Man, it’s been a while since I’ve
shared something with you all! My bad! I’ve been so busy with life! You know
how they have that acronym “SAHM”? What do we call us Moms who work a full time
at a job and work full time at home? For real, this is a serious question! I
believe they gave us “FTWM”, which is “Full Time Working Mom”, but like many of
you, I do so much more than that when I get off work… I feel it doesn’t do us any
justice. We drive the kids around, go to work, pick up the kids, take them
everywhere, balance a schedule, manage our finances, cook dinner, feed them,
bathe them, get them ready for the next day, and even if we don’t want to, we
clean up, etc. But it seems that we’re just “normal” or “typical” moms. Ah,
well, I guess we don’t really need an acronym… because in the eyes of our
children, we are loved and appreciated just as much as the SAHM’s out there. By
no means am I discounting the SAHM’s out there… They get mad props! I just like
working out of the house.
ANYWAYS, I just needed to vent that.
I was wondering about it all weekend. We had a long weekend for Memorial Day (By
the way… HAPPY MEMORIAL DAY! AND THANK YOU TO ALL OF YOU WHO HAVE SERVED, ARE
CURRENTLY SERVING, OR SUPPORTED/SUPPORTING YOUR SPOUSE OR PARENT WHILE THEY SERVE(D)!). To
top it off, we didn’t have any kids sports planned! I just wanted to sleep all
weekend, but my body kept telling me to get up and handle the kids and help my
husband out. Plus, I was so embedded in my Tempur-Pedic that I felt like I was
stuck, so I had to get up. For Memorial Day, I managed to sleep in until
10:00am and cook breakfast. For dinner I made my Cheesy Chicken & Zucchini
Enchiladas. The kids thought it was so good, they didn’t mind eating the
zucchini! Leonard and the kids loved it and I got them to eat zucchini without
complaining. Ha!
I’m running out of words and time,
so here’s my recipe!
CHEESY CHICKEN & ZUCCHINI
ENCHILADAS
Ingredients:
2 lbs. chicken breast,
cut into thinly sliced strips
1 tbsp olive oil
1 onion – diced
1 tbsp minced garlic
1 4 oz. can of diced
green chilies
1 tbsp cumin
1 tbsp garlic powder
2 tsp ground black
pepper
1 tsp paprika
2 tbsp chicken
bouillon
3 small zucchini –
diced
¼ cup finely chopped
green onions
8 oz. Velveeta block, sliced (You gotta trust me on this one!)
12 oz. shredded
cheddar jack cheese
1 28 oz. can of enchilada
sauce
1 pack (8 – 10 tortillas)
of burrito sized flour tortillas
Sour cream (Optional
Topping)
Directions:
Heat a large skillet
over medium heat for a few minutes. After pan is heated, add olive oil until
hot. Once oil is hot, sauté garlic & onions until onions are almost
translucent, stirring constantly so they don’t burn. Add chicken breast &
diced green chilies, cumin, garlic powder, black pepper & paprika. When
chicken is thoroughly cooked, add chicken bouillon and zucchini. Continue to
sauté until zucchini is tender. Remove from heat. Preheat oven to 350°.
In a 9x13 pan that is
lightly greased, roll tortillas w/ about 1/3 cup of chicken mixture w/ a slice of
Velveeta cheese. Continue to do this until you make about 8 – 10 enchiladas,
using all the chicken mixture. Top stuffed tortillas w/ enchilada sauce. I try
to use the whole can because we like sauce, pouring it all over & under, but you can use as much as you’d
like. After sauce is poured over enchiladas, top with cheddar jack cheese and
garnish with chopped green onions.
Bake in oven at 350°
for 30 minutes. Enjoy w/ sour cream!
God Bless!
XOXO, Kayfletch
