Mexican food and Mercy

Day 48 - July 28

As I have established the pattern of going to Mercy Ministry to serve on Monday nights, tonight was no exception. I arrived around 6:30 to find just two guys from the LifeGroup scheduled ready to work - just three of us! No worries, though, these guys had an incredible system for getting the groceries in the (at least) 150 bags we had to fill. They would fill one of the two bags for families with 1-2 members first, all at once, then they would go to the next bag and fill all those at once. It’s difficult to explain, really, but their system was genius. I can’t wait to tell other people about it. We were done in no time at all and I was expecting to be there much later than usual. So what a great night. And it was also the hottest day of the year in Oklahoma so I got to sweat a bunch in the warehouse. I decided a workout at the gym was unnecessary.

I made mexican food tonight - well, probably more tex-mex - but it was delicious. You can find the recipe on Real Simple’s web site. I found it in the magazine and made just a few adjustments. I didn’t use the salsa at all - none of the ingredients in it would be on my list. I also used a little sharp cheddar in place of the Monterey Jack cheese and also sprinkled some on top before baking (that was the cheese I had). I served it with sour cream, so it wasn’t too dry but after making it once I would recommend a can of green enchilada sauce (find it at any grocer) before baking to maintain moistness and add a little flavor (following the recipe the enchiladas got too dry after just 10 minutes of baking and no sauce). These were delicious and packed with veggies and protein from the chicken. Definitely will be made again.

Oh, and as a side note, I spend about an hour cooking everyday. This is not feasible for busy families and people with small kids, two jobs, etc. So I just wanted to warn you about the time required before you got started. But, maybe you’re not as slow as I am so you might give it a try anyway.

Share: