My favorite app has to be TimeHop... I love pictures popping up that I forgot about. Here is my peanut a few months old helping me cook... she was in the kitchen with me even then!
This weekend she was at the gym with me a lot more than usual. She does CrossFit kids and absolutely loves it, but had to stay because mommy needed a workout too. As much as working out is "my" time it isn't my alone time, Matt will sometimes drive her home so my car ride is my alone time, he gets me lol. I know some people don't need alone time, or maybe they don't realize they need it because they get it automatically, but I do. I feel like I am needed by someone for something all day every day... the puppy needs me, my students need me, I get home and Charlie needs me, my friends need me, Matt needs me. I am not complaining about being needed, more just explaining for those that don't understand that for 10 minutes of every day it is nice for me to be alone and not be "needed." See my article for "missing the mom gene" for more on this. ;) That being said, I am definitely looking forward to my summer vacation starting this week where there is nowhere to be at 6:30am. No rushing out the door. The stress of my mornings, and guilt when I come home will be gone. This adjustment to being a stay-at-home mom has different, more mental, challenges, but I have made it my goal to enjoy it more this year. I am in a much happier place in life and that will for sure help. I know I need to appreciate this time, because although Matt and I are planning on expanding our family, she is my first born and I will miss her cuddles when she no longer wants to cuddle me, and miss her wanting to play with me when she no longer wants to be seen with me.
OK! Meal Prep this week... it is the last week I have to do all my cooking on a Sunday because it is the last week of school... yay!!!!
- Chicken, pepper, pineapple kabobs on the grill
- Grilled Chicken
- Roasted Broccoli
- Stuffed Peppers (recipe below)
- Rice
- Taco Meat (we literally make this every week- Charlie's favorite)
- 2 Cups Cooked Chicken, diced small
- 2 Cups Cooked Rice
- 3 Garlic Cloves, minced
- 1/2 Sweet Onion, finely chopped
- 3 Chipotle Peppers in Adobo sauce, finely chopped, with some sauce if you want more heat
- 3/4-1 Cup Pineapple Juice
- 1-2 Cups Pineapple Chunks
- 1.5 Cups Chicken Stock
- 5 Bell Peppers, tops cut off and seeded
1. In a sauce pan over medium-high heat, add a drizzle of oil, the onions, chipotle peppers, and garlic. Saute until they are soft stirring often- no more than 5 minutes.
2. Add the stock and pineapple juice. Bring the sauce to a boil and cook until it is thick, reduced by 1/2 or more, stirring occasionally. This took about 10 minutes for me. While it was reducing I prepped my peppers.
Preheat oven to 350 Degrees
3. When the sauce is thick, stir in the chicken, rice and pineapple. In a glass baking dish, Stand the peppers upright and stuff them with the filling. Bake 25-30 minutes until the tops are slightly golden and the peppers have some char.
Adobo Chicken Stuffed Peppers
For these I was using up leftovers... the pineapple and juice were both from the same can... added pantry staples to leftovers and viola! Dinner!- 2 Cups Cooked Chicken, diced small
- 2 Cups Cooked Rice
- 3 Garlic Cloves, minced
- 1/2 Sweet Onion, finely chopped
- 3 Chipotle Peppers in Adobo sauce, finely chopped, with some sauce if you want more heat
- 3/4-1 Cup Pineapple Juice
- 1-2 Cups Pineapple Chunks
- 1.5 Cups Chicken Stock
- 5 Bell Peppers, tops cut off and seeded
1. In a sauce pan over medium-high heat, add a drizzle of oil, the onions, chipotle peppers, and garlic. Saute until they are soft stirring often- no more than 5 minutes.
2. Add the stock and pineapple juice. Bring the sauce to a boil and cook until it is thick, reduced by 1/2 or more, stirring occasionally. This took about 10 minutes for me. While it was reducing I prepped my peppers.
Preheat oven to 350 Degrees
| Nutrition Facts | |
|---|---|
| Servings 5.0 | |
| Amount Per Serving | |
| calories 418 | |
| % Daily Value * | |
| Total Fat 3 g | 5 % |
| Saturated Fat 1 g | 5 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 117 mg | 39 % |
| Sodium 224 mg | 9 % |
| Potassium 313 mg | 9 % |
| Total Carbohydrate 40 g | 13 % |
| Dietary Fiber 2 g | 10 % |
| Sugars 13 g | |
| Protein 19 g | 39 % |
| Vitamin A | 46 % |
| Vitamin C | 175 % |
| Calcium | 3 % |
| Iron | 14 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
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