SKINNY CHICKEN ENCHILADAS and PIPER GOES TO DOGGIE DAYCARE!

Miss Piper is

ONE PAMPERED POOCH!

This is her newest bed (#3)

along with her new "woobie."

She shows up beautifully when snuggling on turquoise, don't you think?

Must be her signature color......

Miss M and her crew are headed out to
San Diego for some rest and relaxation.....
which means that Miss Piper is going to be
going to an exclusive boarding camp which is right down the road from Miss M.
Oh lawd....new lovies are being packed for her as we speak!

She had another round of immunizations at the Vet,
who happens to be amazing....
he gets down on the floor and whispers sweet nothings in her ear!
She came in at a whopping
28.7 pounds!
Whoop!

Since she was such a good girl,

she got a shopping trip to Tractor Supply!

It's never easy to leave a pet behind when traveling,

but I think she will be in good hands!

Safe travels y'all! 

Oh yes....very little decorating happening in Atlanta

but there is this adorable witch hat clock on display!

Fabulous find.....we have both been looking

at this for a few years now! 

Now...this is Texas/OU weekend,

so we have a great menu lined up for Friday night lights!

Miss M prepared this last week and they all raved about it!

The original recipe came from

http://pinchofyum.com/skinny-chicken-enchiladas

SKINNY CHICKEN ENCHILADAS
~Pinch of Yum

1 lb. chicken breasts

1 can black beans, drained and rinsed

1 can corn, drained

16 oz. fresh salsa

3 T. taco seasoning

¼ cup water 

12 small corn tortillas

1 cup shredded cheddar cheese

1 avocado, diced

¼ cup crema 

Fresh cilantro, Cotija or feta cheese for topping

Put the first 6 ingredients in a crockpot. If your salsa is not very saucy, be sure to include the ¼ cup water or more if necessary. Cook on high for about 3 hours (or longer on the low setting) until chicken is cooked through. You can also cut the chicken breasts into halves to help them cook faster. Use 2 forks to shred the chicken and mix everything together.

Preheat the oven to 400 degrees. Soften the corn tortillas in the microwave, 3 at a time, for about 25 seconds. Fill them with a few tablespoons of filling, roll once, and place seam-side down in a large baking dish (I did 2 smaller baking dishes). Continue until all tortillas have been filled, rolled and placed in dish. Be sure to pack them in tightly next to each other so that they don't come apart.

Sprinkle evenly with the shredded cheese and bake for about 15-20 minutes, until cheese is melted and bubbly and everything is heated through.

Remove from oven and drizzle with crema. Sprinkle with avocado pieces, fresh cilantro, and Cotija or feta cheese crumbles.

Happy Fall Y’all