i made the enchilada soup recipe last weekend. it was very pretty. g said it was good and ate two bowls. it was a little too hot for me. i had a fine sheen of sweat on my upper lip and could feel the warmth radiating from just behind my sternum. perhaps i should have followed the recipe exactly instead of using a pack of taco seasoning instead of the spices listed? or maybe next time i should skip the spices altogether, as surely a little salt and pepper is sufficient with all that bell pepper, onion, rotel, and enchilada sauce? things to ponder . . .
not gonna lie. i'm having a lazy week in the kitchen.
the menu plan:
sunday - leftovers
monday - pork chops, etc.
tuesday - school spirit night at zaxby's
wednesday - dinner at church
thursday - leftovers from international food festival at school
friday - open
saturday - potato soup
p.s. i tried the carnita leftovers (with all the broth and veggie goodness) over rice last week and it was amazing! definitely a keeper!