Confession, one of my least favorite times of the day is right around 5:00. Why? Because that's when I should be preparing a meal for my family. There really isn't any part of me that really, truly enjoys cooking. Don't get me wrong, I'm really into the actual eating part of the meal for sure! But when it comes to the grocery shopping, to preparing the meal, to making a mess, then cooking...forget about it.
I realize this is problematic for me because it is my job to prepare three meals a day. So, what to do? I've decided to no longer dread the 5 o'clock hour and make a goal of becoming more organized. That means I'm starting to plan out our meals on Saturdays then try and do most of the grocery shopping on Sundays. That way I have everything set up for a successful week of meals! (Or at least that's the goal.) I feel like meal planning will also help with the stress level as well. Normally,11 AM rolls around and I'm already worrying about what we are going to have for dinner, frantically looking through the cupboards for something to whip up.
Thanks to Pinterest,I found a meal that is right up my ally. You only have to get one dish dirty and it's Mexican food. Sounds good right? (Side note:I could eat Mexican food all day,every day.) Feast your eyes on the recipe below:
Southwest Chicken Skillet:
*You can find this recipe at: www.persnicketyplates.com*
Source: Adapted from 20 Paws 4 Feet
1 lb boneless skinless chicken breasts (or tenders) cut into small pieces
salt, pepper, Montreal chicken seasoning, red pepper flakes - whatever you like to season your chicken with
1 Tablespoon (or so) olive oil
1 cup uncooked rice
10 oz can RoTel diced tomatoes & green chilies
8 oz can tomato sauce
1 cup water
handful of shredded Mexican cheese blend
sour cream, for topping
Cut your chicken into small (about 1" pieces) and season with salt, pepper, Montreal chicken seasoning, and red pepper flakes (or whichever seasoning you prefer).
Head a large skillet over medium high heat and coat with a turn of the pan of olive oil.
Once hot, add in the seasoned chicken and cook until no longer pink.
Stir in the uncooked rice, can of Rotel, can of tomato sauce, and water. Bring to a boil then cover.
Reduce heat to low and let cook for about 20 minutes or until rice is tender. Be sure to stir mixture to make sure rice isn't sticking to the bottom.
Once the rice is done, stir the mixture and top with a handful of shredded cheese. Turn off heat and cover for about 5 minutes or until the cheese melts.
Top with a dollop of sour cream and serve.
This meal only took me about 30-35 minutes to make and the kids really liked it as well. You could even put the mixture in a tortilla to make southwest chicken burritos.
I hope you guys have a great week and feel free to comment below with your quick go to meals!(I know I would love to get some meal ideas!)