Mealthy Pot Enchilada
I’m really enjoying my Mealthy Pot. Today I made Mealthy Pot Enchilada. Basically, I layered ingredients divided by corn chips. Layer 1 – meat, layer 2 was chili rellenos, and layer 3, cheese and onion.
The biggest mistake, however, was cooking it too long. I put it on for 45 minutes. I think 20 minutes would have been just right. 45 minutes over cooked the meat.
Next time I make Mealthy Pot Enchilada I won’t cook it as long, and I’m going to put the chili rellenos at the bottom, then cheese and finally meat at the top. I will also use more enchilada sauce on the meat.
The strawberries we picked yesterday were used in the dessert I made. I baked a thin poppyseed cake (about 1″ thick), sliced it in to 5×5 squares. I then put a layer of heavy whipped cream with diced strawberries between two squares of cake. Next came mashed strawberries over the top and that was topped with whipped cream.
We’re talking a serious strawberry shortcake (but made with my poppyseed cake, and not dry, tasteless shortcake.)
I see the doctor tomorrow, and I plan to mow the lawn after my appointment. We’ll see how I do after mowing the lawn.