Gideon is 16 weeks old, as of last Friday. I still can't believe at how quickly time passes when you have a little one. I am sitting here thinking that I'll be teaching soon and how unprepared I feel. Everyone tells me that I'll do great, that I'm going to be an awesome teacher, they gave me a job - didn't they. I know I'll be okay, just a very crazy adventure.
Tonight I tried this recipe (from about a month ago, I wanted to do this from our dinner planning blog). We just are now getting around to it.
Mini Mexi Bites.
I forgot the salt and the cliantro. I didn't use a red pepper but a green... and I just used what onions we have. I used "block" cheese that I chopped up... not shredded. Soooo.. we'll see how this taste. However, I only used one pie crust (made 12 "quiches"). And that took up the whole mixture.... so we'll see.
I think I might serve them with a salad. I don't really know what they will go with.. some fruit for sure. We need some salsa to serve with it. They will be ready in about 13 minutes. So, for now I'm going to go read and hang out with Gideon (he's been playing on his own nicely).
Have a great start to the week!
UPDATE:
the mini mexi bites were pretty good (not as filling as I would have hoped). Jeremiah said that he wanted meat with it (so maybe great breakfast with meat and fruit). By the time the baked Gideon and I were able to finish 6 books! He likes to read.
Because we were still hungry I wanted a salad, but that didn't sound good so I decided to do this "health" smoothie.
Green Smoothie I was very sneaky. At the end it just says fruit + green + water = awesome healthy smoothie.
I did two banana, 1 cup blackbeeries and a little over 1 cup blue berries, a few ice cubes, a little water and two great big handfulls of spinach. It was really yummy. I could taste the bananas and the blackberries made it a bit gritty. But over all so good and it was really fast... and not to mention how HEALTHY it was.
OKay, now off I go! Goodnight Moon.
Showing posts with label 30 minute recipe. Show all posts
Showing posts with label 30 minute recipe. Show all posts
Sunday, June 24, 2012
Thursday, May 31, 2012
Happy Anniversary!
Jeremiah and I have been married for four years today! I can't believe how much time has passed. Before Gideon was apart of our lives, I felt as if we were just married, a couple living and existing together. But now, with Gideon we are a true family. I don't want you to think that's negative or anything, I always loved my husband, but now that I see him as an amazing father I love him just that much more. Before Gideon I would look at life, before and after marriage. I would think of our future of travels, school, and just the two of us. Gideon changed our world in a great way! Now I look at life as before and after Gideon. I think of our future as what we'll be doing with and for our son - no longer selfish - it's no longer about me or Jeremiah. We get the question of when we'll have a sibling for Gideon, or when that might be. And I'll be honest, sometimes I do get wrapped up into thinking about growing our family. But when I look at Gideon all I can do is think - I need not worry about the future but enjoy the present for it's truly a gift. Every toothless smile, every coo and awe, every poopy diaper should be cherished for it makes us smile.
Happy Anniversary Jeremiah! I love you so much and can't wait to see what the next four or forty years does for us. We are so blessed and lucky to have all that we do. I know though all of hardship and strife we are only growing stronger as individuals and now as a family. Thank you for always making me laugh and being silly.
Gideon and I enjoyed a nice 3.15 mile walk this morning. He woke up a bit early, I think it was too chilly, and we had to go inside. Jeremiah fed him his lunch bottle while I started on lunch for us. I was thankful to be able to get groceries yesterday, my mom swung by to hangout with her favorite grandboy. So, so far I'm sticking to my guns of wanting to cook a meal a day.
Lunch: Breakfast burriots
One roll of sausage
6 eggs
4 ounces of cheedar cheese (sharp)
1/2 green bell pepper
1/2 tomatoe
Tortillas as necessary
(I also had some lettuce and salsa with mine, and I used the tomatoes, Jeremiah didn't want any)
Brown sausage in skillet, once there is a little grease/fat/oil add the finely chopped pepper (you could add more to taste). Once the sausage is browned you can add the eggs (more if you would like). After all is cooked, add the cheese and stir to melt. Then serve on warm tortillas.
