Oh and let's throw in the fact that we are attempting to have second graders take their first official test on the computer this upcoming week. Whoever came up with this ingenious idea should be thanked and then held captive in a second grade classroom with no internet connection and attempt to have all the students log on and try to take an online test. I am just praying to the good Lord the internet is working perfectly and everyone remembers their log on names and password come Monday morning. Thank goodness Spring Break is only a week away.
In the midst of all the craziness, coming home to wonderful meals is one of the many highlights other than the hugs from my hubby and two little ones. Feel free to try some of the recipes and let me know what you think!
Chicken Fajitas adapted from Food Network magazine
These were easy and delicious! Corn tortillas make all the difference!
1 tsp chili powder
3/4 tsp ground cumin
salt and pepper
1 pound skinless, boneless chicken breasts
2 tbsp extra-virgin olive oil
2 bell peppers (any color) sliced
1 red onion, sliced
2 cloves garlic, finely chopped
1/2 tsp grated lime zest, plus wedges for serving
8 corn tortillas
1/2 cup prepared pico de gallo or fresh salsa
1/3 cup crumbled cotija cheese (I have no idea what this is, so I did not use it)
Preheat the oven to 425 degrees. Mise the chili powder, 1/2 tsp cumin, and 1/4 tsp each salt and pepper and rub on the chicken breasts.
Heat 1 tbsp olive oil in a large skilet over medium high heat. Add the chicken and cook, turning, until golden 4 to 5 minutes. Transfer to a baking sheet, reserving the skillet, and bake until just cooked through 10 minutes. Transfer to a cutting board to rest, 5 minutes.
Meanwhile, heat the remaining 1 tbsp olive oil in the reserved skillet over medium heat. Add the bell peppers, onion, garlic and the remaining 1/4 tsp cumin and cook, stirring, until the vegetables are lightly browned, 8 minutes. Stir in the lime zest and 2 tbsp water. Season with salt.
Wrap the tortillas in aluminum foil and warm in the oven, 5 minutes, then divide among plates. Slice the chicken. Top the tortillas with the chicken, bell pepper mixture, salsa, and cheese. Serve with lime wedges.
372 calories, 13 g fat, 75 mg cholesterol, 779 mg sodium, 33 g carbohydrate, 4 g fiber, 32 g protein
Farfalle With Sausage, Tomatoes, and Cream found on epicurious.com
My husband complains that I don't make a dish more than once. That's not true, because I KNOW I have made this a few times since it's one of his faves.
2 tbsp olive oil
1 pound Italian sausage, casings removed (use any kind you like)
1/2 tsp dried crushed red pepper
1 cup chopped onion
3 garlic cloves, minced
1 28 oz, can crushed tomatoes with added puree
1/2 cup whipping cream
1 pound farfalle (bowtie pasta)
1/2 cup chopped fresh basil
Freshly grated Pecorino Romano cheese (Who has this on hand? Not me. just use Parmesan)
Heat oil in a heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Saute until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; saute until onion is tendeer and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. (This seriously makes a huge difference in any pasta dish you make) Return pasta to same pot. Add sausage misture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil. Serving, passing cheese separately.
Slow Cooker Chicken Adobo Recipe found on chow.com
This was yummy! I served it with rice (Basmati) and green beans.
4 medium yellow onions, halved and thinly sliced
4 medium garlic cloves, smashed and peeled
1 (5-inch) piece fresh ginger, cut into 1-inch pieces
1 bay leaf
3 pounds bone-in, skin-on chicken thighs
3/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon granulated sugar
1/2 teaspoon freshly ground black pepper
Place the onions, garlic, ginger, and bay leaf in an even layer in the slow cooker.Remove and discard the skin from the chicken. Arrange the chicken in an even layer on top of the onion mixture.
Whisk the soy sauce, vinegar, sugar, and pepper together in a medium bowl and pour it over the chicken.
Cover and cook until the chicken is cooked through and falling off the bone, about 4 to 5 hours on high or low. Remove and discard the ginger pieces and bay leaf. Serve with steamed rice.
Southwest 20 minute Noodle Bowladapted from Better Homes and Gardens cookbook
This was easy and fast. If you want it to be more filling add some cooked chicken or ground beef.
1 14 oz. can reduced sodium chicken broth or lower sodium beef broth
1/2 cup salsa
2 cups frpzen sweet peppers and onions. 2 3 oz. packages ramen noodles (any flavor, broken)
In a large saucepan combine broth and salsa. Bring to boiling. Stir in frozen veggies and noodles (discard seasoning packet). REtun to boiling; reduce heat. Simmer, covered, for 3 minutes or until noodles and vegetables are tender. Divide noodles and broth amond four bowls.
293 calories, 12 g fat, 0 mg cholesterol, 532 g sodium, 39 g carbohydrates, 3 g fiber, 8 g protein