Tuesdays Tangents on Meal Planning

How do you pick your food for the week?

Since we meal plan, this is usually done Sunday or Monday and goes a little something like this…

How much time do I have to meal plan?  Tons…let’s look through books and pinterest and find some fun new things to try.  None…and it’s back to the the usual turkey tacos and crockpot chicken.

After that, it’s on to…What do we have in the house?  What have we not eaten in awhile?

And then most importantly…What can I do Monday for the week ahead?  What meat will last until later in the week?  And, how much time do we have each night to make dinner?  On my late nights, I get home close to 8 (tonight it was 8:45!) so the answer is no time.  Other nights, I’m home closer to 7, so there is time to throw something together.  Question is…do I want to?!

I’m lucky because the BOY is into cooking and super helpful in the kitchen (unless you include putting his dishes in the dishwasher).  Ha ha!

It’s easy to make Tuesday’s dinner on Monday in the crockpot because the flavors are usually even better the next day and I typically have leftovers for lunch on Wednesday.  Which is exactly what I did this week…

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This recipe is an exciting version of 2 Ingredient Chicken. Super easy and VERY flavorful!  I almost didn’t get this post out to you tonight and certainly didn’t get to take any pictures due to the late arrival home.

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So you’ll just have to trust me that this makes a great and versatile make ahead dinner and give it a try yourself!

 

Meal Planning 2/15/16

Monday: Island Pork Tenderloin

Tuesday: Slow Cooker Mexican Chicken

Wednesday: Sausage and Veggies

Thursday: Take Out Something

Friday: Fish and Veggies

What are you eating this week?

Slow Cooker Mexican Chicken

From Carls Bad Cravings

Ingredients

  • 2 pounds chicken breasts
  • 1 tablespoon olive oil
  • 1/2 cup mild salsa (medium if you like spicy)
  • 1 4 oz. can mild green chilies
  • 1 14.5 oz. can diced tomatoes, drained
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dry oregano
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • hot sauce to taste

Directions

  1. Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
  2. Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining). Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid. Taste and add hot sauce to taste if desired.

See Website for Notes!

Fall Fiesta {Part Tres}

That’s it…I’ve decided to make the Fall Fiesta our annual tradition!

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Mustaches included!  After the success of our Wine About Winter Party, we discovered that our friends don’t drink much wine, but that they love to celebrate and have a good time!  So, we decided to add a beer tasting element to this year’s fiesta.  Each couple brought a 6 pack for everyone to try.

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Votes were tallied and prizes were awarded!  And then dinner (fajitas) were served.

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Followed by more games, beer trivia, and shenanigans!

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In the end, our party was a HUGE success!

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In the past, I have made baked and cooked a lot more for the party.  This year, I kept it simple. I made a Layered Mexican Salad  (sans chicken), my favorite Sangria, and a fantastic (and really easy) Churro Cheesecake.

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And I can’t even take credit, since my friend did most of the work on the salad : )

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A huge thank you to our incredible group of friends!

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We are so lucky to have such a great crew!  Cheers to more celebrations to come!

Sore Sunday + Tamale Pie

It was a week on the go that ended with a full Friday.  The BOY and I played tennis at 8pm, which was really fun and  a great way to get in a workout on Friday, my usual day off.  I was up early Saturday morning debating if I had time to fit in some exercise.  I ended up taking a Core Twist class at the yoga studio.  It turned out to be less yoga and more twisting : )  We did maybe 30 minutes of standing ab work holding a large exercise ball (it was brutal) before transitioning to some floor work.  On my way home, I picked up Mediterranean for lunch and a HUGE cupcake for that night’s birthday celebration.  I had just enough time to eat lunch and change my clothes before the BOY and I were back in the car for our official last tennis lesson.

 

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I finally wore my new Happy Socks….so cute!

 

After tennis, it was another quick transition before heading off to the casino with my family to celebrate my parent’s birthdays.  There was more tennis, in the form of Wii tournaments all throughout Saturday night.  As of Sunday evening, everything is sore!  My abs hurt every time I breath and especially when I twist.  My legs are sore, my shoulders are sore, and my wrists are sore.  Don’t get me wrong, I love the feeling of a good sore!  But it did play a role in my decision to take the day off of exercise.  That combined with all the new snow and the fact that I fell asleep on the couch with Cooper instead of going to the gym : )  Tomorrow is my weekly training session, so I know more soreness is coming my way.  And, the BOY and I have decided to keep Monday as tennis day (even though our lessons are over), so we rented the ball machine again on Monday afternoon.

 

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Having nothing to do with soreness, I made a Tamale Pie for dinner tonight which we ate while watching the Oscar’s and then finished off the rest of my Dad’s ice cream birthday cake with forks on the couch (also while watching the Oscars).

 

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This recipe was suggested by my brother’s finance before our grocery store outing this morning.  It looked easy enough to pull together on this lazy Sunday without looking (or tasting) like a lazy meal!

 

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What I ended up doing was making my favorite 2 Ingredient Crockpot Chicken when I got back from the grocery store and used that as the shredded chicken in the pie.  My thought regarding future meal plans…this is the perfect opportunity to make a huge batch of chicken to eat day one and then use the leftovers in this amazing pie day two.

 

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Unfortunately, this recipe doesn’t picture nearly as good as it tastes.  Although that could also be due to my lack of food photography skill and the fact that I was just really excited to dig into dinner!

 

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There is a great kick in the corn bread and I’m pretty sure it will be just as tasty, if not more so, for lunch tomorrow before tennis.

 

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#Leftovers Rock!

 

Do you like to be sore?

Are you watching the Oscars?

 

 

 

Meal Planning 3/02/14

Sunday: Chicken Tamale Pie

 

Monday: Honey Sesame Chicken

 

Tuesday: Baked Shells with Winter Squash

 

Wednesday: Salmon with Veggies

 

Thursday: Leftovers

 

 

 

Chicken Tamale Pie

From Pinch of Yum, adapted from Cooking Light

 

Ingredients

⅓ cup fat free milk

¼ cup egg substitute

1½ tablespoon taco seasoning, divided

1 (14¾ ounce) can cream-style corn

1 (8.5 ounce) box corn muffin mix (I used Jiffy)

1 (4 ounce) can chopped green chiles, drained

1 (10 ounce) can red enchilada sauce

2 cups shredded cooked chicken breast (I used 2 Ingredient Chicken)

1-2 cups shredded cheese.

 

Directions

Preheat oven to 400°.

Combine the first 7 ingredients (milk through green chiles), using just ½ tablespoon of the taco seasoning, in a large bowl, stirring just until moist. Pour mixture into a round pie plate (mine was glass) coated with cooking spray.

Bake at 400° for 25 minutes. While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning.  Or just use the salsa chicken.  When corn is done – it will be just barely set and golden brown – pierce entire surface liberally with a fork (it might stick a little bit to the fork). Pour enchilada sauce over top. Top with chicken; sprinkle with cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces.

This, That, and Another Thing (or Two)

After a whirlwind holiday weekend filled with food, family, dreydal, more food, and a massive parade…and maybe throw in a bar crawl and some NYC love, I have returned home. 

 

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Obviously, I am excited to share my stories of holiday shenanigans, but after 6 months, my fun employment has come to an end : (  Tomorrow, I am starting my new job and I had a lot to catch up on today.  Some of it boring (does anyone do as much laundry as I do?) while other things more fulfilling (I did buy another new pair of shoes at Nordstrom Rack today).  And got in a 4 mile run along the path this morning before ending my errands at the grocery store.  The BOY is in the midst of finals and I am starting a totally new schedule, but we gave meal planning a go for this week, but kept it simple.

 

Meal Plan 12/02/13

Monday: Fajita Night

 

Tuesday: Cherry BBQ Crockpot Pulled Chicken

 

Wednesday: Leftovers

 

Thursday: Pork Tenderloin and Broccoli

 

Friday: TBD

 

 

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The pulled chicken was super easy.  Just place 1 cup of BBQ sauce (preferably awesome and from Door County) in the bottom of your crockpot.  Add two chicken breasts and cook on low.  When chicken is tender and starting to pull apart, shred with two forks and let heat in pot for another 30 minutes.  Mmmmm!

 

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I definitely missed the BOY while I was gone, but couldn’t believe how big (and heavy) Cooper looked when I got back last night.  After he thoroughly inspected my bags, we wasted no time assuming our cuddled up position on the couch!

 

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On a blog related note, I came home to 197 messages in my SPAM, so I obviously didn’t read through all of them.  I apologize if you left me a message that got lost in Spam Land.

 

And one last thing to share (I promise because I have to go to bed early and if I keep sharing we could be here all night), I entered the 2014 NYC Marathon Lottery today.  Fingers crossed and I’ll be running through all 5 boroughs next November.

 

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Reunited with my Running Shoes

It’s been 8 days since the Chicago Marathon, and I was finally reunited with my running shoes.

 

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It felt great to tie up my laces, but I needed a few extra layers compared with my previous runs due to the 40 degree temps!

 

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I may have overdone it a bit with the layers and was sweating less than a mile in!  My legs were heavy and obviously still tired from last weekend’s race.  I ran 4 miles at a comfortable pace, which ended up being slightly over 9 minute miles.  My run did get rerouted towards the end when there was a coyote on the trail.  Yikes!  At least I think it was a coyote. I didn’t get close enough to investigate further.

 

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Yesterday during meal prep day, I decided to also get started on a meal for tonight’s dinner.

 

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I thought it would be easy to get most of the work done last night and then either the BOY or I could finish the casserole and throw it in the oven tonight.  I put the cheese and salsa in a place where I knew he would find them in case he was the first one home.

 

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I adjusted the original recipe a bit, but didn’t lose any of the flavor.

 

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As life has it, the BOY got stuck on the train for over an hour and I was trapped late at work, so things didn’t go according to plan when we both walked in the door at 8pm.  We had a quick snack and waited while the oven heated up.

 

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It was totally worth the wait!  Although I didn’t let it cool as directed, my casserole came out a bit like a mish mash.

 

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Which wouldn’t be a big deal if I wasn’t a blogger : )  It is one of the tastiest blends of flavors with the perfect amount of kick.  When I asked the BOY if we should make this again, he said, ‘Oh…Yes!’ with much enthusiasm!

 

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I’ve got more than enough for tomorrow night’s leftovers and an incredible new fall favorite recipe!

 

 

What is your favorite make ahead dish?

Please share your links!

 

 

Turkey Taco Casserole

Adapted from Eat, Live, Run to be a make ahead dish

 

Ingredients

a little over 1 lb lean ground turkey

1 4-oz cans diced green chilies

1 cup fire roasted diced tomatoes, drained

1 tbsp chili powder

2 tsp ground cumin

1/4 tsp cayenne pepper

2 flour tortillas, cut into 1″ strips

1/2 cup salsa, plus more for serving

1 1/2- 2 cups 2% Mexican blend cheese

Toppings: sour cream, avocado, etc.

 

Directions

Spray an 8″ square casserole pan with nonstick cooking spray. Set aside. Preheat oven to 375 degrees.

Spray a large skillet with nonstick cooking spray and place over medium high heat. Once hot, add the ground turkey. Brown turkey, breaking up the bits and pieces. When turkey has browned {but hasn’t quite cooked all the way through yet}, add the chili powder, cumin, and cayenne pepper. Mix well.

Add can of the diced green chilies to the turkey, along with the fire roasted diced tomatoes, drained. Stir well and continue to cook until turkey is completely done. Then, remove from heat.

