I’m back! I’ve been busy since the last time we spoke. I started a Masters program and we went on vacation, so there hasn’t been much time for blogging. But I wanted to stop in for a quick chat today.
So how is everyone?
Here in coastal Delaware, the weather has been amazing. Huge thunderstorms and then gorgeous beach-perfect weather. My family headed up to Long Island last week to soak in the sun and enjoy the beautiful waters of the Long Island Sound. It was a great trip and no one killed anyone! The kids were superstars and Mommy and Daddy managed to keep our wits about us in the face of an energetic 3-year-old and a giggly infant.
Now back to our regular routine, I am determined to get back to healthy eating. Food on vacation is generally sub-par, meaning we eat more fries and pies than we should! But, we still have a busy schedule and need some quick fixes that are also filling and healthy.
Here are a few quick bites that are my go-to recipes when I am trying to eat healthier.
Toss Together Wrap
You Will Need:
* tortilla (flour, corn or gluten-free)
* black beans (leftovers work great)
* hummus
* tomatoes or leftover homemade salsa with onions, garlic and cilantro
* avocado, mashed
Spread all of the ingredients over your tortilla, roll up and enjoy! The hummus and beans will fill you up!
Green Chicken Quick Dinner Enchiladas
You Will Need:
* Chicken (frozen thighs or breasts work)
* Slow Cooker or Crockpot
* Green Enchilada sauce (tomatillos, garlic, onion, green or red tomatoes, green chiles, jalapeno or dash hot sauce, water, and simmer on stove until it turns into a sauce. You can blend it up to make it less chunky)
Place frozen or thawed chicken in slow cooker with sauce to just cover. Cook on low for eight hours or high for four hours until chicken is cooked through. This can all be happening while you are at work.
Then when you get home, preheat the oven to 350, take the chicken out of the slow cooker and chop up. Create an assembly line with the following items:
* Tortillas (use medium or burrito size)
* Prepared chicken
* Jarred or homemade salsa
* Cheese (can be taco cheese or just mozzarella – I use whatever I have in the fridge)
* Black beans
In a pan on the stove, boil a few ladles of the sauce from the slow cooker. Then ladle into the bottom of a large flat baking dish. Assemble the enchiladas – with the tortilla flat in your hand, put a couple spoons of chicken, beans, salsa and then top with shredded cheese. Place in the baking dish. Fill the dish with your enchiladas and top with the remaining sauce and more cheese. Bake for 30 minutes or until cheese is melted.
Pair with a green salad and some sour cream for a delicious and nutritious meal.
What are your favorite quick meals?
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Real Parents. Real Food. Real Fun.
Welcome to Adventures in Drool! Talking about green living, getting rid of plastics and toxic chemicals in our homes and raising happy kids on a budget. Join the conversation (www.adventuresindrool.com) and don't forget to Like us on Facebook!
Rachel Swick Mavity, author of the blog, lives with a reformed drooler (Droolface), who at age 3 loves to get muddy, drink homemade smoothies, giggle and flirt with old ladies. Her current drooler (Birdy) enjoys spitting up on work clothes and leaving drool trails as a way of showing her love.
Mavity previously worked as a journalist for seven years at newspapers from Pennsylvania to Maryland and Delaware. In Sussex County she worked for several newspapers, including the Cape Gazette. She lives in Lewes with her husband, Ryan Mavity, their son, "Droolface," and daughter, "Birdy."
