I'm having technical issues with the camera lately (bad user) but I wanted to share the tree and the fireplace. I would post the village but a hurricane of cats have destroyed it over the past week. Trees have been uprooted and none of the people are still standing. (The stockings were hung by the chimney with great care, just in case you were wondering) :)
A good friend at work made my day today (Thanks, Rebecca) by bringing me some stamps sets and a stamp pad she had duplicates of. Wasn't that the sweetest thing EVER? I certainly thought so and I can't wait to use them! I'll post some cards when I do.
I wanted to share a new recipe today. This one is YUM and can be modified to your taste.
Green Chili Cheesy Chicken Enchiladas
10 medium tortilla, flour, fat-free
4 oz chopped green chilies
3 oz fat-free or reduced-fat cream cheese
1 cup onion(s), diced
1.5 cups shredded cooked chicken breasts
1 can green enchilada sauce
1/4 cup Reduced fat Mexican blend shredded cheese
1 cup salsa or picante sauce
Preheat oven to 350 and spray a 9x 13 pan with cooking spray. Add a little enchilada sauce to the bottom of the pan. Cook onion in a medium pan until soft. Add chicken, green chilies, salsa, and cream cheese. Mix well. Spread mixture down the middle of tortilla and roll up. Place seam side down in pan. Continue until all tortillas are used. Spread any remaining mixture over the top of tortillas. Pour remaining green enchilada sauce over all and bake 30 minutes, covered. Sprinkle with cheese last 10 minutes.