Calories:
I ate 1/4 of the mixture and used one tortilla shell with veggies for a total of 675 calories. It was very large portion of the burrito mixture, but it was our breakfast/lunch (and so yummy!).
Tonight for dinner Jeremiah and I are going to have dinner out! I'm so excited. <3
Happy Anniversary Jeremiah! I love you so much and can't wait to see what the next four or forty years does for us. We are so blessed and lucky to have all that we do. I know though all of hardship and strife we are only growing stronger as individuals and now as a family. Thank you for always making me laugh and being silly.
Gideon and I enjoyed a nice 3.15 mile walk this morning. He woke up a bit early, I think it was too chilly, and we had to go inside. Jeremiah fed him his lunch bottle while I started on lunch for us. I was thankful to be able to get groceries yesterday, my mom swung by to hangout with her favorite grandboy. So, so far I'm sticking to my guns of wanting to cook a meal a day.
Lunch: Breakfast burriots
One roll of sausage
6 eggs
4 ounces of cheedar cheese (sharp)
1/2 green bell pepper
1/2 tomatoe
Tortillas as necessary
(I also had some lettuce and salsa with mine, and I used the tomatoes, Jeremiah didn't want any)
Brown sausage in skillet, once there is a little grease/fat/oil add the finely chopped pepper (you could add more to taste). Once the sausage is browned you can add the eggs (more if you would like). After all is cooked, add the cheese and stir to melt. Then serve on warm tortillas.
Calories:
I ate 1/4 of the mixture and used one tortilla shell with veggies for a total of 675 calories. It was very large portion of the burrito mixture, but it was our breakfast/lunch (and so yummy!).
Tonight for dinner Jeremiah and I are going to have dinner out! I'm so excited. <3
Friday, February 3, 2012
Tuesday, Wednesday, Thursday, and Friday!
Happy February!
Can you believe that it is February? January seems to have gone incredibly fast, but yet, a bit slow.
As far as dinner:
Tuesday: We had McDonalds =[ had to break, it just sounded great and all the guys were bringing over their junk food too.
Wednesday: pot luck (chicken, salad, green beans) at small group.
Thursday: homemade chili!
Friday (or today): I'm making something with steak! A beef and noodles stir-fry. YUMM! It's a new recipe I found here
My mom and I finished the nursery! Everyone is so ready for Mister Gideon to make his big appearance. I know I'm not ready, never will be, but yet I can't wait for him to be here. Love him so much.
Well sorry for the short post. That's it for now. Nap time! =]
<3
Can you believe that it is February? January seems to have gone incredibly fast, but yet, a bit slow.
As far as dinner:
Tuesday: We had McDonalds =[ had to break, it just sounded great and all the guys were bringing over their junk food too.
Wednesday: pot luck (chicken, salad, green beans) at small group.
Thursday: homemade chili!
Friday (or today): I'm making something with steak! A beef and noodles stir-fry. YUMM! It's a new recipe I found here
My mom and I finished the nursery! Everyone is so ready for Mister Gideon to make his big appearance. I know I'm not ready, never will be, but yet I can't wait for him to be here. Love him so much.
Well sorry for the short post. That's it for now. Nap time! =]
<3
Thursday, January 26, 2012
Day three and four - Wednesday and Thursday
Wednesday we had a classic go to meal for us. Mushroom soup meatballs with gravy, mashed potatoes, corn, and biscuits. Talk about your hearty meal!
Mushroom soup meatballs with gravy:
Ingredients: ground beef, can of mushroom soup, water or milk, salt and pepper. Directions: Make the meat into half dollar to golf-ball size balls. Fry them in a skillet until cooked through rolling them over from time to time (I like mine black on all sides). Drain grease. Turn down heat to medium heat. Add one can of mushroom soup and one can of milk or water into the skillet. (I just use water, milk makes it creamer but I was out). Whisk or misk the soup mixture together to make a gravy. Salt and pepper to taste.
While the meatballs are cooking I'm making mashed potatoes as well. Last night I did something a bit different. While I was boiling my potato slices (slices cook faster, more surface area) I threw in some CAULIFLOWER! After everything was tender I drained the water and then blended in some butter and evaporated milk. I forgot we didn't have any milk (getting groceries today) but I had about 4 cans of evaporated milk to use, and it worked just fine. But the cauliflower looks and taste just like potatoes... but healthier for you! SNEAKY SNEAKY ME!
