We had a great weekend (as usual)...though it felt a little short. As I mentioned, I co-hosted a baby shower on Saturday which was loads of fun and lots of baby talk (which reminds me of all the things I have to look forward to).
Then, on Sunday we did our normal 8am church routine, a breakfast of leftover shower goodies with the family, and then we worked around the house. We keep thinking we're getting to the end of our project list, but people continue to tell us that we'll really never be done. Our hope is to be ready for Liza once summer hits so we can enjoy ourselves, spend mucho time at our cottage and be a little lazy :) But we are checking projects off our to-do list: here's a sneak peak at our front yard...not totally done, but getting there.
We also picked up some new patio furniture yesterday...thank you wedding gift certificates!
Last, but not least we did some good eating! And that my friends, continued through tonight. We had leftover burritos. I made the recipe quite awhile ago and they were so good we froze the leftovers. I originally found the recipe here, but because I'm such a rebel and can't follow a recipe (unless I'm baking), here's how I ended up making them.
2-3 chicken breasts
1/2 cup salsa
1/4 cup onions, chopped
1/4 cup peppers, chopped
1 teaspoon chili powder
1-2 cups chicken stock (I'm a fan of the stock in a box)
1 can black beans, drained and rinsed
1 package whole wheat tortillas
2/3 cup shredded cheese (we used cheddar, but pepper-jack would be great too)
Your favorite mexican toppings (whatever you'd use for tacos/nachos)
[one] Put chicken, salsa, onions, peppers, chili powder in a pan (or the crock pot would work). Cover with chicken stock. Simmer for an hour and a half on low, breaking up the chicken pieces every 15 minutes and adding stock as liquid evaporates. I like to start for the first half with the lid on to get everything cooked and then pull the lid so the liquids start to reduce. (ps - this is a great time to multi-task. as long as there is enough liquid, you'll be good to go)
[two] Shred the chicken (if you let it cook long enough you should be able to do this right in the pan). Add the can of black beans and stir to mix. Let cook about 10 minutes.
[three] Place 1/2 cup to 3/4 cup of filling in each tortilla and top with cheese. Wrap each tortilla up.
[four] Place burritos seam side down in a greased 9x13 pan. Cook for 15-20 minutes at 400 degrees.
[five] Top with your favorite Mexican flavors -- we like hot sauce, sour cream, avocados and tomatoes!
The best part about these is you can pull them from the freezer and bake them covered in foil for 25-30 minutes at 400...which is exactly what my lovely hubs did tonight since I do the after-school program on Mondays. AND the recipe for the chicken is great on nachos, in enchiladas, or any other Mexican dishes...delicioso!