Sometimes, you just gotta do it.  There are a million reasons why you shouldn't and a million reasons why you should, but the main reason you should and not feel guilty about it is because it is just too convenient not to.  Get take-out.

If there is one thing I really hate, it's FAST FOOD!  Hate isn't quite strong enough a word.  It makes my stomach turn to think about it.  When we are out past when we expected to be out and we need to think about what we need to eat that entails a trip through that awful drive thru line, my stomach flips and I groan and think "is there any way for me to get out of this."

But sometimes you can't.

Tonight, is a 50/50...win/win situation for me and all involved.  You see, Sierra is heading out early this evening to serve meals to the homeless under a bridge in downtown Houston.  She needs to have something to eat BEFORE she goes, but she is leaving so early it would be hard for me to prepare her a meal.  

ADD TO THAT, Daniel has his friend coming over to spend the night which adds to the stress of the evening, if I let it, in that I would need to either cook a meal ultra early for Sierra to eat than rush her to church so she can get on the bus for downtown and than rush back and reheat dinner for Daniel, friend, Matt and I.

OR.....I can go through a pesky drive thru for Sierra on our way to church (probably Whataburger, if I know her).  THAN....Matt can pick up a pizza for Daniel and his friend...........AND, do WE need to eat said pizza??  WHY NO, NO we do NOT!!  We just happen to have leftovers from last night's dinner, so we are good to have a good meal that does not involve  any kind of yucky fast food qualities...and I feel good about that.

Allow yourself a night off if you can.  There is nothing wrong with it and EVERYONE is happy and content.

Boy, do I LOVE Pinterest.  If you love Pinterest, say Hey-O!  You KNOW you LOVE it and if you don't know about it, JUMP IN!!!  The water is GREAT over here.  Pinterest is my main source of anything creative and for my recipes.  Some of the recipes I have pinned have been FAILURES, but many have been INCREDIBLE.  It has changed our lives and our tastebuds are HAPPY!!

Tonight, I decided to make something that sounded interesting and easy and the pictures looked scrumptious.  I had to, of course, make my own changes to the recipe, though they are really minor.  I am trying my hand at taking pics of what I do, but my camera was not charged and I didn't want to wait for my camera to charge to start the prep work....so I used my iphone.  Give me time to master that....

So, the recipe said to mix oil and seasonings together, toss with chicken tenders, put in pan, add veggies, and bake.  Me, I LOVE infused flavors....and I thought, why not toss everything together and let it sit for a couple hours before putting in pan to bake??  And, I am not much on tenders, so I just used breasts that I cut.  So, here is what I did (recipe at the bottom):

First I took what I estimated to be a pound of chicken breasts and sliced them up.  Than I whisked together oil and spices and coated the chicken, so it could sit together....loving each other...while I did the rest:

Then it was time to slice onions...this picture is dedicated to Sierra who LOVES onions...she LOVES them!!

Than a yummy, colorful blend of peppers...my kids favorite.

I added the can of rotel tomatoes and than tossed it all making sure everything got coated with the yummy flavors!

This sits together....I think it is love.  It smells like love.  The next step will be put in the pan and bake.  Tick, Tock, Tick, Tock...waiting for the right time.  An hour?  Two?  We actually have somewhere to be tonight...my son' has been attending VBS this week and they are putting on a program tonight featuring the kids, songs, and activities.  CAN'T MISS THAT.  So, timing is everything.  In the end, this yummy mixture will sit for about 1 hour and 45 minutes before being put in the pan and placed into the oven.  Sierra just opened the fridge and said that dinner smells yummy.  These are words I love to hear. 

So, into the oven they go and as I sit here typing, in real time, the timer has 14 more minutes and the house smells heavenly!  

And than out they come....just ready to get put in a tortilla with some cheese on top....Oh, how I wish I had bought some HEB guacamole to go with it.

This recipe is a definite winner in our books.  Sierra said the veggies all tasted so fresh and Matt said that it was restaurant quality.  This is another recipe that I would not hesitate to do again and it definitely falls in the EXTREMELY EASY TO PREPARE category!!

Here is the original recipe...you can try her way, or mine.  It doesn't offend me either way!  Well, not too much!  :-D

Oven Baked Chicken Fajitas
4.7 from 12 reviews
Print
Ingredients
1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp salt
1 (15 oz) can diced tomatoes with green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced (I use half a green and half a red)
12 flour tortillas
Toppings such as cheese, sour cream, and guacamole – if desired
Instructions
Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.

Oh the yumminess to be found in this simple crunchy corn tortilla shell...the happiness to be found in the crunchy crunch of my teeth biting into this yummy wonder.  I just love tacos.  LOVE THEM!!  I love them in many varieties.  My favorite Mexican restaurant is Lupe Tortilla!!  They have the best of everything, but they have one thing I have never seen anywhere...a puffy taco!!  Here is the description from the website:   Puffy Taco  Our homemade corn tortilla lightly fried y filled con your choice of tender braised beef or grilled chicken, guacamole, lettuce, shredded cheese y tomatoes.  I love it with chicken and it blends so well with the guacamole.  *sigh*  I am hungry.

