This week I was on an avocado kick. I found two recipes that sounded great, plus some of the other ingredients were the same as well, making prepping ahead a breeze. Both the tuna and the enchiladas were pretty spicy, so I would recommend omitting the jalapeno in both if you are not a fan of spicy foods. While I cooked the tuna on Sunday, I also threw the chicken in the slow cooker so that it would be ready two days later. This allowed me to have the enchiladas in the oven in about 20 minutes. Another note on the tuna…I cooked only what we were planning to eat the first night, and then cooked the second portion the second night since I don’t like re-heating fish. The pork chops are originally from Giada on the Food Network, and they are delicious.