Ben and I had a revelation today. We are not satisfied with how we have let our bodies go since we have found each other. Why is it that just as you get happy in a relationship, you realize that you are not happy with your abundant softness? Needless to say we were both grossed out. This day did not start like this however, so let’s back up.
We have been complaining about getting soft for a bit. In an effort to turn that around we planned out some meals. The Cabbage Wraps were part of this week. On the same evening we whipped up said cabbage wraps, my mom hurt her knee pretty badly. So like the amazing man he is, Ben brought our ingredients for Smoked Tuna Enchiladas over to me, starting with the smoked tuna.
I have to say, I have given Ben more than a hard time about this tuna. He and his family went fishing a couple of months ago. There was a plethora of tuna caught and needless to say, we have been eating tuna over and over and over and over again. I had the bright idea to use tuna instead of chicken in our enchilada dish. If you asked him, he would say that it was his idea. Classic he said/she said debacle. Needless to say, it happened and it was wonderful.
The rice side was honestly a combo of all the veggies in the fridge and a bit of rice left over from the last of the gumbo. The nutrition breakdown doesn’t factor that in. Could this be a bit better…absolutely, but could it be any more delicious? For my own personal pride I am going to say, “HECK NO!” Ben and I’s theory, more homemade food in the right portion sizes and we will be well on our way to a healthier us!
The breakdown is as follows: This recipe serves 4. Each serving is: 664 calories, 54g carbs, 23g fat, 60g protein, 1406g sodium, 4g sugar