Hello blogging world! The last month was an interesting one. It had many ups and downs....hence the lack of posts. My aunt passed away very unexpectedly. That was a definite down! That took us to California for a killer weekend trip and honestly that whole ordeal kind of took its toll on me.
On a more positive note, my little guy turned 5 at the end of last month and we were busy for days celebrating the big event! I'll have to post some pictures from his party.
I also have a bun in the oven! 10 weeks pregnant means food sound and looks pretty gross most of the time. However, if you saw me you would wonder how that is possible since I already look like I am 4 months pregnant. I am at that really awkward stage where my regular clothes don't fit me and maternity clothes are still too big. So I basically live in my fat clothes and sweat pants. That makes me feel especially attractive! I haven't been cooking anything to write home about. I usually get sick in the evenings and during the night. When I do crave something, it is mainly for food with a lot of flavor! Mexican always sounds good right now. That, and ice cream. Last night I wanted some ice cream so bad, but I knew I had picked at enough food during the day and didn't need the calories from ice cream. So I passed on the ice cream thinking I was doing myself a favor in the long run. WRONG!!! The entire night I had dreams about eating Neapolitan ice cream. Next time I will just eat the dang ice cream before I go to bed.
Hopefully by the end of June I will be feeling better and in the mood for some good summer cooking! This chicken salsa verde bake sounded good last night. Today I don't even want to look at it. Not a great picture, but hey, at least it's a new post!
Chicken Salsa Verde Bake
adapted from Rachael Ray
2 lbs chicken breasts, cooked and shredded
2 (16oz) jars salsa verde
1 (15oz) can kidney beans
1 onion, finely chopped
1 cup sour cream
3 cups crushed tortilla chips
1 (8oz) bag Mexican-blend shredded cheese
In a large bowl, combine prepared chicken, salsa verde, kidney beans, onion, and sour cream. Grease a 9x13 dish or large casserole dish. Scatter 1 cup of chips on bottom of dish, top with 1/2 chicken mixture and 1/2 of cheese. Repeat layers and cover with remaining 1 cups chips. Bake at 350 degrees for 30 minutes or until cheese is melted and bubbly. Serve with rice, additional sour cream, and salsa.
Serves 6
