I have an open invitation for Sunday dinner at the home of my good friends, the Vick family. Stella never fails to feed me well and lately, has been really helpful with healthier choices for appetizers, dinner and dessert.
Well, they travel quite a bit and are out of town this weekend. When they are out of town, I'm on my own. Sometimes I just eat leftovers of something or I snack all day long on meaningless, empty calories.
Last night I started thinking about what I could make today. I decided on sour cream chicken enchiladas and
spanish rice. The enchilada recipe comes from a dear Fremont/
O'Fallon friend
Anisa Widmar Mears. Lucky for me, I actually had the recipe in my little box, and not
sitting on the counter at my ho

me in
O'Fallon where I thought for sure I'd left it. I made it with light sour cream, 98% fat-free cream of chicken soup and 2% cheese. I also added diced
tomatoes and green
chiles and frozen corn. If you know
Anisa, you should ask her for the recipe. I know she will share...
The
spanish rice recipe never turns out the same twice. I try to make it like my Dad, or like Stella, but it's not quite there. It tasted good, but got a little crispy on the bottom. I happen to like it that way, but since I didn't have full cup of rice (that isn't in a huge #10 food storage can) I probably cooked it a little too long.
As you can see, I added a little side salad and it was very yummy. I only ate 1/8th of the pan so I have a lot of leftovers. I think I'll keep one serving out for a dinner this week and freeze the rest.
What did you have for Sunday dinner?