I loved waking up this morning to sunlight streaming in through the window, it really made my day 
For breakfast this morning I tried to go with something different, but the leftover pumpkin was calling my name from the fridge. I rolled with a repeat of Thursday and Friday…seriously, it’s that good!
Post breakfast we headed out into the sunshine to walk the dog before I ventured to the gym for BodyPump. After 20-minutes on the elliptical as warm-up, I sweated through a great class! Although I don’t “pump” very often, I always find it challenges my muscles a little differently than when I lift on my own.
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The lab was super busy this afternoon and I assisted with two energy expenditure tests of resistance training. Basically we determined how many calories the participants burned while lifting weights by analyzing their O2 and CO2 exchange rates. Very interesting!
In class tonight a panel of individuals spoke regarding stress and trauma. One was a member of the Air Force who was deployed for 10-months in Iraq, one was the mother of boy with muscular dystrophy, and the last was a breast cancer survivor for 12-years and founder of “Back in the Swing”.
Back in the Swing is a non-profit organization that provides health education to survivors of breast cancer. The goal is to get women “back into the swing” of life and help them make positive, healthy lifestyle choices to prevent cancer from returning. Check out their website for more info!
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I hurried home after class super excited for dinner!
Meatless and Meaty Mexican Lasagna
•1 package of corn tortillas (I like these)
•2 cans vegetarian refried beans
•1 cup salsa
•1 can enchilada sauce
•1 onion, chopped
•1 red bell pepper, chopped
•1 zucchini, chopped
•3 cloves garlic, minced
•3 cups baby spinach, chopped
•1 chicken breast, cooked and shredded (optional)
•8 oz. monterey jack cheese, shredded
Preheat oven to 350°. In a large nonstick skillet saute onion over medium-high heat for 5 minutes. Add garlic and red pepper. Cook for 3 minutes. Add zucchini and cook for 3 more minutes. Stir in baby spinach and cook until wilted. Remove from heat.
Combine refried beans and salsa in a large bowl. Stir until smooth. Cut tortillas into quarters.
Pour 1 cup of enchilada sauce on the bottom of a 9×13 baking pan. Cover with a layer of 16 tortilla triangles overlapping if necessary. Top with 1/2 of the refried bean mixture. On one half, top with a thick layer of the vegetable mixture. On the other half, top with fewer veggies and 1/2 of the chicken. Sprinkle with 1/3 of the cheese. Repeat the layering process again (tortillas, beans, veggies or chicken, cheese). Top with last 16 tortilla triangles, 1 cup of enchilada sauce, and remaining cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes.
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This worked out so well! Colin’s side (right) had chicken + extra cheese and my side (left) had no chicken + extra veggies + less cheese. We both had it exactly how we wanted AND it turned out awesome! I highly recommend this recipe.
Off to do homework and then bed…tomorrow’s going to be a busy one!
*TIP TIME*
Take a group fitness class or do an exercise video once per week. You will feel motivated by the other participants and work your body a little differently.
Power Thought of the Day
I live in limitless health, love, and joy. My future is glorious.
{ 10 comments… read them below or add one }
The Mexican Lasagna looks amazing! Your job sounds super interesting too — I would love to do something like that.
Back in the Swing sounds like an amazing organization. What “class” is this?
I think the official name is “Stress and Health”, but really we just explore different stress management techniques and discuss them. We did yoga and meditation for one entire class period and I think everyone declared this the best class in grad school ever
Definitely starring this recipe in my google reader!
Yum! That sounds SO good! I have some corn tortillas in my fridge – maybe I will try this later in the week! See you soon!
You totally should! I’ll bet even the pickiest of kiddos may try this one out
I tried to mix pumpkin in my oatmeal this morning…and failed: ( Where should I look for pumpkin butter!?!
Well, what the heck happened? You’ll have to tell me what you did so we can fix this STAT…I almost had a heart attack! Look for pumpkin butter in the “seasonal” section of the grocery store. Missed you today!
You can make your own. Check out ohsheglows.com. I know she made some recently — I haven’t tried it yet — but all of her recipes are fabulous.
I’m so impressed by this lasagna!
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