thanksgiving OOTD & a recipe

well thanksgiving has come and gone so i guess its on to the next holiday! the christmas season is officially in full swing! today, we are taking down our fall decorations and starting to put up christmas! i think yesterday was one of most enjoyable thanksgivings we have ever had and i am thankful for all the warm conversation and familiar faces that filled our home. as i told my mom, we had more than enough food. i told her that we had been cooking for two days straight so it was thanksgiving leftovers for supper tonight. my outfit for thanksgiving was a gift from my parents on my birthday that i saved to wear yesterday. of course, in true claire fashion, the majority of it was j. crew and my stylist at green hills, katie, helped me put some of the pieces together (she is something i truly am thankful for!). 

j. crew collection tweed jacket, j. crew grey tippi sweater, j. crew toothpick jean in velvet dot, ivanka trump booties, j. crew tassel necklace

two of the many thanksgiving cooks!

i also wanted to share this delicious recipe we had for supper on tuesday night! everyone (besides me) was a little wary of the pumpkin but they all raved about it. even phillip ate it which was a pre-thanksgiving miracle! i served it with a black bean, tomato and avocado warm salad and pumpkin salsa from The Fresh Market (unfortunately this is only seasonal). 

enchiladas with pumpkin sauce

3 chicken breast, cooked and shredded

6 scallions, thinly sliced

1 can (15 ounces) pumpkin puree

4 cloves garlic

1 jalapeno chile, sliced

1 teaspoon chili powder

1/2 cup grated sharp pepper jack cheese

1/2 can rotel, with juice 

1/2 tbsp cumin

cilantro, to taste

8 6-inch low-carb tortillas (we like La Tortilla Factory)

1. Preheat oven to 425 degrees. In a medium bowl, combine chicken and scallions, set aside.
2. In a blender, puree pumpkin, garlic, jalapeno, chili powder, 1 cup water, cumin, rotel, cilantro, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
3. Lay tortillas on work surface; mound about 1/4 cup chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas tightly; place, seam side down, in baking dish.
4. Pour remaining sauce on top; sprinkle with cheese, cilantro and additional sliced jalepeno if desired. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, about 30 minutes. Let cool 5 minutes before serving.

this recipe serves four people perfectly without leftovers and the addition of a side dish, salsa and chips. it was a great, healthy twist on a mexican dish and i really encourage you to try it! don't be afraid of the pumpkin! happy decorating to all - it's beginning to look a lot like christmas! 

xoxo,

clp