Yesterday, after school and wrestling practice (I do not wrestle or coach it-I merely supervise those that can), I went for a two mile run. I decided that since the weather is still desperately trying to hang on to the summer, I might as well run outside. It doesn't get completely dark until after 5 p.m., so I headed over to Husband's school to get some jogging in. I figured I'd run a little, walk a little, but peer pressure go the best of me. Ha ha! I ran to the corner of the big block, as it's called, and there was a parent/ex-coworker getting out of her car for soccer practice. Hmmmm....better keep running. I did. Then I got to the school I used to work at and there were a multitude of parents waiting for their kids to come out of sports practices. Better keep running. I did. Then one of the teachers was doing his bus duty out front at the other end of the school. Better keep running. I did. Got back to the high school and was about to walk, when I saw a bunch of kids waiting for the bus. Yep, I kept running. The only reason I finally stopped (I was almost done anyway), was because I got hit in the back of the leg with a football. Of course, I stopped and threw it back. I'm such a stud..ha ha ha!!!
So, the crockin' part. I made Cilantro Lime Chicken tonight. The before photo is below:
Here are the directions:
In a large Ziploc bag, combine the juice of 2 limes, 4 to 6 chicken breasts, diced onion, a small can or small frozen bag of corn, 2 to 3 garlic cloves (chopped), and a small bunch of cilantro (chopped). Place in fridge overnight. In the morning, dump it all in the crockpot. Add a can of drained and rinsed black beans. Crock on low for 4 to 6 hours. I crocked for 8, since we weren't home all day, but I think that less time would have been better. Things were good, but the corn was a bit over done. I served it on tortillas with all the regular soft taco fixin's. Delicious!! Stay tuned for Thursday's meal. BBQ Pork Sliders!
Oh, and by the way, walked 1 1/2 miles after school today. Yay me!
So, the crockin' part. I made Cilantro Lime Chicken tonight. The before photo is below:
Here are the directions:
In a large Ziploc bag, combine the juice of 2 limes, 4 to 6 chicken breasts, diced onion, a small can or small frozen bag of corn, 2 to 3 garlic cloves (chopped), and a small bunch of cilantro (chopped). Place in fridge overnight. In the morning, dump it all in the crockpot. Add a can of drained and rinsed black beans. Crock on low for 4 to 6 hours. I crocked for 8, since we weren't home all day, but I think that less time would have been better. Things were good, but the corn was a bit over done. I served it on tortillas with all the regular soft taco fixin's. Delicious!! Stay tuned for Thursday's meal. BBQ Pork Sliders!
Oh, and by the way, walked 1 1/2 miles after school today. Yay me!
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