Howdy friends and happy Friday!!!
Wednesday I headed out to continue on with my couch to 5K training. If you didn’t happen to see my tweet, this is how I was feeling about it:
And this is how I felt afterwards! Pretty sure I conquered that run!
On to other things…
I’m sure you are all up to date with Pinterest…well it’s pretty addicting if you haven’t checked it out. So don’t say I didn’t warn ya! 
Bubble Up Enchiladas
Nutrition Info: Calories 390 | Fat 11.5g | Carbohydrate 36g | Fiber 2g | Protein 33g
Serves 6 - 6 points/serving (old points)
- 1 pound ground turkey
- 1 (10 ounce) can enchilada sauce
- 1 (8 ounce) can tomato sauce
- 1 can reduced fat refrigerator biscuits
- 1 ¼ cups shredded low fat Mexican Cheese
Preheat oven to 350 F
Brown Turkey and drain juices if needed. Pour and mix enchilada and tomato sauce over browned turkey. Cut refrigerated biscuits into fourths and stir into meat mixture. Dump into a greased 9X13 casserole pan and bake for 25 minutes.Take out of oven and sprinkle cheese on top. Bake for an additional 10 minutes. Let stand for 5 minutes. Enjoy!
I also did a lot of other cooking in the kitchen this week. I got 8 frozen meals (weight watcher friendly ones too!) in my freezer in preparation for going to back to work. I think I’ve been subconsciously not thinking about it hoping maybe it won’t happen, but it’s going to come whether I like it or not. After Labor Day I’m working 3 half days and then going back full time on the 12th. I know Adelyn will be fine at daycare, but I just can’t imagine not spending my days with her. The past 11 weeks at home with my baby girl have been amazing!
Well friends that’s all I have to share today. I hope everyone has an enjoyable, long, relaxing weekend! Ta ta for now!
PS You should head on over to our family blog to see Adelyn’s newborn pictures! They’re beautiful (obviously I’m biased!).
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