I wonder if when I have a 6 minute commute to work if I’ll still always be running late. I never intend to be, but I am always running late to work. Of course it never fails that the dog refuses to go out to the bathroom on the mornings I have early meetings or that the baby spits up all over the adorable outfit I just put on her…the second we’re ready to walk out the door. Sometimes the daycare providers want to chit-chat, or there’s a pile up on the highway. Or the woe of the past many months: whiteout snow conditions on my drive straight up the lakefront to work.
So yes, I run late a lot…or at least I’m always rushing in the mornings in order to not be late. Of course I could always get up a few minutes earlier, but who really wants to do that when sleep is so precious to begin with? Last night, I tossed and turned…waiting for the baby to wake me up a bunch of times as she has for the past several weeks, and yet she didn’t get up until nearly 4am. *yawn* Pretty unfortunate for me, eh?
I’m also one of those people who’s really bad at timing things and looking ahead on my calendar. It’s generally not until the day before that I’m looking at my calendar that has double and triple booked sections of the day and I’m sitting there thinking, “What the HECK was I THINKING?” But then I’m also the person who tries to make all of those things happen, all at once.
Sadly, however, I don’t wear a cape and don’t possess any super powers. I wish. Instead, I’m like very other busy adult and on occasion, am blessed with a stroke of genius. Because while dinner is never an after-thought in this house, I sill love the quick and easy meals as much as the next guy.
One of the other things I find I’m always “running behind” on is finding recipes for my cooking classes. I determine the “theme” months ahead of time so in reality, this should never be an issue. Yet, my cooking class tomorrow on casseroles and make-ahead meals was void of any ideas until last night when I made this for dinner.
I know, I recently-ish made fajitas…but this caught my eye on Pinterest and I had to try it out. Let’s just say that I am soooooo glad that I did. Unlike my previous attempts at fajitas, it didn’t require a skillet with food overflowing the sides, dirtying my range. Baking the fajitas also cooked the chicken perfectly while not over (or under) cooking the vegetables. It can be prepped ahead of time and for the Americanized touch: a sprinkling of cheese. So, so good…and I have one of my recipes ready for tomorrow’s class.
- 3 Tbsp olive oil, divided
- 1½ lbs chicken tenderloins
- 1 packet taco seasoning
- 1 onion, halved and thinly sliced
- 1 red bell pepper, cored and thinly sliced
- 1 green bell pepper, cored and thinly sliced
- 1 cup 2% shredded Mexican cheese blend
- Preheat oven to 375 degrees F. Drizzle 1 tablespoon olive oil in the bottom of a 9x13-inch baking dish and add chicken; sprinkle chicken with half of the taco seasoning and toss well.
- Arrange sliced onion on top of chicken, sprinkle on remaining taco seasoning and drizzle with 1 tablespoon olive oil. Top onion with sliced bell peppers and drizzle with remaining 1 tablespoon olive oil.
- Bake for 40 minutes; remove and sprinkle with cheese. Continue baking an additional 5 minutes or until cheese is melted. Consume as is or serve in your favorite tortilla with toppings of choice.