Seeing Orange

I'm always on a mission to find dinners that are easy to prep and cook and take little time from stovetop to table.  When I can pair that winning combo with something that also tastes delicious and has me going back for thirds?!?!  That my friends is what I call 'winning'.  Yes.  Winning in every way possible.  If you're a fan or these flavors, I think you'll feel the same.  

ORANGE CHICKEN LETTUCE WRAPS

via Little Spice Jar

1 TBSP. olive oil

1 lb. ground chicken

2 tsp. minced garlic

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Orange Chicken Sauce

1/2 C. Orange Juice

1 TBSP. orange zest

2 TBSP. soy sauce OR liquid aminos

2 TBSP. apple cider vinegar

1/4 C. brown sugar

1 tsp. garlic, minced

1/2 tsp. ground ginger

1/2 tsp. crushed red pepper flakes

2 TBSP. water

1/2 TBSP. cornstarch

____________________

Optional toppings

Mandarin oranges (canned) OR Halo/Cutie slices (fresh)

Green onions & sesame seeds, to taste

Butter lettuce leaves

I know that might look like "a lot" of ingredients, but chances are likely that you already have most of them on hand AND the prep takes no time at all (especially if you gather all the ingredients together before measuring and dumping).

Brown the chicken in a skillet with a tablespoon of olive oil and two teaspoons of minced garlic and remove from heat.  

In a medium bowl, add the orange juice, zest, soy sauce (I used liquid aminos), apple cider vinegar, brown sugar, garlic, ground ginger, and crushed red pepper flakes.  In a small bowl, add the water and cornstarch and mix until combined.  Add the water/cornstarch mixture to the medium bowl and use a whisk to blend until ingredients are combined.

Heat the liquid mixture in a small saucepan over medium heat.  Cook until the mixture thickens.  As the OP says, "it should be thick enough to coat the back of a spoon".  I didn't spoon check it, I just kept an eye on it and continued to stir until I felt it was thick enough.

Once the sauce thickens, remove from heat and pour over the chicken (still in the skillet).  Mix well and then continue to cook over medium heat for 1-2 minutes.  Remove from heat.

To prep, scoop a few spoonfuls of the chicken/sauce mixture onto a lettuce leaf.  Top with green onion, mandarin oranges, and sesame seeds.  We skipped out on the sesame seeds and loaded up on the green onion and a few mandarin oranges.  DELICIOUS.

I should also mention that we spiced it up a little bit more with Chili Garlic sauce.  Ummmm.  It was amazing, but my mouth is still on fire.  If you're not a fan of spice, don't go that route.  Honestly, the chicken mixture is fine as is!  You can reserve a little of the sauce to drizzle on top once you prep the wraps if that's your style.  

If you're counting calories or tracking your macros, here's the breakdown (found on Little Spice Jar)

per serving (1 lettuce wrap) = 112 calories / 8.5g carbs/ 8.6g protein/ 4.9g fat

I can't say enough good things about this meal. Took me about 20 minutes from start to finish and I'm pretty sure we devoured an entire pan full in less than 10.  Ha.  Really, really tasty.  We've had these several times in the past year and will definitely be having them a lot more in the year to come!  WINNING for sure!

The Last of the Groceries

The last of the groceries.  We've all been there.  That time of the week when we're down to the bare bones in the fridge and pantry and because we're trying to stretch the very last of what we have to avoid a trip to the grocery store and delay the inevitable, we start improvising with what we have on hand.  That was me last night.  I forgot that I had scheduled my grocery pick-up for Tuesday morning instead of Monday morning, so I got to use the last things standing in the fridge.  My boys NEVER enjoy when this happens and always remind me to go to the grocery store as I drop them off each morning.  Bless their hearts ;)

I ended up finding a recipe that required the use of pretty much everything I had left on-hand.  Score.  It was a pretty tasty little meal and my kids now have a new dinner they'll actually eat. I could definitely see these doubling as a fun little appetizer on game day, too!

PARMESAN CHICKEN ROLL-UPS

via Written Reality

1 lb. chicken tenderloins OR 2 chicken breasts sliced into thin strips

2 TBSP. butter OR olive oil

1 tube refrigerated crescent rolls

1/2 C. mayonnaise

1/4 C. grated parmesan cheese

shredded mozzarella cheese (to taste)

salt & pepper, to taste

garlic salt,or powder for sprinkling

Now, remember when I told you that my CF card is kaput so I can't use my camera?!  Well...I got a new card, but now I can't find my charger, hahahaha!!!  SO, iphone pics it is.  

Boom.

First up, start by seasoning your chicken with a little salt and pepper.  Add the butter or olive oil to the pan and heat on medium high.  I used butter because I was all out of olive oil.  

Now add the chicken and cook until heated through and no longer pink.  

Mix together the parmesan cheese and mayonnaise and coat evenly over the chicken.  I just kept my chicken in the pan, turned off the heat, added the mayo/parm mixture, and stirred until well coated.  