Spread a thin layer of ground turkey at the bottom of your casserole pan. Top with a layer of cheese and tortilla slices.  Add another layer of turkey, tortillas, cheese and salsa.

Place in the oven for 30 minutes. Cheese will be melted and bubbling. When casserole comes out of the oven, let sit for 20 minutes before slicing. Serve with your favorite toppings!

 

MAKE AHEAD:

Follow directions regarding browning and seasoning the turkey.  Stir in chilies and tomatoes.

Layer casserole as described without top layer of cheese and salsa.

Cover with foil and store in fridge.  Remove casserole from fridge and preheat oven to 375 degrees.  Add last layer of cheese and salsa.  Bake according to directions.

 

NOTE:

The original recipe calls for layering in refried beans into the casserole. I don’t like them, so I wanted to sub in some black beans, but I couldn’t find them in my overstuffed pantry!

Fall Fiesta Part Dos

Last year, the BOY and I had an end of summer Fiesta BBQ, and it was a BLAST!

So…we decided to do it again this year!

 

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Last night, my girlfriends, their hubby’s, and adorable kids came over for delicious Mexican fajitas, sangria, and a super fun evening!  Unfortunately, the weather did not cooperate as dark skies and storms rolled in as our first guests arrived.  I was a little worried since we wouldn’t be able to play outside, and the BOY and I don’t have tons of great kids toys, but luckily Cooper gave us some cred with the 2-4 year old age group.  The kids loved him and his toys, and he did fantastic with all of his new friends.

 

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We BOY braved the rain to grill up some tender meat and chicken fajitas and we decided to roast the veggies in the oven.  The kids began the night with a few servings of blue box mac n cheese : ) 

For the first time, I made a batch of homemade salsa.

 

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A coworker gave me a HUGE bag of tomatoes from her garden, which worked out fabulously!

 

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I followed a recipe I found on My Frugal Adventure.  However, when I added the second batch of ingredients, I automatically hit ON instead of PULSE.

 

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My salsa ended up a little too watery, which was nothing my strainer couldn’t fix!

 

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Ta Da!  My first batch of salsa!

 

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That really was soo easy, I will be making more again soon!

 

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For dessert, I kept with the end of summer theme whipping up a batch of S’mores Bars from Averie Cooks.

 

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I knew these bars looked spectacular and couldn’t wait to try them!

 

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But you do have to let them cool before you slice them!

 

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Or if you want to cut them immediately, place them in the freezer to cool for a few minutes.

 

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To drink, I made a sweet batch of White Wine Sangria.

 

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I just really hope that Cooper does not think he was helping me in the kitchen because I did all of the work!

 

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You can find Averie’s recipe for Soft and Gooey Loaded S’mores Bars on her blog!

This morning, the skies are still dark with booming thunder and bright flashes of lightening.  The BOY and I are thrilled to have a house full of leftovers (including sangria and s’mores bars).

 

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Mexican Breakfast

 

 

Simple Homemade Salsa

From My Frugal Adventure

 

Ingredients

6-8 fresh tomatoes

⅓ sweet onion roughly chopped

bunch of cilantro

1 jalapeno, deseeded and diced

1 lime

salt

3 cloves of garlic

 

Instructions

Roughly chop the tomato and place in a food processor or a blender.

Add the onion and cilantro and garlic.

Give the mixture a quick few chops in your mixer.

Slice one lime and squeeze the juice on top as well as a few pinches of salt and any other spices you want to add.

Add the pepper and blend.

For a chucky salsa you want to just do a few quick pulses in the food processer.

 

 

Thank you friends for an awesome evening!

We are looking forward to Fall Fiesta Part Tres in 2014!

Tex Mex Shredded Chicken

It’s a simple week of meal planning here…

 

Monday: Slow Cooker Shredded Tex Mex Chicken (recipe below)

 

Tuesday: Shrimp Stirfry

 

Wednesday: Chicken Sausage and Veggies

 

Thursday: Out to Eat

 

For lunch this week, I have Curried Red Lentil Soup with Kale.  Yum!

