Summer food.

Yesterday, I took the pup for a run when I got home from work. It was sunny outside so HOT. {I loved it!} He lays on the tiled floor after our exercise because it’s cooler than our carpet – this pup is pooped!

We had just enough time to slap some burgers on the grill and boil some corn on the cob.

Can we say food for the summer!? Delicious. Oh, and to top it off, on our way home from Small Group, we stopped at McDonald’s for some frozen yogurt cones. YUM…makes me flash to 4th of July’s. :)

In our small group last night, we sat on a deck outside at my Pastor’s house and discussed the chapter we just read on Divorce. Ugh, not the most uplifting topic, and definitely a sensitive one for so many people. But the biggest thing I walked away with is that I’m so thankful Eugene and I decided before we said our vows that divorce is never going to be an option or choice for us. And because of that decision, I actually have one thing in my life that I know will always be a source of stability. We will always be married. Don’t get me wrong, I know we’re going to have the roller-coaster effect with peaks and valleys {we’ve seen that even just in our 11 months of marriage}, but just knowing that Eugene will always be my husband, I will always be his wife, we will always be partners is such a wonderful comfort. Our lives have been rocked with change so much this past year, and we expect even more changes next year, but we are each other’s constant. Praise the Lord for constants.

Finally, here’s the recipe for the enchiladas. I roughly based these off a Betty Crocker recipe. I made them ahead of time at lunch, and baked them a while later. You could even make these 24 hours before you’re ready to bake them. We ate every one of them, and they made great leftovers. With how easy, delicious, and inexpensive this recipe is, I definitely will make this again.

Ground Turkey Enchiladas

1 lb ground turkey
Garlic Powder
Onion Powder
Chili powder
1/2 cup sour cream
2 cups shredded cheddar cheese
1 can (10 oz) enchilada sauce
1 can {less or more} of corn {I used frozen corn}
6-8 flour tortillas
1/2 cup salsa

Preheat oven to 350 degrees {if you’re not making them ahead of time.} Spray 13x9 baking dish with cooking spray. In a skillet, brown your turkey with chili, onion and garlic powder seasoning.

Once the turkey is fully cooked, stir in the sour cream and 1 cup of the cheese.

Lay out your tortillas, and spread about a teaspoon of enchilada sauce on each tortilla. Then add about 1/2 cup of your meat mixture. {I did all the tortillas at once so I could make the meat amount evenly distributed.} Add however much corn you’d like. Then roll up tortillas, and place the seam side down into your baking dish.

In a small bowl, mix together your remaining enchilada sauce and your salsa.

This gets poured on the rolled enchiladas.

Top with your remaining cheese.

Spray a sheet of foil with cooking spray; cover the baking dish with it. Bake for 40-45 minutes until the whole thing is nice and hot! {PS, Eugene baked ours for me while I was at work, and he forgot the foil part, so our cheese in the picture below is probably a bit more crunchy than it probably needs to be. I still love him though!}

       
Serve it up with some sour cream on the side and enjoy!