Hey guys! I hopefully have a few posts coming your way today! It all really depends on how much work I am getting done 🙂 I am a busy, busy bee right now! Since I’m so busy, I’ve been relying on crock pot meals and super simple and quick recipes. One of my favorite crockpot meals is salsa chicken for tacos! You can find that recipe here. I made the tacos Saturday night. It makes a ton of shredded chicken! Usually, I will just continue to eat tacos throughout the week. This time, I decided to do something a little different!
I threw a bunch of stuff together in a stock pot to make a super simple chicken tortilla soup. If you aren’t using leftover chicken, you can just cook the chicken and then shred it by hand. I would add some salsa and extra taco seasoning to really give this dish a lot of flavor.
Leftover chicken goodness.
Soup is never a pretty process…
Chicken Tortilla Soup
Serves a bunch 🙂
- At lest 2 c. shredded chicken (I prefer the salsa chicken!)
- 4 c. chicken broth
- 1 can black beans, drained
- 1 can Rotel (I used original, we like a little extra kick!)
- 1 c. frozen corn (no thawing necessary)
- 1 can or about 1.5 c. cream of chicken soup (I usually make my own, but laziness got the better of me…)
- Toppings: shredded cheese, sliced avocado, crushed tortilla chips, sour cream, olives, etc…Really whatever “taco toppings” you enjoy!
- In a large stock pot over medium-low heat, combine all ingredients, except toppings.
- Simmer for at least 45 minutes (I think I ended up with about an hour), gently stir occasionally.
- Top with toppings of your choice, and enjoy!
Seriously….It’s that easy. 🙂
I topped mine with tortilla chips and some cheese.
Hello friends. Hope you all have had a great week so far. I can’t believe it is already Wednesday. My family has been dealing with some tough stuff the last week and a half, so time has really just been a blur.
I’ve quite a bit to say, and I think bullet points are slightly easier to follow:
- As I said above, my family has been dealing with some tough stuff. We will get through it, it just has been hard on all of us.
- I started nursing school last week. Whaattt?? Yep! So far it has been superbly difficult, but also a massive blessing in my life. I feel so lucky and blessed to be able to experience this.
- Because I’ve been spending time with family and school, I’ve been a little absent from the blog. I am sorry for that, but I needed to be away for a bit. That’s my truth right now.
- With that being said, I am back from my mini hiatus and have tons of post ideas and recipes coming your way that I am excited about!
I am always looking for more post ideas, so if you have any, PLEASE share. This weekend, I am going to start back up on progress posts. I’ve been away from workouts for a while, so I am curious as to how quickly my body is going to change.
Also, I am looking to add followers to my blog! When I hit 100 followers (directly on this blog), I am going to have a great giveaway! When I get to 75 followers, I will announce what the giveaway consists of 🙂 So share, share, share!
That’s all for now. Gotta get back to homework and studying 🙂 I’ll leave you with this LOVELY photo of me in my scrubs.
Sunday night, I made a delicious chicken dish. It was super simple and super yummy! Each serving (this makes 2) is under 400 calories. That seems like a lot, but when you pair it with two low cal side dishes, it’s a pretty low cal dinner! I found this recipe on The Pinning Mama. I made a couple of changes to suit my needs: canned tomatoes and it’s only two servings. I try not to have leftovers every night. This recipe can easily be adapted to add more servings, or even lower the serving size to one!
My prep station. How fabulous is this kitchen cart?
Yum. So good.
Lovely dinner table. I served this with a salad and garlic roasted Brussels sprouts.
Italian Chicken Bake
- 2-4 oz chicken breasts, thawed and patted dry
- Marinade: olive oil, balsamic vinegar, Italian seasoning, salt, pepper
- 4 ish tbsp. pesto (I used Buitoni)
- 1/2 c. diced tomatoes (I cheated and used canned)
- 1/2 c. shredded mozzarella cheese
- Combine marinade ingredients in a large ziploc bag. Marinade for a couple of hours. I think I ended up marinading for a little under 2.
- Preheat oven to 400 and grease a casserole dish with cooking spray.
- Lay the chicken in the dish, and layer equal amounts of pesto, tomatoes, and cheese on both.
- Bake for 30-40 minutes, or until chicken is totally done. Be careful not to overcook. I used a meat thermometer to determine done-ness!
As always, thanks for stopping by! Leave me a comment below! I’d love to hear from you!
Happy Sunday, friends! And go Colts! I was super pumped to watch the game today, because I missed the last game. I was in Bengals territory and they played at the same time! We are (hopefully) ready to take on the Broncos next week!
Today, I was thinking about what kinds of posts I could do to help ya’ll with your weight loss and healthy eating goals. We’re always told that abs are made in the kitchen, or that you “can’t out-exercise a bad diet,” so I thought that I’d post a little guide of my top healthy kitchen must-haves!
- Electronic kitchen scale like this one from Wal Mart. I love ours. We only got it a few months ago, and I have no idea how I survived so long without it! It’s perfect for weighing meats and cheeses to make sure you have the correct portions. Just be sure to lay a piece of plastic wrap down prior to weighing raw meat to avoid cross-contamination!
- Good, solid, grill pan like this one from Bed, Bath, and Beyond. We just bought ours yesterday and I already love it. It’s perfect during these cold months, and a heckuvalot easier to use and clean than an electric grill. You can cook chicken, veggies, burgers, whatever! It’s super useful and gives you those beautiful grill marks.
- An extensive spice, herbs, and other flavorings collection. That guy below is just one of my spice racks. Spices and herbs are super easy, low cal ways to add tons of flavor to otherwise bland food. These suckers can liven up chicken, veggies, fish….Really whatever you’re eating!
- Frozen veggies galore. Use that freezer, kids. Cold temperatures make it super difficult to be have access to fresh fruits and vegetables. I love love love the frozen bags Kroger makes. It’s just veggies, flash frozen. I always have broccoli, brussels sprouts, carrots, etc. in my freezer. You can use those spices mentioned above to really kick em up a notch!
- An open mind. This seems so obvious, but it took me forever to develop a good relationship with healthy cooking. Take the time to make healthy swaps, and don’t knock anything until you try it. Cheeses and oils can be your friends, in moderation. My mindset with being healthy was always prefaced with “no.” No sugar, No ice cream, no this and that. Keep an open mind and know that there are swaps and other options, and these things are totally fine in moderation!
Well I have a delicious Italian chicken dish in the oven! I can’t wait to share the recipe with you later!
As always, thanks for stopping by!
Don’t forget to follow me on this blog so I can do an awesome giveaway!