Good morning! I hope everyone has a great start to another work week. It still feels a little weird that I am not going into work on Mondays, but I can get used to it. 🙂
This morning I woke up early and joined one of the students from our youth group in her weekly workout for cross country. For those of you that do not know, Ben is the youth group leader at our church and we have thoroughly enjoyed getting to know the wonderful students we get to do life with. Heather is training for cross country season and on the agenda for today was a 25 minute speed workout. Once I returned home, I did a 5 minute ab workout using one of my favorite at home Youtube stations, Fitness Blender.
It was a little rough getting up this morning because last night we saw Jurassic World with our friends Ashley and Thomas. We did not get home until after midnight so when my alarm went off at 6:15, it was a bit more difficult than usual.
On the agenda for today is lunch with the teacher that mentored me and the wonderful paraprofessional I work with. Very rarely do we have opportunities to talk outside of the work environment, so I am really looking forward to some quality time with them. Afterwards my sister is going to teach me some of her crafty ways so that I can be creative with wedding gifts for all the weddings we have this summer.
Before I left for the day, I thought I would share the “Chipotle Buffet” recipe that I mentioned in my previous post. This is a staple dish for when we have friends over for dinner. It, like most of the meals I enjoy making, is easy, healthy, and delicious! I set it up on the bar table in our apartment so our guests can create their own burrito bowl.
- 3 lbs. boneless/skinless thighs and breasts
- ¼ Cup of water
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried oregano
- 1 teaspoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- Place first 2 ingredients in a crockpot
- Combine remaining ingredients ( all spices) in a small bowl, mix together and sprinkle on top of chicken
- Put crockpot on high for 4 hours or on low for 6 hours
- Use a fork and knife to shred chicken
- 2 cup cooked brown rice
- 2 Tbsp lime juice
- 2 Tbsp fresh cilantro, chopped
- 2 tsp of sea salt
Directions: Once rice is cooked, mix all ingredients together and serve
Chipotle Black Beans
- 2 cans black beans, 1 drained and 1 not drained
- 2 tsp. chili powder
- 1 tsp. cumin
- 1 garlic clove, crushed
- 1 tsp. salt
- Pour the beans into a small saucepan.
- Stir in the other ingredients.
- Heat over medium heat until hot.
Chipotle Corn Salsa
- 1 can of corn, rinsed and drained
- 1/2 red onion, diced
- 1/4 cup fresh cilantro
- 2 tsp of lime juice
- 2 tsp of sea salt
- Combine and stir all ingredients
- Place in fridge for 30 minutes to cool
Chipotle Sauteed Onions
- 2 Yellow onions
- 2 Tbsp extra-virgin olive oil
- 1 tsp of minced garlic
- Salt and Pepper
- Slice onions
- In a large skillet, melt the olive oil over medium-high heat. Add the onions and salt and pepper, and cook, stirring constantly, until the onions begin to soften, about 5 minutes.
- Stir in the garlic and cook, scraping the browned bits off the bottom of the pan frequently, until the onions are golden brown, about 20 minutes.
Whew! It seems like a lot, but it really is so easy! I serve all of this with organic tortilla chips, salsa, cheese, and Greek yogurt as a healthy alternative for sour cream.
What are your favorite recipes to make when you have guests over for dinner? What were your thoughts about the movie Jurassic Park?