 

 

The best and easiest crockpot recipe that I know is this Two Ingredient Crockpot Chicken.  I share it with everyone who is looking to use their crockpot more often.  When I found this recipe for Shredded Tex Mex Chicken on Fearless Homemaker, it reminded me of a fancier, more complex version of my favorite.

 

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This recipe takes just a few minutes longer to prep, but is worth the effort.

 

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The addition of the jalapeno and lime are fantastic and give this dish robust flavor.

 

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Instead of dicing my chicken, I got lazy and cooked them whole, which is another easy option.

 

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When dinner was ready, the BOY made an overflowing Tex Mex sandwich with cheese and sour cream.

 

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I opted for lettuce wraps (although I probably should have bought bigger lettuce leaves).

 

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We were both big fans of Mexican flavor (in case you couldn’t tell by all the Fiesta posts this summer) and this dinner got thumbs up all around.  We also got a good laugh out of my mini lettuce wraps.

 

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I ate my lettuce wraps with a side of broccoli, not because it actually goes with the meal, but because we had broccoli that needed to be cooked and topped with avocado.

 

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One of my favorite things about this recipe is how versatile it is!  I have plenty of leftovers to eat during the week on a salad or wrapped up as a taco.  Meal planning this week is weather dependent.  We have a big storm blowing in and there is a chance that I will be staying at my parents.  Not to worry, I have left the BOY with plenty of healthy options to fend for himself!

 

 

 

Slow Cooker Shredded Tex Mex Chicken

From Fearless Homemaker

 

Ingredients

1 tablespoon olive oil
1 large onion, chopped
1 1/4 teaspoon cumin
1 tablespoon chili powder
1/2 teaspoon coriander
1/4 teaspoon paprika
1 jalapeno, seeded + minced
4 garlic cloves, minced
4 boneless, skinless chicken breasts, cut into 1-2″ pieces
1 1/2 teaspoon salt
1/2 tsp black pepper
1/3 cup (packed) cilantro leaves, chopped (I did not use these)
the juice of 2 limes

 

Directions

-Heat the oil in a medium-sized sauté pan. add the onion, sauté for 5 minutes. Add the cumin, chili powder, coriander, paprika, jalapeño, and garlic.  Sauté two more minutes. Transfer this mixture to the slow-cooker sprayed with cooking spray.

-Sprinkle the chicken pieces with salt + pepper.  Add it to the pan where you cooked the onion and spices. Sear chicken on all sides.  Then transfer to the slow cooker.  Add I lime juice and cilantro and stir.

-Cook on low for 3-4 hours or if you have the time cook on high for 6-8 hours until chicken is cooked through.  The chicken pieces will be fall-apart tender at this point .  You can either leave them as is or shred them with two forks before returning them to the crockpot for another 30-60 minutes.

-Serve as tacos, in a sandwich, with lettuce wraps, or with rice.

Dinner Tonight-Turkey Taco Meatloaf

Here is the next post in what seems to be a now forming DINNER TONIGHT series.  This is one of the first recipes that I started ‘cooking’.  It is from Hungry Girl’s first book, and I used to make this recipe so often that I had the ingredient list memorized.  I made a few changes to the original recipe and for tonight, I didn’t take the time to sauté the onions and peppers for time’s sake.

 

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You can prechop your veggies to save even more time!  The meatloaf comes together quickly and has the best Mexican flavor!

 

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The recipe calls for a middle layer of cheese, but I subbed in extra salsa instead.  I had the perfect chipotle flavored salsa to give the meatloaf a kick! 

 

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Then smothered the BOY’s half with cheesy deliciousness!

 

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I had a slight issue with my cooking time, but luckily everything turned out (although it took a little longer than I expected)!

 

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Although the meatloaf doesn’t picture well, I promise it tastes fantastic!

 

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Speaking of fantastic, check out what arrived in the mail today!

 

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I did a little pre-holiday shopping!

