Let me get my whining out of the way so I can get on to the good stuff:  my leg hurts / I’m not getting my to-dos done and I’m going to fall behind in school / I felt exhausted and awful all day.

I actually did get into bed before 10pm last night, a first of its kind achievement for me.  However, then I had another first – a nightmare!  I used to have night-terrors when I was really young, but this was my first ever bad dream that I could remember.  Basically, I went to the fertility doctor and found out I couldn’t have babies with the husband.  I was telling my dream-mom how helpless I felt when I woke up in the middle of the night in tears!  I don’t even know where in my psyche this came from, the husband and I don’t have babies on our radar (I’m not even taking folic acid yet!).

The good stuff –

Today’s outfit sort of thrills me –

Stripes, high-waist, and pockets; oh my!

Understated but green bowl aside, breakfast was pretty thrilling as well.

I topped the last of the Fage (~1/2cup) with 1 cup (frozen, defrosted) berries and 3 heaping spoonfuls of lemon curd.

My, oh my this was good 😀

My busy sit/stare agenda filled up all my lunch making time, and I ended up grabbing a mango mix1 to go.

I ended up not loving the flavor and giving half of it to Adam.  To quell my rumbling tummy I ended up buying a Slim Fast Cookie Dough Bar.

It was tasty, but I have about a trillion bars in my cabinet at home; I need to make carrying one in my purse a habit.

Later during my second class I snacked on some yummy dried fruit.

Kiwis and hibiscus, my favorites.

When we got home the husband whipped up some deviled eggs.

He was super generous (deviled eggs are pretty much his favorite) and let me share one.

I also did some unphotographed nibbling while I cooked dinner.  Which was fricking fabulous by the way.

Green Tuna Enchiladas (click here for the recipe link), serves 4.

• 1 T evoo
• 1 medium green bell pepper, finely chopped
• 1 medium red onion, finely chopped
• 2 10 oz cans tuna
• 1/2 cup plus 1 cup green tomatillo salsa
• 8 small corn tortillas
• 3T half and half
• 3/4 cup shredded taco cheese (montery jack would work well too)

1. Preheat the oven to 350*.  Heat evoo in a large pan over medium heat.
2. Add onion and peppers to oil and brown, about 7 minutes.
3. Add tuna and 1/2 cup salsa to veggies and cook 2 more minutes.  Remove from heat.
4. Spoon 2 T filling into each tortilla and place into a 8x11inch casserole, seam-side down.* **
5. In a separate bowl, stir together last cup of salsa with half and half.  Spoon mixture over enchiladas.
6. Sprinkle cheese evenly over casserole and bake 20minutes.

* Too keep tortillas from cracking and breaking, it is helpful to cover them with a damp paper towel and microwave for 30seconds.

** If you have extra filling it would go deliciously stuffed into a pita sandwich

I paired my serving with a batch of kale chips,

for a tasty, tasty dinner.

Speaking of tasty things –

I wanted to let you guys know that my recipes for Italian Style Gumbo and Buffalo Chicken Baked Pasta have also been posted (click the names for recipe links).  Seriously, those two dishes were the best things I’ve ever made!  Please, please get the recipes and try them yourselves, they are dreams come true.

I’ve got lots of lab work due tomorrow so I’m going to make like a banana and split.

Do you ever make up your own recipes or do you tend to do things by the book?  A lot of my creations are ideas from magazines that I’ve seriously altered; usually made healthier and/or spicier.