Tasty Tuesday - Enchiladas and Bean Dip

To send this card: Third Tuesday in Easter

Quote for the Day: The resurrection gives my life meaning and direction and the opportunity to start over no matter what my circumstances. Robert Flatt

Tasty Tuesday -

Last week Barb came over to help us work with our roses. Then after she had done that she made us supper! Turkey Enchiladas. They were sooo good. The only little problem was that when she went to the store to get the enchilada sauce they were out of the brand she normally gets.... and so she got a new brand.... it said MILD on the can but it was HOT! Like really, really hot. The kind where your face turns red, your eyes tear up and you can't talk kind of hot.

So guess what? She made enough for us to each have two but they were big so we only had one for supper that night and the next night we had much fewer diners for the enchilada menu. So lucky me and Sr. Colleen and Sr. Rita Louise had Enchiladas for the rest of the week!

Now I have to get Barb to teach me how to make her recipe because it was sooo goood even hot. I will share it with you. What was different about her recipe was that they have boiled eggs in them! Which sounds sort of weird, or at least it did to me..but they were really great.

The boiled egg part was really how Barb got roped into making supper. I asked her if she had any suggestions on how to use boiled easter eggs in a dish for supper! Her suggestion was followed up by actually cooking it.

So now does anyone want to share their great recipe or suggestions for boiled eggs? Of course our easter eggs are gone now but its fun to get new ideas and try new dishes.

Peace and Joy!
Sr. Patricia and all the Sisters


P.S. The Barb above is my best friend Barb who helps me out big time all the time! The Barb below is my blood sister who is also my best friend but she lives in Corvallis, Oregon. Both Barbs like to cook and I like to eat so you can see I pick my friends well.

Tasty Tip of the Week

from Barbara George
Tuesdays’ Tasty Treat

Tasty Tip #3 April 23, 2007

This quick and easy dip will be a crowd favorite. Easily adapted to low-fat tastes if you prefer.

Recipe:
1 15 ounce can refried Black Beans
4 small sweet peppers, diced
½ c Monterey Jack and Colby cheese, shredded (or low-fat shredded cheese)
½ c Salsa (mild to hot)

½ cup lite (or low-fat) sour cream
½ cup salsa (mild to hot)
(additional garnishes: chopped black olives, chopped sweet onion)

Tortilla chips for dipping (or low-fat baked tortilla chip)..

Combine black beans, salsa and shredded cheese in microwave safe dish suitable for party service.. Microwave on high for 2-3 minutes, stir, heat again for 2-3 more minutes until bubbly. Make sure to cover dish when heating.

Remove and while hot, sprinkle with remaining ½ cup of cheese, put whipped sour cream in center, decorate edge of dish with salsa, and sprinkle garnishes as desired. Garnish sour cream with parsley flakes for color.

This dip should be heated right before serving. Enjoy!
Black beans are an excellent source of fiber, tortilla chips are lower in fat than potato chips, and salsa is a fat free vegetable. Using the above cheeses decreases the fat in this dip.

This dip may be a little high in sodium (salt) for those with salt sensitivity.



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