• Trying out Quinoa Chili

    I bought a box of quinoa a while back. It seems like the ‘in’ thing to make with all the healthy people. I don’t even know what it is or how to use it. What IS it?! I remembered my pal Jessica at The Tangerine posted a recipe for Quinoa Chili. We like chili! It’s fallish here! Lets DO it. I added what I needed to this week’s meal plan and grocery list and made it happen.

     Here is the recipe straight from Jessica’s blog:

    1 cup dry quinoa
    2 cups water or vegetable broth
    Chili seasoning (You can use the packet or a homemade blend like this)
    1 can diced tomato – undrained

    1 green bell pepper – chopped
    1 small jalapeño – diced

    1 can red kidney beans – undrained
    1 can black beans – drained & rinsed
    1 tsp crushed red pepper (vary for desired spiciness)

    Cook the quinoa according to the directions on the package. While that was going I chopped my bell pepper.

    Once it’s done transfer it to a large pot (unless you just cooked it in the pot like I didn’t do). Add your peppers, tomatoes, and chili seasoning.

    Once the peppers are tender go ahead and add the beans.  It was really dry so I added the broth here a little at a time until it was the consistency I thought it should be.


    So, we made it, we ate it, and I love it!

    It was different but still pretty tasty. I will definitely make it again and I’m excited for leftovers 😀 Thank you Jessica for the original recipe

  • The Super Awesome Way Cool Day.

    Yesterday started off pretty awesome because it was a gym day (woop woop!). Even though I couldn’t lift with my friends I still climbed onto a treadmill and walked my butt uphill for 30 minutes while reading a book. The only time I really ever take the time to read books. It felt like a good morning.

    Since Thomo worked all weekend he had Monday off. After lunch we headed to the pool as. a. family. Like, all 4 of us. TOGETHER. I’m pretty sure it was the first time this year that we’ve done that. He’s taken kids, I’ve taken kids, we’ve never gone as a family. It was fantastic! You know why? Because I wasn’t chasing Timmy the whole time. Not that I really do anyway…he’s pretty good at the not drowning and knowing where he can play while I keep an eyeball on him from my chair. Bad mommy.

    Anywho, yesterday. I sat in my chair and DIDN’T watch kids. They were off playing in the big pool with daddy while I stayed in my chair reading my book and Facebooking about how amazing it is to be a the pool kidless.

    Girl Meets Camera
    Happy Megan!


    We were at the pool for about 5 hours. It was a BIG day. Layla FINALLY went down the big orange water slide. She’s been afraid of it for 2 summers now and finally, with only 2 weeks of summer left, she did it. It may have helped having her dad there to make her a little more brave 🙂 He even got Timmy to go down it a few times. Not that that one took any convincing. Crazy boy.

    That’s not all though. She also jumped off of the diving board. I’m serious. LAYLA. Jumped off of the diving board. In. Sane. Do y’all remember her in Alabama?! I was a beaming proud mamma yesterday.


    Chinooks are LOUD.
    Someone needs a haircut…
    Photo bomb!


    After the pool our family went to dinner with some of T’s local friends. They took us to a buffet out in Anseong called Alaska. There was a little of every there there. We all found something we liked. The restaurant was inside of a huge Lotte Mart so after dinner we walked around a bit and the kids got spoiled with new toys. Layla got a huge Lego helicopter. Not sure if it’s more for Layla or Thomas…but they will be doing it together.

    I got something too.  A last minute at the register impulse purchase. Some cheese and blueberry filled chocolate. Sounded pretty yummy so I went for it.


    Lotte Mart chocolate cheese candies


    They were SO yummy. Creamy and rich. Perfect because it totally fulfilled my sweet cravings but wasn’t something I’d sit and eat a million pieces of.

     Num num nummy.

  • Thai Chicken & Veggie Skillet for the WIN!

    I know I’ve been on a little (big) blogging hiatus for a while now. I have plans to change that. For reals this time! It’s about to be summer and that always makes me happy. 9 more days of school and then we will work on Layla’s Not Bummer Summer 2013 list.

    For now though I just want to share this recipe. I have zero pictures because I didn’t even think about sharing it until I was practically licking my bowl and there was nothing left to photograph.

    It came in a Pampered Chef pack of weekly recipe cards.

    Thai Chicken & Vegetable Skillet:

    3 limes, divided
    1/2 cup creamy peanut butter
    3/4 cup chicken broth
    3 tbsp Thai Red Curry Rub, divided
    1 tbsp soy sauce
    2 garlic cloves, pressed
    1 medium onion, cut lengthwise into quarters
    1 medium red bell pepper, cut into thin strips
    2 medium carrots, peeled
    6 tbsp chopped fresh cilantro, divided
    2 cups uncooked instant white rice
    1 1/2 lbs boneless, skinless chicken breasts
    1/2 tsp salt
    1 tbsp vegetable oil
    1 cup frozen cut green beans, thawed

    • Juice two limes to measure 3 tbsp. Cut remaining lime into six wedges; set aside. In Small Batter Bowl, combine juice, peanut butter, broth, 2 tbsp of the rub, soy sauce and pressed garlic; whisk until smooth and set aside. Cut onion quarters crosswise into 1/2-in. strips using (5-in.) Santoku Knife. Cut bell pepper strips in half crosswise. Cut carrots into julienne strips using Julienne Peeler; cut strips into 2-in. pieces. Combine carrots and 2 tbsp of the cilantro in (2-cup) Prep Bowl; set aside.

    • Cook rice according to package directions. Cut chicken crosswise on a bias into 1/2-in. slices. Combine chicken, remaining rub and salt in Classic Batter Bowl. Heat oil in (12-in.) Skillet over medium-high heat 1-3 minutes or until shimmering. Cook chicken 5-7 minutes or until chicken is browned and centers are no longer pink, stirring occasionally.

    • Add onion, bell pepper and beans to Skillet. Cook and stir 3-4 minutes or until crisp-tender. Remove Skillet from heat. Add peanut butter mixture and remaining cilantro to Skillet; mix well. To serve, divide rice among plates; top with chicken and carrot mixtures. Serve with lime wedges.

    Yield: 6 servings

    Nutrients per serving: Calories 460, Total Fat 15 g, Saturated Fat 3 g, Cholesterol 65 mg, Carbohydrate 44 g, Protein 36 g, Sodium 860 mg, Fiber 4 g
    Diabetic exchanges per serving: 3 starch, 4 low-fat meat (3 carb)

    Cook’s Tips: If desired, 1 tbsp Thai red curry paste can be substituted for the Thai Red Curry Rub. Prepare recipe as directed, using 2 tsp of the curry paste in the sauce and combining remaining 1 tsp curry paste with chicken mixture.

    Of course I can’t leave anything the way it is. I tasted the PB sauce before dumping it in and it was…not so great? Not bad but…not great. So I dumped in some sweet chili sauce (1/4ish cup?) and it was just what it needed.

  • Midnight Snack

    And by midnight I mean 730pm.

    It’s cold and windy today. I still haven’t REALLY played with my new lens. Busy busy around here. Anyway, I thought I’d share a version of one of my fave ‘kids are in bed and I’m craving something sweet’ snack.

    I may have posted before about the cottage cheese, cocoa, peanut butter, stevia mix. Yum!

    I made another cottage cheese concoction last night. I had blackberries that I needed to eat but didn’t so much like these ones on their own.

    So here it is: Cottage cheese, berries, 1 packet of stevia, small drop of vanilla. Mix it up, mash the berries, mix some more until it turns purple…because everything is better when it’s purple.

    Well, not babies. Or people in general I guess.

    But cottage cheese is definitely better purple.

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