While I'm working on the potatoes and meatballs I have another pan of just corn warming up while multitasking even more by cooking the biscuits. You can use whatever vegetables you want (I also served it with fresh carrot sticks). You can do whatever makes you happy! Altogether it takes me about 30 minutes to whip this meal together.
~~~~~~******~~~~~~~~
Thursday: left over night! Because Jeremiah didn't go to work the first few days of this week, he hasn't had a reason to take leftovers to work, so our fridge is fully of yummies and passed goodies. Jeremiah is also playing in a magic tournament tonight so he'll just eat when he gets home he said. However, I am going to make some banana bread... my bananas are looking rather mushy! =]
Well I have some errands to run. Hope everyone has a good day today!
Mushroom soup meatballs with gravy:
Ingredients: ground beef, can of mushroom soup, water or milk, salt and pepper. Directions: Make the meat into half dollar to golf-ball size balls. Fry them in a skillet until cooked through rolling them over from time to time (I like mine black on all sides). Drain grease. Turn down heat to medium heat. Add one can of mushroom soup and one can of milk or water into the skillet. (I just use water, milk makes it creamer but I was out). Whisk or misk the soup mixture together to make a gravy. Salt and pepper to taste.
While the meatballs are cooking I'm making mashed potatoes as well. Last night I did something a bit different. While I was boiling my potato slices (slices cook faster, more surface area) I threw in some CAULIFLOWER! After everything was tender I drained the water and then blended in some butter and evaporated milk. I forgot we didn't have any milk (getting groceries today) but I had about 4 cans of evaporated milk to use, and it worked just fine. But the cauliflower looks and taste just like potatoes... but healthier for you! SNEAKY SNEAKY ME!
While I'm working on the potatoes and meatballs I have another pan of just corn warming up while multitasking even more by cooking the biscuits. You can use whatever vegetables you want (I also served it with fresh carrot sticks). You can do whatever makes you happy! Altogether it takes me about 30 minutes to whip this meal together.
~~~~~~******~~~~~~~~
Thursday: left over night! Because Jeremiah didn't go to work the first few days of this week, he hasn't had a reason to take leftovers to work, so our fridge is fully of yummies and passed goodies. Jeremiah is also playing in a magic tournament tonight so he'll just eat when he gets home he said. However, I am going to make some banana bread... my bananas are looking rather mushy! =]
Well I have some errands to run. Hope everyone has a good day today!
Sunday, January 22, 2012
Day 14 - Tortellini vegetable toss
Tortellini vegetable toss is our two week of eating out only once (and it doesn't even count really!).
INGREDIENTS and DIRECTIONS:
1 jar (24 ounces) Prego® Chunky Garden Combination Italian Sauce
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots)
1 package (16 ounces) frozen cheese-filled tortellini, cooked and drained
Grated Parmesan cheese
Heat the sauce in a 3-quart saucepan over medium heat to a boil. Stir in the vegetables. Cover and cook for 10 minutes or until the vegetables are tender-crisp, stirring occasionally.
Place the tortellini into a large bowl. Add the vegetable mixture and toss to coat. Serve with the cheese
COST:
1 can of sauce $1.00
Tortellini $4.00
Veggies $1.00
Total: $6.00
INGREDIENTS and DIRECTIONS:
1 jar (24 ounces) Prego® Chunky Garden Combination Italian Sauce
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots)
1 package (16 ounces) frozen cheese-filled tortellini, cooked and drained
Grated Parmesan cheese
Heat the sauce in a 3-quart saucepan over medium heat to a boil. Stir in the vegetables. Cover and cook for 10 minutes or until the vegetables are tender-crisp, stirring occasionally.
Place the tortellini into a large bowl. Add the vegetable mixture and toss to coat. Serve with the cheese
COST:
1 can of sauce $1.00
Tortellini $4.00
Veggies $1.00
Total: $6.00
Friday, January 20, 2012
Sausage Muffins
SAUSAGE MUFFINS
3 c. Bisquick
1/2 c. water
1 can Cheddar cheese soup
1 lb. sausage, fried
Mix all ingredients well. Pour into 24 muffin pans. Pans can be lined with paper muffin cups or pans lightly greased. Bake for 10 minutes at 425 degrees.