Nice and gooey.  Tasty, too.  Honestly, we could've eaten it just like this with a side of veggies or something, but I needed to use those crescent rolls before they expired.   We don't use those very often unless we're making sopapilla cheesecake.   I bought a can of them not too long ago to use in a dessert recipe for a get-together, but the gathering was cancelled and so sat the crescents.  I don't like anything to go to waste, so I'm glad I was able to find this recipe and put them to good use!!!

I digress.

Now go ahead and roll up your chicken inside of the crescent dough   Place your chicken on the long side of the crescent and roll.  Sweet and simple.  Place in a baking dish, brush with a teensy bit of melted butter and sprinkle with a little extra parmesan and garlic powder if you so desire.

I sprinkled a little dash of oregano on top as well.

Bake at 375 for about 15 minutes or until golden.

  I had a jar of marinara sauce I needed to use as well, so we heated that up and dipped the roll-ups as we ate.  The boys aren't really big dippers at all (except for Grant.  He will eat ketchup with EVERYTHING).  So they went ahead and tried it sauceless at first.  Then they decided to dip and ohmiword....they loved it!!!!

Winner, winner parmesan chicken dinner :)

We served these little roll-ups with steamed broccoli and that made for a pretty quick and easy meal.  Needless to say, the boys will be thrilled when they get home this afternoon to discover I went to the grocery store.  They're definitely kids who love their staple dinners, but they were more than happy to try this little number for a change!

Stuffed.

Buffalo chicken wings were a weekly meal when I was in college.  They were easy enough to share, easy on my college budget, and the perfect fare for a quick dinner before a night out with my friends.  I remember being at a restaurant my senior year and ordering the same thing I did every week...wings and fries with a huge side of ranch.  My diet was SOOOOO healthy, can't you tell?! (Please read that with sarcasm)  I ate a few wings and about 20 minutes later I was sick as a dog.  I was the only one who ate wings that night so no one else got sick.  I'm assuming it was food poisoning...or my body's not-so-subtle way of telling me to quit eating so much junk.  

I couldn't eat wings for the LONGEST time after that night.  Just the smell would send me back to that dark place ;)  Then I met my husband whose favorite restaurant at the time was Buffalo Wild Wings.  Of course.  I eventually got my taste for wings back again and thank God I did.  And I realized it wasn't so much the wings that I loved, but the taste of the wing sauce that I loved the most.  After we got married, I tried to bring those same flavors into my kitchen with any buffalo chicken type recipe I could find.  My favorite still is...and always will be...Buffalo Chicken Dip.  Gracious!!!  Buffalo Chicken Mac & Cheese eventually became another household favorite as did these delectable Buffalo Chicken Pizza Pockets.  Oh my yum!

Now that I'm nearing closer to 40, I'm realizing that everything I eat tends to stick around my midsection/thigh region a lot longer than I'd like.  And I tend to crave foods that are "cleaner" these days, too.  Now don't get me wrong..there's nothing I love more than drowning my food in ranch and finishing up my meals with something sweet...but quite frankly,  I just can't eat like that every night like I used to (although I really, REALLY want to :)  Everything in moderation, I guess...I'm still getting used to that mantra.  I'm always looking for a healthier spin on some of my favorite flavors and when I found this cleaner version of a college favorite, I had to try it out. Now this has become my go-to buffalo chicken recipe.  It is remarkably delicious, and pretty much guilt-free, too!!  Win, win!

BUFFALO CHICKEN STUFFED PEPPERS

via Clean Food Crush

3-4 Anaheim peppers, cut in half and seeded

2 C. cooked, shredded chicken OR one rotisserie chicken, shredded

1/2 C. diced white onion

1 jalapeno pepper, diced

1/4 C. chopped fresh cilantro

1/2 C. plain Greek yogurt

6 TBSP. buffalo sauce (I prefer Frank's Original...the best!)

1/4 tsp. garlic powder

1/2 TBSP. lime juice

Salt & pepper, to taste

1 avocado, chopped (optional, use for topping)

*************************************************8

Preheat oven to 350 degrees.

First let's start by halving the peppers and removing the seeds.  Before you do this though, bring a pot f water to a boil.  Then toss in the halved peppers.  They'll only need to cook for 3 minutes.

Drain the peppers and pat dry.  Evenly spread out in a 9x13 baking dish. 

In a large bowl, mix together ALL of the remaining ingredients until combined.

Stuff each of the peppers evenly with the chicken mixture and cook at 350 degrees for 20-25 minutes.  If you like a softer pepper, cook just a little bit longer.  Personally, I thought the peppers were more than soft enough cooking for 20 minutes!  But that's just my preference.

Top with chopped avocado and serve!

I know the avocado is optional, but I wouldn't skip that additional ingredient!  

In all honesty, I thought this recipe would be pretty good, but I didn't anticipate it being as tasty as it was!  I kept thinking it was way too delicious to be so "clean". But really, eating cleaner doesn't mean we have to sacrifice the taste!  Some of my most favorite recipes are clean!!  And this one is no exception!  

