Chicken Burrito Bowls

I found this recipe over at Budget Bytes (she calls them taco bowls) and just like she describes it's "slow cooker 101". I threw this together when I came home from work one morning last week and it was ready by the time I woke up for my next shift!

 

Prep it:

 

1½ lbs. chicken breasts (I used three of the frozen ones from the bag)

1 (16 oz.) jar salsa

1 (15 oz.) can black beans, drained

½ lb. (8 oz.) frozen corn

1 Tbsp chili powder (I left this out)

½ Tbsp cumin (And I left this out)

½ Tbsp minced garlic (I used double this)

½ tsp dried oregano

¼ tsp cayenne pepper (Again, just shook some in there)

Salt and pepper to taste

2 cups dry rice

8 oz. shredded cheddar (I just used a Mexican blend)

½ bunch cilantro (optional - but I definitely recommend it)

[You can tell I follow recipes super well] 

 

Make it:

(Directly from Budget Bytes)

1. Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.
2. Secure the lid on your slow cooker and cook on low for 8 hrs.
3. Near the end of the cooking time, cook the two cups of rice according to the package directions (I definitely used instant)
4. After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

Cheese Ravioli Bake - Recipe

 

One of the meals I posted last week was a picture tutorial of a ravioli bake. Well I made it, and it was really good! Definitely enough for a family of 4 or 5. Prep is super easy, cook time is a little longer than I prefer.

  

Prep it:

• Bag of frozen cheese ravioli
• Shredded mozzarella cheese
• Marinara sauce (1 jar) 



 

Make it:

 

Heat oven to 400 degrees.

 

Spread a layer of sauce on the bottom of square pan.

 

Layer raviolios' on top of sauce.

 

 

Add another layer of sauce then a layer of cheese.

Repeat one more time then cover and back for 30 minutes. Remove cover and continue baking for 15 minutes. After pulling out of the oven, sprinkle parmesan cheese and serve.

  

 

After all this time? Always.

If you know anything about me, you know I'm pretty obsessed with Harry Potter. I've read all the books (multiple times) and have watched the movies (on DVD and DVR) thousands of times! Here are some images of the two aprons I've made:

Harry Potter Apron Tutorial

 While I lived in Tampa I made it a point to head over to the Wizarding World of Harry Potter in Orlando. Now that they've added Diagon Alley complete with a Gringotts ride and The Hogwarts Express, I can't wait to go back!! Here's some photos of my Harry Potter world experience (note: this visit was about 3 years ago - and sorry for the not so great quality, these are iPhone pics!)

This is a recipe I've come across many times on Pinterest, but haven't had the chance to try it. If you do, let me know how it is!!

Werk it.

I figured since it now looks like Joann's and Michael's threw up on my blog, I'd switch the topic a bit. 

To everyone's favorite subject... the ever so slow process of getting fit. I'm by NO means in any way shape or form even close to an expert and this is really a learning process for me. So join me for the ride of losing my baby marriage (?) weight.

Since I got married until October of last year I gained a total of 54 lbs. [shocked face] I've always said I'd start eating healthy tomorrow when finally we moved back home and I got on the scale and was 2 lbs away from 200. I said I'd never get over that number. From that point I started slowly watching what I was eating and just eating at home more. About two months ago I came down with a really bad case of the flu and couldn't keep anything down for a week. That kick-started my decision to stop drinking soda. (weird, right?) I've also used portion control, stopped eating fast food and greatly cut back on snacking, while trying to maintain a 1200 calorie diet (this is if I do not work out that day - which usually, I don't.)

Since October of 2013 I've lost 22 lbs. 

Let me clarify.  
I AM NOT STARVING MYSELF.
If I'm hungry? I eat. Simple as that. I don't let the calories rule my life. I use it as a guideline to try and find other alternatives that have a lower calorie value. Also, if my husband wants to take me out to dinner that night? I go and order what I want, just only eat about a third of it. 
To track this I use MyFitnessPal app, which I LOVE! If/when I work out and log it, it allots in the extra calories I can consume.

It has definitely been a challenge because I work nights and do you know whats open for 'lunch' at 3am (even while living in Vegas)? Carl's Jr., Robertos (Mexican take out), McDonalds and Jack in the Box. Super healthy, right? NOT! I've had to make the effort to pack a lunch and snacks so I'm not tempted to just go get fast food.

That's where I found these little jems on Pinterest for snack I can bring:

Sliced apples, extra crunchy peanut butter and chocolate chips (I'll also make this if I'm craving dessert)...

 

Bagel thin, crunchy peanut butter, sliced bananas, and a sprinkle of cinnamon...