There’s nothing better then starting the work week off with a clean kitchen. I love it. It makes my morning run so much smoother when I need to get out the door by 6:00am. However, I do admit that I slacked last night in the lunch prep area. I have a great couple of excuses though, one, Desperate Housewives was on, and two, Easton went to bed early which gave me time to paint my nails! So I had to make lunches this morning before I left. At least I had a clean kitchen!
I feel very accomplished today. I got our Christmas tree out on Saturday. Oh the room we have back!!! It feels so good. I LOVE a Christmas tree, but I also LOVE when it’s time to take it out. This led to a LOT of vacuuming. (The bad thing about having a real tree). I also made 4 dinners for the week, 4 loaves of bread, cookies, cupcakes, and more baby food for Little E. We’ll be covered for dinners until Friday. I even made the boys STEAK on Saturday night. I very, very rarely cook beef. But, I have a lot of chicken on the week’s menu, so I thought I better give them a little red meat. I had a spinach salad. And it was goooooooood!
A couple of the recipes I tried over the weekend were so good that I just have to share the recipes.
Aloha Pork Chop Skillet
What you need
2 Tsp. oil
4 Bone-in pork chops (1-1/2 lb.)
1 Each red and yellow pepper, coarsely chopped
2 Cans (8 oz. each) pineapple chunks in juice, undrained
1/2 Cup fat-free reduced-sodium chicken broth
1/4 Cup KRAFT CATALINA Dressing
1-1/2
Tsp. garlic powder
1-1/2 Cups instant white rice, uncooked
Make it
HEAT oil in large nonstick skillet on medium-high heat. Add chops; cook 5 min. on each side or until browned on both sides.
ADD all remaining ingredients except rice; mix well. Bring to boil.
STIR in rice; cover. Cook on medium-low heat 5 min. or until chops are done (145°F). Remove from heat; let stand 5 min.
Chicken enchiladas with green chili sour cream sauce
*These are seriously so so good*
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil; you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.
These were both recipes that have made it into my cookbook. Yum!!
Easton is moving himself all over the floor. I can’t believe we’re already at this stage. It’s so fun and exciting, but it’s all going so fast. I need to do more video taping!!!
Nolan is dying to go back to school. He’ll be one happy boy tomorrow. Nolan sometimes mis-pronounces words. The big ones are ambulance, spaghetti, and breakfast. Along these same lines, he doesn’t always use the correct words. This is what I hear a lot of mornings, “Omar, your brain stinks!!”
Omar and Nolan got skates for Christmas for Grandpa Jerry. I took them to open skate at the arena yesterday. They did a great job! Omar even gave up using the walker. I was just itching to get out there myself. Hopefully next time.
I have been doing great on my daily cleaning tasks. My ongoing task that I have been doing for about a year is to clean the dinner dishes every night. It’s so very tempting to just leave the sink full for “tomorrow”, but you know, tomorrow turns into another tomorrow and so on. Before you know it, you’ve got a sink full of stuck on gross dishes, and one crabby momma.
Nightly cleaning task – the boy’s bathroom. Eww.