Today, I took on the daunting task of going through all my pictures and reorganizing them. Hours later, I went from 200+ folders to 10! My computer saves my pictures by date, so if I take 3 pictures it gets a folder. I saved one good picture from each recipe but deleted the rest. It is amazing how something as simple as cleaning up your desktop can make your whole life feel more organized!
The Life, Food, and Beer theme makes organizing photos easy. I even went through and saved the pictures in folders by events. I’m hoping I didn’t delete anything important or make it impossible to find pictures. It will be so much easier to find new pictures, now!
While “cleaning”, I found some pictures from the other day I forgot to post. Huck was walking the dogs and found a turtle stuck between a fence and a four lane road. He picked him up and brought him home, so we could take him to the lake. We are the kind of people that stop to move turtles out of the road.
I’m not going to lie, he kind of freaked me out! Like he was going to chase me around the house?!
He seen the water and was ready to go.
Hopefully, he will stay away from the street from now on.
Random Lunch= AMAZING!
A few days ago, I was standing at the refrigerator, hungry. The only leftover we had were taco meat and beans. I really didn’t want tacos again.
I started looking through the pantry and found a can of Salsa Verde. I remembered the corn tortillas in the refrigerator and decided on enchiladas. I added some sour cream to the salsa for a creamer taste. Really, I had no idea how this was going to turn out. I didn’t even know if you could use salsa verde for an enchiladas sauce.
It came out amazing, so I guess you can!!
Salsa Verde Enchiladas
Serves | 4 |
Ingredients
- 1 can Salsa Verde
- 1/2 cup Low Fat Sour Cream
- 2 Jalapeno (Minced-Optional)
- 8 Corn Tortillas (Taco Size)
- 1 cup Taco Meat (You can find my recipe under the Food tab)
- 1 cup Refried Beans
- 1 cup Cheese (Shredded)
- 2 Roma Tomatoes (Chopped-Garnish)
- 4 Green Onions (Chopped-Garnish)
- 1/4 cup Cilantro (Chopped-Garnish)
Directions
Preheat oven to 400 degrees. | |
Combined salsa verde and sour cream in a bowl. Warm tortillas in microwave for 25-30 seconds to soften. | |
Spread 2 tablespoons beans over tortillas and top with 2 tablespoons of meat. Roll tortillas up and lay, seam side down, in a baking dish that is spread with cooking spray. Complete with all tortillas. | |
Pour salsa mixture over enchiladas and top with cheese. | |
Place baking dish in oven and bake for 15-20 minutes or until cheese is melted and bubbly | |
Remove from oven and top enchiladas with tomatoes, green onions, and cilantro. |
I did the exact same thing last week! It took me an embarrassing amount of hours to go through all of my folders, combine, delete, and organize. I also uploaded regular life pics {not food} to my Shutterfly where I store all my pictures. I’m never letting it get out of control again! {I say that all the time.} Your little turtle friend was so cute! And I love when meals come together like your enchiladas… kitchen innovation! :)
I’m so happy with how easy my pictures are to find how. It was worth the 5+ hours I spent doing it!!
Augusta says
Aww I love turtles! And I totally need to have an organization day for both of my comps! I have like the same songs on iTunes 5 times! No wonder I filled up my old phone so quicky…
My computer probably feels better after I deleted all of my food pictures! I take 20-30 pictures of each meal… You think I would have better pictures with that many! :)
When ya gonna come up and help me with pictures, I was burning some to a disc the other day and you and Tabitha have a lot of pictures saved on my computer. (If that tells you how old my computer is). So sweet of you and Huck to save the turtle. At least he has a second chance. Miss and Love You, Mom
Hopefully we can make a trip home soon! I need to send you some pictures too!