Creamy Southwestern Chicken | Birds Eye® Protein Blends

Time-saving items are essential around here these days, especially when it comes to cooking dinner. If you have a kid or two {and even if you don't!} you probably know what I mean. That last few hours of the day can get pretty hectic as everyone gets home, gets settled and gets hungry.

We seem to have our routine down {for now}, but even so, I find myself standing in front of the refrigerator looking for solutions to completing our meals. The "main" part of dinner isn't usually a problem as we tend to rotate between chicken, fish, ground turkey, lean pork chops, etc., etc. But filling the space on the plate next to the entree is usually where it gets tricky.

Almost on cue every night, you can hear me ask, "What do you want as a side?", to which my ever-so-helpful husband replies, "A vegetable."

Yeah... thanks, dear.

Meanwhile, the growling stomachs and hunger meltdowns begin and soon we find ourselves venturing into very crabby territory, which doesn't help my kitchen creativity. The result? Plain, sauteed veggies. Drab, unappealing side dishes. Lackluster, uninspired add-ons.

Unless, of course, you find something that can swoop in to the rescue and be ready in minutes...

Enter Birds Eye® Protein Blends. I found these at Walmart and thought they'd be worth a try, and boy was I right.

Last week I found myself in a pinch as the day was winding down, dinnertime was approaching and my toddler was trying to eat crayons. {Non-toxic, sure, but definitely not nutritious.} And then I remembered this was in the freezer. Score!

Since the veggies were seasoned with a Southwest Style sauce, I went with the theme and made a quick, simple chicken and lightened up creamy sauce to go along with the side. Everything was so zesty and flavorful that I'm sure this meal will become a regular on rotation.

Right now you can save .50 off Birds Eye® Protein Blends with this iBotta offer. Save money, time and sanity and treat yourself to an easy dinnertime routine.

Now the only thing my husband will hear me yell from the kitchen is, "Dinner's ready!" Music to our ears!

This is a sponsored conversation written by me on behalf of Pinnacle Foods Group LLC. The opinions and texts are all mine.

Creamy Southwestern Chicken

4 boneless, skinless chicken breasts
1 teaspoon chipotle powder, divided
Salt to taste

1 can diced tomatoes
Juice from 1/2 a lime
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cumin
1/2 teaspoon chili powder
1/3 cup Greek yogurt {I used 2%}

1. Heat about 1 tablespoon of oil in a large skillet over medium-high heat. Season each chicken breast with 1/4 teaspoon chipotle powder {or your favorite southwestern seasoning} and salt.

2. Place chicken breasts in the pan and cook on the first side for about 4-6 minutes or until browned, then flip and brown the other side another 3-5 minutes. {It's ok if they're not fully cooked through as you will be returning them to the pan.

3. Remove chicken from pan and set aside on a plate.

4. To the pan, add all the sauce ingredients except yogurt and whisk to combine, scraping up the brown bits from the bottom of the pan. Bring to a bubble, then reduce the heat to medium-low and return the chicken breasts to the pan, nestling them into the sauce.

5. Cover pan and simmer for another 8-10 minutes until the chicken is fully cooked through.

6. Remove chicken once again and whisk yogurt into the sauce. Pour sauce into a blender {or use an immersion blender} and blend until completely smooth.*

To serve, ladle sauce over chicken. Serve with Birds Eye® Southwest Style Protein Blends.

Citrus Pork Stir Fry

It's happening.

In the past week I have:

- Honked at "irresponsible kids" skateboarding in the middle of the road
- Pulled silver hairs from my head
- Slathered my face in expensive moisturizer before bed
- Thought to myself that my new comforter was the best Christmas gift I've gotten in a while
- Realized that Josh Duhamel looks even better with salt & pepper hair
- Admitted {out loud} that my favorite radio station is Legends 100.3 {think Frank Sinatra, Ella Fitzgerald, Tony Bennet... etc.}
- Fallen asleep before 9:30pm

I also saw a photo of myself from just 5 years ago and thought, "Gah, I look so... rested."

I'm a mom. In my mid-thirties. And there are times I see young girls and think that their shorts are inappropriately short.

