Slice of…Chicken Burrito Bowls

We had lots of fun with our friends Caleb and Maya for dinner this week. Sharing a meal with friends is one of our very favorite things to do. I made burrito bowls and we enjoyed them with salad, chips and guac, and beer.

The key to a good burrito bowl, in my opinion, is good chicken. I marinated my chicken in lime juice for about an hour and then rubbed it with spices before cooking. I had bowls with the toppings of: of sautéed peppers and onions, pico de gallo (that I bought from Lowe’s foods), black beans (see recipe below), and cheese. We put everything over Spanish rice. I think it was a hit!

Henry had green beans. Things got messy 🙂

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Here are my recipes for the chicken and the black beans:

Burrito Bowl Chicken

Ingredients:

Chicken Breasts

Limes

2 Tbsp Chili Powder

1 Tbsp Garlic Salt

1 Tbsp Cumin

Dash Crushed Red Pepper (or more if you want to add a bit more heat to the chicken)

Directions:

  1. Marinate Chicken in limejuice for about an hour.
  2. Cut chicken into strips. You can use whole chicken breasts if you want to cook on the grill (this chicken is deeeelicious on the grill!)
  3. Combine spices and cover chicken.
  4. Sautee over medium heat in skillet until cooked (about 8-10 minutes).
  5. Enjoy!

 

Easy Black Beans

Ingredients:

15 ounce can Black Beans (undrained)

1 onion, diced

1 clove garlic

Dash Crushed Red Pepper

 Directions:

  1. Combine all ingredients in medium saucepan and bring to a boil.
  2. Reduce to simmer, cover, and cook for about 15 minutes (or until onion is cooked).
  3. Enjoy!

 

We are headed out of town today for a week of relaxing and together-ness at the beach. I can’t wait!

This guy will officially be 5 months this week! I can’t believe it!

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Slice (or scoop) of…Poppyseed Chicken

Great news! The groundhog did not see his shadow yesterday! So, it looks like Spring indeed is on it’s way-hooray!

Poppyseed chicken is one of my all time favorite recipes! It is so easy to make. I often serve it with quinoa or brown rice and a green veggie or salad. We had it for dinner last night and I was too ravenous to remember forgot to take a picture-oops!

Poppyseed Chicken

Ingredients:

3-4 chicken breasts, cooked and shredded

1 can cream of chicken (I use 98% fat free)

3/4 cup plain Greek yogurt

1 tablespoon lemon juice

1 tablespoon Worcestershire sauce

2 cloves garlic, minced

1/2 sleeve whole wheat ritz crackers, crushed into small pieces

1 tablespoon poppyseeds

1 tablespoon butter or margarine
Preheat oven to 350, then:

  1. Combine chicken, cream of chicken, Greek yogurt, lemon juice, Worcestershire, and garlic; place in a casserole dish.
  2. Melt butter and combine with crushed ritz crackers and poppyseeds. Pour evenly on top of chicken mixture.
  3. Cook until bubbly, about 25 minutes.
  4. Enjoy!

Our day yesterday was not only filled with yummy food, but also lots of fun activities. Henry and I attended our first Kindermusik class– we both loved it! We finally made it to the grocery. We got coffee with friends. And we made it to nursery playgroup at church. It was a busy day. Henry was such a trooper! Our bedtime story was Goodnight Moon. We love this book!

Uncle Hugh, the birthday boy, gave Henry this great bedtime story for Christmas. Happy Birthday Hugh! We all love you very much and are so thankful for you!

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My Taco Soup

We had a tasty version of taco soup during our snow weekend. It is so easy to make. In the past I have used a small can of chopped green chilies instead of bell peppers. I loved the substitution of the bell peppers! It was a way to add more veggies and more color to the soup. I served our soup with Fritos and a big green salad.

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Ingredients:

93% Lean Ground Turkey

1 onion, diced

1 green bell pepper, diced

1 red bell pepper, diced

2 cloves garlic, minced

2 tsp olive oil

1 can kidney beans, drained and rinsed

1 can black beans, drained and rinsed

1 can white shoepeg corn

2 cans diced tomatoes (no salt added)

1 packet taco seasoning (I use reduced sodium)

1 packet ranch dressing mix

Directions:

  1. Sautee onion, bell peppers, and garlic in olive oil until translucent (about 5 minutes), and add to crock-pot.
  2. Cook ground tukery, breaking it up into small pieces as it cooks. Drain fat, and add to crock-pot.
  3. Add beans, corn, tomatoes, taco seasoning, and ranch dressing mix to crock pot; stirring everything together.
  4. Use the black bean can to add 2-3 cans full of water to crock-pot, until the soup reaches your desired consistency.
  5. Cook in the crock-pot as long as you like (the longer it all cooks together, the more flavorful it will be)
  6. Enjoy!

