[FHCx260] National Guacamole Day/National Cinnamon Raisin Bread Day

Holy guacamole!

TODAY IS NATIONAL GUACAMOLE DAY AND NATIONAL CINNAMON RAISIN BREAD DAY!

It’s Friday night, and so we made cinnamon raisin bread a special moment. Thanks to Lund’s & Byerly’s, we got ourselves a cinnamon raisin challah! Challah is the traditional Shabbat (Friday night/Saturday) food: a braided bread. And theirs is very tasty.

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Dinner itself had to involve some guacamole. Both SP and AK are fans of getting guac on their Chipotle bowls, and we like recreating that at home. We’ve shown you a whole bunch of SP‘s steak bowls over the last year. Tonight was no different.

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Steak in a pan, cooked a la AK (rare, with lots of garlic, onion, and pepper)

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Steak on rice is step one.

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Next up is to take one of these amazing guacamole pouches…

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And plop it on!

We really like Wholly Guacamole‘s minis. Their spicy guacamole is the real deal. Since avocados are running out of season in September, it’s hard to find good ones. And we are certainly happy to have these pre-portioned minis around to help us out.

Tomorrow is National Apple Dumpling Day!

-SPAK

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[FHCx126] National Enchilada Day/National Hoagie Day/Totally Chipotle Day

IT’S CINCO DE MAYO NATIONAL ENCHILADA DAY AND NATIONAL HOAGIE DAY AND TOTALLY CHIPOTLE DAY!

Whether you’re of the mindset of Cinco de Mayo,

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or Cinco de Cuatro,

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we’ve got you covered. After all, what better way to celebrate an inauthentically Mexican “holiday” with inauthentically Mexican food?

Today we mashed up all three holidays into one, and we’ve made something truly beautiful. It’s also very low calorie, and VERY tasty. So have at it!

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First up, the enchilada sauce. This puppy is 5 calories for 2 Tbsp. That’s reeeeally low for sauces like this. Plus, it’s got the Chipotle we need for Totally Chipotle Day!

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Next: The “tortillas.” These 60 calorie wraps are amazing. They are really the only ones we’ve tasted that are even worthwhile substituting for regular tortillas.

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Brush very lightly with olive oil, and bake at 300F for about 3 minutes.

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This is some Tyson Grilled & Ready Chicken, shredded up and mixed with a bit of the sauce.

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A little bit of Sargento 2%-milk 4-cheese Mexican Blend…

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About 1/4 cup of chicken…

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Roll it up and place it in a 9×9 pan that has 3/4 cup of the enchilada sauce at the bottom.

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Cover with the rest of the sauce and the cheese.

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Bake at 400 for 15-20 minutes! Enchiladas are done!

Okay. So you’re gonna think we’re crazy, but stick with us. This is about to get seriously amazing. As if those enchiladas weren’t super tasty enough…

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Fry up some onions and peppers with some salt, pepper, and cayenne first. We’ll need them.

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Toast a hoagie roll. We used Pepperidge Farms.

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These little guacs are terrific. Very tasty, preportioned, and low calorie!

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Spread some of dat on dere.

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Shredduce.

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Onions and peppers.

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Enchilada – this is one enchilada out of the 8, cut in half.

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A totally chipotle enchilada hoagie!

My god it was amazing. And we have leftovers! Enchiladas make for great leftovers. AK‘s favorite part was the chicken and cheese inside of the enchiladas. SP loved picking the whole thing up and stuffing it in his face.

Here at SPAK, we say, “You’re welcome.” Go out and enjoy your enchiladas!

Tomorrow is Crepes Suzette Day, Beverage Day, and International No Diet Day.

-SPAK