::: Buries head in laundry pile composed entirely of yoga pants :::  

Getting to this part of life has made me realize the importance of quick dinners. Mostly because by the time my husband gets home, I cook, we eat, clean up and go through the playtime-bath time-bedtime routine for our kiddo, we have about 45 seconds left before both of us "shut down" for the night. {Meaning, we pass out on the couch while attempting to watch something.} I'm all for anything that will shorten the evening "to do's" and lengthen our downtime together.

Whether or not you're facing the realities of aging, this Citrus Pork Stir Fry will be a welcome addition to your weekday cooking repertoire.

I never used to know what to do with thin-cut boneless pork chops because they're so easy to overcook if you're pan searing or baking them, but I love how they work with this stir fry. They're the perfect thickness for cutting into thin strips like you'd get in a takeout meal. If you're not into pork, you can sub it out for chicken or even portobello mushrooms for a veggie version. You can also use any vegetables you have on hand to toss into this dish: peppers, zucchini, snow peas, you name it!

I used orange juice and zest here, but I've also made it with lime juice and it turned out just as good {though a little more on the tart side}.

The citrusy sauce brings it all together for a fast, filling meal that will leave you with plenty of time for doing whatever it is you'd rather be doing after dinner... or let's face it, for getting some extra shut eye.

Maybe that'll get back that "rested" look I haven't seen in a while.

Citrus Pork Stir Fry
Adapted from Martha Stewart 

1 pound thin-cut boneless pork chops, sliced into strips
1 small onion, sliced
2 cups broccoli florets
1 cup carrots, sliced into strips {I used halved baby carrots}
4 scallions, chopped {plus extra for garnish}

For sauce:
1/4 cup low sodium soy sauce or tamari
1/4 cup fresh orange juice
1 teaspoon orange zest
2 teaspoons sriracha
1 garlic clove, grated or minced
1 tablespoon honey
1 tablespoon rice vinegar {or white balsamic}
1 tablespoon cornstarch

1. Heat about a tablespoon of oil in a wok or a large pan over high heat. Add pork to hot oil and cook until lightly browned {it doesn't have to be all the way cooked through at this point}. Remove pork from pan with a slotted spoon and place on a plate. Set aside.

2. Add onion, broccoli and scallions to the hot oil and cook until the vegetables are beginning to become tender.*

3. Meanwhile, in a small bowl, combine all sauce ingredients. Whisk until smooth, making sure you don't have any lumps of cornstarch.

4. Add pork {and juices that have accumulated on the plate} back into the pan with the vegetables. Pour in sauce and toss together to coat. Cook until the sauce thickens a bit, about 1 to 2 minutes. Cover the pan and turn the heat down to low to allow the pork to cook through, about 3-5 more minutes.

Before serving, add the remaining scallions for a fresh crunch.

Serve hot with a side of rice or quinoa.

*If the pan is too dry or beginning to burn, add about 1/4 cup water to the pan and scrape up the brown bits.

Baby Prep: Things I've Learned So Far | Part 2

Remember a few months ago I shared my list of things I've learned so far during pregnancy? Now that I'm well into my 3rd trimester {home stretch!}, I thought I'd share some more tidbits that have been useful for me.

{Couldn't care any less about bump talk? Scroll down to the bottom for the recipe!}

1. There are some things you'll think you want and some you'll find you need. I held off on buying maternity clothes for quite some time. Mostly because I think it's a ripoff, but also because I can't bring myself to spend money on items so ugly.

Want to know what was my saving grace? A belly band. You know, one of those stretchy pieces of fabric you can wear over the top of unbuttoned shorts or pants so you can extend the life of your pre-pregnancy wardrobe. I bought mine for $16.99 on Target.com. I didn't see the big deal about it at first, but at 6 and 7 months pregnant was still able to wear the majority of my shorts and jeans with this miraculous contraption. I now understand why it's an investment worth making.

The BeBand.

On another note: Pregnancy underwear. Undergarments never really crossed my mind before I got pregnant. And then I wandered into Destination Maternity one day and saw these maternity undies on sale, so I picked up a pack just 'cause. Oh.My.Word. I love them. I may never go back to regular undies again. {They have cute ones, girls. Thongs, even. Don't think I've gone all granny panty just because I'm growing a bump.} They are so comfy and have an added band around the top for extra belly support, which you will need one day. Just trust me on this. Get them. You'll never look back.

Maternity underwear. So comfy.

