Saturday: Vegetarian:  The Belmont Stakes, we were really hoping California Chrome was going to win it; it’s about time for another Triple Crown winner.  It would have been a nice fairy tale story.  But that’s not what I’m here to talk about today.  

I’m here to talk about food, yes that’s right food. I have been delinquent these past few months. We have tried two new recipes this past week, which we really enjoyed.  Keeping in the line of fewer calories these were pretty good.  I found a recipe in Fitness Magazine, February 2014 issue. 

Indian Enchiladas;  Can I say YUM, see recipe below.  We added to the dinner a green salad made with extra arugula and spring mix, dried cranberries, sliced jicama, sliced radishes, avocado and our favorite dressing Maple Balsamic Vinaigrette.  (See July 18, 2013 for recipe)

Serves 8 

Nonstick cooking spray

½       tablespoon canola oil

1        medium potato, peeled and cut into 1/4-inch cubes  (we used 1 large size new potato)

1        medium shallot, chopped (recipe calls for onion)

¼       teaspoon salt

1        16-ounce bag fresh spinach (recipe calls for frozen chopped spinach, thawed)

1 ½    cups light coconut milk

2        teaspoons curry powder (next time Andrea will make her own curry)

6        ounces queso blanco or feta cut into ½-inch cubes (we used the queso)

8        8-inch corn tortillas (recipe used flour tortillas)

2        teaspoons cornstarch

1 ½    ounces shredded Monterey Jack (about ½ cup)

2        tablespoons finely chopped cilantro (we use flat leaf parsley)

 1.    Preheat the oven to 375°.  Spray a 9 x 13 inch baking dish with the cooking spray and set aside.  Heat oil in a large skillet over high heat; add potato, shallot and salt and cook, stirring occasionally until the shallot is soft and translucent about 8 minutes.  Stir in spinach, ½ cup coconut milk and curry powder and saute’ 2 minutes.  Remove from heat and gently fold in queso blanco or feta.

2.      Lay a tortilla on a clean surface.  Scoop 1 loosely packed cup filling mixture into the center of tortilla.  Fold in sides, top and bottom and place tortilla, seam down, in prepared baking .  Repeat with remaining tortillas packing them tightly. ( You may need to put a clean bowl or plate on top of the first few to hold them in place.)

3.      In a small bowl, whisk together remaining coconut milk and cornstarch; stir in Monterey jack and pour mixture over enchiladas.

4.      Bake 30 minutes, or until golden brown.  Remove from oven and let sit 3 minutes; garnish with cilantro.  

 Nutrition facts per serving: 303 calories, 13 g protein, 34 g carbs, 13 g fat (5.9 saturated), 2 g fiber,

 764 mg sodium