Look at that...I finally remembered!
Although, most of my pictures are pretty much centered around the same thing these days...
Here's how today has gone...
10-ish
...I'm NOT waking up mom...it's too hard.
11-something
lunch at Cafe Brasil with Katie!
12-ish
asleep once again!
1-ish
Saddest Face In the World! (But still too cute)
There was also the biggest poop in the world right before this, requiring a change of clothes, but I figured that didn't need to be captured in a photo journal.
2-something
Rocking her chair, she played footsies with me.
3 o'clock
Chocolate!
4-ish
A big stack of chicken spinach quesadillas for the freezer
5-something
Ample dishes from the chicken spinach quesadillas
6-ish
I see myself!
She's looking in the mirror, I'm not great at aiming the camera without looking through, but I thought it turned out pretty cute...
7-something
Practicing more kicks. Note that this is the third change of clothes of the day,
she soaked through another diaper.
2 comments:
Your spinach chicken quesadillas look yummy! What's your recipe? Have you frozen them before? How do you reheat them? Etc, etc?
Recipe is from Eating Clean magazine--my mom recently got it, and I LOVE IT! I am seriously considering subscribing, but Ricardo hates magazines...so I'll have to convince him. (Maybe the chicken spinach quesadillas in our freezer will help!)
8 oz chicken breast
2 1/2 tsp EVOO
Sea Salt and pepper to taste
1 med. white onion, finely diced
1 med. red bell pepper, finely diced
1 6-8 oz bag of spinach, stems removed
3/4 c lowfat ricotta cheese
1/2 c navy beans, drained and rinsed
3/4 c lowfat shredded mozzerella cheese
1/4 c flat parsley and rosemary chopped
juice 1/2 lemon
8 tortillas
coat chicken with 1/2 t olive oil, salt, pepper, roast in 350 degree oven 16 minutes or until fully cooked, turn once.
saute onion, red pepper, 2-3 minutes, add spinach until slightly wilted.
mix ricotta and beans, mashing slightly. Add mozzerella, herbs, lemon juice, salt and pepper to taste. When chicken is cool enough to handle, cut into 1/2 inch pieces and add. squeeze excess moisture from spinach mixture and add to chicken mixture.
Place in tortillas.
Can freeze for 2 months, bake in 350 oven or 24-26 minutes (when frozen).
I have not frozen them before, this was the first time I tried this recipe. However, Ricardo did eat 2 yesterday, fresh, and I came home today to notice that one of the frozen ones has now been eaten too--I haven't heard any complaints! :)
Love to you!!
calia
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