This week is turning out to be every bit as spectacular as last week.
What with sickness, spring break, bored children, and the works!
Our resident drama-queen (L-U-C-Y) in all things pain-related,
has had a sore throat, of sorts, and other seemingly related symptoms.
However, when she needs to feel good
(say, for her homeschool enrichment classes, which she LOVES),
she suddenly is Ms. Energetic.
But, then...it can all turn on a dime, once again.
And the dance continues.
I've had what seems like 257+ sleepless nights because of that little princess.
God love 'er.
(Face-lift fundraiser coming soon for the perpetual tired look I now sport.)
I'd like to share a recipe with you that my family loves.
However, I'm hesitant because of my lack of pictures, lack of pretty dishes,
and lack of anything else that seems exciting about this.
(And I wonder why my recipe posts don't spread like wildfire on Pinterest.)
But here we go.
Chicken-Spinach Chalupas and Salad w/ Guacamole Ranch
(This was my left-over lunch portion today!)
3 cooked shredded chicken breasts
2 cans cream of chicken soup
1 container sour cream
2 cups frozen spinach, thawed & all water squeezed out
1-3 tablespoons finely chopped jalapenos (depending on how hot you like it)
1 small diced onion
2 teaspoons minced garlic
1 tablespoon taco seasoning
Monterrey Jack cheese, shredded
Saute onions, jalapenos, and garlic in about 2 tablespoons of oil.
Add cooked chicken, cream of chicken soup, sour cream & spinach.
Stir in taco seasoning.
Heat on the stove just a bit.
Fill flour tortillas with some of the shredded cheese, and a heaping helping
of the chicken mixture.
Wrap all those suckers up and put on a lightly sprayed cookie sheet.
Bake in oven at 350 for about 20-25 minutes.
Top with guacamole or sauce or whatever you like!
THEN, make a salad
(I don't normally have salad as a side dish for Mexican food but
I had an inspiration for a great salad dressing that would go
fantastically with it...and boy, did it!)
Just throw some dark salad greens together, top with cheddar cheese,
crushed tortilla chips, AND the dressing,
All ya do is:
Mix up half guacamole & half Ranch dressing.
Oh my word, it makes THE BEST fresh and delicious salad dressing
to go along side your tacos, burritos, whatever!
(To make guacamole I use one ripe avocado, the juice of one small lime,
pinch of salt, and about a teaspoon, or so, of this seasoning:
(This is a great little find that my friend Lynsay told me about!
You can find it obscurely located in the produce section at Walmart.)
All that said,
the salad dressing was my VERY favorite part of this whole meal.
It is sooooo good.
It would be a great dipping sauce for veggies, too!
I know because I ate it that way also.
Alright, now onto tonight's dinner.