LOVE THESE!! SUPER EASY!
3 c. Bisquick
1/2 c. water
1 can Cheddar cheese soup
1 lb. sausage, fried
Mix all ingredients well. Pour into 24 muffin pans. Pans can be lined with paper muffin cups or pans lightly greased. Bake for 10 minutes at 425 degrees.
LOVE THESE!! SUPER EASY!
Thursday, January 19, 2012
Day eleven - Spicy Mediterranean Pasta
Jeremiah and I are half way through our second week of not eating out. The challenge to see how long we can go without eating out is becoming sorta fun. I was always a competitive person.
I subbed this morning, and Gideon was super active; he must have really liked the room I was in. I'm taking out the recycling, getting some doctor paper work for J, and getting groceries later today as well as going to my doctor's appointment. We are now doing bi-weekly checkups.
Last night was lot of fun with our new small group. I made spaghetti (I personally liked the sauce I made, needed some sugar). I also made a cake, the icing gave me some trouble. But there are only two pieces left... so it went over well!
The recipe for Spicy Mediterranean Pasta can be found here...
INGREDIENTS:
1 pkg (13.25 oz each) dry whole wheat rotini, uncooked
1 pkg (16 oz each) frozen broccoli florets
1/4 cup olive oil
4 cloves garlic, finely chopped
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1 can (15 oz each) cannellini beans, drained, rinsed
2 tablespoons balsamic vinegar
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon ground black pepper
DIRECTIONS:
Cook pasta according to package directions, adding broccoli last 8 minutes of pasta cook time.
Meanwhile, heat oil in large skillet over medium heat. Add garlic; cook and stir 1 minute or until fragrant. Add undrained tomatoes, beans, vinegar and red pepper; cook 5 minutes, stirring occasionally.
Drain pasta mixture, reserving 1 cup of the cooking water. Return pasta and broccoli to saucepan. Add tomato mixture, salt and pepper; toss to coat. If pasta mixture is too dry, add the reserved cooking water, 1/2 cup at a time, until sauce reaches desired consistency.
NUTRITION INFORMATION (estimated):
Serving Size 8 servings (1-1/2 cups each)
Calories 285
COOK'S TIPS
If you don't have balsamic vinegar on hand, try red wine vinegar instead. To replace the fresh garlic with garlic powder, use 1/2 teaspoon garlic powder for the 4 cloves. You can also use great northern beans as a substitute.
COST:
rotini $1.00
broccoli (on sale) $1.00
olive oil (estimate) $.50
garlic cloves (had on hand) $.50
can of diced tomatoes $.60
1 can of beans $.65
Vinegar (the bottle was close to $3) $.10
red pepper flakes (dollar tree buy) $.15
salt and pepper (no cost)
TOTAL: $4.50
Makes 8 servings = .56 cents a serving.. there will be leftovers!
I'm excited to see what Jeremiah thinks of this dish. It's meatless, and that might be strange for some. But it is healthy and cheaper to eat meatless at least once a week.
Have a great afternoon everyone.
I subbed this morning, and Gideon was super active; he must have really liked the room I was in. I'm taking out the recycling, getting some doctor paper work for J, and getting groceries later today as well as going to my doctor's appointment. We are now doing bi-weekly checkups.
Last night was lot of fun with our new small group. I made spaghetti (I personally liked the sauce I made, needed some sugar). I also made a cake, the icing gave me some trouble. But there are only two pieces left... so it went over well!
The recipe for Spicy Mediterranean Pasta can be found here...
INGREDIENTS:
1 pkg (13.25 oz each) dry whole wheat rotini, uncooked
1 pkg (16 oz each) frozen broccoli florets
1/4 cup olive oil
4 cloves garlic, finely chopped
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1 can (15 oz each) cannellini beans, drained, rinsed
2 tablespoons balsamic vinegar
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon ground black pepper
DIRECTIONS:
Cook pasta according to package directions, adding broccoli last 8 minutes of pasta cook time.
