Pregnant, Barefoot, and In The Kitchen

Minus the pregnant part.

I've been cooking some. I've missed it! I love to cook!

I loved when people were bringing us dinner. It was great not to worry about what to cook when adjusting to life with our new tiny baby. If we didn't have those meals we would have resorted to frozen pizzas and take out every night. You can only eat Publix brand frozen pizza for so many nights.

I'll start with what we had last night. CHICKEN TACO SALAD. I copied it from the Neelys on the Food Network.

Ingredients:

• 2 tablespoons olive oil
• 1/2 onion, finely chopped
• 1 red bell pepper, seeded and finely chopped
• 2 cloves garlic, chopped
• 1/2 jalapeno, seeded and finely chopped
• 1 pound ground chicken
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1/4 cup plain low fat yogurt
• 1/2 cup chunky salsa
• 1 heart of romaine lettuce, chopped
• 1 cup cherry tomatoes, sliced in half
• 1 cup hand-crushed baked tortilla chips
• 1 cup shredded Monterey Jack-Cheddar cheese blend
• 1 small handful cilantro leaves (about 1/4 cup)
• Kosher salt and freshly ground black pepper

It looks like a lot of ingredients, but it was easy to assemble.

Start with the chopping.

Saute until tender. About 3-4 minutes.
Add ground chicken and saute.
Stir in the chili powder and cumin.
Then add the kidney beans until warm.In a large bowl mix together chopped lettuce,tomatoes (I used diced instead of cherry because I already had this little package in my fridge),

crushed chips,

(I like these best)

cheese,

and cilantro.

I didn't really measure anything.

Toss in the cooked chicken mixture.

Instead of the yogurt dressing, I mixed ranch and salsa for my dressing. It was delish!

You can also find the recipe HERE on the Food Network website.

Top it off with a Corona and you are set for the night. Corona Light if you are trying to lose the pregnancy weight.

Forget the pregnancy weight and enjoy a Brown Cow too.