We had quite a bit of the buffalo chicken mixture leftover the next day, so I heated it up and put it in a pita pocket and ate it for lunch.  Ohmiword!!!  Amazing!!!  This buffalo chicken mixture would be great in ANYTHING...sandwiches, salads, you name it!  If you're a fan of buffalo chicken, you definitely want to give this a try!  

Thick or Thin...I'm All IN!

I know I've said it before, but it bears repeating again.  Or maybe it doesn't.  Despite this being a redundant declaration, I love soup this time of the year.  I really do.  It seems to be my "go-to" meal these days.  Most of the soup recipes in my arsenal are quick and easy and require minimal prep time or kitchen labor.  And soups can be such hearty, filling meals.  They make great leftovers, too.

All that to be said, I love finding new-to-me soup recipes.  I have quite a few Mexican flavored soups we barrel through on a monthly basis so I tend to try and steer clear of those because how different can they really be?!  But when I found this recipe and read that it included Masa and cheese, well, I was sold.  Thick and hearty and full of flavor...a different flavor than any of the other Mexican soups we keep repeating.  And it takes NO TIME to make!!  Even better!

CHEESY CHICKEN ENCHILADA SOUP

via Gimme Some Oven

2 TBSP. Vegetable Oil

1 small white or yellow onion, diced

2 cloves of garlic, minced

1/2 C. masa harina (flour...found in the Mexican food aisle)

3 C. chicken stock

1 rotisserie chicken, shredded (or 2 cooked chicken breasts, shredded)

1 (10 oz.) can red enchilada sauce

1 (14 oz.) can black beans, rinsed and drained

1 (14 oz.) can fire roasted diced tomatoes (do not drain)

1 (4 oz.) can diced green chiles

1/2 tsp. cumin

1 tsp. salt

1 C. shredded cheddar cheese

Optional toppings:  sliced avocado, pico, sour cream, cilantro, tortilla strips, more cheese...whatever your heart desires :)

Looks delish, doesn't it?!?!

Before starting, go ahead and dice your onion and mince your garlic.  Open up all your canned goods, too.  Makes things go just  touch quicker ;)

Add the oil to a large stockpot or dutch oven.  Heat on med/high heat and toss in the chopped onion.  Saute until the onions are translucent...about 5-6 minutes...and then add in the garlic and heat for an additional minute (or until fragrant).

In the same stockpot/dutch oven, stir in the masa harina and cook for another minute or so.  

Pour in 1 & 1/2 C. of the chicken stock and whisk until the lumps are gone.

Pour in the remaining  cup and a half of the chicken stock and whisk until combined.

Now add your chicken.  We use rotisserie because it's a lot more flavorful and quick to boot.

Toss in the canned goods, too...enchilada sauce, black beans, diced tomatoes, and green chiles.  Stir until the mixture is well combined and then add the salt and cumin.  Mix until blended.

Let this mixture simmer on medium/low heat for about  3-5 minutes and stir continuously because the soup will stick to the bottom of your stockpot/dutch oven if not.  This soup is definitely on the thicker side (almost bisque-y) so you don't want a burned mess!!

Remove the soup from the heat and add in the cheese...add in just one cup or go crazy and add two.  Is there really such a thing as too much cheese (said the girl who can't button her pants)?  Stir until blended and serve after cheese has melted (about 3-5 minutes).  Of course, the block cheese (not the bag) will melt quicker because it isn't coated in that gunky stuff like the bagged cheese.  Plus, the block cheese tends to be a bit more flavorful anyway.  I've made it both ways and I can tell a bit of a difference when I use the freshly grated cheese as opposed to the cheese in a bag.  

Serve this soup right out of the pot as its OR top with any of the optional toppings mentioned above (or anything else you can think of!)  We pair ours with pico de gallo and fresh avocado and ohmiword...cheesy heaven!!  This is SUCH a delicious soup! 

Again, this soup is a little on the thicker side thanks to the masa harina and cheese.  But I don't discriminate when it comes to soup...thick or thin, I'm all in!!!!  

Quick, easy, and amazing!!!  

Be sure to put this one on the menu ASAP!

It's Easy...and It's What's For Dinner

The easiest meals to prep and cook always tend to be my most favorite.  Don't get me wrong.  I love to put a little elbow grease into my meals when I have extra time...the juice is almost always worth the squeeze when a few extra ingredients and a little extra time is required.  But on nights when the kids have basketball practice until 7 and I still want to get something hearty and and homemade on the table before bedtime at 8, easy to prep and cook wins every time.  

