Chicken Enchilada Casserole with Red Sauce

July 1, 2012: (Weird that this was written a year ago- so much has changed since this!!) It's official- my status at work changed from "PRN" (as needed) to full-time! Considering I was already working an average of 36.6 hours per week anyway, not much has changed scheduling wise.  However, changing into full-time status does mean that I now get to receive benefits such as PTO (paid time off), health insurance, and a retirement plan.  Since I turned 26 on June 10, 2012, my health insurance under my dad's job at the District Attorney's Office terminated on June 30, 2012, so the timing couldn't be any better!

Wendy, me, Melissa, Holly, & Dr. Murphy representing
Cook Children's Psychiatry at the American Heart Association's Heart Walk 2012

Working full-time has been more tough than I planned, since I'm also balancing an over active social life right now with 9 of my girlfriends getting married in the span of 5 months. However, having benefits, paid time off (PTO), and an ensured 36 hours of pay each week are all well-worth it. I've also been taking on a lot of mini-projects at work, as well. For example, I was asked to be the Psychiatry Team Leader for the American Heart Association's 2012 Heart Walk. A few emails later and psychiatry was teamed up with Psychology and the Tarrant County DA's office in our fundraising efforts.  We raised around $2,000, and I am so proud of our fund-raising efforts!  The day of the Heart Walk, it was pretty chilly, even for September in Texas, but we walked and talked for the whole three miles.A huge shout-out and thank you to our team, and especially those who came out to walk that morning!

Jason, Holly, me, & Andy at the American Heart Association's Heart Walk 2012

I've started attending the monthly Mental Health Connection meetings with both our Director and Nurse Educator to learn about other mental health resources available to families in our area. I also have been representing our department both with and without our Nurse Educator at the hospital's monthly Patient Education Council meetings. I have taken on the role of Parent Education Coordinator at our Partial Hospitalization Program and have worked with a team to successfully revamp the parent education program at PHP. We have brought in guest speakers on safety, playing and relaxing with your children, and water safety. Attendance and satisfaction have both appeared to increase!

Our Cook Children's Team for the American Heart Association's Heart Walk 2012

SO, my plate has been very VERY full lately! The day I officially changed status from PRN to full-time, I made Andy and myself a little fiesta celebration dinner of Chicken Enchiladas with Red Sauce. I order chicken enchiladas a lot at restaurants, usually with green sauce, so I thought it'd be a fun one to try out. They were very spicy but were better than many restaurant enchiladas dishes that I've tried!

Chicken Enchiladas with Red Sauce
Pinterest.com
Servings: 8; Weight Watchers PointsPlus Value: 3

Filling:

• 9 tortillas
• 1 1/2 c chicken breast meat, cooked & shredded
• 1 c onion, chopped
• 1 c bell pepper, chopped
• 1/2 c non-fat Greek yogurt
• 1/2 c low-fat  4 Cheese Mexican cheese

Sauce:

•  3/4 c salsa
• 1/4 c non-fat Greek yogurt
• 1/4 c low or non-fat shredded cheddar cheese

1. Preheat oven to 350
2. Lightly spray a 9x13 inch baking dish with non-stick spray
3. Sautee onions & bell peppers in a small skillet using cooking spray until onion are lightly brown
4. Mix sauteed veggies with non-fat Greek yogurt, chicken, and cheese
5. Spread 1/4 c chicken mixture in middle of each tortilla & roll into a small burrito
6. Place seam down into baking dish
7. Mix salsa and Greek yogurt in a small bowl & spread evenly onto top of tortillas
8. Sprinkle with cheese
9. Cover with foil, bake at 350 for 15-20 min

Keep on cookin'!
-Katherine

Taste of the NFL Wrap Up

Andy and me at Taste of the NFL

 I would say I hate to brag, but this is a pretty big deal :)  If you've been following my Twitter (KAStrickland), Facebook, or this blog, you'll know that I recently was the winner of a local contest and got the opportunity to go to Taste of the NFL.  If you didn't know about it, you can read the summary here.  Everyone keeps asking me who I met, what I ate, and if I had fun, so I figured I'd write up a quick post about it all!  I've included some pictures below, but for more pictures of Taste of the NFL and the Super Bowl week festivities in Fort Worth, check out the pictures on my Shutterfly page.

"Who did you meet?"
There were a TON of NFL legends there, along with some of the top chefs in the country.  I was probably the only dork there who was more interested in meeting the chefs than the players, but to each her own.


Players (pictures match with the descriptions above them)

• Tommy Nobis: linebacker for THE University of Texas 1962-1965, Falcons 1960's, "Mr. Falcon," Five time pro bowler, All Decade Team of 1960's... turns out that he was also friends with my dad in college! 

Tommy Nobis and Andy-- hook 'em!

• Billy Cundiff: kicker for the Ravens & Cowboys

Me, Billy Cundiff, and Andy

• Chad Hennings: defensive lineman for the Falcons & Cowboys

Me, Chad Hennings, and Andy

• Donny Anderson: Green Bay Packers, two-time Super Bowl Champion: I and II, All American

Andy, Donny Anderson, and me

• Al "Bubba" Baker: defensive lineman for the Lions, Cardinals, Browns, Vikings

Al "Bubba" Baker

• Karl Mecklenburg: Broncos

Me and Karl Mecklenburg- those rings were heavy!

• Bob Lurtsema: Past record holder for Viking sack yardage, Vikings, Giants, Seahawks

Andy and Bob Lurtsema

• Stu Voigt: player director for Taste of the NFL, All Time leading tight end receiver; three Super Bowls

Andy and Stu Voigt

• Jerry Sisemore: Eagles
• Marcus Robertson: Titans
• Craig Terrill: Seahawks
• Roger Staubach and Miss America, Teresa Scanlan, were also there, but we didn't get a chance to talk to them. 

Roger Staubach and Miss America celebrating their birthdays

Chefs

• Grady Spears: owner, Grady's, founder of Dutch's

Grady Spears and me

• Jon Bonnell: owner and head chef, Bonnell's

Jon Bonnell and me

• Michael Thomson: owner and head chef, Michael's Restaurant & Ancho Chili Bar

"What did you eat?"
Anything and everything.  And, yes, it was ALL a-mazing.  Out of all of the 32 NFL cities represented, I absolutely believe that the Flavors of North Texas section was my favorite.  There, we tasted foods from Grace, Grady's, Bonnell's, Michael's, Eddie V's, and Del Frisco's.  Our other favorite dishes were crab cakes, rosemary grilled cover steak, Maryland crab imperial and fried green tomato sandwich, chipotle cured pork shoulder tacos, chicken and noodles, shrimp and chorizo, mango bbq pork loin, grilled portobello mushroom slider, truffle whipped potatoes, fish taco with ceviche, Ancho beef with potato corn cake and smoked corn creme, and cake made by the star of Cake Boss, Buddy Valastro.

The Cake Boss' cake

 "Flavors of North Texas" included grilled quail breast over jalapeno mac n goat cheese with micro cilantro (Bonnell's), bacon wrapped smoked gulf shrimp with roasted chile and goat cheese grits (Michael's Cuisine), Dr. Pepper braised wagu long-bone short ribs and aged smoked gouda mac n cheese with crispy Texas sweet onions (Del Frisco's), chorizo stuffed dates wrapped in bacon with charred pepper sauce (Grace), pan de campo with beef short ribs braised in Texas port (Grady's), shrimp and grits with mustard greens (Olenjack's Grille), and tuna crudo (Eddie V's).

Like I said, de-lish.

"Did you have fun?"
I think this post sums it up :)