 

Slice of…Apple Cake

I made the most delicious apple cake for our trip to Boone last week! I got the recipe from my mom, who got it from a coworker. I LOVE this cake because it is moist, it is a bundt cake, and it is “healthy” because one of the ingredients is apples (you know what they say: “an apple (cake) a day…”). My biggest tip for anyone making this cake is to  butter and flour the bundt pan really well…

It was all fun and games…

 

Until…oops!

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We were all upset, but only for a moment!

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May not be magazine-cover perfect, but it still tasted delicious! We may or may not have even consumed it as both a dessert and a breakfast food. Vacation is the best!

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Here is the recipe I used:

Ingredients for Cake:

1 ½ cups vegetable oil

1 ½ cups white sugar

½ cup packed brown sugar

3 eggs

3 cups flour

2-½ tsp cinnamon

½ tsp nutmeg

1 tsp baking soda

½ tsp salt

3 ½ cups (about 4-5 medium) apple peeled and chopped (very small pieces)

1 cup walnuts, chopped

2 tsp vanilla

 

Ingredients for Caramel Icing:

½ cup packed brown sugar

½ cup heavy cream

¼ cup butter

1 cup powdered sugar

 

For the cake: preheat the oven to 325, then:

  1. Butter and flour your bundt pan (verrrry important!!!).
  2. Combine flour, cinnamon, nutmeg, baking soda, and salt in a medium bowl.
  3. Cream oil, white sugar, brown sugar, and eggs together in a large bowl.
  4. Slowly add dry ingredients.
  5. Stir in chopped apples, walnuts, and vanilla.
  6. Pour into prepared pan.
  7. Bake for 1 ½ hours.
  8. Remove from oven, let rest for about 10 minutes, loosen with a knife, and transfer cake from the pan to the baking rack.

For the Icing:

  1. Heat brown sugar, heavy cream, and butter in a small saucepan until bubbling.
  2. Allow to cool.
  3. Stir in powdered sugar.
  4. Drizzle over cooled cake.
  5. Enjoy!

Boone

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We had a wonderful time in Boone last week! It was so nice to get away as a family. We loved spending time together, eating yummy food, and doing some hiking!

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Boone is a really cool town. My favorite part about it was the Christmas tree farms-they were everywhere! It was fun to drive around and see fields full of Christmas trees.

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We stayed in this adorable cabin. It was perfect for our trip! It had a great kitchen and fireplace. There was even a great fenced in area for Lucy.

One morning we hiked part of the way up Elk Knob mountain. It was so much fun because there was snow on the ground. We only made it about halfway up because we were worried about Henry getting too cold. The high for the day was 32!

We made turkey chili for dinner one night. It was healthy and delicious. I would definitely recommend this recipe!

I loved getting out of town with our little family. I’m so glad we decided to do it! When we got home from Boone, my mom came in town to visit for the weekend (talk about a great week!). Henry LOVED spending time with his Gran and I soaked up every moment spent with my mom. She is such a special person. She is both my dear, dear friend and my role model. Needless to say, all the Eicks were sad to see her go yesterday!

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Now, it’s back to reality here in Chapel Hill. We are praying our way through today as both Henry and I are not in the greatest of moods. I have definitely had  the opportunity to practice mindfulness. On tough days it is so easy to get caught up in being stressed or frustrated. However, taking a moment for a few deep breaths can make a world of difference!

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“Do not disturb!”

Slice of…Frittata!

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A couple of nights ago we had a delicious frittata for dinner. I love making frittatas for dinner because you can pack them full of yummy vegetables. They are quick and easy to make, and I personally think they are deeelicious. This one was particularly good, I’m attributing it to the sweet potatoes. We ate ours with a big salad. Such a great dinner!

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Healthy Veggie Frittata

Ingredients:
2 tsp olive oil
Brussels sprouts, halved
1 sweet potato chopped into 1 inch pieces
1 orange bell pepper, chopped
1 onion, diced
2 cloves garlic, minced
4 eggs
6 egg whites
1/4 cup milk

Preheat oven to 350, then:
1. Heat oil and garlic in cast iron skillet.
2. Add sweet potatoes and Brussels sprouts; sautée for 6-8 minutes
3. Add onions and bell peppers, sautée another 5 minutes.
4. While sautéeing vegetables beat eggs, egg whites, and milk together.
5. Add spinach to other vegetables.
6. Pour egg mixture over vegetables, cook in the skillet for 1-2 minutes.
7. Move skillet to preheated oven and bake for about 15 minutes.
8. Enjoy!