This meal right here couldn't be easier.  Minimal prep time is involved which is always a bonus.  In all honesty, I found this recipe and thought is might be a little bland so I'd have to tweak it and add a few things here and there, but I was SO very wrong.  I could eat pasta every night of the week, but Mr. Spouse has never been a huge fan. Not only did he rave about the meal as he was eating, but he took it to work for leftovers the next day and that says A LOT because that sweet man is not a leftover kinda guy (saves more for me!! ;))  

CHICKEN FAJITA PASTA

via Mommy On Demand

2-3 boneless, skinless chicken breasts (cubed or sliced)

2 TBSP. Olive oil

1 yellow onion, peeled and sliced

1 orange bell pepper, sliced

1 yellow bell pepper, sliced

1 red bell pepper, sliced

1 box (1lb.) penne pasta

2 TBSP. Chicken Fajita Seasoning

1/2 C. + 2 TBSP. heavy whipping cream

First thing's first.  Cook pasta according to package directions, drain, and return to pot.  Set aside.

Next up slice your onion, bell peppers, and chicken.    As you can see, mine came out more like thinly cut cubes.  It won't affect the flavor, so cut 'em how you want 'em.

Now add two tablespoons of olive oil to a large pan and heat on medium/high heat.  Add in chicken and stir to coat in oil.  Sprinkle 1 tablespoon of the fajita seasoning into the pan and stir to coat again.  Cook for about 6-7 minutes or until chicken is pretty much cooked through.

This is my personal favorite fajita seasoning.  There may be better out there, but this one is always available in my area and I love the flavor it adds, so this is the one I like using :) 

Once the chicken is cooked through, toss in the onion and bell peppers.  Stir to combine and reduce the heat to medium.  Cover with a lid and heat through until the onion and bell peppers are soft.  Keep an eye on the chicken mixture and stir as often as needed to prevent sticking to the pan.  I probably let mine simmer for about 10 minutes or so.  

Once the onions and bell peppers are soft, add in the heavy cream, cooked pasta,  and the remaining tablespoon of fajita seasoning.  Stir to combine and cook on low until the cream is heated through.  

 This would be excellent topped with a Mexican cheese blend, but we used shredded parmesan and it was amazing!  Pico, avocado, and/or cilantro would be great toppings, too!!!  But honestly, this dish truly stands on it's own as is!!!  Nothing extra needed!!

Seriously though...how easy was that?!?!?!  Total prep time was maybe 10ish minutes or so?!  Not too shabby!!!  Like I said earlier, I really thought I'd have to add something extra to give it more flavor, but I couldn't have been more wrong.  It was seriously perfection just the way it was!! And the fact that Mr. Spouse ate it for leftovers spoke volumes.  This will be appearing on our dinner table a lot more often!!!  I love finding new recipes that aren't just easy, but delicious as well!!!  YUM!

3 Out of 4 Approve This Dinner

One of my favorite meals to cook this time of year...and clear through February...is soup.  ANY kind of soup will do.  I'm grateful I have a husband who loves this fare as much as I do and requests it often.  My boys?!  Notsomuch.  I decided I was tired of being a short order cook and I recently told them if I cooked it, they'd have to eat it.  Whatever dad and I are having for dinner, they'll be eating, too. If they don't eat, they go to bed without food.  This is no problem for my youngest.  He'll try anything and 9 times out of 10 he loves it all.  His favorite?!  Venison.  

My oldest is a completely different story.  Our kids don't come with instruction booklets as much as I wish they did.  I wish there were some way I could definitively tell if I'm screwing them up for life (I'm certain they're doomed thanks to my parenting skills...or lack thereof).   For now it's all just a guessing game  :)  All that to be said, we catered to our oldest's every like/dislike when he was just a toddler and we're paying for it all these years later.  Oh...you don't like that ham & cheese sandwich I meticulously prepared for you with crust cut off and the ham & cheese layered just perfectly?!  No problem.  Here's your processed mac & cheese.  In just a short matter of time, he turned into the pickiest little eater who is terrified of trying new foods. Like hyperventilating and crying kind of picky.  TOTALLY OUR FAULT!!!!  Dangit!!!!!

When I'm cooking dinner I typically make a main course for myself & Mr. Spouse and then make something entirely different for the boys so I can continue to cater to the food preferences of my oldest (cue all the eye rolls...I'm definitely one of those moms).   Sometimes the battle just isn't worth it.  When we were growing up and didn't like what mom made for dinner we had the option of eating a bowl of cereal instead.  I'd be happy to offer up that same option to LJ, but he doesn't like cereal either.  He does eat veggies with every meal...typically green beans, broccoli, or peas.  He loves fruit (any variety) like nobody's business.  And he would live off of yogurt and crackers if I let him.  When it comes to my cooking, he is much more reluctant to eat.  

