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Howdy y'all!!!! Today started out muy bueno with huevos (eggs) for breakfast....or rather egg beaters. Behold the whole wheat tortilla, 1/3 cup egg beaters, mushrooms, yellow squash, spinach, salsa and Cholula creation:

I rolled it up and went to town. Very filling and it seemed to stick with me for a long time! I'm enjoying these change-ups for breakfast!

Took the kids to school and went on to cooking class at Great News. I grabbed a double, tall, skinny vanilla latte at the 'bucks before class started. Today was a shorter class where you get one plate of food (lunch) and a dessert. The theme of the class was "Autumn Flavors". We had a Maple-Mustard Sauced Pork Tenderloin with Roasted Butternut Squash Risotto with Pancetta and Green Beans with Hazelnut Brown Butter. My picture is super lame because I forgot to take it before I started eating. They did such a nice job plating the food and it looked so good that I just dove in.

The pork tenderloin was just that...tender! The maple-mustard sauce was so good....it would also be good on chicken (hubby doesn't like pork). Now, my favorite part: the risotto. It might be my favorite risotto....EVER. It was soooooo creamy and comforting. I will definitely be making it again! It was super yellow because our instructor, Phillis Carey, attempted to put the called for "pinch" of saffron threads in but accidentally dumped a whole bunch in. I didn't mind....tasted great and was very bright! :) The green beans were just the way I like them....crispy and buttery.

Next was dessert: Gingerbread Cupcakes with Lemon Cream Cheese Frosting. Autumn had officially arrived when I put this in my mouth. Fabulous.

I think cupcakes are one of my favorite desserts ever.

After class, I made a quick trip to Costco to replenish a few things (chocolate chips, whole wheat bread, vegetable oil, Claritin) and bought some Halloween candy. I stopped at a friend's house to catch up (I've been MIA lately) and then went for a easy hour walk. I hadn't planned on working out today but I'm glad I went for a walk. My mood was definitely uplifted when I was done.

Dinner was a healthier version of an Enchilada Lasagna. I love casserole type dishes....I'm not going to lie. I love how you prepare everything, put it in a pan, toss it in the oven and have all this time to get cleaned up....so that when you're done with dinner there are minimal dishes left to do. I also just like the comforting feeling I get when eating casseroles.

Enchilada Lasagna

(Makes 4 servings)

Ingredients:

• 1.5 c reduced fat Mexican Cheddar cheese


• 1/2 pound ground turkey


• 1/2 c chopped onion


• 1/2 c chopped green pepper


• can of Rotel and small can of green chilies (drained)


• 1 c reduced fat cottage cheese


• 2 tsp chili powder


• 1/4 cup jalapenos, chopped (I used more and left the seeds in cuz that's how I roll)


• 2 garlic cloves, crushed


• 1 c taco sauce


• 6-9 corn tortillas

Directions:

• Preheat oven to 375 degrees. Spray 11x9 baking dish with cooking spray.


• Heat the meat with the onions, bell peppers, jalapenos and chili powder in a non stick skillet until brown. Add the garlic in the last couple of minutes. Put cheddar cheese (saving 1/2 cup), diced tomatoes, green chilies and cottage cheese in a large bowl. Mix the meat in, stir well.


• Place enough tortillas side by side to cover the bottom of the pan. Cover with half of the mixture. Add enough tortillas to cover that and put the rest of the mixture on top.


• Pour the taco sauce over the top and sprinkle with remaining cheese. Bake for 20 minutes, let cool for 5 minutes. I actually broiled it for a few minutes at the end so the cheese would be golden.

We really enjoyed it! I served it with corn and poured tons of Cholula over the whole thing. Again, hunger got the best of me and I forgot to take a picture of my plate but here is the leftover "lasagna":

It may not look like the most appetizing thing ever but yum yum. Delicious! Now I'm about to put the kids to bed and possibly hop in the hot tub with the hubby. Have a good night all!