Few Friday Footnotes: Fast Racing, Food & Fun!

1. I have an All Women's Sprint Triathlon tomorrow AM, and I've enlisted two gals to race it with me. Woo-hoo! I haven't done a sprint for over a year, and while I haven't trained for this or triathlons since July, I'm hoping my base training from Vineman will help me out a bit. Oh, and if you live in the Bay Area, I just saw they still have race registration tomorrow morning before the race. Come on out to Tri Girl Tri in Napa and join the tri fun!

And if ya wanna track me during the race online, here's the link....NOT! 

Not that type of race I'm afraid. BUT, there's another lil' triathlon race goin' on tomorrow where you CAN track some athletes. Don't know if ya've heard of KONA Ironman World Championships? It's a wee bit bigger than my race, and just a wee bit longer. But outside of that, it's virtually the same race. HA!~ 

2. But really, if you're looking to track some peeps at the KONA World Championships, track my friend MAGGS Morris (aka SunSafetyBarbie) and her friend/training partner Laura (aka Frayed Laces).  I can't find an actual link to start tracking but go to their website,and start time is 7am Hawaii time.

3. Also, a few of you asked for the recipe for the Shrimp Verde Enchilada Casserole, so wanted to share. It's from Nutrition Gal;-)

Total Servings:            10

Serving Size:            1/10 of Pan

1 lb Jumbo shrimp- Cooked

1 C corn

2 small cans Diced Mild Green Chiles

2/3 C Sweet Onion, chopped

1 t Minced Garlic

2 C Canned Green Enchilada sauce (or red if preferred)

12 La Tortilla Factory HAND MADE Corn Tortillas

1 Can Rosarita Zesty Salsa Refried Beans

1 C Cabot 75% light Cheddar, shredded and divided

½ C Cilantro, chopped

1 lime, cut into wedges

1.     Preheat oven to 425 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.

2.     Combine shrimp, corn, chiles, onion, garlic, and 1 1/2 cup enchilada sauce (or salsa) in a skillet over medium high heat. Cook for 3 minutes. Remove from heat.

3.     Spread 1/2 cup enchilada sauce (or salsa) on the bottom of the prepared baking dish. Top with an overlapping layer of 6 tortillas.

4.     Spread refried beans evenly over the tortillas (not too thick). Top the beans with the shrimp mixture, followed by ½ C cheese, then the remaining 6 tortillas. Pour the remaining sauce over the tortillas. Cover with foil.

5.     Bake the enchiladas for 15 minutes. Remove the foil, sprinkle evenly w/ remaining ½ C cheese and cilantro, and continue baking at 450° uncovered for 10 minutes. 

6.     Let stand for 5 minutes then cut into 10-12 equal servings prior to serving.  Serve with lime wedges.

 
That's what's cookin' over here! This is a pretty fun, exciting weekend, with Fall, pumpkins, racing, KONA, and the Blue Angels are here in the Bay Area, etc. Would love to know if you're racing on the auspicious 10/10/10, or have a friend we can also track at KONA. Let us know!