Inspiration: Free and Sweet Valentine Idea

I was looking through the Real Simple website and found this fun way to tell friends, family, and significant others you love them: create a crossword of all the things that mean something in your relationship. It's perfect for all those inside jokes, sweet feelings, and downright funny moments you have shared.

Farmers Market - Grade 2

As I was shopping at the local farmers stand the lady waiting on me was concerned about how the zucchini and cucumbers looked. She explained that because these two vegetables are so expensive at this time of year, she orders/picks 'grade two' cucumbers and zucchini from the farm in UpCountry Maui. She said because they don't look perfect she able to keep her costs down and transfer the savings to her customers. Personally, I had never thought about it, but now that I do I think that's great. Often time things that look perfect have lost taste or nutritional value. I do, however, need to think about eating vegetables that are out of season.

Based on some quick research cucumbers and zucchini can be found year-round, like most veggies and fruits these days but their true season is May through August. 

I am pretty good at buying local, living Maui does have its limitations to local produce, now the second part of the equation is to buy in season. 

Recipe: Smothered Enchiladas from Southern Living

In the past year I have really taken up a love for cooking. I like to try new recipes and place my own healthy twist to them. I'll share one with my edits to make it healthier 


Smothered Enchiladas
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: Makes 8 servings

Ingredients

• 2  pounds  ground beef - use 93/7 ground beef
• 1  (1 1/4-ounce) package mild taco seasoning mix
• 1  (4.5-ounce) can chopped green chiles, divided
• 2  (10 3/4-ounce) cans cream of chicken soup - use low fat cream of chicken, helpful hint use low fat it has less sodium then "less sodium" , however I am sure this depends on the brand so check labels 
• 1  (16-ounce) container sour cream - use fat free
• 8  (8-inch) flour tortillas - you can use whole wheat, I don't like whole wheat tortillas so I use regular flour tortillas 
• 2  cups  (8 ounces) shredded Cheddar cheese - use 2% milk fat cheese 
• Garnishes: Homemade Salsa, sour cream, green onion curls, chopped fresh cilantro

Preparation

Brown ground beef in a large skillet, stirring until it crumbles and is no longer pink; drain. Stir in taco seasoning mix and half of chopped green chiles; set aside.

Stir together remaining green chiles, soup, and sour cream. Pour half of soup mixture into a lightly greased 13- x 9-inch baking dish.

Spoon beef mixture evenly down centers of tortillas; roll up. Place, seam sides down, over soup mixture in baking dish; top evenly with remaining soup mixture and cheese.

Bake at 350° for 25 minutes or until thoroughly heated. Garnish, if desired.

This is super creamy, tasty and quick. My co-worker who promised herself she would cook more in 2011 loved this recipe because it was easy and her family enjoyed it. I was pleased that I inspired her to cook.