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I Bought an RV!

A short while I ago, as an aside, I mentioned that I might be buying an RV to live in. It seemed like a good idea, so every day I checked ebay to see what sorts of deals were to be had. I wasn't ready to buy, but I figured it would be good to know what's available for when the condo sold.

I sat in my living room chatting with some friends on AIM when one of them brought up the RV idea. While I explained it to them I opened up ebay. By default it shows the most recently listed RVs on top. The very top one was an R-Vision Trail Lite, one of the few models I'd really liked. I glanced over at the price and it was $14,000, less than half of what they usually go for. There must be something wrong with it.

I opened the listing and read through the description. The front "shotgun" seat was missing. No big deal. They'd backed into something and the fiberglass around the tail light was cracked. No big deal. The couch wasn't the one specifically made for the RV. No big deal.

Make It Mondays - Quinoa Enchilada Bake

On Zen Wednesday

While I have a few go-to dinners that make it into the rotation regularly at my house (like grilled salmon and veggies or roasted chicken) I do like to try out new recipes at least one or two nights a week, just to keep things interesting. Some experiments come out awesome, some are just so-so, and then there are some recipes I need to tweak to suit my own flavor preferences (I tend to like things spicy or savory, so I’ll often ramp up the spices in that general direction). Tonight’s recipe (quinoa enchilada bake) is based off one I saw on the Skinny Taste website: www.skinnytaste.com, which, if you have never checked it out before, has a lot of great healthy meal ideas and is totally worth perusing. I, of course, modified it slightly for my own preferences. This dish also happens to be vegetarian, so in addition to being part of Make-It Monday, it could also fall under Meatless Mondays if you practice going veg once in a while like we do. (If you want to go full-vegan, leave out the cheese and use vegetable broth).

This was a really easy and tasty vegetarian dish that makes plenty for leftover lunches, if you like to brown bag it like I do. Enjoy!

Servings/6. Calories: 331 per serving. Fat: 12g. Carb: 44g. Fiber:7g. Protein: 17.5g. Sugar:6g.

Ingredients are as follows:

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