Hormones are a crazy, crazy thing.
Here I am, cruising along, very stable-feeling and in control if life. I’m not having any of those stereotypical breakdowns over what I want for dinner or waaah, I look huge in everything! (but it’d be nice of something fit right). Though, lesson learned on that front. Five months in, I have to keep up with laundry. I was left with only my “normal” pants to wear on Friday and baby was uncomfortably squeezed in all day. I couldn’t wait to get home and change into something…anything…with elastic around the waist.
But really, life has been good and I have been very much so…me.
For those who haven’t read The Fault in Our Stars, what are you waiting for? Like most readers who have finished this book, the last 100 pages were spent in tears. No matter how you look at it, the book is sad. The storyline is sad. The ending is bittersweet and…sad. But it’s so good and everyone should read that book.
And the movie? Oh… the movie. It was the book coming to life, just as I had envisioned it while reading. So many movies don’t do the book justice. This book-made-movie was quite the exception.
I was audibly SOBBING in the movie. SOBBBBBBBBBING. No tissue. Hot mess. Eeeeeeeeemotional wreck. Sobbing. Mr. Prevention was looking at me like I was a lunatic (somewhat fair), but when he started laughing and then I started laughing, I was that person laughing at something sad. No control over my emotions. I’ve always heard of this kind of thing, laughing at something sad, happening at funerals, etc. but it never made sense to me. It still doesn’t make sense to me…BUT IT HAPPENED! I’m chalking this one up to pregnancy. Or else, I really am just a lunatic.
Some other things are perks to pregnancy. Like whipping up Mexican food at home and eating it night after night after night (because this meal makes a lot!). If I thought I loved Mexican before pregnancy, I was mistaken. I now loooove Mexican. Though, who doesn’t love Mexican, pregnant or not?
- 3 cups red enchilada sauce
- 19 (6 inch) corn tortillas, cut in half
- 2 (15 oz) cans reduced sodium black beans, drained and rinsed
- 1 (15 oz) can no salt added corn, drained
- 6 green onions, thinly sliced
- 3 cups (about 1 lb) cooked rotisserie chicken, shredded
- 2 cups part-skim Mexican blend cheese, shredded
- ½ cup fresh cilantro, chopped
- Preheat oven to 375 F. Mist a 9x13-inch baking dish with cooking spray.
- Begin by spreading about ½ cup enchilada sauce in the bottom, followed with a layer of 8-10 tortilla halves, covering the bottom. Sprinkle with 1 cup black beans, ½ cup corn, a few green onions, ¾ cup chicken, and about ½ cup shredded cheese. Repeat with another layer of tortillas, sauce, beans, corn, green onion, chicken, and cheese. Finish with a layer of tortillas and sauce, reserving ½ to ¾ cup cheese for mid-way through baking.
- Cover the pan with aluminum foil and bake for 20 minutes. Remove pan from oven and remove aluminum foil. Sprinkle the top of the enchiladas evenly with the remaining cheese and continue baking, uncovered, for 10 minutes or until the cheese is melted. Sprinkle with cilantro before serving warm.
Weekly Menu: June 8th – June 12th
- Sunday: homemade pesto pasta with grilled shrimp skewers
- Monday: Greek Marinated Pork Tenderloin with Tzatziki
- Tuesday: Smoky Potatoes with Asparagus and Chorizo
- Wednesday: leftovers
- Thursday: Slow Cooker Caribbean Beef Tacos with Mango Salsa
This weekend went too quickly 🙁