Creamy Spinach-Mushroom Enchiladas & Jam-Filled Butter Cookies

I've never really been a stress eater, thank-god, but when I got home last night I felt an undeniable urge to crack open a package of cream cheese and indulge in 1 ounce of the stuff (yes, I measured it out).  Afterwards...I felt a sense of relief and inner peace.

I'm a little bit disturbed.

Anyhoo - since I already had the cream cheese open, I decided to try my hand at making the delicious Creamy Spinach-Mushroom Enchilada dish pictured above.  Although it sounds quite decadent, its yet another Cooking Light recipe, and is chock full of "good for you" stuff.

I snuck a little kale in it, since it was languishing in the fridge, and decided to broil it in a casserole dish instead of a skillet.  It turned out super flavorful and drool worthy.

I also whipped up a batch of Jam-Filled Butter Cookies, to satisfy my after dinner sweet tooth and current obsession with jam.  Yes - I did use the delicious strawberry jam I canned last year...and it was wonderful.