Thanksgiving Leftovers and a TRIP!

I realize I haven’t updated the recipe for the Tofu Fried Rice.  I’ve been stressed! There are way too many things happening this month – way, way too many.  But the best thing happening is Brett and I are getting married!  We leave tomorrow morning to travel to Taos, New Mexico for a few days, and we’re getting married there on Thursday.  I hope we get some much needed rest and have a good ole time because we deserve it.  On an earlier post, I said I had news to reveal – well, at that time I didn’t know we were getting married, so my news is I got into law school! Finally decided to take the plunge after all these years (I’m talking about school, not marriage).  The stress of dealing with financial aid is enough to make someone jump off a cliff.  The financial aid office personnel has been NO help and actually rather rude.

While we’re away, the landlord is going to steam clean the carpet in one bedroom, the only room with carpet in our apartment.  Great idea, but we had to get EVERYTHING cleaned out of said room, and this room is basically our catch-all, kind of “junk” room.  So, last night Brett and I moved a mattress, box springs, a couch, a chest of drawers and a bunch of other stuff off the floor to various parts of our apartment, so now we have to return from our marriage getaway to a house of misplaced junk and then move it all back.  This is also stressing me OUT.  But we got it all done last night, so I hope tonight I just have to wash clothes and pack, and then we can jet set our way outta here!  Needless to say, I haven’t prepared any amazing meals recently.  But, last week we did have our Thanksgiving leftovers in the form of a pie.

Thanksgiving Leftover Pot Pie

Our leftovers were green bean casserole, mashed potatoes, and stuffing.  I dumped this all into a bowl and stirred it together.  Next time, I will layer instead because the stuffing took over the whole dish.  I added some canned turkey gravy and some store bought rotisserie chicken.  I bought 2 pie crusts and lay them out until they flattened, then I put one in the bottom of a pie dish and topped it with the other.  I baked the pie at 350F for about 35 minutes before I turned the oven up to 400F and baked it another 10 minutes.   We had this with a can of jellied cranberry sauce.  It was delicious!! But like I said, layering would have been better.

Saturday Brett and I did a little shopping for some cold weather attire and then stopped at Guadalajara again.  This time I got enchiladas off the brunch menu – stuffed with chorizo and eggs.  Oh, this was MUCH better than the fish tacos I had last weekend.  I ate both of these enchiladas and I’ve never finished an enchilada dish.

Brett had the same thing as last week, so no picture.

Friday night I did a new Jillian video – Ripped in 30.  I did week 1 which wasn’t very challenging (because I was already doing Level 2 and 3 of the 30 Day Shred).  I did like the video though, so I’m excited to move on.  I think tonight I may do Week 2 – if I’m not completely wiped out.

Sunday I went with Brett to his gym and worked my arms and chest HARD.  So sore.  And I did 1.83 miles on the elliptical burning 150 calories.

Oh, I almost forgot. I did do a little baking on Sunday.  I baked The Pioneer Woman’s The Best Chocolate Sheet Cake. (It really is THE BEST). I brought over half to work for a coworker’s birthday, and kept the rest for Brett and me.  This is the best cake ever. NOM!

One last day of work and I’m ready to head out tomorrow morning! There is a winter weather warning for Taos today, but I’m hoping it’s mostly in the mountains.  Maybe we should rent a 4-wheel drive?  I don’t care; I’m ready! 🙂