When you start off the day finding lady bug on your bag, you know you’ve got some extra good luck.
The picture of the track below was taken about two years ago. I was struggling with runner’s knee and a creaky hip, and just had to drop out of the first marathon I had ever signed up for due to my body not cooperating. I went to meet a running coach to see if she could help me with my form and fix the root cause of these issues. She was very nice, but made it clear that marathons aren’t for everyone, and maybe my body just wasn’t made to run a marathon. I am not a doctor, and I am not here to tell you what you can do. But I do know that it is always worth getting a second, third….40th opinion. You don’t always have to accept the first answer you hear.
It took longer than I would have liked, but I finally did run my first marathon. And qualified for Boston doing it. Now that unicorn is hanging on my wall. But you know, guess I’m not made for running 😉
I made my mom’s enchiladas this weekend and they were a big hit. My mom’s name is Lynn, so my dad calls these Lynn-chiladas. They are so so good! She said that I could share the recipe with you all. They best part is they are super easy and the leftovers are almost even better than the first time you make them.
- 1 rotisserie chicken
- 1 package shredded cheese (I have used low fat in the past, and it works just fine, but it doesn’t melt and reheat as well)
- 1 can enchilada sauce
- 1 package tortillas of your choice
- 1 can refried black beans (you can use any kind of beans you’d like)
- 13 x 9 glass pan
- Preheat the oven to 400F
- Shred the rotisserie chicken
- Pour a little of the enchilada sauce on the bottom of the pan
- Take a tortilla, put some beans in it, put some chicken in it, and roll it up. I did about 2 oz of chicken per burrito, and probably a 1/4 cup of black beans. But I don’t measure, just eyeball it.
- Place the rolled up tortillas in the pan, seam side down
- Pour the rest of the enchilada sauce over the rolled up tortillas
- Sprinkle cheese on top
- Put foil on the pan and put it in the oven for 20 minutes at 400 degrees
- And eat!
If I have time, another great way to make the chicken for these is to put chicken breasts in a crock pot with either salsa or verde sauce. Leave it on low for 6-8 hours and then shred it up and use that instead of the rotisserie chicken.
You guys know I am a big podcast fan. I recently listened to one that I liked especially a lot. It was about Little Mo. A little girl who broke the world record for the marathon when she was just 13! She ran a 3:15 marathon at 13 years old. Somehow, this was swept under the rug, and not talked about much. But Little Mo did a lot for women’s running, and this podcast brings her story to life. You can check it out here. You can also follow the Human Race wherever you listen to podcasts and listen to it there.
What are you go to quick and delicious dinners?
Did you run as a child like Little Mo?