First things first: I finally fixed my Garmin 305! My wrist strap broke about two months ago, and Iâ€™ve been using this strange combination of tape and hair fubbies to hold it together ever since.
I finally ordered this replacement Garmin strap and installed it last night (which was super challenging). Now I have this thick strap with a handy Velcro closure. Thumbs up!
I have been an absolute MADWOMAN today, dashing to and from the clinic, the post office, and the storeâ€¦ juggling emails and calls. I did, however, have time to put together this super easy lunch, which my father-in-law and the Husband will get to enjoy for dinner when they come home.
Butternut Squash Enchiladas, inspired by this amazing dinner I had in Scottsdale at the beginning of the month.
Ingredients (for 6 enchiladas):
- 4 cups peeled and chopped butternut squash (enough to fill a standard food processor before blending)
- 6 whole wheat tortillas
- 1/4 cup salsa
- 1 11 oz. can of corn, drained
- 1 can salsa verde
- Salt and pepper to taste
- Preheat oven to 425 degrees.
- After peeling and chopping the squash, place in greased casserole dish and bake for 30 minutes or until soft to the touch (but not mushy).
- Put butternut squash chunks in food processor. Blend until mostly smooth but not super creamy.
- Scoop squash into bowl and add 1/4 cup salsa, can of drained corn, and salt and pepper to taste.
- Mix it up!
- Re-grease casserole dish.
- Lay out a tortilla on a plate and scoop in 3/4 cup on the squash mix. Roll firmly and place in casserole dish. Repeat 5 more times.
- Pour entire can of salsa verde on top, covering the tortillas evenly.
- Bake at 425 for 15 minutes, remove, and serve over a bed of spinach.
I loved this dish â€“ I would probably like it even more with corn tortillas instead of wheat tortillas!
Back to work I go! 🙂