Oh what a crazy few weeks it has been!! I have so many posts piling up that I can’t wait to do!
So we’re working on getting our finances on a budget and with that comes grocery shopping and cooking. Those two things have been a huge task for our family so far. Unfortunately those weren’t really skills I practiced before having children, so I’m learning them the hard way. David and I both work full time. He drops the boys off to child care in the morning and I pick them up in the evenings. I normally get home with my monkeys around 5:30 to 6:00 pm, which is when they need to eat right that moment. So even if I’ve planned a meal to make, taking a “quick” 30 minutes to whip something up is too long and stressful. I also have a history of getting completely overwhelmed with the task of making a grocery list and buying those groceries each week. I do it for a couple of weeks and then I absolutely hate it and can’t go on! (Have I mentioned I’m kind of dramatic?)
This time around David and I are budgeting together and he is offering much needed support in those areas as well. We have been brainstorming and trying new ways to help make things easier. For example we are trying to do one or two trips to Costco each month to buy the items we need in bulk (spaghetti noodles / sauce, eggs, bread, etc.). Then each weekend I go to regular grocery stores to restock on the fresh produce and random extras I need for the meals we have planned for that week. I’m also trying to cook a few large batches of something on Sunday so we have enough to eat for lunches and dinners all week. Last Sunday I made a huge batch of Beef & Beans (my grandmother’s recipe that was my FAVORITE food as a kid – recipe will be posted soon) and taco meat. Logan has requested tacos three nights in a row so they must be good! I can’t explain how much of a relief it has been to come home and just reheat something healthy (ish…better than fast food though). I’m loving it!
One thing I made a couple weekends ago were these delicious shredded chicken enchiladas. My mom made enchiladas a lot when I was growing up but I’ve never made them myself, until now! I thought they turned out really yummy, and they made excellent leftovers. I got the recipe from here. Enjoy!
Chicken Enchiladas Recipe
4 skinless, boneless chicken breast halves (What does this even mean, anyway? I thought a chicken breast was the individually sized breast I normally see. Does it want me to cut it in half hamburger or hotdog style? Or what about filet style? I actually tried all of the above. Then I got a package of boneless breasts the other day and realized the two breast pieces are actually connected, and I have to cut it in half to get the breast size I was thinking was normal. So is that what it means? 4 skinless boneless chicken breasts that I think are normal sized but *technically* are half of the original chunk of meat? I’m just so confused.)
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1 (15 ounce) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce
1 cup shredded Cheddar cheese
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Shred or cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
3. Roll even amounts of the mixture in the tortillas. Arrange in a 9×13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
And it turns into that amazingness! Yum. So do you guys have any ideas for how to make grocery shopping / cooking life easier? I’ve considered make ahead freezer meals, it just seems to take a lot of work. Please let me know of other methods you guys are using that work! XOXO – Bri