Chipotle Who?

Posting two days in a row! It is a blogging MIRACLE 😉

Made this scrumptious meal for my hubby to take to work. I only wish I remembered to buy tofu.

Started with this line up. Marinated 2 chicken thighs in the lemon garlic marinade. Swoon! What an amazing smell. The char on that chicken was perfection!

After I cooked the chicken, I cooked the black beans in the same pan. When you build those juices from the meat cooking, you can’t waste it. I added some red pepper flakes to the beans, because my hubby likes it spicy! All the while, I cooked the rice. I followed the directions on the bag, but added 1 extra tablespoon of butter.

At the end, I built the bowls. Rice on the bottom, add the chicken, black beans, and some roasted red peppers chopped up on top. Don’t forget to add a couple of wedges of lime on top! Yum!

Jarred Marinade and Chicken Thighs

Hey there! It has been awhile! The end of the school year is crazy busy, and with only 2 weeks left, I honestly can say this is one school year I am happy to say good bye to. My oven also decided to die on me, so cooking was very creative and we ate out a lot and went through a lot of cereal and bagels 😉

This marinade was pretty yummy. Pour on chicken (about half the bottle for 4 large chicken thighs) and marinate for 30 minutes. Cook in the oven at 350 for about 40 minutes. YUM! Served with a side of shells and cheese and Steam-fresh mixed veggies because we are fancy like that!

Hope every one out there is having a great Mother’s Day weekend! We went to brunch today, I took a nap, got my Rebecca to vacuum,  and both girls to set and clean the dishes! Can’t wait to see what I can get them to do tomorrow 😉


Sweet Chili Hoisin Chicken and Veggies

Evening guys! I made this yummy combo tonight for dinner. I added a side of yellow rice that I found hanging out in the pantry, but you could use white rice, brown rice, or even toss them with some noodles. You could make this vegetarian buy subbing tofu or tempeh instead of chicken.
Sweet Chili Hoisin Chicken and Veggies
2 large chicken breasts cut in bite sized pieces
2 large sweet peppers (red, yellow, orange, green or a combo)
1 medium onion chopped in chunks or slices
small mushrooms or large ones sliced

Sweet Chili Hoisin Sauce
1/2 cup sweet chili sauce
1/2 cup hoisin sauce
1 clove garlic minced
1 tablespoon sesame oil
3 tablespoons soy sauce
zest and juice of 1 small orange or mandarin orange
salt & pepper to taste

Make the sauce. Take your cut chicken and veggies and marinate them in the sauce for at least 30 minutes (in a bowl or zip top bag). Then Stir fry them all together until chicken is cooked through and veggies are soft.

Creamy Chicken Pasta with Peas

Another pasta? Guilty! I need one of those sweatshirts that says, “No Carb Left Behind!” Here is how this recipe went down…

First, the pasta. I have never seen this pasta ever, but the package drew me to it. Such a fun shape! Cook in salted water 3 minutes less than the package says.

Sauce- 1 container of  Marscapone Cheese (or cream cheese) melted with 3 tablespoons of butter and 1/2 container (the small one) of heavy cream.   Add in a small package of frozen peas and 2 bags of precooked chicken (Tyson precooked chicken was on sale at Publix). Once the pasta is done, add it to the pot and mix all together using about a half a cup of the pasta water to bring it all together.  I salted and peppered to taste at the end. Add some crusty bread to soak up that sauce. YUM!


Leftover Loving- Chicken Cordon Bleu Baked Pasta

So the other night, Becca and I made some Chicken Cordon Bleu .

Sometimes I bread them or wrap them in bacon, but this time it was simple. Becca pounded out 3 chicken breasts, rolled up with ham and Swiss cheese coated with olive oil and seasoned with salt and pepper, and baked at 350 for about 40 minutes.


We had some leftovers, so I deiced to dice everything up and make it in to a pasta bake. Here is how it went down…

I boiled some fat rigatoni pasta in salty water. Once it was very al dente (a bite still to it), I drained it and put it back in the pot. Then I added in 2 small jars of Alfredo sauce, the chopped chicken cordon bleu, and half a package of frozen peas. After mixing them all together, I added them to a greased baking dish, and topped with shredded Parmesan and sliced Provolone. You could top with mozzarella or whatever Italian cheeses you have in the fridge.


Then I baked it in a 350 oven for about 30 minutes.  I served it with some baked french bread from the freezer section =) YUM!img_2958img_2960