Hope you all had a great Thanksgiving! Karina sure enjoyed the turkey 🙂 She wouldn’t eat the little pieces we put on her tray, but gave her the drumstick and she went to town! She also enjoyed some mashed potatoes, stuffing and squash soup. I put the squash soup in a sippy cup (thanks Adriane for the tip) and she loved it! I think I am going to try to make her a smoothie in the morning and put it in the sippy cup (a cup without a valve) for her to enjoy.
With the turkey leftovers, I am going to make turkey enchiladas tonight. Some store bought mole sauce, shredded cheese, turkey, fresh salsa, cilantro, sour cream and whole wheat tortillas. Heat the sauce in a skillet, put some of the shredded turkey in. Wrap some of the turkey with mole in a tortilla and put in baking dish. Repeat until done with turkey. Leave some mole sauce to pour over the top and then cover with shredded cheese. You can also put cheese inside the tortilla. Bake in the over for about 30-45 min.
1 large can of whole tomatoes
1 jalapeno (take out seeds and chopped)
about 1/2 a red onion roughly chopped
cilantro (to your taste – I usually grab a handful)
about a clove of garlic, minced.
Put ingredients into a blender or food processor. Mix until it is the consistency you want. Less if you like it chunky and more if you want it smooth.