If nothing else, this week is definitely going to test my organizational and time management skills. I am pretty much booked solid from now until Sunday afternoon. Don’t get me wrong; many of the things on my “to-do” list are things I’m REALLY looking forward to…there’s just A LOT to do! Here’s some of the things that have been on my list this week:
Check out more new kitchen options Host dinner for my parents & brother Grocery shopping
- Pick up bridesmaid dress from getting altered
- Bake banana muffins (these bananas aren’t going to last much longer!)
- Bake cupcakes + cookies for pot luck lunch on Friday
- Retirement party on Thursday
- Pack for the weekend in Lake George (YAY for Joelle’s wedding!!)
- Rehearsal + Rehearsal Dinner Friday
- Wedding Saturday
- Apple Festival Sunday
- Squeeze in a couple trips to the gym
- Pay bills
- Continue to plan my daily lessons for school
Yeah, I’ve got my work cut out for me this week!
Anyways, let’s back up to today’s lunch real quick, so we can get on to the good stuff…a new dinner recipe!!
Today’s lunch was a “Monday Usual” – which actually looks like it’s turning into more of a “Tuesday Usual”…hey, it works for me!
A honey flavored Chobani, mixed with a diced up, super ripe peach & some blueberries.
This was my first time trying this combo and I am definitely loving it!
I also had some more veggies…despite a veggie overload yesterday, I was still craving them today. I just can’t help myself!
It was another yummy one! And colorful to boot!
After work, I raced to the grocery store to pick up some goods for tonight’s special dinner…
Why was it was a special dinner you ask?
Well, it’s because my parents and brother came over! And luckily, my chosen recipe was a big success…
Fiesta Chicken Casserole!
Although I didn’t document the entire recipe process, I did take some photos of the arrangements of the goods:
Start by layering your corn tortillas, cut into 1-inch strips.
Then add half of your cooked, cubed chicken.
Next, layer half of the soup mixture (see recipe below)
Then add half of your cheese.
Repeat the layers one more time, and you end up with this fantastic dish!
At my request, I asked if my mom would make and bring over a loaf of her homemade bread. It may look a little funny, but it always tastes amazing!
My plate (x 2)
I was really impressed with this chicken dish! Not only because it was so easy and quick to prepare, but because it tasted soooooo good! The soup mixture made the entire casserole super creamy, and it had a great “fiesta” flavor. I think next time, I might add some green chilies, just to please all the spicy food eaters in my family. I always love serving casseroles when company comes over, because all the work is already done, and you don’t have to spend the evening standing over a stove or tending to the oven. More time to socialize.
I made a few substitutions and chang
es to the original recipe, but nothing that would ruin the texture or overall flavor of everything. It’s definitely a dish I think I’ll be making again!
Fiesta Chicken Casserole
(adapted from this Taste of Home recipe)
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
- 1 can (15 ounces) diced tomatoes
- 1/3 cup salsa
- 1 medium green pepper, chopped
- 1 small onion, chopped
- 2 to 3 teaspoons chili powder
- 10 corn tortillas (6 inches), cut into 1-inch strips
- 3 cups cubed cooked chicken
- 1 cup (4 ounces) shredded reduced-fat Mexican blend cheese
- In a large bowl, combine the soups, tomatoes, salsa, green pepper, onion and chili powder. In a 13-in. x 9-in. baking dish sprayed with non-stick cooking spray, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers.
- Cover and bake at 350° for 40-50 minutes or until bubbly. ENJOY!
It’s been a long day my friends…time to get ready to go hit the hay!
Question for the Night:
What are your tips for tackling an extremely busy schedule? How do you keep yourself from feeling overwhelmed?