By week 2 of my maternity leave, I was sneaking my way to work to keep my little hands in everything.
Going into week 6 of my maternity leave, I’m already sad to be going back (in another 6 weeks). And I’ve definitely not been tempted by work, if I’m being honest.
Shea and I seem to have have found our groove. We’re not on a schedule of any sorts, but we’re filling our days with activities. I’m also following sleep expert’s guidance to allow 1-2 hours of wakefulness before getting the baby down for a stretch of sleep. Sometimes it works, sometimes it doesn’t, but my days being split up between snuggles and mommy time is, um…pretty awesome.
And sweat pants. Sweat pants are awesome.
I’m doing some really productive things like watching every season of The Walking Dead since I did not heed the advice of Mr. Prevention when the show first started and he claimed I’d really enjoy it. I mean, I can’t say zombies are my thing, but the show is really, really good. Officially addicted.
And then I’m doing some REALLY productive things like Christmas shopping, scrapbooking, becoming even MORE thrifty with my Kohls couponing, online shopping at Baby Gap (40% off!!) for Shea and The Loft (50% off!!) for me, and deciding that it’s time for a bigger family car and doing all that research to inundate Mr. Prevention with over dinner in the evenings.
While perhaps productive (perhaps not…), filling my days hasn’t been cheap 😉
So while baby naps, I’ve had ample time to find and make thrifty dinners because hey, I’ve got to bring some balance to the budget somewhere. With the low cost, flavor-packed ingredients in this soup, it’s hard to resist the slightly spicy comfort in a bowl. Better yet, it is a true crock pot meal where everything is thrown in, forgotten about, and dinner is made.
I mean, such easy meals are necessary to squeeze in longer workouts during naps…or another episode of The Walking Dead!
- 1 lb boneless, skinless chicken breasts
- 2 cups low-sodium chicken stock
- 1 (10 oz) can red enchilada sauce
- 1 (15 oz) cans black beans, rinsed and drained
- 1 (14 oz) can fire-roasted diced tomatoes, with juice
- 1 (15 oz) can whole-kernel corn, drained
- 1 (4 oz) can diced green chiles
- 2 cloves garlic, minced
- 1 onion, peeled and diced
- 1 tsp ground cumin
- Combine all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through.
- Remove chicken to a cutting board and shred using 2 forks; return to crock pot and stir to combine. Serve hot with toppings of preference, such as cilantro, sour cream, and shredded cheese, if desired.
Weekly Menu: November 9th – 13th
- Sunday: chili contest chili
- Monday: Blacked Salmon Tacos with Corn Salsa
- Tuesday: freezer meal from friends
- Wednesday: Cheesy Broccoli Soup
- Thursday: Sausage and Farro-Stuffed Acorn Squash