"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!


Quinoa & Vegetable Enchiladas with Poblano Crema Sauce from Cedarlane #Weekly Menu Plan

Quinoa & Vegetable Enchiladas: simplelivingeating.com

This post is sponsored by Cedarlane. All opinions are my own. 

My kids are coming and going all this summer. My daughter is in Virginia visiting her grandparents and a cousin, and my son will be leaving for the International Boy Scout Jamboree in Japan next week. 

Running around dropping off and picking up... sometimes I don't have time to cook. I like to keep a few healthy frozen dinners on hand for just such an emergency because I don't like buying fast food.

Quinoa & Vegetable Enchiladas: simplelivingeating.com

Cedarlane's Enchiladas are super quick to heat up in the microwave and they taste delicious. I tried their Quinoa & Vegetable Enchilada which is gluten-free with 12 grams of protein, 7 grams of fiber and only 340 calories.

Quinoa & Vegetable Enchiladas: simplelivingeating.com

The dinner was a authentic Mexican corn tortilla filled with quinoa, black beans, Monterey Jack and cheddar cheese as well as roasted Anaheim peppers, tomatillos, corn, bell peppers, onions, mushrooms, yellow squash, black olives, and zucchini—all topped with a delicious Poblano Crema sauce.

Quinoa & Vegetable Enchiladas: simplelivingeating.com

Really delicious Poblano Crema sauce... it was the sauce and the all natural ingredients that sold me on these enchiladas. I added a little bit of spicy salsa on top because they are not spicy, which is good because not every member of my family likes their enchiladas spicy.

Cedarlane Enchiladas are definitely worth keeping in your freezer for emergencies and for days that are just too darn hot to cook! 

Weekly Menu Plan:

Sunday: Slow Cooker Korean Short Ribs with Green Onion & Pear

Meatless Monday: Leftovers... or New York City?

Tuesday: Hot Dogs, Baked Beans, Sauerkraut 

Wednesday: Sweet & Spicy Peach Glazed Salmon, Roasted Potatoes and Zucchini 

Thursday: Chicken Tacos using Trader Joe's Taco Seasoning with Tomatoes, Guacamole, Sour Cream and Mexican Cheese. 

Friday: Pasta with olive oil and leftover vegetables from the week

Saturday: Curried Rice Shrimp

1 comment:

  1. I hope the kids have a wonderful summer of adventures!


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