I'm so glad it's spring, although the weather lately has been more summerish (we're talking like 80 degrees!) It's been nice though. I love my short sleeve tops! But with spring comes rain, which it has been doing since yesterday. Not too thrilled with that. Rain makes me feel kinda blah and I don't want to do anything productive.
Yesterday morning, I made what I called a "man" breakfast. I had eggs and leftover chili, so what do I do? Make omelets covered with chili! It was...different. It took a couple of bites to get used to, but it was good. Towards the end, I was starting to get a little sick from all the protein, but like I said, it was still good!
Over the week, I also made an awesome dinner, courtesy of Pinch of Yum's Chicken Tamale Pie recipe (recipe follows). O.M.G. it was good, and so incredibly easy. I bought a rotisserie chicken and shredded that for the pie. The sweet from the corn and the savory from the meat and sauce just went so well together.
I'm going to use the picture from the website since I was too excited to eat this to take a picture. And hers looked way better than mine anyway.
How amazing does this look!!??
I came home the other day, and saw this.
One of the animals, not sure which one, sure does love sleeping under the covers while we're gone. As you can see there's a perfect little animal tent going on there...
Chicken Tamale Pie from Pinch of Yum
Serves: 8
Total Time: 45 minutes
Ingredients
1/3 cup fat free milk
1/4 cup egg substitute
1 1/2 tablespoon taco seasoning, divided
1/4 teaspoon ground red pepper
1 (14 3/4 ounce) can cream-style corn
1 (8.5 ounce) box corn muffin mix (such as Jiffy)
1 (4 ounce) can chopped green chiles, drained
1 (10 ounce) can red enchilada sauce
2 cups shredded cooked chicken breast
3/4 cup shredded white cheese
cilantro and crumbled Cotija cheese for topping
Instructions
-Preheat oven to 400°.
-Combine the first 7 ingredients (milk through green chiles), using just 1/2 tablespoon of the taco seasoning, in a large bowl, stirring just until moist. Pour mixture into a round pie plate coated with cooking spray.
-Bake at 400° for 15 minutes. While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. When corn is done, pierce entire surface liberally with a fork. Pour enchilada sauce over top. Top with chicken and sprinkle with cheese.
-Bake for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into pieces and top each serving with cilantro and Cotija cheese.
Stay classy my friends,
Heidi
No comments:
Post a Comment