Meanwhile, heat oil in large skillet over medium heat. Add garlic; cook and stir 1 minute or until fragrant. Add undrained tomatoes, beans, vinegar and red pepper; cook 5 minutes, stirring occasionally.
Drain pasta mixture, reserving 1 cup of the cooking water. Return pasta and broccoli to saucepan. Add tomato mixture, salt and pepper; toss to coat. If pasta mixture is too dry, add the reserved cooking water, 1/2 cup at a time, until sauce reaches desired consistency.
NUTRITION INFORMATION (estimated):
Serving Size 8 servings (1-1/2 cups each)
Calories 285
COOK'S TIPS
If you don't have balsamic vinegar on hand, try red wine vinegar instead. To replace the fresh garlic with garlic powder, use 1/2 teaspoon garlic powder for the 4 cloves. You can also use great northern beans as a substitute.
COST:
rotini $1.00
broccoli (on sale) $1.00
olive oil (estimate) $.50
garlic cloves (had on hand) $.50
can of diced tomatoes $.60
1 can of beans $.65
Vinegar (the bottle was close to $3) $.10
red pepper flakes (dollar tree buy) $.15
salt and pepper (no cost)
TOTAL: $4.50
Makes 8 servings = .56 cents a serving.. there will be leftovers!
I'm excited to see what Jeremiah thinks of this dish. It's meatless, and that might be strange for some. But it is healthy and cheaper to eat meatless at least once a week.
Have a great afternoon everyone.
Tuesday, January 17, 2012
Day nine - ham and cheese rolls
We are on day nine of not eating out. Although sometimes I kinda crave an unhealthy hamburger, I realize I can make my own that would taste even better!
Jeremiah saw this recipe on a commercial. He really wanted to try it.
INGREDIENTS:
1 can of crescent rolls
Sliced ham
Sliced cheese
DIRECTIONS:
Heat oven to 350°F. Separate dough into 8 triangles. Place 1 piece of ham on each triangle; place 2 strips of cheese down center of ham. Fold in edges of ham to match shape of dough triangle. 2 Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookie sheet. 3 Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
COST:
1 can of crescent rolls $3.00
8 slices of ham $1.50
8 slices of cheese $1.00
2 cans of green beans $1.25
tator tots (for J) $1.25
Total: $8.00
Two adults ate
made two left overs.
$8/4 meals = $2 per meal/per person!
Tips for money tips on this and in general groceries:
1)I buy a 3 or 5lb ham chunk. This way I can slice it for recipes or dice it for something else. Why pay for someone else to cut my meat and package it all fancy and wasteful.
2)Cheese, buy sliced cheese in the big 160 slices. It will keep in a baggie in the fridge. Yes the 160 slices cost $10-15 at a time, but it last and saves you so much money compared to buying 24 slices at a time.
3) Coupons! I know that I don't normally buy pillsbury crescent rolls, but today before I get a few groceries I'm going to make sure I have coupons to buy the crescent rolls.
4) Don't just leave to get groceries. You will waste more gas when you are constantly getting groceries. However, I know that I have an appointment at 4:00 today, so I will get groceries on my way home. If I wasn't going to leave the house, I would chose a different recipe for today.
Jeremiah saw this recipe on a commercial. He really wanted to try it.
INGREDIENTS:
1 can of crescent rolls
Sliced ham
Sliced cheese
DIRECTIONS:
Heat oven to 350°F. Separate dough into 8 triangles. Place 1 piece of ham on each triangle; place 2 strips of cheese down center of ham. Fold in edges of ham to match shape of dough triangle. 2 Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookie sheet. 3 Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
COST:
1 can of crescent rolls $3.00
8 slices of ham $1.50
8 slices of cheese $1.00
2 cans of green beans $1.25
tator tots (for J) $1.25
Total: $8.00
Two adults ate
made two left overs.
$8/4 meals = $2 per meal/per person!
Tips for money tips on this and in general groceries:
1)I buy a 3 or 5lb ham chunk. This way I can slice it for recipes or dice it for something else. Why pay for someone else to cut my meat and package it all fancy and wasteful.