 

What recipe do you make so often that you have it memorized?

I haven’t made this in a long time, and I am thrilled to add it back into our weeknight rotation.

 

Turkey Taco Meatloaf

From Hungry Girl

 

Ingredients

1 lb 98% lean ground turkey

2 slices fat free cheddar cheese

1/2 cup shredded fat free cheddar cheese

1/2 cup canned sweet corn kernels  (I usually omit this)

1/4 cup chopped bell peppers

1/4 cup chopped onions

1/2 cup salsa

1/2 packet of dry taco seasoning mix

 

Directions

Preheat oven to 375 degrees.

Cook peppers and onions for 3 minutes over medium heat in a pan sprayed with nonstick spray.

In a large bowl, combine onions and peppers with turkey, corn and seasoning mix. Spread half the mixture evenly into the bottom of a loaf pan sprayed with nonstick spray.

Layer the two slices of fat-free cheese on top of the mixture (try to keep if away from the pan’s edges) Evenly top with the remaining meat mixture.

Pour the salsa over the top of the load. Cook in the oven for 30 minutes.

Top loaf with shredded cheese. Return loaf to the oven and cook for another 15 minutes.

Cheating on Chili and I Owe You a Plank

So I owe you all a plank!  I didn’t forget about the plank challenge but I was so tired after Saturday’s race that I wanted to rest a day in order to give this 4 minute plank a fighting chance. 

 

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My longest plank to date was 3:45 and it was brutally tough…everything hurt.  I knew there was no way I’d make it to 4 minutes with a tired body.  I wasn’t even sure if I could do it with a totally fresh body, but knew I needed to try.  So after dropping by aunt off at the airport this morning (so sad to see her go, but super excited to see her again in 3 weeks!), I came home for my last plank trial.

 

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And…success!  Somehow, I just did a 4 minute plank. I think that day off of really helped!  And now I can call that my exercise for the day as I am off to get my full body massage and don’t plan on moving much after that : )

 

Yesterday, I tried to convince the BOY to go to the grocery store with me.  He was having none of it, and didn’t have much to add to this week’s meal planning.  When he headed off to the library, I took some time to flip through cookbooks, blogs, and my recipe binder to come up with some new ideas.  It’s no surprise that we make chili, like every fall weekend.  I was thinking it would be fun to try something different but just as warm and comforting.  I decided on Chicken Tortilla Soup, which is so thick and hearty it is a meal on its own.  This recipe had so many amazing spices that I knew it had to be awesome!

 

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I have been having some chicken issues lately.  I spoiled myself all summer by buying my chicken at Costco.  I spent a little more than at the grocery, but the quality was well worth it.  Recently, I haven’t been making it to Costco as often.  I picked up chicken at a local grocery store last week for my Chicken Parmesan and the BOY and I both noticed a difference.  For today’s soup, I purchased an organic brand at a different supermarket.  I liked it, but it just doesn’t compare to Costco.  Does this happen to anyone else?

 

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Luckily, the vegetables in this soup are so fresh and delicious that the chicken is just a compliment.  Another easy compliment is home made tortilla strips.  You can buy corn tortillas for about 30 cents, and they are the perfect final touch to your meal.

 

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I had some issues with lighting last night, so I’m not sure that the photos will do this soup any justice.

 

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The BOY made a 3 layer bowl, complete with cheese, sour cream, scallions, and topped with tortilla strips.  He was moving so quickly, it was tough to get a clean shot!

 

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I poured myself a huge bowl for dinner to settle in and watch the Bear’s game.  In case you are concerned with my timing, we DVRed the noon game so the BOY could go to the library and watched it Sunday night.

 

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It was a super exciting game, but nothing compared to this incredible soup!

 

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I really enjoyed this recipe and wouldn’t change a thing EXCEPT, I might attempt to make it in the crockpot.  It would have been a little easier to shred up the chicken and taken less time in the kitchen.  I’m definitely adding Chicken Tortilla Soup into our weekend chili rotation.  This recipe earned a spot on the team!  Can you tell I’m in a good sporty mood after the Bear’s victory?!