We make tacos a lot at home (what family doesn't?).  I do not like those icky taco seasoning packets...it makes everything so salty and, well, I don't know...grody.  When making traditional tacos, I just brown the meat with lots of good spices on hand like garlic salt and pepper.  It's simple and tastes fresh.

BUT, sometimes, you must make tacos different.  I have a couple chicken taco recipes I love (and I will surely post on here at some point) that I use soft taco shells for.  My kids DIE when we have any of these taco varieties.  THEY LOVE TACOS.......but not NEAR as much as I do.

There is one chicken ranch taco recipe, though, that I love more than any other.  It cooks in a crockpot, which already moves it to a high mark in my book.  It has so many flavors in one bite.  AND, it tastes great in my yummy CRUNCHY taco shell!!  OH MY GOSH...THIS RECIPE IS TO DIE FOR!!!!!!  It is in a fairly regular rotation...as regular as I go....and each time I make it the family is MORE than happy!!

As usual, I make a slight change.  As I stated in a previous post, when using the crockpot, I prefer to use frozen breasts.  The breasts just do not seem to dry out as much.  Because I use frozen chicken breasts, I increase the time.  I do not pay attention to how long (sorry), but I just check...are they done?...why yes they are....you get the picture!  Due to the liquid from the frozen breasts, I reduce the amount of chicken broth I put in....I cannot tell you by how much...I do not buy it in cans and, as always, I just eyeball what looks good to me!! 

So, here is the recipe.   I use Stand and Stuff taco shells (they're just easier) and top with shredded lettuce and cheese.  That's it.  You could add tomatoes, but Daniel is the only one who likes tomatoes here.  I cannot emphasize the need for you to make this for your family.  They will applaud your cooking genius even though there is no real work involved!!

Here is the original recipe via Pinterest (LOVE PINTERST!):

Chicken Ranch Tacos...These come out amazing in the crockpot! Use 2 lbs. of raw (not frozen) chicken breast, 1 packet of dry ranch dressing, 1 packet chicken taco seasoning & 1 can of chicken broth. Put that all in the crockpot and cooked on low for 3 hours then shredded the chicken and let it cook on low another 30 min. Heat the taco shells and assemble your tacos and oh my tasty eats!!! 

Ok, it's a day late, but not a dollar short.  Ok, so that was a bit cheezy.  This morning, I am posting the recipe and my review of last night's dinner.  Sadly, I slaved over the hot stove making a dinner I did not get to eat until hours AFTER it was done because I had a meeting I needed to be at.  When I dragged into the house and finally sat down to devour what I had made, it was 11:00 pm and I am not sure what actually made it to the taste buds.  I am pretty sure I liked the food that was put in front of me and I was assured by my hubs that everyone else thought it was great.  

For the main course, I followed the original recipe except for one minor detail...this is supposed to be for wings.  I am not a fan of wings...too much work, not enough meat.  So, I used chicken legs instead.  The cooking time is longer since there is more meat...so be aware of whatever you choose to make.  

A couple things I would change is first of all, I would use a low sodium soy sauce.  I am not a fan of soy sauce, and, so, I do not buy it often.  It never occurred to me to get the low sodium sauce.  It was a bit salty.  Also, be prepared.  Our house smelled like soy sauce for HOURS.

I planned on serving this meal with some fresh green beans, but we had a guest over who just got braces, so I opted for mashed potatoes.  Our mashed potatoes are a basic recipe: boil some potatoes, mash them up with sour cream, butter, plenty of pepper, plenty of garlic salt, and some cheese.  YUM.  I also made some Hawaiian bread to go with it (which, I have not even had the pleasure of eating yet...was so tired, I forgot it).  I am including the recipe below, as well.

So, I will definitely keep this recipe.  I think it would be really good grilled.  Let me know what you think!!

Marinated Chicken Wings Recipe
1 C. water
1 C. soy sauce
1/4 C. white sugar
1/4 C. pineapple juice
1/4 C. vegetable oil
1 tsp. garlic powder

Combine all ingredients. Pour over 20-25 wings, broken and tips removed. Marinate in large shallow pan (we use a cake pan or large Tupperware container) overnight.

Preheat oven to 350 degrees. Spread wings on a cookie sheet and bake at 350 degrees for 45 minutes. Continue to baste the wings with marinade while they’re baking.

Sweet Hawaiian Yeast Bread (bread Machine)

Ingredients

• 3/4 cup pineapple juice
• 1 eggs
• 2 tablespoons vegetable oil
• 2 1/2 tablespoons honey
• 3/4 teaspoon salt
• 3 cups bread flour
• 2 tablespoons dry milk
• 2 teaspoons fast rising yeast or 2 teaspoons quick-rising yeast

Directions

1. Place ingredients in bread machine container in order directed by manufacturer.
2. Cycle: white, sweet, no timer.
3. Setting: light.

