeled garlic, and onion, along with the cilantro, lime juice, and salt in a blender; puree until smooth.
- Preheat oven to 400 degrees.
- Spread ⅓ cup hatch chile sauce on the bottom of a 9x13-inch baking dish; set aside.
- In a large bowl, combine the shredded chicken, yogurt, ⅔ cup hatch chile salsa, and 4 ounces shredded monterey jack; mix well. Distribute the chicken filling (about 1½ ounces) into each of 12 tortillas and roll to create enchiladas; place seam side down in the prepared baking dish and repeat with remaining tortillas.
- Top prepared enchiladas with reserved ½ cup hatch chile salsa, spreading over each enchilada. Sprinkle with remaining 4 ounces shredded monterey jack cheese.
- Bake enchiladas for 20-25 minutes or until bubbly, hot, and slightly golden brown. Serve immediately.
You may have leftover salsa...enjoy!
Weekly Menu: September 14th – 18th
- Sunday: Spicy Sriracha Shrimp and Zucchini Lo Mein
- Monday: leftover Arugula-Basil Pesto with whole wheat penne
- Tuesday: BLT’s
- Wednesday: shrimp fajitas
- Thursday: leftovers
A day of nothingness