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!
- 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
- 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.
Recipe from Iowa Girl Eats
Nutrition Information:Yield: 6 Serving Size: 2 cups
Amount 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