It has been a LONG time since I have posted (well, long by my standards).  It was a rough week last week.  In 5 days I had to go to 5 doctor's appointments...3 for my daughter, 1 for my son and 1 for me.  It was draining.  We relied on Subway, peanut butter and jelly and, even, *shudder* Taco Bell (in college, we called it Taco Hell).

But, today, I am back!!  I was tempted not to cook.  I have had a headache all day...it's hotter than Hades here....I had a frustrating visit at the eye glasses store....but I am persevering.  My family deserves a home cooked meal and so I will make a home cooked meal.

As is typical of me, I am trying something new and different.  I came across this recipe on Skinny Taste's website and was intrigued.  I do not know about your family, but mine love zucchini and my husband is on a diet...this seemed to fit the bill for a great dinner.

Now, this recipe made me a bit nervous, so, for the most part, I stuck with the recipe as stated.  I discovered I did not have marjoram (I could've sworn I did).  I did not measure the seasonings and just eyeballed it.  Other than that, I followed the recipe to the letter.

Upon first biting into this dish there was oooos and aaaas all the way around.  Everyone LOVED it.  The kids and I look forward to eating leftovers tomorrow.  This was a MUST HAVE and will enter into a regular rotation.  I think this will, also, be a good stuffing for bell peppers.  MAKE THIS....YOU WILL NOT REGRET IT!!

Turkey Stuffed Zucchini 
Gina's Weight Watcher Recipes  
Servings: 4 • Serving Size: 2 halves • Old Points: 4 pts • Points+: 5 pts
Calories: 214.8 • Fat: 4.6 g • Protein: 31.6 g • Carb:11.0 g • Fiber: 2.9 g  

Ingredients: 

• 4 (6 oz each) medium zucchini
• 1 tsp butter
• 1/2 small onion, finely diced
• 1 shallot, minced
• 3 cloves garlic, crushed
• 1 oz white wine
• 1.3 lb (20.8 oz) ground turkey (99% fat free)
• 1 large egg white
• 1/4 cup grated parmesan cheese
• 1 cup fat free chicken broth
  
• 2 tbsp whole wheat seasoned breadcrumbs
• 1 tsp paprika
• 1 tsp fresh chopped rosemary
• 1 tsp garlic powder
• 1 tsp marjoram
• 1 tsp dried basil
• Salt and fresh pepper

Directions:

Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Arrange in a baking dish. Chop the scooped out flesh of the zucchini in small pieces.

In a large saute pan, melt butter and add onion, shallot and garlic. Cook on a medium-low flame for about 2-3 minutes, until onions are translucent. Add chopped zucchini and season with a pinch of salt, cook about 2-3 minutes. Add wine and cookuntil it reduces. Add ground turkey and season with salt and pepper, cooking until turkey is white, breaking up in smaller pieces. Add paprika, rosemary, garlic powder, marjoram and basil. Mix well and cook another minute.

Place turkey meat in a large mixing bowl and set aside to cool. When cooled, addparmesan cheese and egg white, mix well. Using a spoon, fill hollowed zucchinis with stuffing, pressing firmly and top with bread crumbs. Place chicken broth in bottom of the baking dish and cover tightly with foil. Bake 35 minutes. 

I am not a big drinker, but I am not against drinking.  I think anything in moderation is fine...Jesus did drink wine, after all.  I might have one mixed drink a year.

Cooking with alcohol is different.  Wine is a great choice when cooking.  I always have wine on hand, but I never drink it.  I just do not like the taste.  Never did.  It adds such great flavor to so many dishes, though.  I have a recipe for beef stew that uses red wine and it is heavenly!!  I use white wine in my chicken spaghetti casserole that gives it that great twist to a classic recipe.

Beer, though??  I can stomach a sip of wine here and there, but I can't stand beer.  It just tastes bad and I do not understand the appeal.  I tend to avoid beer in any form.  BUT, I came across on my beloved Pinterest a recipe for beer chicken.  The claims were that it is the best chicken you have ever had.  I am skeptical, but I LOVE trying new things.  So, I sent my husband, who does like beer, to the store to pick me up a can of beer that "doesn't taste too much like beer".  He chose Busch.  I have to trust him.  I am illiterate to this.

Now, I am sure you are thinking of the classic beer chicken (stick a can of beer in a whole chicken and cook), but no.  This recipe involves a crockpot and I was instantly curious.

Interesting side note. The original recipe poster said that she always uses frozen chicken in her crockpot recipes because they come out more tender than when using fresh which comes out dry.  Now, I have never heard this before, but thinking back to the many crockpot recipes I have used, I think she is right.  I have used fresh chicken and frozen chicken and my frozen chicken recipes do tend to come out more moist and less dry (a common problem with chicken in the crockpot).

So, the journey began at 10:45 am.  I put some frozen chicken breasts into the crockpot.  The original recipe called for 4-6 breasts, but I had a lot of small breasts, so I just kind of eyed it.  I poured the Busch beer on top and than proceeded to put in the seasoning.  Now, if you are looking for exact measurements from me, you will be sorely disappointed.  I just eye it, always.  I'm a pretty good judge of what is needed.  Here is her suggestion:

The Red Bell Pepper.