He tells me that certain textures freak him out...like this soup....or any soup for that matter.  He just can't take it!  Bums me out because I feel like he'd love it if he'd just try it!!  I'd love to tell you that this soup is so amazing my entire family devoured it in one sitting, but our one little reluctant eater refused to take a bite.  He sure did have a big breakfast the next morning though.  While he may not have been as excited about this meal as I was hoping, I can tell you that the rest of us LOVED it to pieces!!!  3 out of 4 most definitely approve this dinner and we definitely consumed the entire pot in one sitting.  #sorrynotsorry

CREAMY CHICKEN NOODLE SOUP

via Cooking Classy

2 C. dry egg noodles

1 lb. boneless, skinless chicken breasts, cubed

1 1/2 TBSP. olive oil

1 medium yellow onion, chopped

3 raw carrots, diced

3 stalks of celery, chopped

3 cloves of garlic, minced

2 (14.5 oz) cans of chicken broth

3 TBSP. chopped parsley

salt & pepper, to taste

2 bay leaves

1/4 C. butter

1/4 C. + 2 TBSP. all purpose flour

2 1/2 C. milk

1/3 C. heavy cream

Let me just start by saying that my soup is on the creamy/chunky not-so-brothy side because I WAY overdid it on the egg noodles.  I think I doubled the amount it called for...whoops!  Still amazing, just thicker than normal :)

That to be said, start by cooking the egg noodles first according to package directions...only the amount required unless you want yours to be thick and chunky like mine.  When ready, remove from heat and drain.

Heat the olive oil in a large pot and add the onions, celery, and carrots.  We left the celery out because I didn't have any on hand.  Saute for about 4-5 minutes, add garlic, and saute for another minute or so.

Now toss in the chicken broth, parsley, and bay leaves.  Stir to combine ingredients, take a little taste, and add the salt and pepper as desired.  

Add chicken and bring to a boil then reduce heat to medium, cover with a lid, and cook until the chicken is heated/cooked through (no more pink!!)

In a separate saucepan, heat butter until melted.  Add flour and whisk constantly until the mixture is a little on the thick side (about 2 minutes-ish).  Now add the milk and continue to whisk until the lumps are gone and the mixture is smooth.

Add the heavy cream to the mixture in the separate saucepan and bring to a boil.  Be sure to continue to whisk while the the mixture comes to a boil.  Remove from heat and add to the soup/broth mixture in your large pot.  

Now toss in the cooked egg noodles to the soup/milk mixture and stir to combine.

VOILA!

While I know this dinner is approved by only 3 out of 4 family members I can guarantee to you that the three of us who loved it are spot on in our critique of this meal :)  It was AMAZING!!  I always love a good chicken noodle soup, but making it creamy made it that much better...even if I did add too many egg noodles.   With the cooler months ahead you'll definitely want this recipe in your arsenal of comfort meals....it's SOUPer!!!!!

Slow & Easy

For the past few weeks some sort of soup has been on the menu at least once a week.  NOT because the weather is telling me it's time for soup, but because I've been craving soup like crazy.  I love soups.  They're typically easy to prep and they make the best leftovers.  And y'all know how I love my leftovers. In fact, soups are one of the only leftovers Mr. Spouse will actually eat and enjoy.

We have this great little Mexican restaurant here in town that serves the most amazing Chicken Tortilla Soup with avocado.  I could eat it every single night and not get tired of it...I think ;)  I'm typically a chicken flautas or beef fajita tacos al carbon kinda girl when I'm dining on Mexican fare, but for the past 3-4 months I find myself ordering only soups when we eat out.  I mean let's be real.  We stuff ourselves silly on chips and queso anyway.  I don't need to order a big meal and then leave more than half on my plate, but I can take down a soup like nobody's business.  Especially the chicken tortilla soup at IJ's.  Delish.

It was no surprise to my husband that I was anxious to try out this recipe when I found it.  I was hoping to recreate my favorite restaurant style soup and he could tell how excited I was to do so.  This is definitely not anything like IJ's chicken tortilla soup, but y'all...it's pretty darn amazing.  This will definitely be a go-to in the months ahead!  And the best part about it is that it can all be thrown together in the slow cooker and waiting for you when you get home from a long day's work :)  Aren't those the best kind of meals?!?!?!

SLOW COOKER CHICKEN TORTILLA SOUP

via Seeded at the Table

2-3 boneless, skinless chicken breasts

1 (15 oz.) can diced tomatoes

1 (15 oz.) can red enchilada sauce

1 medium yellow onion, chopped

1 (4 oz.) can diced green chiles

2 cloves of garlic, minced

1 & 1/2 C. water

1 (15 oz.) can reduced sodium chicken broth

1-2 chipotles in adobo sauce (from the can), chopped

2 tsp. ground cumin

1 tsp. chili powder

1/4 tsp. ground black pepper

1-2 whole bay leaves

Cilantro, chopped (optional - to taste)

Optional toppings:  sour cream, avocado, shredded cheese, tortilla strips

While the list of ingredients may seem lengthy, prep time is not.  You'll need to chop your onion & chipotle peppers and mince your garlic (or use the already minced version in a jar).  And that's about it.  

Take ALL of the ingredients (except for the cilantro) and add them to the slow cooker.  I added everything except the chicken at first then mixed until combined....then I tossed in the chicken.

Cook on LOW for 7-9 hours or on HIGH for 3-4 hours.  When the soup is ready, remove the chicken and shred.  Return back to the slow cooker, discard the bay leaves, and add in the cilantro.  Mix until combined.  

