oops

i didn't get a chance to do yoga last night, but i did go for another 40-minute swim this morning. that's four days in a row! amazing! i'm going to make it five tomorrow.

my chicken enchiladas turned out great! i thought they were the best, and my boyfriend thought they were good too. the zatarain's rice tasted pretty good but left us both feeling a little burpy. i think i will stick to rice-a-roni for flavoured rice in the future. or, create my own. haha, yeah right.

here is the exact recipe i followed:

ingredients:
1 yellow onion, chopped
1 red pepper, chopped
green onions, chopped
1 boneless skinless thawed chicken breast, chopped into bite sized pieces (mine was pretty big)
2 flat out flour wraps (if i didn't have these, i would use 4 small tortilla wraps instead)
dried basil flakes
tomato sauce from a jar (i used pc blue menu tomato and basil)
marble cheese, grated
pam cooking spray

directions: preheat oven to 375°F. spray a skillet pan with cooking spray and cook onions over medium heat until they are soft. add the red pepper and when it begins to get soft, add the chicken and a few shakes of dried basil. cut each flat out wrap in two (they are long and oval shaped) so you have four wraps. spread about a cup of tomato sauce into the bottom of a glass square baking pan. i used a round cake pan because that's all i had, and i used a little less (3/4 cup) sauce. you want the bottom of the pan to be coated, but if you use too much sauce it will make your tortillas soggy. soggy tortilla = gross. i sprayed my pan with a little pam cooking spray as well. when the chicken is cooked, it's time to assemble the wraps. spoon 1/4 of the mixture on each wrap, down the middle. add a spoonful of sauce, a few green onions and a sprinkle of cheese to each. fold the wraps over (left and right side) to make a "roll" - surprisingly they will stay in this shape and not open up. magical. place each roll in the tomato sauce baking dish. they should be touching and 1/2 covered in the sauce. cover the whole dish with tin foil and bake for 30 minutes. DING! when that's done, remove the foil, add a small spoonful of sauce to the top of each roll and sprinkle with more cheese. you can be as liberal as you want with the cheese. more cheese = yummier but also more cheese = fattier. keep that in mind. a little goes a lot way. bake for additional ten minutes with no foil and then you have delicious chicken enchiladas. top with green onions and low-fat sour cream if you so desire. p.s. those aren't my enchiladas in the photo.

today my car (and me) had a little accident. OOPS. it was in the underground parking lot in my building. OOPS. i turned a corner and hit a pole. OOPS. my car has a bit of hideous damage but i'm 99% sure it won't affect the inner workings of the car. not the best thing that could happen. i'm trying just to not think about it.