Day 20 - The Betz's

Or is it just Betz'? I'm horrible with grammar & spelling.

I'm just going to come out with it up-front. I was dreading tonight's meal. Chicken Enchilada Pasta???????????????????????? I've told you about my distaste for chunks in my food. This is Mexican, full of chunks food! But I can honestly say that I gave it a fair shot. And... and... I LIKED IT!!! Yes, me, the one who only orders chicken tenders everywhere I go ate chicken enchilada pasta and like it. The Apocalypse is happening, prepare yourself now! :)

I was also kinda iffy about tonight's dinner because I really don't know the Betz family very well. I kinda turn into "awkward, shy girl" when I'm around people I don't know, but they made me feel so welcome there was not one iota of "awkward, shy girl" anywhere in the whole process. YAY, I'm double proud of myself for tonight! This night alone makes the WHOLE process worth it. :)

Here's the wonderful Betz family

As you can see, Sophie is having a full-out meltdown. Maybe it was my cooking. :(

And Erik is so over it! haha ok so I made that last part up, but he totally looks like he's over it! That's my story & I'm sticking to it!


OH! I almost forgot! The Betz got me the cutest little plant/flower ever! I love it!

Please, do me a solid and try this recipe!

Chicken Enchilada Pasta

Ingredients:

2-3 chicken breasts, cooked & shredded {or shredded rotisserie chicken…I used the breasts}

2 tbsp. olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

1 {4 oz.} can diced green chiles

1/2 tsp. salt

2 tsp. chili powder

1 tsp. cumin

2 {10 oz.} cans green chili enchilada sauce

2/3 cups red enchilada sauce

2 cups shredded cheese {I used colby & monterrey jack}

1 cup sour cream

Penne pasta

Optional toppings

Avocado

Green Onions

Black Olives

Tomatoes

Sour Cream

Method:

Cook chicken, drain, and shred {or shred your rotisserie}.  

Meanwhile boil pasta according to package and chop the veggies. 

Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes.  Add garlic & red pepper and cook for another 3-5 minutes. 

Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces.  Let sauce simmer for about 8-10 minutes.

Add cheese and stir until the cheese is melted and heated through.  Now toss in the sour cream, but whatever you do, DO NOT bring to a boil!  Cook on low heat or the sour cream will curdle.  Gross.  Stir until sour cream is well mixed and heated through.

Drain pasta & return to pot.  Pour sauce over pasta, mix well & serve. 

*OPTIONAL* garnish with avocado, tomato, green onion, and a dollop of sour cream.

Sometimes I Think On Wednesday's

I thought today was as good a day as any to spew some random thoughts. Nothing really earth shattering, just thoughts in general. So here goes!

1. I am over half way done with my 30 meals for 30 families in 30 days project and I've noticed 2 things. I am not as bad of a cook as I thought and I. AM. EXHAUSTED! I never knew that cooking dinner would make me so tired! Why didn't anyone tell me this beforehand??? ;) Another thought on the same subject; tonight is "Day 17" and I've already cooked 17 meals for 19 families! How cool is that! I've planned ahead and scheduled meals for 2 days I am absolutely unable to cook and already given them to the family. What can I say, I was anxious to get it done! haha

2. I have always wanted this dress. 

No I know I'm in no shape to wear a dress like this, but maybe one day. After I get down to my goal weight, I'll make it happen! Pair it with some leggings or something. 
Totes adorb. In pink though, I'm not a huge purple fan.


3. Since we're on the subject of weight loss... I have been doing a super crazy diet since January. It's called Fat Loss For Idiots, very fitting. Since January I have lost about 22 lbs. Now I know that doesn't sound like a whole lot, but for me it is! This is the longest I have stuck with a diet and have continued to lose weight. Everything else I half do, or only stick to for a week. Now if I could just get my mom to go grocery shopping! haha We are totally out of food at my house right now! For breakfast I had 3 slices of turkey & a yogurt. I'm starving!! haha 


4. I am IN LOVE with the House of Night book series! Chizity-check it out. I will admit that I am already a big baby & cry at commercials, but I seriously have gotten so emotionally attached to the characters in this book series that I cry reading parts of it. Even though I know it's just a book, it just makes me so dang emotional reading about all the bullpoopie (as Zoey always says) that they go through. 
Read it. Love it. DON'T. JUDGE. ME.

Day 15 - The Bray's

Was by far the craziest day to date in this project, and it really had nothing to do with the meal itself, or the family. I worked from 7:15am-3pm (taking off a 1/2 hour early just to make a little more time to get stuff done). Swung through Kroger to pick up 2 Rotisserie chickens, some throw away serving dishes to transport the meal (fail!) and razors. Then I rushed home to take a shower. Cook a nice big pot of Chicken, Ranch & Rice soup, all while doing my hair and getting ready for my Pastor's Ordination Service that started at 7. Now, I know what your thinking, "Jess, you had 3 hours to get all that done" Yea I know, but what I haven't told you is we had an hour drive to Flint for the service, after stopping to pick up game balls for softball and dropping off the delicious soup at The Bray House. Can I just say, tin dishes with cardboard tops are not good to transport soup. My car still smells of Chicken soup! Ugh, I need a steamer stat!


Unfortunately I don't have a picture to go with the post because only Mary & the baby were home. I had my dad ask for one, so hopefully I will have that to add to the blog soon!


Let's soup it up!

Chicken, Ranch & Rice Soup

Ingredients:

2 Tablespoons extra virgin olive oil

1 medium onion, finely chopped

2 large carrots, peeled and sliced

3 stalks of celery, chopped

3 Tablespoons fresh minced garlic

2 large boneless skinless chicken breasts

1 Cup dry rice, steamed….comes out to about 3 Cups cooked

64 oz  chicken broth

1 Tablespoon dry Ranch Dressing seasoning

1/2 teaspoon kosher salt

1/4 teaspoon fresh cracked black pepper

2 Tablespoons Dijon Mustard

1 teaspoon hot sauce, like Tabasco (optional)

Method:

Heat oil into a large dutch oven over medium heat.  When hot, saute onion, carrots and celery for 7-10 minutes or until softened slightly.  Stir in garlic and cook for 1 minute.  Stir in chicken breast and rice then pour in chicken broth.  Stir, then season with ranch seasoning, salt, pepper and add in Dijon and hot sauce.  Reduce heat to low and simmer until serving.  Taste and season accordingly.

8 servings