mid-week meditation #13

Good morning, everyone, and welcome to our new subscribers! {I’m especially loving Kiley’s blog, Food Friends, which I just subscribed to… I’m already eying her sweet potato & sausage skillet as a possible dinner recipe for tonight!}

Yesterday I spent the whole day with Allyn which was such a treat! We pretty much just worked side-by-side on our computers for most of the day, but it was so nice to have some company during the workday. Sometimes those ordinary “routine” days are the best, ya know? Plus, my sweetie is the best thing for my productivity because he inspires me so much! He is extremely diligent and driven, so I tend to stay seated at my computer, booty-in-chair, writing writing writing, for longer periods than I might otherwise if I was on my lonesome. {I am the queen of snack and tea breaks when I am writing on my own at home! Anyone else the same way?}

For dinner we made BBQ baked chicken + herbed wild rice + a tomato, corn, avocado salad that I threw together without a recipe. It turned out delicious!

corn avocado tomato salad

I know that photo is kinda bad, but trust me, it was a goodie! All I did was boil an ear of corn, cut the kernels off the cob, and mix it up with one diced tomato and half of an avocado. {A whole ‘cado would probably be even better, but we only had half.} Then add some salt and pepper, mix it all up, and you’ve got a great side dish. Quick, simple, healthy = three of my favorite things when it comes to cooking!

Today Allyn had to take his car into the shop for a check-up, and I had some errands to run and laundry to do, so we are back to working separately. I’m hoping to get a lot of random items that have been languishing on the old to-do list finally CHECKED OFF today. We shall see! I’ve got my workstation going on the dining room table. And a bowl of oatmeal for lunch! Sometimes you just gotta give the body what it wants, and mine wanted oatmeal. 🙂

workstation

This week’s meditation comes from one of my favorite writers, Louisa May Alcott. Whatever you are up to today, I hope these words come at a good time for you and your beautiful aspirations:

aspirations quote

 Question of the day:

  • What are your highest aspirations?

crock pot chicken with black beans & corn

Happy Wednesday, everyone! How is your week going so far? We are having gorgeous weather here in Lafayette and I am trying to soak up as much of it as possible, especially now that I am both feeling loads better from that darn cold bug.

I’ve been going for long walks around the neighborhood and eating lunch outside at school. I also have been trying to take advantage of crock-pot cooking to have dinner ready and waiting when I get home. Who wants to spend extra time in the kitchen when the weather is so nice?

Here is a recipe for crock-pot chicken with black beans and corn. I made it without tomatoes, so this is a great recipe for people with heartburn or sensitivity to high-acid foods. However, you could also easily add a can of diced tomatoes or some tomato salsa to this recipe if you would like that extra flavor!

crock-pot chicken with black beans & corn

– 1 package chicken breasts {I typically use 3-4 chicken breasts so I have leftovers for lunch the next day}
– 1 can black beans
– 1 can corn
– 1 onion
– 1 tbsp minced garlic
– 1 can diced tomatoes {optional}
– 1 package taco seasoning {I use the low-sodium kind}
– 1 avocado
– cheese and/or sour cream for garnish

1. Dice the onion. Saute for 3-5 minutes on low heat with the garlic.{I think this helps bring out the flavor of the onion and garlic. If you are short on time, you can omit this step and just dump the diced onion and garlic in the crock pot without pre-cooking.}

2. Place the chicken breasts in the bottom of the crock pot. Top with black beans, corn, onion/garlic mixture, and tomatoes.

3. Cook on low for 6-8 hours.

4. About half an hour before serving, add taco seasoning and mix well. Use a knife to shred the chicken.

5. If mixture is too liquidy, take the lid off and turn setting to “high” and cook for about 15 minutes more.

6. Serve topped with chopped avocado, shredded cheese, sour cream, of whatever your favorite toppings are!

My go-to staple is to serve this dish over rice. If you have a little more time on your hands, it is also delicious served over fried potato slices; I got the idea from a local restaurant that serves a dish called “Irish nachos” that uses fried potatoes instead of tortilla chips as a base. It was easy, relatively quick, and the potatoes complemented the dish nicely. It’s a good change if you’re looking for something other than rice or tortillas to serve this dish with.

fried potatoes {aka “irish nachos”}

1. Slice a potato thinly. I like to leave the skin on, but you can certainly peel if you wish.

2. Spray a pan with olive oil. Fry the potato slices until golden brown, about 5-8 minutes per side. Top with salt, pepper, garlic powder, chili powder, or whatever else your heart desires!

3. Let cool on a paper towel to soak up any extra oil before serving.

4. Top with shredded chicken/black bean/corn mixture. A delicious twist on classic nachos!

This is a great recipe to make on a busy weeknight. Hope you enjoy it as much as we do. And hope you are getting a chance to enjoy this lovely autumn weather!

What are some of your favorite quick, easy weeknight meals?

Till soon,
Dallas

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-Time spent: 15 minutes preparation & 15 minutes for potatoes
– Cost: about $8.00

You might also enjoy:

crock-pot chicken & veggie stew
ground turkey enchiladas
tilapia with pineapple salsa