Friday, April 03, 2009
The Rain, the Cold and the whole Tamale
Jordan in the morning. Another day, another cold. Another day of not going to school. Yet, where is all this energy coming from?
I have a sneaking suspicion it might be from the infant Tylenol I gave him for the fever. One dose and the kid is giddy all day. Here the two of them bring it on like only they know how. I'm tempted to start dosing myself with infant Tylenol during the day since it produces such euphoric reactions. It's gotta be better than hitting the liquor cabinet - not that I do that, obviously. Just sayin'.
And yes, Mina does don a tutu first thing in the morning because that's her style.
Pompoms on head. Yeah, this is a look.
When that didn't work, Jordan set to fixing Mina's hair with her Disney princess light up toy. The skirt spins around with multi-colored lights. Pretty freaky. But since Mina loves having her hair done, she doesn't care who or how they do it.
That worked out well.
The kids were so content playing with each other, I decided to get a head start on my list of things for the day and make dinner. It sounds a little crazy making dinner right after breakfast, but it was a super fast recipe, it could be done while the kids were playing, and it would leave me free to play with them all afternoon without the big fear of "what will we eat for dinner tonight?" Hate that feeling. Hate the panic of munchkins running around the kitchen while I'm scrambling.
My new favorite quickie recipe - chicken tamale casserole, courtesy of Cooking Light. 8 weight watcher points people, with sour cream.
First you bake the corn bread crust. I like to do with some light princess reading in the meantime. And yes, Jiffy corn bread mix is exactly what I used.
You could shred the cooked chicken while the corn bread bakes. Or you could check on your kids.
You'll also need some cheese with an enchilada chaser. There's something you want to see at 8:30 in the morning.
Quick check on the kids in the playroom - yeah, they're still alive. No injuries. Apparently they are playing "dirt garage." I said nothing and thanked the gods for 15 minutes of peace and quiet. Just long enough to bake the crust and shred the chicken. Why does "dirt" always play prominently in their games? Even indoors?
Assemble the sauce with the chicken on top. So easy - was tempted to invite the kids to lend a hand, then thought - "Don't poke the bear." Translated, this means, leave them alone, they are doing just fine playing by themselves.
Toss the cheese on top.
Bake for another 15 minutes. So easy. So good. I wish I could say the kids ate some, but they suck, so don't go by their opinions. If they had their way, we'd be eating pizza for dinner every night.
Later that day, after a quick trip to Target and minimal napping, we went outside. Rain, be damned. Mina blowing bubbles on the balcony.
Jordan blowing bubbles on the deck after smearing them on the floor and rubbing his pants in in the potting dirt.
Jordan doing the "mushroom pose." I think this latest bug is probably the result of spending all Monday morning at heart clinic. He was there for a regular check up, no biggie. But he felt the need to demonstrate every single yoga pose he could think of for the benefit of the nurse practitioner. As he moved fluidly from one tortured position on the floor to another, my inner germ freak screamed in terror as I watched his hands rub all over the noxious, super-bug infested tile. Argh. Does he not get that he's immunosuppressed? Again - argh.
Later, we painted. Little gems drying on the window.
Little Einsteins he snuck up on my kitchen window.
And he helps clean up too.
Chicken Tamale Casserole, courtesy of Cooking Light. A reader recipe by Rise Minton.
1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix
1 (4-ounce) can chopped green chiles, drained
1 (10-ounce) can red enchilada sauce
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream
1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
Yield: 8 servings
CALORIES 354 (36% from fat); FAT 14.1g (sat 7.1g,mono 3.3g,poly 1.2g); IRON 1.7mg; CHOLESTEROL 58mg; CALCIUM 179mg; CARBOHYDRATE 36.3g; SODIUM 620mg; PROTEIN 18.9g; FIBER 2.5g