 

Last week was so short (I worked a day and a half) so this week feels really long.  Here is a tentative plan for the week’s meals (although I stress the word tentative because I thin it’s already changed 3 times…ha ha!)

 

Sunday Night: Chicken Tortilla Soup (see recipe below)

For a similar vegetarian soup, I recommend this Taco Soup.

 

Monday Night: Coconut Shrimp

 

Tuesday Night: Leftovers

 

Wednesday Night: Chicken Marsala

 

Thursday Night: Pork Tenderloin

 

Friday Night: Surprise!  Which basically means it’s a game time decision : )

 

 

So I almost didn’t have room for last night’s dinner of Chicken Tortilla Soup because I totally chowed down on Maple Banana Bread.  This might be one of the tastiest versions of banana bread that I have made in awhile.  The maple syrup adds the perfect amount of sweetness and flavor and the texture is divine.  I highly recommend trying this recipe.  It will make for wonderful holiday gifts!  And this morning, I turned it into French toast.  All I can say is…Yum!

 

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Chicken Tortilla Soup

From Bake Your Day

 

Ingredients

1 pound boneless, skinless chicken breasts

1 1/2 tsp. cumin

1 1/2 tsp. chili powder

1/2 tsp. garlic powder

1/2 tsp. black pepper

1/4 tsp. kosher salt

1/4 tsp. oregano

1/4 tsp. paprika

1 Tbs. olive oil, divided

1 large red onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 jalapeno pepper, diced

1 lime, juiced and zested

1/2 cup cilantro, chopped

1 (15-ounce) can black beans, drained and rinsed

1 (10-ounce) can green chiles

1 (14.5) ounce can diced tomatoes

1 cup fresh corn

1Tbs. tomato paste

32 ounces low-sodium chicken stock

Salt & pepper to taste

 

Directions

Preheat the oven to 350 degrees. In a small bowl, mix the cumin, chili powder, garlic powder, black pepper, kosher salt, oregano and paprika. Brush both sides of each chicken breast with a light coating of olive oil. Sprinkle a small amount of the spice mixture onto both sides of each chicken breast and transfer to a non-stick baking sheet. Roast the chicken in the oven for 20-25 minutes, turning once, until the chicken is cooked through. Allow the chicken to cool for about 10 minutes, and then shred.

While the chicken cooks, heat the remaining olive oil over medium heat in a large Dutch oven. Add the onion and garlic, along with a pinch of salt, and saute for 3-4 minutes until the onions are very fragrant and they begin to soften. Add the bell pepper, jalapeno pepper, lime juice and cilantro and stir well. Cook for another 3-4 minutes until the peppers begin to soften. Add the remaining spice mixture, black beans, green chiles, diced tomatoes and the corn and stir well. Cook for about 6 minutes until all of the vegetables are tender. Add the tomato paste and stir to combine.

Slowly stir in the chicken stock and add the cooked & shredded chicken and bring the soup to a boil. Cover, reduce to a simmer and cook for another 15 minutes, stirring occasionally. Add salt & pepper to taste.

Making the Most of Leftovers

My morning started off quite nice with a complimentary beverage of my choice from Starbucks.  Well, actually when my alarm went off, I had no idea what the noise was.  After a 4 day weekend, I guess I forgot the sound of my alarm : )  I did get myself up and out for a 5 mile run.  The weather was perfect for a cool morning jog, and my toe held up just fine.  I’m still not particularly fast, but running feels good!  I’m ready for my toe to heal and get back to building up my miles, but I will just have to be patient. 

After the run…came the free venti cinnamon dolce birthday latte!

 

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It was a sweet way to start the day, but even sweeter was this cool sign and these adorable gift bags waiting for me at my desk!