You can serve with any of the optional toppings mentioned above.  I thought it was delicious with a tiny little dollop of sour cream!  I decided to forego the tortilla strips, but Seeded at the Table includes a simple way to make your own in her recipe, so make sure to check that out if you love some added texture and flavor in your soup :) 

Go ahead and dust off the slow cooker!!!  This recipe will be sure to keep it busy!!!

Absolutely DELICIOUS!!!!!

A Quick & Easy Weeknight Meal

It's been a busy week here at the house.  Trying to maintain my sanity while the last little bit of our bathroom is finished.  The painter was here yesterday and on Friday our shower glass was installed!!  PRAISE JESUS!!!!  We can finally shower in our bathroom!!! 

I figured I'd go ahead and start decorating for Halloween since I've been home all week with the contractors.  Yes...it's soon.  Yes...it's still 90 degrees here.  But I like to decorate early and that's just what I did.  My boys couldn't be more excited and I loved giving our decor a little facelift.

I also started a new Bible study on Monday.  So far, I'm LOVING it. 

And, of course, spending tons of time with these two crazies (and my photobombing mom) ;)

Now let's move onto my favorite subject....FOOD!!!!!

I know I say this about everything so this statement may not hold very much water, but this might be my new favorite dish (for the moment).  I found this recipe while browsing through Pinterest the other day and it did NOT disappoint.  Even better than I could've imagined!!!  It was so quick to prep and cook...perfect for a weeknight meal when time isn't a luxury you can afford.  Not only is it quick and easy, but it's insanely delicious, too!!!  

BROCCOLI AND CHICKEN STIR FRY

via Sweet C's Designs

1 tsp. olive oil

2 boneless, skinless chicken breasts - cubed

2 red bell peppers, cut into thin strips

2 C. frozen broccoli florets, thawed

1 tsp. cumin

1/2 tsp. cayenne pepper

1/2 tsp. paprika

1/2 tsp. garlic salt, optional (I used it)

1/2 tsp. chili powder, optional (I used it)

1 C. cooked brown rice, optional (I used it)

First things first.  Slice your peppers and cube your chicken.  If you're adding the brown rice to this dish, go ahead and cook that up, too.

Add the oil to a large skillet or wok and heat on medium high and add cubed chicken.  Cook until chicken is heated through and lightly browned on the outside.

Add peppers and broccoli to the pan of chicken and cook until the veggies are browned...about 10ish minutes or so.

Add the cumin, cayenne, paprika, garlic salt, and chili powder to the veggie & chicken mix.  You'll want to add  about 2 TBSP.  of water to the skillet to help coat everything with the spices. Mix well until combined and coated.  Heat until the water is absorbed and then toss in the cooked rice.  Mix until combined and then remove from heat.

Serve and ENJOY!!!

This would have been just as good WITHOUT the rice, but I know my husband and after a long day in the training room and on the field, he needs a meal full of protein AND carbs to fill him up. I can't say enough good things about the flavor!  I love anything with a Tex-Mex flair and everything in this recipe blends together perfectly.  

Adding all the spices definitely upped the heat, so if you're wanting to tone down the spice, leave out the chili powder and decrease the amount of cayenne.  We love our food hot and spicy, so this was perfect for our taste buds.  Our boys didn't eat what we were eating because I'm contending for mother-of-the-year and chose to be a short order cook for them instead.  Sometimes the battle just isn't worth it ;) 

Chicken Fried

How many of you have that song stuck in your head right now??  It's one of our most favorites.  Of course, we're HUGE Zac Brown fans, so go figure :)  I always cringe a little when I hear my boys belt out the, "...cold beer on a Friday night..." part.  I like to tell them he's singing about Root Beer...as I enjoy my ice cold Miller Light ;)

  #parentingfail

This last week seems like a bit of a blur.  It was an absolute whirlwind to say the least.  This is the first time I've opened up my laptop since last Wednesday!!!  I drove to Oklahoma last week for a professional development training I was doing for the amazing teachers in/of Choctaw Nation.  Such a FUN time!!!!  Since the casino (where the training was held) was only an hour away from where I used to live, I decided to turn my work trip into a fun trip and stay Thursday night with some friends.  Then I headed to my old school in Allen to visit all my former students and co-workers.  Hands down, the best school in the Metroplex!!!  Goodness I miss my old school family!!!  And I sure do miss having my own classroom!

My boys and I have a pre-travel tradition.  Before I started traveling last October, my boys begged for me to snuggle up and take a lot of pictures with them so I wouldn't forget their faces.  Bless.  Now everytime I have to go out of town, I hop in their bed, snuggle up real close, and take a million "ussies".  We always end up in a fit of laughter by the time it's all said and done.

