As I sat down to write out our grocery lists for our monthly shopping trip, we received a phone call that threw a wrench in our plans. Tomorrow we’ll be out running around on some important business instead of making our planned trip to Sam’s Club.
So Saturday is going to be our day to get all the shopping done. Fortunately, the kids view these shopping trips as fun excursions and they’ll serve as our weekend entertainment. (We really are simple folks at our house!)
I did manage to pull together some really nice meals today from our February grocery leftovers. In the process, I also cleared out some space in the fridge and freezer, which is always a good thing. Having so many extras at the end of the month is really showing me the benefits of stock piling and I’m feeling like I need to do whatever it takes to find some extra room to stock up in the future.
For breakfast, we had toast with peanut butter and the kids each had a glass of Carnation Instant Breakfast drinks. (Free swag coupon from Blissdom. Definitely not a regular purchase for us. Although I’d do just about anything for a box of Carnation Instant Breakfast Bars. Remember those? They were my snack of choice as a kid.)
Lunch for the four of us at home was a breakfast-for-lunch feast. I had one roll of pork sausage left from February and a handful of homemade waffles in the freezer.
For dinner I whipped up a very simple Chicken Nacho recipe. I adapted our favorite Mexican Chicken & Black Bean filling to use what I had on hand. Dinner doesn’t get much easier!
- 1 T. olive oil
- 1/2 – 1 lb. boneless, skinless chicken breasts
- 1 t. cumin
- 1/2 t. salt
- 1/4 t. black pepper
- 1 jar salsa
- 1/4 c. water
- 1/2 t. cumin and chili powder
- Tortilla chips
- Shredded cheese
- Any other desired toppings
1. Heat oil in a large skillet. Season both sides of chicken with cumin, salt and pepper. Add chicken to skillet and cook just until both sides are slightly browned, about 2-3 minutes per side.
2. Add salsa, water and remaining seasonings. Cover skillet and simmer over medium low heat for at least 20 minutes, until chicken is fully cooked. (You can simmer this all day as you would in a crock pot, if desired.)
3. Remove chicken and shred. Set aside. Bring remaining liquid in the skillet to a boil and simmer until thickened and reduced by about half. Remove from heat and stir chicken back in to skillet.
4. Spread tortilla chips on a cookie sheet and pour chicken mixture evenly on top. Add shredded cheese and bake at 350 degrees for 8-10 minutes, until cheese is melted. Top as desired and serve.
By the way, one of the best ways I know to really enjoy being in the kitchen and get in some extra bonding time is to make sure I have a constant counter companion.
Tomorrow, back on track with budgeting and list making.