I must confess that Mr. P and I were in bed by 9:30pm on both Friday and Saturday nights. We are PARTY animals, let me tell ya. I felt a little less pathetic when my parents, who are acclimated to central time (an hour behind us), were ready to hit the hay…at 8:30pm their time.
This morning I was still fast asleep at 6am when the baby woke me to nurse, and I passed right back out until nearly 8am when I convinced myself that not getting up would only lead to a world of regret come Monday morning. But at 8am, the sun was still MIA and these giant, fluffy snow flakes began to fall and the winds picked up speed. I felt as if we were in a snow globe and the scene was so perfectly winter.
Come to find out, the temperatures are actually above freezing…but it didn’t stop me from making a comforting breakfast of banana nut waffles and scrambled eggs. With the help of my mom, we also polished off an 8-cup pot of coffee. Now THAT is a perfect Sunday morning. Family, food, fun. Add to that one smiley baby and my heart couldn’t be more full.
Mr. P is now waiting for me to decide what plans I have for today. I told him grocery shopping, but that can’t be completed until I figured out our weekly menu and that can’t be completed until I blog. So, here we are. Me, in my PJ’s (still) and my caffeinated bliss, enjoying the Michigan snow from inside my little snow globe….home….whatever.
Seeing as I’ve come to really enjoy these 9:30pm bed times and the fact that I didn’t make it to bed before 11pm any day last week, I planned a lazy weekly menu. The meals that aren’t quick (30 minutes or less), are from the freezer. Even though the baby is easy to entertain during meal prep, I’ve learned that she’s usually nearing her fussiest time of the day right around the time dinner is actually ready. Maybe if I bump up dinner by a few minutes, I can avoid trying to eat my dinner in record breaking speeds. Maybe.
Regardless of your dinner prep time preferences, this particular meal delivered on big flavor. Big, SPICY, smoky flavor. Besides being cumin’s #1 fan, the tomatillo adds a distinct tartness, the avocado a healthy, creamy richness, and the jalapeno some serious heat. I paired this with a simple rice side and called it a meal. It looks very 5-star, but it is incredibly quick and easy to make. Don’t you love when that happens?
- 2 large tomatillos, husks removed and quartered
- ¼ cup cilantro
- 1 Tbsp onion, chopped
- juice of ½ lime
- ½ to 1 whole jalapeno, sliced (more or less to heat preference)
- 1 avocado, pitted
- ¼ tsp kosher salt
- ½ tsp sugar
- 2 (8 oz) boneless, skinless chicken breasts, halved width-wise to create 2 thinner halves
- 2 tsp ground cumin
- ¼ tsp kosher salt
- 1 Tbsp canola oil
- In a small food processor, food chopper, or blender pulse the tomatillos, cilantro, onion, lime juice, and jalapeno until tomatillos are processed to release juices. Add avocado and salt; pulse 8-10 times or to desired consistency.
- Meanwhile, sprinkle the cumin and salt over both sides of the chicken breasts, rubbing the seasonings to coat.
- Heat canola oil in a large skillet over medium heat. Once shimmering and hot, add the chicken and cook 3-5 minutes, or until browned. Flip and cook an additional 3-5 minutes or until chicken is cooked through. Serve hot with ¼ of the guacamole sauce over each chicken breast.
Weekly Menu: January 25th – 29th
- Sunday: Buffalo Chicken Flatbread
- Monday: Crock Pot Tangy Italian Beef Sandwiches (from the freezer)
- Tuesday: Pesto Chicken Lasagna with salad
- Wednesday: Cauliflower and Cheddar Soup
- Thursday: Super Simple Thai Noodles