I just downloaded the Disney font to my computer.
I had no intention of going “all out” for Shea’s first birthday, but then my love for entertaining and my somewhat repressed creative side started coming out. A Mickey Mouse themed 1st birthday with just 8 of us in attendance – the grandparents and her one aunt and uncle. Clearly, I needed no excuse at all to make this little gathering into a respectable party…theme and all!
We have Mickey ears and streamers and balloons. It’s going to be fun. Now, if I just felt a little more confident in my cake-making abilities…
Planning the food for Shea’s birthday was actually the hard part. I was so very tempted to do a “Hot Diggity Dog Bar” with lots of fun toppings (I’m still lusting after that Cooking Light cover from the start of summer!), but several family members don’t care for hot dogs. And let’s face it, they’re not exactly the healthiest choice.
I thought about doing a menu highlighting her favorite foods, but salmon and avocado just didn’t seem like proper party fare.
And if I’m being honest, I did want to keep things simple. Besides, Shea will eat just about anything, which includes this meal here. I dialed back the heat on this and she gobbled it up.
Hopefully she will also gobble up “Club” House Sandwiches, Minnie’s Bow Tie Pasta Salad, Hot Diggity Dogs (pigs-in-a-blanket), Daisy’s Garden Salad, Pluto’s Punch (well, nevermind this one because I plan to make it an adult beverage), Donald’s Cheese and Quackers, Chips and Dale (guacamole), Oh-Toodles “Noodles” (spiralized vegetable salad), and of course we’ll have our utensils named “Mouseketools”.
If you’re clueless about any of the above, just know that you should make this quinoa dish. It isn’t much to look at, but it’s incredibly quick and easy to make and tastes great. I highly recommend topping the dish with some fun ingredients like avocado, onion, and tomatoes to up the nutrition, color, flavor and texture.
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can yellow corn, drained and rinsed
- 1 (28 oz) cans of mild or medium red enchilada sauce, divided
- 1 (15 oz) can of diced fire roasted tomatoes and green chiles
- 1 cup uncooked quinoa + ½ cup water
- 4 oz reduced fat cream cheese, cut into large chunks
- 8 oz white meat rotisserie chicken, skin removed and diced
- 1 cup part-skim (2%) shredded Mexican style cheese
- Add beans, corn, ½ of enchilada sauce, tomatoes, quinoa, water, and cream cheese to the slow cooker; stir well.
- Add chicken to the crock pot and pour remaining enchilada sauce on top (do not stir), then sprinkle with shredded cheese.
- Cover and cook 4-5 hours on high or 5-7 hours on low.
- Serve with desired toppings such as avocado, onion, tomato, and cilantro.
Weekly Menu: September 20th – 25th
- Sunday: dining out with teammates after our hockey game
- Monday: Quick Chicken Piccata
- Tuesday: Smoky Ham and Split Pea Soup
- Wednesday: Speedy Shepherd’s Pie
- Thursday: at a conference