 

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It’s people doing yoga in the shapes of the letters. I loved it!  My birthday buddy (who decorated my desk) got me the cutest pair of Lululemon socks (one says RUN and one says FAST) and homemade granola, which is the best granola I’ve EVER eaten.  I’ll have to ask her to anonymously leave me the recipe soon, since I won’t find out who it is until December.

 

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After a happy day at work, I whizzed home to pick up the BOY and head out for the Mariano’s Grand Opening! 

 

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The store was jam packed with fresh and colorful produce and people.  It was late, but we explored all of the aisles impressed with the selection…especially in the bakery and bulk bins!

 

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By the time we got home, it was after 8:30pm, which is why I won’t take too long for the rest and the real purpose of this post.  As I’ve mentioned when I described this incredible salad, we had a whole bunch of leftovers from this weekend’s BBQ.  Yesterday, I decided to turn everything into enchiladas.  In the past, I’ve only made enchiladas with red sauce, but I got it in my head that I wanted to try making a Mole Sauce.  I looked online for a few different recipes.  The catch…I didn’t want to have to run out to the store.  I found a few recipes and chose one from Positively Vegan.  I had everything in the house that I needed to make a quick sauce, and all my leftovers to turn into enchiladas.

 

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Instead of carob, I used cacao, and then threw everything into the blender.

 

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I was dong well until the last ingredient…diced tomatoes.  How is it possible that I didn’t have a can of diced tomatoes in my house???  I did have some farm share tomatoes, so I added those instead.  My mixture was thick and brown. 

However, here was only one problem…I had no idea what mole was supposed to taste like.

 

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I proceeded forward making the enchiladas…beef, rice, and cheese for the BOY and chicken and leftover veggies for me.

 

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I poured the sauce over the top and loaded the BOY up with cheese.

 

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The BOY walked in the door from school just before I pulled dinner out of the oven.

 

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I was nervous to serve my first mole, but it actually turned out REALLY good.  The BOY ran off with his plate before I could get a good pictures, but once he tasted the enchiladas, he was surprised (that I had made the sauce) and impressed with my effort. 

 

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I think a full can of tomatoes would have balanced out the chocolate flavor a bit, and I picked up 3 cans at Mariano’s this evening…just to have in the house for the next time!

 

Typically, I am happy to eat leftovers for a few days, and I don’t think about spicing them up.  This was a creative way for me to use all of our meat, tortillas, and cheese, and it was a HUGE success!  I was so proud of my dinner, that I had to share the mole sauce with ya’ll tonight!  It is so easy to fill tortillas with whatever leftovers you have in the house, cover them in this delicious sauce, and bake with cheese.  Enjoy!

 

What is your favorite way to use leftovers???

 

 

 

Easy Mole Sauce

From Positively Vegan

 

In your blender, place, but don’t blend:

1/2 cup raw cashews
1 cup vegetable broth
The broth will soak the cashews for a few minutes while you add everything else.

 

Next add all of the following to the blender:
3/4 cup carob powder (carob is a legume, and contains protein)
2 tsp garlic powder
1 tsp onion powder
3 tsp cumin
1 1/2 tsp chipotle powder
2 tsp chili powder
1/2 tsp cinnamon
1 1/2 tsp sea salt
3 T agave syrup or nectar
1/4 cup olive oil
juice of 1 lime
1 can (14.5 oz) diced tomatoes (the tomatoes go on top to keep all the powders from "poofing" out the top of the blender)

Blend until very smooth. Pour as much as possible into a saucepan or bowl.
Add 1/2 cup water to the blender, put the lid on, and shake it up to loosen all the last bits of sauce. Stir the water/sauce into the rest of the sauce, and you won’t waste a bit.

 

Note: If making enchiladas, spread sauce on bottom of pan, place stuffed tortillas over the top, cover with mole sauce and cheese and bake at 350 degrees for 20 minutes.

 

In the mood for Mexican, these are my two favorite enchilada recipes!

Sweet Potato and Black Bean Enchiladas

Unbelievably Delicious Low Fat Enchiladas