I am finally starting to feel like we are getting back to some sense of normalcy around here. After multiple weddings (two of which I was in), birthdays, packing, moving, unpacking, getting our 4 year old comfortable in her Pre-K class, traveling to Texas and New Mexico, I am so excited to have a few weeks to just be.
My hubby is back in school again this semester, another full load of classes after work three nights a week. Hadley is in afternoon Pre-K class (which she loves), and Truett – well, he’s almost 2. That should say enough about him right there, right? His birthday is next Saturday, which is so hard for me to comprehend, but we will be having a little party for him the next weekend. This will be our first official party in the new house, so I am getting really excited. I LOVE parties.
Since Brent is in class until after dinner two to three nights a week, I have been trying to plan easy to prepare dinners for those nights. The kids are also at an age where they love to play together, and really play well together. In our new house we opted to not have a play room, but to give them bigger bedrooms. We can fit all of their toys, dress-up clothes, train table, basketball hoop, baby beds…everything… in their new bedrooms. It is so nice to actually have a study and a formal dining room to be used as we intended.
After I pick Hadley up from school, we usually play outside for a while and then they come in and go in one of their rooms and play while I cook dinner. Last night, they destroyed their rooms, but I made a yummy dinner that they both ate, so it was worth it! Plus we cleaned their rooms before bathtime anyway. I found this recipe on Pinterest, here is the from over at Picky Palate. During the fall I use a LOT of green chile in my recipes. It is delicious and warms up all of our fall/winter meals. I did change it up a little, based on things I had in the pantry. Brent was even saying this could be a good “leftover” meal, as far as throwing in pretty much anything to make it delicious.
I substituted Quinoa for the elbow macaroni, and I also used 12 slices of cooked turkey bacon, instead of a pound of cooked pork bacon. It turned out great, everyone ate it, and Brent said he really liked it. Here is how I did it!
Quinoa – 1 cup dry. Prepare according to instructions and set aside
2 large chicken breasts – cook, chop, and set aside.
1 stick of butter (1/2 cup)
1/2 cup flour
2 cups Milk (I used lowfat)
2 cups sharp cheddar cheese (would also be good with jack or colby)
1 cup of chopped green chiles (or two 4oz cans)
12 slices of turkey bacon, cooked and chopped
1/2 cup Salsa Verde (tomatillo salsa)
First I cooked the quinoa and the chicken and set them both aside. I also cooked the bacon and chopped it up into small pieces. If you use fresh green chile, peel it and chop it up, or use 2 small cans of the chopped chile from the store. To make the Rue, you melt the butter and then add in the flour. Whisk together until its well mixed, and then keep stirring for 2-3 minutes, and it will start to get a little darker in color. Pour in the milk and whisk until it thickens, 3-4 minutes. Then pour in the shredded cheese, and stir until its melted. Season with salt and pepper. I made the sauce in a large sauce pan, so that I could just pour everything else into it. In went the quinoa, chicken, green chile, bacon, and salsa verde. Mix well and enjoy!
I topped mine with some extra salsa verde because it is just so delicious!! It is not spicy at all, unless the chiles you use are hot, which mine are not. I have plenty of leftovers to have it for lunch today, yum!
Brent’s birthday was last week, but he is getting his present from me tomorrow afternoon! He has no idea what it is, so I will post pictures afterwards!! I’m so excited!