I finished up my visit with a stop by my most favorite bakery (under the guise that I needed to bring the boys back some treats).  But let's be real...the red velvet were ALL for me!!!   Society Bakery has my heart (but I'd like to return the extra 5 lbs. it gave to me :)

 #bestcupcakesinDallas

Right  before I headed back to Houston, I met up with my BFF and her sweet girl for chips and queso :)  The absolute BEST way to start a road trip!  I always wanted 3 boys.  We were blessed with two and I wouldn't trade their messy rooms and smelly feet for anything, but goodness... I would take this sweet girl home with me in a heartbeat.  Love her to pieces!!!

I got home just in time for #ALLTHERAIN.  Dear Lord.  Can we please divert it's path to California?!  PLEASE?!?!  I think I figured out why the raining won't let up....

I haven't had ice cream since Blue Bell closed it's doors.  SAD.

We're about 45 minutes east of Houston an even though it's rained an INSANE amount here (the other night from about 9:30 to 6:00 non-stop), we've managed to avoid a massive amount of flooding.  We haven't seen anything like our friends in Houston have seen.  This was what we woke up to the morning after the non-stop rain...really not as bad as I was expecting!!!  

Of course, lots of rain equals lots of mud and lots of mud equals this...

My parents are pretty close to one of the bayous in town.  They experienced some flooding in the areas surrounding them, but no damage to their house.  I am just sick for all of the people who have experienced so much worse!  My Aunt's sister-in-law lost EVERYTHING.  Her entire apartment flooded and her car went under, too.  She said it was all a total loss.  That's just one story of MANY.  If you think about it, would you add the people of Texas to your prayer list?!  Especially the people directly affected by this historic flooding!!!

In other news, our upstairs bathroom, bar, and door installation are pretty much complete!  After 5 weeks of being banned from the stairs, we can finally go up and enjoy the new-to-us space!!  Just a few more touch ups and little details, but at least it's all usable!

On the other hand, our master bath is definitely NOT.  UGH.  While I'm so grateful they were able to catch the problem before it got bigger, I'm anxious to have our bathroom back.  There used to be a storage closet in the bathroom (random) and everything that was being housed inside is now currently on the floor in our bedroom.  It's a hot mess.  

Now let's move onto a little chicken fried goodness.  I first tried Chinese food when I was in college.  I went to UNT in Denton (GO EAGLES!!!!) and I was taking a class that required us to bring in a sampling of food representing our culture.  One of the guys brought egg rolls.  I had never had one up to that point and I was hooked after my first bite.  There was a tiny little drive through Chinese restaurant about a mile from campus and I would visit it almost every week after sampling those egg rolls!  I eventually tried more Chinese fare and now I love it all.  My favorite staple....besides egg rolls...is chicken fried rice.  That little drive-thru in Denton had the best!!

I love to eat fried rice like nobody's business, but I know my waistline would prefer me to avoid it at all cost.  I decided to try out this healthier version in hopes it wouldn't leave me feeling so guilty after each bite and I think this one might just fit the bill!!!  While it's no Denton special, it's pretty delicious to say the least!

HEALTHY CHICKEN FRIED RICE

2 cups of brown rice, uncooked

1-2 boneless, skinless chicken breasts, cubed

1 small white onion, diced

2 cloves of garlic, minced PLUS 2 more cloves of garlic, minced

Sea Salt and pepper

3 tsp. coconut oil PLUS 2 more tsp. of coconut oil

1 1/2 cups mixed vegetables, frozen

3-5 green onions, chopped

3 large eggs

Low-sodium soy sauce, to taste

This is a pretty simple meal to throw together and doesn't take much time from start to finish.  While my oldest turned up his nose and gagged his way through eating what we put on his plate, my youngest DEVOURED it.  As did my husband ( and me, too!) .  Note to self:   Focus on portion control. #thestruggleisreal

First up, let's go ahead and cook/steam your rice.  I'd love to give you some good tips on how to do this, but rice cooking is not my forte.  I prefer the boil-in-a-bag version.  So I used that instead :)

While the rice is cooking, cut your chicken into small cubes and season with sea salt and pepper. Go ahead and mince your garlic and chop your onion while you're at it.   Add 3 teaspoons of coconut oil to your skillet or wok and heat on medium/high.  When the oil is heated through, toss in the chicken, garlic, and chopped white onion.  Cook for about 5-7 minutes or until the chicken is cooked through (no more pink!!!).

Remove the chicken from the skillet/wok and...in the same pan...add 2 more teaspoons of coconut oil.  Give that just a second to heat up and then toss in your frozen veggies.  I like a variety of veggies in my fried rice, but you could always trade the mixed blend for just peas and carrots.  Let the veggies cook through...about 3-5 minutes...and then toss in the additional 2 cloves of minced garlic (mentioned in the ingredient list above).  Let that saute for a couple of minutes or until fragrant and then add the chopped green onion to the mix.  

Give your green onions a couple of minutes to satue as well and then toss in the eggs.  You will want to make sure you're constantly stirring and mixing so as to scramble the eggs thoroughly!!!  Once the eggs are scrambled, add the cooked rice and chicken to the pan.  

