One Dish Burrito

Friends, I’ve done it again!  I cooked a meal.  “She lives!” my husband rejoices.  After eating out way too many meals this week, I decided to cook last night.  Let’s just say: God bless you, Pinterest.  Especially after last weekend’s meal of cereal, (that shall not be named) I figured we were due for a home-cooked recipe.  I found this wonderful recipe for a salsa chicken casserole.  And, well, you know me, I kinda sorta followed the directions.


  • 2 15 oz. cans of corn (I used one because I couldn’t get one to open…?)
  • 2 15 oz. cans of black beans
  • 4 chicken breast
  • 2 jars of Medium salsa (I wanted to go hot, but the hubs chickened out)
  • 1 McCormicks seasoning package (da bomb impulse purchase)
  • Family sized box of yellow rice (my favez)
  • 2 cup bag of cheeeeese

(This was enough for my husband and I to have 2 dinners and 1 lunch.  We’re hearty eaters.)


So, basically you dump this stuff in a glass casserole dish.  You should probably PAM it as I did not and now I have to do the dishes.  No, I’m not kidding.  You drain the beans/corn, dump everything in, and mix it all around.  Yep, the rice is UNCOOKED.  I hear you, I thought it was nuts, too, but we survived!


Mix it all around and top it off with the raw chicken.  Don’t touch that nasty stuff and wash your hands!  I hate raw meat.  Hate, hate, hate.  Cover this with foil, pop it in the oven for, ehhhh, 50 minute on 375, and go read a book.  Or quilt.  Yes, quilt.  Then, take off the foil and bake it for another 5 minutes.


See – it cooked!

I’m a believer!!!

Top this off with cheese, and open up a cold one (which I forgot!)


This was quite possibly the easiest meal, and the husband was quite happy and decided he could “keep me after all.”  He dubbed this the burrito in a dish.  “Honey, this is like a burrito all in one dish.  Next time we could add lime, sour cream, and even those tortilla strips on top if we wanted to get fancy.”

Easy there, buddy, or you’re back to eating cereal.

*Feel free to spice it up with those add-ons, but it’s excellent as is!


Two Words: Bruschetta Chicken

Ok, we’re going to take a quick break from quilts.  I promise I have lots of updates for you including updates on my charity quilt, new Bee blocks, and new fabrics, but this is important.  So important that I would be a terrible friend if I didn’t share.

Two words: Bruschetta Chicken.

Stop whatever you are doing.  Go buy these ingredients.  Make this for dinner.  Thank me later.  All I’m saying is this:  hands down the best thing I’ve made in a while.  Granted, I don’t cook often, but still.  Trust me.


So here is the original recipe, which you are free to follow, but I’ll also share it below with the changes I made.  Because it’s ten times easier.


4 skinless, boneless chicken breasts
4 – 5 garlic cloves  (I used, like ,12)
1 cup fresh basil
1 tablespoon olive oil  (I probably used 4 times this amount)
1 tsp. balsamic vinegar  (I think I used at least a cup?!  What?  I’m a southern girl at heart, ain’t nobody got time for a teaspoon of anything.)
1/4 cup water (Don’t need it because you’re not blending anything.  You have better things to do than wash dishes.)
1 cup sliced mushrooms (Forgot them, crap.)
1 package of cherry or grape tomatoes (Make sure you cut in half. “So they don’t explode.” -Husband)
1/2 red onion sliced (Gross.  Use if you want…)


Preheat oven at 375 degrees. Brown the chicken breasts in a pan. In a blender place the garlic, basil, olive oil, vinegar, water and pulse until pureed. (Nope.  That’s another dish to wash.  Not necessary.)  Instead, just roughly chop the basil and garlic, then throw it on top of the chicken in a pyrex dish.  Finally, douse it with as much olive oil and vinegar as you want.  The more vinegar, the better.  I’m just saying.

Place the browned chicken breasts in a pyrex and cover with the basil, garlic mixture. Top with mushrooms, tomatoes and onion and bake for about 40 minutes or until chicken is fully cooked. Serve with brown rice and a salad.

So, you guys.  Sorry to take a diversion from quilting, but you will thank me.  Your partners will thank me.  Plus, you’re welcome for making it in one dish.  I do what I can… now if only that one dish would clean itself…

Breakfast of Champions

Here’s a quick diversion from quilting because I have a STACK of half square triangles that need to be cut, but then that means they need to be … ironed.  And we all know how I feel about that!  Not happening.

So, onto something else I know.  Food.

Most of the time I like to eat healthy foods.  As a teacher, sometimes I get in a rut, or I get lazy, and I just start eating whatever takes less time.  Breakfast is always tricky because there is no hope at 5:30 am.  I used to use my Magic Bullet to make a smoothie every morning… until I realized I am not a morning person.  At all.  I’d rather hit the snooze button a million times than stand at the kitchen counter.  And you can forget eating breakfast at the table. HA.  Ain’t nobody got time for that!

I do, however, have time to stop EVERY DAY for a Dunkin coffee.  Priorities, friends.

A girl still needs food.

So I tried these awesome egg white muffins, but then I’m hungry again by 10:00 am.  Hey, I get to work at 6:00 am!

What’s a hungry girl to do?

Aha, I can make smoothies after all – and so can you!

All you need are some wide lid mason jars (easily found at your local target or wal-mart) and these awesome plastic lids!  Now I make two weeks worth of breakfasts at a time.

1.  Gather your jars and blender

Image2.  Get the milk/yogurt of your choice.  I use unsweetened almond milk because the smoothies are so good you don’t need the sugar and greek yogurt for some protein!


3.  Grab some frozen berries and frozen spinach.

Just do it.

Get your popeye on, friend!

Any berry will do.  Mix it up, keep it the same.  YOLO.

(does anyone else agree that YOLO is the dumbest phrase ever?)

Image4.  Mix/blend/do whatever you gotta do to get it smooth.

This is when you will wish you had a vitamix

(If you do, I hate you)

If you don’t, get out a spoon and do what you gotta do.  I feel ya.

Pour into your adorable jars.

(Yes, they look gross, but this ain’t Smoothie King, and looks are deceiving.)

Image5.  Pop them into your organized freezer until you’re ready.

They last forever a few weeks.


So, these jars really are the bomb.  I take my smoothie out at 5:45 am, put it in the fridge when I get to work, and then eat it around 9:00 am.  Perfection.  Plus, I’m not hungry again until lunch time which is a freaking miracle.    

Just for the record, in each blender batch (I make 3 batches for 8 smoothies) I use:

2 cups almond milk

2/3 cup greek yogurt

3 tbsps. pb2 (aka, God’s gift to the planet)

as many berries and spinach as I can fit

I’ll be back to quilting when I can work up the nerve to iron… GROSS.

Happy eating and Happy work week, friends!