May 23rd. My wedding anniversary! We’re returning from a weekend in Columbus to hop right into championship hockey games…in different divisions. So basically, we have not and may not celebrate our anniversary. But that’s okay – we’ll celebrate it tomorrow night with our kids who will undoubtedly put up a fuss about a dinner they would love, if only they would try it.
Being on “vacation” this weekend feels weird. It was the first time I’ve “called in” my kid to school for a missed day. I didn’t know the procedure which is lovely because it also means she hasn’t missed a single day due to illness. And now I know the process for the if or when.
Being off on Friday is also so lovely – it elongates the weekend so nicely. By 50% in fact. It makes me all the more excited for another long weekend with Memorial Day weekend being next week. This time of year feels like one steady stream of fun and I love it. LOVE it.
Since it was a “vacation” we’ve been a bit loose on bedtime, etc. Not hugely so because they’re whipped, but our usual routine is off for sure. I mean, it’s nearly 9am and no one has had a sip of milk (this is Shea’s idea of a torture tactic) and a vegetable? Ha, it has been DAYS. This is a dietitian mom’s idea of a torture tactic.
Last night, Dietitians Dish Podcast did North Market in Dublin, Ohio which is basically a mini version of what they have downtown in Columbus. It’s basically a high end food court with lots of fun food options. While my kids settled on a quesadilla with chips and guac, I snuck over to the Japanese restaurant and ordered edamame and brussels sprouts. I was feeling pretty #momwin about the whole thing until my $2.50 worth of brussels sprouts was quite literally 3 brussel HALVES on a skewer. Gina and I shared them and the kids inhaled the edamame. #momfail
As we ease into the week before another long weekend, we’re reacquainting ourselves with real food. A bit of fiber, a bit of color. This recipe feels so timely because it’s kid-approved and packed with fiber and lots of vitamins and minerals. It will not disappoint even the choosiest of palates. I mean, who doesn’t love chorizo!? Opt for a mild version for palates not wishing for the spice and next time, I’m going to try soy chorizo because it’s DELICIOUS!
Mexican Chorizo, Sweet Potato and Black Bean Rice Skillet
This all-in-one skillet meal has the perfect sweet-savory combo going on with the tender sweet potatoes and bold chorizo!
Ingredients
- 1/2 Tbsp olive oil
- 2 small sweet potatoes, peeled and chopped into 1/2-inch cubes
- 1/2 onion, chopped
- 8 oz chorizo
- 1 (15 oz) can black beans, drained and rinsed
- 3 1/2 cups low-sodium chicken broth
- 1 cup salsa verde
- 1 cup long grain white rice
- 1/4 cup chopped cilantro, for serving
Instructions
- Heat oil in a large skillet over medium-high heat. Once hot, add the diced potatoes and cook for 2-3 minutes. Add the onion and cook an additional 2-3 minutes or until potatoes are slightly tender.
- Add chorizo and break into a crumble, cooking for 4-5 minutes or until cooked through.
- Add black beans, chicken broth, and salsa verde to the skillet; turn to high heat to bring to a boil. Add rice, stir, place a lid on top, and turn heat down to low. Simmer until rice is tender, about 16-18 minutes.
- Sprinkle with chopped cilantro then serve as is, or with tortilla chips or tortillas, and guacamole.
Notes
Recipe from Iowa Girl Eats
Nutrition Information:
Yield: 6 Serving Size: 2 cupsAmount Per Serving: Calories: 350Total Fat: 11.5gCholesterol: 24mgSodium: 993mgCarbohydrates: 48.5gFiber: 8.5gSugar: 3.8gProtein: 14.3g
Love all-in-one meals? Who doesn’t!?
- Skillet BBQ Chicken Pasta
- Chicken Burrito Skillet
- One Pot Cheesy Taco Skillet
- One Pot Spicy Taco Rice Skillet
- Skillet Chicken Cheesesteak Sandwiches
Weekly Menu: May 23rd – 27th
- Sunday: TBD/leftovers
- Monday: Grouper Filets with Ginger and Coconut Curry
- Tuesday: Korean BBQ Tacos with Easy Kimchi
- Wednesday: leftovers/carryout
- Thursday: Sweet Thai Basil Chicken
Be well,
