I hope you had an excellent weekend! Our weekend was a lazy one and we ended up not going ice skating Saturday night. I know I’ll miss lazy weekends come summer but I’m ready for warmer weather so I can be out and about running, cycling, or just throwing a frisbee in the yard with Mike. Today I settled for an at home Pilates mat workout. Here’s to hoping Spring arrives quickly!
Yesterday I baked Lemon Poppy Seed Bread. Lemon flavors make me think of spring, keeping the spring theme going, and this bread is delicious. I didn’t do the gluten free version and used 1% milk instead of almond milk but it turned out great! I also added a little fresh squeezed orange juice to the glaze.
Only three weeks until I see my little nephew, Jacob, for his one year birthday. Time has flown by! I can’t wait to see him and maybe Pittsburgh will have 50 degree temperatures that weekend. Wouldn’t that be nice?
Last night Mike and I enjoyed chicken quesadillas for dinner. I didn’t actually make them, Mike did all of the work because he’s excellent at making quesadillas. We had some frozen corn in the freezer and I thought that would be a great addition to the peppers, onions, and chicken we normally have in our quesadillas.
2 chicken tenders
2 boneless, skinless chicken thighs
Half an orange pepper, green pepper, and red pepper each, chopped
Quarter of a red onion, chopped
1/2 c frozen corn
4 tortillas, multi-grain with olive oil flavor
Red pepper flakes
Mexican blend cheese
1. Cut the chicken into thin strips. Season chicken with a little canola oil. Add all spices to chicken to taste. (Mike doesn’t measure so use some sparingly if you prefer but don’t leave out the cumin!)
2. Heat a cast iron skillet on medium heat and saute the onions, peppers, and corn. Add the chicken and cook thoroughly.
3. Heat a griddle pan or skillet to medium heat. Place one tortilla in pan and add a layer of cheese. Next add chicken and veggies, then another layer of cheese. Place a tortilla on top and cook until cheese melts, flipping once.