Stir all ingredients until well combined and turn heat to low.  Season the mixture with your low-sodium soy sauce. (You could also use Bragg's Liquid Aminos as a natural soy sauce alternative).   Let the mixture sit over low heat for about 5-10 minutes.  Serve and ENJOY!

Some Like It Hot

{Tap, tap, tap...is this thing on????}

For the 5 people who still read this blog, I decided to take a little break from blogging last week.  Something I think is absolutely necessary every now and again.

We spent some serious QT with some of our favorite friends in Dallas a couple of weekends ago and had the best time crossing some things off our family fun bucket list.  Steel City Pops, post-baseball fun at The Lot, drinks at the Truck Yard, dinner at Remedy, Moscow Mules at HG Sply Co., and more.  I even snuck in a trip to Snuffer's for cheese fries and lunch with one of my favorites.  It was the perfect visit "back home".

This girl is my best friend...my soul sister...my chicken soup for the soul.  When these mugs showed up on my IG feed a few weeks ago, I knew I had to get one for her!  We enjoyed our weekend coffee from our newest pantry accessories and they are just PERFECT!!!!

We had fun spoiling our teachers during Teacher Appreciation week last week. We genuinely feel like we won the teacher lottery.  My boys' teachers are nothing short of amazing.  We really love surprising them with treats all year long...mostly in the form of Sonic drinks every week...but there's just something special about Teacher Appreciation week, y'know?!  Here was one of our little surprises...

Brown paper packages tied up with strings each one holding a few of their favorite things...magazines, candy, snacks, and drinks.  I just used a sharpie to personalize the bags.  I had the teachers fill out THIS QUESTIONNAIRE at the beginning of the year so I could treat them throughout the year.  I sent them a little email the week before teacher appreciation week to see if they wanted to make any changes to the questionnaire before the week started :)  Goodness we love them so!!!

Speaking of love, yesterday we celebrated Mother's Day.  My boys were quick to run in my bedroom and wake me up yesterday morning...they were SO excited to show me what they made for me!!!  I die!  These are my most favorite kind of gifts...their own sweet little words straight from the heart...completely unfiltered and honest.  

Let me just tell you I haven't been to the mall but maybe 4 times this entire year and I haven't taken the boys with me on any of those trips!!!!  HA!!!  Cracks me up that he would remember Forever 21 from those times I'd drag them with me.  It clearly made an impression and I can tell you it wasn't his favorite memory :)  And really, I must be doing something right because apparently I'm as fun as Chuck E. Cheese.  Actually, I take that back.  Maybe I'm doing it all wrong?!  That place is torture!!!!  HA!!!!

Seriously though...I love that they both talked about snuggles and kisses.  It's the little things that mean the most!!!

Can I also take a second to tell you about this man???

He has the biggest heart.  His gift to me this year wasn't one that came from a store.  It was so much more and then some.  I don't want to get into it because it's really not my story to tell, but I will say that his thoughtfulness brought me...and my boys...to tears.  Moments like these really put life in perspective. It's a Mother's Day I'll never forget and one that has started a new tradition.  I'm so proud to do life with this man.  

I gave all the ladies this framed bible verse.  It's been a goal of mine to learn hand lettering and how to do it on my own.  It's always a work in progress, but I love the practice.  It's so very cathartic.  

And in other news, something tells me we'll need to stock up on sidewalk chalk in the weeks to come.  This past Friday was brought to us by The Cure....

...and CSI, too.  My driveway looked like a mini crime scene.  

Now let me leave you with one of my most favorite recipes!!!  It's been around forever.  My most favorite way to eat chicken salad.  This is a great little meal to make for company or take to family gatherings.  There's never a bite left in the bowl when it's all said and done.  

HOT CHICKEN SALAD PITAS

via Paula Deen

2 cups chicken breast meat, cubed OR 1 rotisserie chicken, shredded

1 cup diced celery

1/2 tsp. Cajun seasoning (Tony Chachere's is a house favorite)

1/2 tsp. pepper

2 tbsp. fresh lemon juice

1 cup mayonnaise

1 cup shredded colby & monterrey jack cheese

Potato Chips

Pita Pockets

Preheat oven to 350 & spray an 8x8 baking dish with non-stick cooking spray.  Meanwhile, cut your celery & shred/cube your chicken.  Add both to a mixing bowl.

Toss in the mayonnaise, cajun seasoning, pepper, cheese, and lemon juice.

Mix well until evenly coated.  Transfer mixture to an 8x8 baking dish.

Top with crushed potato chips.  The original recipe calls for 2/3 cup of crushed chips, but you can use more/less depending on your preference.  Pretty sure we used more!

Bake for 20 minutes, or until bubbly.  Remove from oven & serve HOT! 

Of course, you can serve this just as it is OR you can pop the mixture into a pita pocket and call it a day.  That's my personal favorite.  We love our hot chicken salad pitas around here!!!

Just try it and you'll see why!!!