Sunday, December 15, 2013
This weekend we decided to lay low again before the hustle and bustle of the HOLIDAYS! So what did we do? We ate. A lot.
First up... egg muffins!
I've been looking for a simple breakfast recipe since I hate making food in the morning. I'm not the most enthusiastic morning person... Josh would probably call this a gross understatement. 99% of the time he thinks I'm mad at him in the morning just because of my facial expressions. I swear I can't help it!!
Anyways, I came across this healthy quiche recipe and am loving it!
Mix a dozen eggs, a splash of water (or milk) for fluffiness and salt and pepper to taste. Grease a muffin pan and add a little egg mixture to each cup. Then chop any vegetables you have on hand and add any other filling you want! I went with bacon (make sure you cook any meat first!), spinach, shredded mozzarella, mushrooms and tomatoes.
Add the rest of your egg mixture to the cups and bake for 15-20 minutes at 350°. Make sure to let them rest for 5 minutes before removing from the pan.
I was worried I was going to have way too much filling and not enough egg but it ended up a really good ratio (although you can see some of my cups were overflowing WHOOPS).
Best thing about these little egg muffins is that you can save them and quickly heat them up each morning for a quick breakfast! So sinchy. They would also be perfect for Christmas morning or if you're having a holiday brunch at your house.
Next up... chicken tacos!
This is literally the easiest chicken recipe ever. All you need is a crock pot, 6 skinless, boneless chicken breasts, a jar of salsa and 1 packet of taco seasoning! Mix it all together and cook on high for 4-6 hours or low 6-8 hours. You'll know it is ready when most of the liquid is gone and the chicken easily tears apart with a fork. I also added 8oz of cream cheese about 30 minutes before the chicken was finished to give it some creaminess. So good.
This chicken is awesome for left overs and, even better, you can use it for your own Soup Sunday! Today I made chicken tortilla soup with the leftovers and it might be my new favorite recipe. It was definitely the easiest soup I've made so far and had so much flavor.
Add the following to a large pot and simmer for 30 minutes...
2 cups of the shredded chicken
32 oz box chicken broth
1 can corn, drained
1 can black beans, drained
1 can diced tomatoes
1 can diced tomatoes and chiles
1/2 large yellow onion, diced
2-3 tablespoons tomato paste
1 squeezed lime
2 handfulls chopped cilantro
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons chile powder
Garnish with whatever your little heart desires and voila!
I'm literally on my second bowl right now and may go back for a third... I CAN'T BE STOPPED. It's like the Mexican version of chili. And I love chili so...... there you have it.
Hadley also got in on the feasting this weekend. She absolutely dominated some avocados today.
And tried to eat her bib. At one point she had the entire thing in her mouth.
I swear this child is stronger than me. She had this death grip on the spoon and I could not pry it out of her little hands. When it finally did fling out of her grasp, avocado flew everywhere and she of course thought it was hilarious. Little booger is gonna get it!
She's also so freaking close to crawling. And I'm terrified. I have this feeling once she's on the move I will not be able to stop her. Cali better watch her tail! Hadley is coming for you girl!
Planks? Downward facing dog? On your mark, get set, go?! MOMMY IS SCARED!
I hope you all are having a relaxing and snuggly Sunday! And for any of you Redskins fans out there... I feel your pain. Cheers to next season.