Aside from these two life-changing purchases, I vowed to keep the maternity shopping to a minimum & did stick to my guns. I broke down and bought a pair of maternity shorts, because summer. And when I started stressing about exposing my unzipped jeans crotch to strangers, I finally gave in a bought a pair of maternity jeans. {I think I thanked God for Jessica Simpson that night. My, are they comfy.}

Jessica Simpson maternity jeans.

My dear friend passed on a bag of clothes for me to borrow. Stretchy Old Navy tanks have been a staple. {I love the tamis, I'm just buying them one size up from my normal to accommodate the belly.} Maxi dresses and casual, loose sundresses are everywhere and work perfectly for slipping on over the growing bump. I will not wear a circus tent and you shouldn't either. The end.

2. Exercise helps. Had anyone told me that I would enjoy getting up and going to the gym at 6:30 a.m. -- during pregnancy -- I would have heartily cackled in their face.

I'm going to be frank: I have never been a fan of exercise. I do not like to sweat. I do not like to pant. If I'm doing either of those things, whatever is causing them to happen better be good. {i.e. Running after an ice cream truck. What did you think I was talking about??}

Because I know better, I realize the importance of regular exercise...it doesn't mean I have to like it. But you know what happened around the end of my first trimester? I started hurting. My poor belly muscles felt like they were being stretched to their limit. I was sore and uncomfortable. {And freaking out a little bit because the baby was only the size of a chicken nugget at this point. Eek.}

Yes, there are feet under there.

So I decided to walk it out. On the treadmill, in the gym downstairs from where I live. {Convenience. No cost. Air conditioning. I'm there.} Within the week, my stretching pains magically disappeared. Since then, I've consistently been doing 30-40 minutes of cardio every morning. I roll out of bed and slip on my workout clothes before my eyes are even open and get it done. I hope to be able to continue this as long as possible! I don't love it per se, but I love starting off the day doing something healthy for me and the baby. Which brings me to my next point...

3. Weight gain -- it's a hurdle. Sigh. There are certain things that go hand-in-hand with pregnancy. Weight gain is {obviously} one of them. I'll be sharing a post soon that goes in depth on this topic, but just know that you're not alone, girlfriend. Just keep doing your best and remember that your body knows what it's doing.

4. The peeing never stops. I hope, for others' sake, that there are some people who don't have to experience this, but the incessant urge to pee is not a myth. I wish it were. I can go to the bathroom and then have to go again by the time I wash my hands and walk out. It has nothing to with the baby being on my bladder or any of the things that matter when the baby is bigger -- it is simply nature's cruel joke because we aren't already going through enough.

I have no solutions for this {except go, and then go again before you leave the house}, I just wanted to complain about it for a second because I haven't had a whole lot of other stuff to complain about.

5. People can be mean. For some reason, seeing you in a vulnerable position makes some people feel the need to tell you all kinds of horror stories about pregnancy, childbirth, parenting and beyond. They like to remind you that your life as you know it is over, as if perhaps that wasn't something you've stopped to consider. They like to tell you about terrible things like how many hours a person can go without sleep before losing their mind and brushing their teeth with a tube of caulking or laundering a small pet. They like to regale you with stories of how many degrees they tore or how miserable they were before, during and after giving birth.

I am fully aware that my body will be doing some things that I don't even want to admit could happen to a human being. I am beyond cognizant of the fact that I will no longer be clubbing every night {because I haven't been since Nineteen-Ninety Never} or be able to hop on a plane on a whim and fly to the Greek Isles {because I'm still waiting for the day when this is possible}. I am painfully realistic and nothing that I've been told during these "friendly chats" has been a shocking revelation to me... but if you're easily frightened or have made it habit of wearing your rose colored glasses, then here's my advice: Tune out the noise. Focus on whatever gets you through. Think about the dingbats that have survived this crazy thing called parenthood. You'll be just fine.

{I say this with no actual proof that it will be the case. I just have confidence in you. And in me. Let's go with it.}

.....................................................

I imagined that pregnancy would bring major changes to my eating habits. That I would be averse to many foods or hungrier or constantly craving weird things... something. But honestly, my eating habits haven't changed that much. 

I mean, I'm a little more careful about what I ingest because I've got a little nugget in there who is depending on me to feed him the right kinds of things. I can also eat less in one sitting -- less room, I suppose. 

