Sunday, November 29, 2009


New race, family runs, and recipes that work:


It's official! I am now all signed up for my first 50 miler. I'll be running in the Northface Mohican 100/50 mile Trail run. It will be held on June 19, and starts at 5 a.m. along with the 100 mile run. I'm excited to have a new mileage goal to look forward to!


On the home front: My husband is still going strong on his runs. My son has been running more than ever as well! Thanksgiving week they raked up around 30-35 miles of running. We had a spectacular turkey day run at my parents house together. They are going strong and loving it! Yesterday I went out, early a.m. and ran long. When I came home they were ready and waiting, and we went out together to enjoy another family run. Fun times! With my husband and son both committed to the 1/2 marathon this fall, I see a lot of 3-a-days in my future!

Our dog Scooby is enjoying more running as well!


Another tasty recipe that we tried out this week. Quesadilla Pie: It fills you up, and one serving is 440 calories.

1 can chopped green chilies (4.5 oz)
1 can black beans (15 oz)
1/3 cup chopped green onions
1 Roma tomato
1 can enchilada sauce (10 oz)
3 cups Weight Watchers "Mexican" style cheese
1/2 cup cilantro, chopped
4 wheat tortillas

Heat oven to 400. Spray a 9 inch glass pie plate w/cooking spray. In a medium bowl, mix chilies, beans, onions, tomato, 1/2 cup of enchilada sauce, and 2 cups of the cheese. Set aside.

Spoon 1/4 cup of the enchilada sauce into pie plate. Top with 1 tortilla and 1/3 of the bean mixture. Repeat twice to make 3 layers. Top with remaining tortilla. Cover loosely with foil.

Bake 30 minutes. Uncover and sprinkle with remaining cheese. Bake 5-7 minutes or until cheese is melted. Sprinkle with remaining 1/4 cup of cilantro. Serve with salsa and jalapenos if desired. Enjoy!

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