My gut feeling told me that as soon as these items were in the bag, we should have quickly made a trip to the Goodwill and disposed of it all; never looking back and moving on to an organized and clean house.
Today Ave and I made a trip to the store to do our huge monthly shopping spree. As I opened up the back of the car and for
I decided a nap would be a good thing to calm her emotions and said we could talk about it when she got up.
As I was aimlessly doing what I do in the afternoon, I thought of the perfect meal for dinner that would start my family on a healthier New year.(post holiday) And allow me to clean out my fridge of (almost expired) items and meat that needed to be used in the freezer. But as I went to pull out the cooking ware for my recipe, I realized it was consequently in the Goodwill bag. I'm sure you can guess what happened next.
There wasn't much discussion when she got up and we both walked away happy.
It's a crazy cycle.
With all that said, tonight's meal was well worth all the emotional drama Ave and I both faced earlier today. Justin was happy, Ave was happy, and this "pack rat of a momma" was happy.
|Taco salad with chili lime sour cream|
It's the simple things that make my life easy. It's the crazy cycle that brings you this taco salad.
The process(for shells)
|Brush with olive oil on both sides|
|Sprinkle with cumin|
|Place in taco shell makers|
|Bake until golden and crisp|
The process(for the filling)
|Put the filling in bowl and mix|
|Heat through and blend flavors|
The process(for sour cream)
|Mix sour cream, lime, and chili powder in bowl|
The idea is to use whatever tickles your fancy. I used a lot of leftover ingredients, but kept the meal from becoming slop. Layer however you like and as high or low as you feel.
Taco salad with chili lime sour cream
2 cups precooked roasted chicken
1 can black beans, drained(not rinsed)
1 can green chilies
1 tsp chili powder
1 tsp cumin, plus extra for sprinkling
1 romaine heart, washed and shredded
hand full of pickled jalapenos, chopped
1/1/2 cups cheddar cheese
4 spinach tortillas
taco sauce(I use La Victoria)
non stick spray
For sour cream
1 cup lite sour cream
1 lime zested
1/2 lime juiced
1 tsp chili powder
Combine in small bowl and set aside.
Preheat oven to 350
Brush a little olive oil on all sides of tortillas, sprinkle with cumin, place in shell maker and bake for 13 minutes or until golden around edges. Remove from form and place on a cooling rack.
Meanwhile in large bowl combine chicken, beans, green chilies, tsp cumin and tsp chili powder. Add to a non stick skillet with non stick cooking spray and heat through and blend the flavors. Start layering your salad by placing a little chicken filling on bottom of shell; a little cheese; some lettuce and a little more filling and cheese on top. Dollop with lime sour cream and drizzle with favorite taco sauce. Serves 4
I'm so glad I didn't give up my taco shell makers. I'm so glad Ave has her "snow white baby". I'm so glad that tomorrows post will be less drama.