Southwest Michigan is getting a little ornery. We’ll have a beautiful day followed by a week of rain and plummeting temperatures. We have had every season in the past few weeks (literally) and we’re all just ready for summertime. Every day. All day. Give us Memorial Day to Labor Day, puh-lease, Mother Nature!
One nice thing about living in a climate that is unpredictable and for much of the year straight-up miserable, is that we value and appreciate the beautiful days. The population of our town seems to triple and everyone is universally happier. Seriously! This sentiment is only exaggerated when it’s nearly June and we’re still on the emotional rollercoaster of weather in the Midwest.
As for meals, it’s hard to rely on the grill (i.e. the weather) and things like t-ball have thrown a wrench in our usual evening routine. We’re about 3 weeks into the season and I have successfully managed to forget Shea’s hat, glove, helmet, or jersey much of the time. Last week was a real treat while Shea was having a meltdown on the field after falling while Piper had an accident alllllllllllllllllllll over herself. We were quite the sight, let me tell you.
Add to that the hangry factor and evening kiddo activities can quickly go to you-know-where. Admittedly, my fuse is not the longest at that hour of the day, either.
For now, we’re keeping t-ball evenings structured. Small snack on the way, QUICK dinner or leftovers when we get home. Some days it all shakes out and other days we’re a disaster, but a plan is helpful.
The night I made this meal was a memorable one. It was 70 and sunny at 6:45pm when we sat down to eat. And the peanut gallery went SILENT, chowing away. Shea came up for air first telling me this was her “favoritest meal ever” and Jess (our nanny who requested staying for dinner the night I served this meal) followed it up with “this is the best thing you’ve ever made.” Considering how EASY this meal was, that’s a big win!
- 1 (14.5 oz) box whole wheat rotini
- 2 cups frozen corn
- 1 (10 oz) can Rotel
- ½ cup salsa
- ¼ cup taco seasoning
- 2 tsps extra-virgin olive oil
- 4 cups low-sodium vegetable broth
- 1 green bell pepper, cut into thin strips
- ½ red onion, sliced
- 1 (15 oz) can no salt added black beans, drained and rinsed
- ½ cup shredded Mexican cheese blend
- 1 avocado, diced
- To a large pot, add the rotini, corn, Rotel, salsa, taco seasoning, olive oil, and broth; bring to a boil over medium-high heat. Stir, add the sliced peppers and onions on top. Do not stir, allowing the peppers and onions to remain on top. Cover the pot and reduce heat to medium-low. Simmer for 12-15 minutes.
- Stir in the beans and cheese. Serve hot, topped with diced avocado.
Weekly Menu: May 19th – 23rd
- Sunday: leftover tacos
- Monday: Chicken Caesar Salad with a Twist
- Tuesday: BBQ ribs, grilled squash and zucchini, corn on-the-cob
- Wednesday: 20-Minute Sweet and Spicy Noodles with extra veggies added in
- Thursday: out for our 10 year wedding anniversary!