The Day After . . . Comfort Food

For lunch I made a nutritarian version of comfort food: instead of a big bowl of mashed potatoes with all the rich trimmings, I had a half a cup of them (and the recipe modified--see yesterday's post) tossed with two whole cups of steamed broccoli. All the warmth, the creaminess, and health to boot--that's real comfort food!

ENCHILADA CASSEROLE

large can red enchilada sauce
9 small corn tortillas
2/3 can refried beans
1/3 cup kidney beans
small can Mexican corn, drained
small onion, half shredded or finely chopped, the other half in rings
1/4 red bell pepper, shredded or finely chopped
Optional: salsa and chopped tomato and pepper and onion to garnish

Pour enough enchilada sauce into a 9x13 glass dish to cover the bottom. Spread each tortilla with refried beans and then add kidney beans, corn, onion, and pepper. Fold up the sides of each tortilla and put open side down into the dish, over the sauce. Mine fit better at a slight angle. Cover with remaining sauce and onion rings and bake at 350 for about 30-45 minutes, until bubbly.

Verdict: Good. I'm not a big fan of red enchilada sauce, but I needed a quickie casserole to use up leftovers (thus the odd amounts of beans). I put too much salsa on mine, too, so it was hotter than I would have liked. It would be nice to refine this recipe in the future, maybe with green enchilada sauce (what I intended to buy) and other fillings.


TODAY'S MENU

Breakfast--Banana eaten in part at 3 a.m. and in part at 8 a.m. for the purpose of taking ibuprofen; AMBROSIA with flax seed meal

Lunch--2 cups steamed broccoli with 1/2 cup (maybe a bit more) of mashed potatoes left over from Thanksgiving, a snipped scallion added for bite

Snack--Apple

Supper--ENCHILADA CASSEROLE (I had two tortillas, about 90 calories, with the fillings and sauce), green beans (frozen from our garden)

Snack--Clementine, pear