2)Cheese, buy sliced cheese in the big 160 slices. It will keep in a baggie in the fridge. Yes the 160 slices cost $10-15 at a time, but it last and saves you so much money compared to buying 24 slices at a time.
3) Coupons! I know that I don't normally buy pillsbury crescent rolls, but today before I get a few groceries I'm going to make sure I have coupons to buy the crescent rolls.
4) Don't just leave to get groceries. You will waste more gas when you are constantly getting groceries. However, I know that I have an appointment at 4:00 today, so I will get groceries on my way home. If I wasn't going to leave the house, I would chose a different recipe for today.
Tuesday, January 10, 2012
Need to make.. might this week...
I found this recipe from another blog I follow. Here is a picture of her work.
Crickle Candy
1 sleeve saltines (might need a few more crackers depending on your pan size)
1 c. butter
1 c. brown sugar
1 pkg. chocolate chops
Chopped nuts, coconut, marshmallows or whatever you want to top it with.
Preheat oven to 425.
Line 10x15 cookie sheet with foil. You want to use a pan with a rim around it. Lay out crackers in a single layer, touching sides.
Melt butter in saucepan. When melted, stir in brown sugar. Bring to a gentle boil and cook for 3 minutes, stirring constantly.
Pour over crackers and place pan in preheated oven. Bake for about 5 minutes, or until edges get a little darker.
Sprinkle chips over cracker & toffee. The heat will melt the chips and you can spread it with a spatula. Top with whatever topping you want. Cool and refrigerate until set. Crack apart and keep in refrigerator.
Crickle Candy
1 sleeve saltines (might need a few more crackers depending on your pan size)
1 c. butter
1 c. brown sugar
1 pkg. chocolate chops
Chopped nuts, coconut, marshmallows or whatever you want to top it with.
Preheat oven to 425.
Line 10x15 cookie sheet with foil. You want to use a pan with a rim around it. Lay out crackers in a single layer, touching sides.
Melt butter in saucepan. When melted, stir in brown sugar. Bring to a gentle boil and cook for 3 minutes, stirring constantly.
Pour over crackers and place pan in preheated oven. Bake for about 5 minutes, or until edges get a little darker.
Sprinkle chips over cracker & toffee. The heat will melt the chips and you can spread it with a spatula. Top with whatever topping you want. Cool and refrigerate until set. Crack apart and keep in refrigerator.
Monday, January 9, 2012
Day one, no eating out - Chicken
Yesterday we cooked all of our meals, but then as we were going to a friends house Jeremiah wanted to stop and "reward" us with ice cream. I couldn't honestly say no; this pregnant momma loves ice cream! So we spent $3.35 on ice cream. I can handle that.
Jeremiah went back to work today (off from being sick). He took a lunch of hot pockets, chips, oranges, pudding cup, granola bar, peanut butter crackers.... he has a 10 hour shift to last through.
I had for breakfast, leftovers from yesterday's breakfast. A yogurt cup for a snack and here soon I plan on eating another snack before I go for a walk.
This morning I put a whole chicken into the crock pot. We have standard recipes for cooking chicken dinners, but I wanted to try something new.
At www.readyseteat.com I found the following easy recipe http://www.readyseteat.com/recipes-Santa-Fe-Chicken-Packets-5555.html
INGREDIENTS:
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
2 cups frozen whole kernel corn
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1/2 teaspoon ground cumin
PAM® Original No-Stick Cooking Spray
4 boneless skinless chicken breasts (5 oz each)
1/2 cup shredded reduced fat Mexican cheese blend
DIRECTIONS:
Preheat outdoor grill to medium-high heat according to manufacturer's directions. Stir together beans, corn, drained tomatoes and cumin in medium bowl.
Place four 18x12-inch pieces of heavy foil on counter. Spray each with cooking spray. Place 1 breast in center on each piece of foil. Spoon 1/4th bean mixture over chicken for each packet. Bring up short sides of each foil packet and double fold top. Double fold both ends to seal each packet, leaving space for steam to gather.
