WIAW: Veggie Enchilada Stuffed Shells

Hiya!

Well, it's that time again.

I did not feel like my breakfast or lunch were that interesting for What I Ate Wednesday, but dinner was soooo good!  We'll get to that in a moment.

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Breakfast: Fruit Shake & Egg Muffin

I've been having trouble wanting to eat my fruits lately, so I've been drinking them.  Whatever works, right?
I made a fruit shake containing: 1/2 of a frozen banana, a few frozen mango chunks, fresh strawberries and almond milk.  I also had a fried egg on half of an English muffin, because I can't stop...and I won't stop.

I love eggs!

Lunch: Pizza-dilla, Broccoli & Veggie Straws

I had brought grapes for my snack today, but totally did not want them (see above for weird fruit aversion).  By the time lunch rolled around, I was pretty hungry.  I made us some pizza quesadillas!  Or as I like to call them, pizza-dillas!  In a 100 calorie wrap I put marinara, Italian blend cheese, a few pepperonis, black olives and mushrooms.  Yum!! On the side, some leftover broccoli and veggie straws.

P.M. Snack: Bar

For snack I had this tasty, yet tiny snack bar.  It did the trick.

Dinner: Veggie Enchilada Stuffed Shells

Agghh!!!  Cheesy goodness!
My favorite things to stuff in enchiladas is sweet potatoes, spinach and black beans (sounds weird, tastes fantastic!), so since I had some jumbo pasta shells, I thought I'd make some different enchiladas...

They turned out great!  If you are looking for a satisfying meatless meal, this recipe is for you!

Veggie Enchilada Stuffed Shells

Serves 6 

18-20 jumbo pasta shells

2 small-medium sweet potatoes, cooked until fork tender

1 medium zucchini

1 cup frozen spinach, thawed

1 cup diced mushrooms

1 cup diced onion

1 can green chilies

1 can black beans, drained and rinsed

1 can enchilada sauce

1 cup shredded cheese

Boil water and cook shells until al dente. Cook onion and zucchini in a skillet until tender (5 minutes). Add mushrooms and cook for 2 more minutes. 

Preheat the oven to 425 F degrees. 

Add all ingredients (except cheese and enchilada sauce) in a large bowl and mix. Season with salt and pepper and/or taco seasoning to taste. Spray a 9x13 pan with cooking spray. Pour a little enchilada sauce on the bottom of the pan and move it around to coat the bottom. Stuff filling in each shell, until it's gone and lay them in the pan (filling side up). Top with remaining enchilada sauce and cheese. Bake for 20 minutes. 

Top with sour cream and cilantro, if desired. 

After dinner, I walked Bizzy around the neighborhood..and had some unpictured frozen yogurt.  Use your imagination on that one ;)

Have a great Wednesday and beyond!