When you get sick of making sauteed veggies and grilled chicken, something as simple as enchiladas (sauteed veggies and grilled chicken...but of course it's wrapped in a corn tortilla and smothered in cheese & green chili) can be really really satisfying!
Yes, I said cheese, and yes I break my own rules sometimes. The important thing to remember about your food restrictions is WHY you restrict them. Is it because you feel a "reaction" when you eat it, because someone said it was "bad" for you, or because a test showed you were "intolerant". Take all these things into consideration when deciding what your diet should consist of.
Moderation is always key! This is my husbands favorite saying "everything in moderation".
Making enchiladas is somewhat time consuming, but what else are you doing on a Sunday evening...chopping, cooking, and eating! So here's to your next Sunday's project...
1 zucchini, shredded
4 carrots, shredded
1 sweet onion, chopped
2 chicken breasts, grilled, chopped
7-8 sprouted organic corn tortillas (I use Food for Life)
1 jar GF Colorado Green Chili
3/4 c organic part skim mozzarella cheese
Olive oil to cook with
3 tbsp fresh cilantro, chopped
Guac to top once you're done
Preheat the oven to 375. Turn on your grill. Spread a thin layer of green chili on the bottom of your casserole dish (or dishes depending on how big they are)
#1. Chop/shred all your veggies, and saute in olive oil on low-med heat. I'd cover so the carrots get nice and cooked.
#2. Grill your chicken. Keep your veggies on low until your chicken is done.
#3. Set up an assembly line...tortilla, cheese, veggies, chicken. Toothpick it and put it in the casserole dish. Repeat, repeat, repeat...until you're out of ingredients.
#4. Cover the enchiladas in the remaining green chili and cheese, and bake for 20 minutes.
#5. Top with fresh cilantro and guac and VOILA!