Place packets on grate of covered grill. Grill 15 to 20 minutes or until chicken is no longer pink in centers (165°F). Carefully open packets; sprinkle 1/4th cheese on top of each breast. Close foil and let stand 2 minutes or until cheese melts.
COOK'S TIPS:
Packets may be baked on shallow pan in 425°F oven 20 minutes or until chicken is no longer pink in centers. Or, to save aluminum foil, place chicken in 13x9-inch baking dish sprayed with cooking spray. Spoon bean mixture over chicken; cover dish with aluminum foil. Bake in 375°F oven 30 minutes or until chicken is no longer pink in centers.
Serving Size 4 servings (1 packet each)
Calories 386
**Note**
I will be using the oven method. I also have to "switch" things up because my chicken will be fully cooked from the crock pot. Jeremiah also likes spicy food so I plan on adding some zest to it. I'll let you know how it goes and get back to you.
This was so yummy! I made a few of my own adjustments: I used one can of whole corn and one can of cream of corn instead of two cups frozen corn. I made this with a side or rice as well, which they went well together. Also, it need to be a bit more spicy (for Jeremiah's taste, he thought it was bland). Most importantly, DON'T FORGET THE CHEESE!!! I was in such a hurry I forgot the cheese. It was still delicious.
Need to go walk my mile, and then going out to take pictures for Andrea and Kellen.
I also got a call from a school district, wanting me to work for them. I turned them down =[ can't do it with having a baby soon!
xoxo
Jeremiah went back to work today (off from being sick). He took a lunch of hot pockets, chips, oranges, pudding cup, granola bar, peanut butter crackers.... he has a 10 hour shift to last through.
I had for breakfast, leftovers from yesterday's breakfast. A yogurt cup for a snack and here soon I plan on eating another snack before I go for a walk.
This morning I put a whole chicken into the crock pot. We have standard recipes for cooking chicken dinners, but I wanted to try something new.
At www.readyseteat.com I found the following easy recipe http://www.readyseteat.com/recipes-Santa-Fe-Chicken-Packets-5555.html
INGREDIENTS:
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
2 cups frozen whole kernel corn
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1/2 teaspoon ground cumin
PAM® Original No-Stick Cooking Spray
4 boneless skinless chicken breasts (5 oz each)
1/2 cup shredded reduced fat Mexican cheese blend
DIRECTIONS:
Preheat outdoor grill to medium-high heat according to manufacturer's directions. Stir together beans, corn, drained tomatoes and cumin in medium bowl.
Place four 18x12-inch pieces of heavy foil on counter. Spray each with cooking spray. Place 1 breast in center on each piece of foil. Spoon 1/4th bean mixture over chicken for each packet. Bring up short sides of each foil packet and double fold top. Double fold both ends to seal each packet, leaving space for steam to gather.
Place packets on grate of covered grill. Grill 15 to 20 minutes or until chicken is no longer pink in centers (165°F). Carefully open packets; sprinkle 1/4th cheese on top of each breast. Close foil and let stand 2 minutes or until cheese melts.
COOK'S TIPS:
Packets may be baked on shallow pan in 425°F oven 20 minutes or until chicken is no longer pink in centers. Or, to save aluminum foil, place chicken in 13x9-inch baking dish sprayed with cooking spray. Spoon bean mixture over chicken; cover dish with aluminum foil. Bake in 375°F oven 30 minutes or until chicken is no longer pink in centers.
Serving Size 4 servings (1 packet each)
Calories 386
**Note**
I will be using the oven method. I also have to "switch" things up because my chicken will be fully cooked from the crock pot. Jeremiah also likes spicy food so I plan on adding some zest to it. I'll let you know how it goes and get back to you.
This was so yummy! I made a few of my own adjustments: I used one can of whole corn and one can of cream of corn instead of two cups frozen corn. I made this with a side or rice as well, which they went well together. Also, it need to be a bit more spicy (for Jeremiah's taste, he thought it was bland). Most importantly, DON'T FORGET THE CHEESE!!! I was in such a hurry I forgot the cheese. It was still delicious.
Need to go walk my mile, and then going out to take pictures for Andrea and Kellen.
I also got a call from a school district, wanting me to work for them. I turned them down =[ can't do it with having a baby soon!
xoxo
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