A few weeks ago I went through a little scare because my doctor suggested I could potentially have gestational diabetes. Once it was confirmed that I didn't and that everything was fine I wanted to eat my way out of a tub of marshmallow fluff, I was relieved. Aside from that, I feel that I've maintained a healthy relationship with food; eating {mostly} right, splurging on occasion.

Quick but nutritious meals like these Black Bean Burgers with Roasted Poblano Salsa are my favorite types of things to eat to keep energized, full and satisfied. The baby hasn't had any issues with spicy foods and I haven't had any trouble with heartburn, so the nice kick of spice and flavor in these is welcome.

The best part about black bean burgers is that you can add or omit things easily to suit your tastes! I kept these pretty simple with some sauteed onions, spices and a dash of cornmeal for some texture and binding. They're even great without a bun!

Give these a try next time you need a tasty bite.

Black Bean Burgers with Roasted Poblano Salsa
Makes 3-4 burgers

1 can black beans, drained {I don't rinse them, just drain the excess liquid}
1/2 an onion, sauteed until soft
1 teaspoon your favorite spice mix {I use McCormick Salt Free Fiesta Citrus}
1/2 teaspoon garlic powder
1 to 1 1/2 tablespoons cornmeal
Dash of salt
Optional: Chipotle Mayo

1. Preheat oven to 400 degrees. Place a sheet of foil on a baking pan and lightly oil.

2. In a large bowl, combine the ingredients. Mash the beans lightly -- my favorite method is using a potato masher. I like some bean pieces to remain, but you can make it as mashed as you'd like. Note: You may have to add extra cornmeal if you mash too much.

3. Form burgers into patties - I usually make 4. Sliders are always fun, too.

4. Bake for about 10-12 minutes or until set. {They'll set up some more as they cool off.}

Optional: For Chipotle Mayo - Combine your favorite mayonnaise with a few drops of adobo sauce from a can of chipotles, and a squeeze of lime. Stir well.

Serve on buns {or not!} with your favorite toppings - cheese, lettuce, salsa, chipotle mayo, etc. See below for Roasted Poblano Salsa recipe.


Roasted Poblano Salsa

1 poblano pepper, seeded, roasted & skin removed*, roughly chopped
1/2 an onion
1-2 small plum tomatoes
Squeeze of lime
Pinch of salt

1. In a food processor or blender, lightly pulse onion & tomato until just chunky.
2. Mix in poblano pepper. Add a squeeze of lime and a pinch of salt and stir together.

Serve over Black Bean Burgers or with tortilla chips.

* To roast poblanos, set them on a foil lined pan and broil {500 degrees} for about 7-10 minutes or until skins are blistered. Cool slightly, then peel off charred skin and discard.

Easy Balsamic Portobello Tacos

Pregnancy has resulted in a funny emotional side effect for me: Abundant euphoria.

I was completely anticipating mood swings like the ones you see on TV; the kind where the expectant mother is happily chattering away one moment and then having a royal hormonal meltdown the next. I was ready for tearful hysterics over cell phone provider commercials and sudden, unexpected fury over my husband eating the last of the hummus.

Luckily for me {and for him!}, that has not been the case at all. If anything, I've been eerily pleasant despite the multitude of new and unusual feelings that crop up daily as this baby continues to take up ample residence in my insides.

My emotions normally range from contentment to pure excitement and joy over nothing especially exciting which -- I must say -- is both refreshing and strange. A cozy Saturday night in comfy pj's watching Dateline with my husband and pup. Bliss! A post-workout shower using my new favorite soap? Rapture! 

I'm ready to be rid of some of the small unpleasantries that come with growing a little human... but can I please hang on to this bizarre jubilance that has washed over me?? How THAT would come in handy during a 2 a.m. feeding...

Even though this unexplained phenomenon has made for a wonderful coping mechanism in the face of any disappointment I may have faced throughout these months, it doesn't mean I haven't had some things to be bummed about. For example, this week alone I'm dealing with a few things. My little sister is moving to Virginia for law school, my grandma is in the hospital again for back surgery and one of my good friends is unexpectedly moving back home far from here.

Though I'm a little sad, my "pregnancy hormone life preserver" has kept me afloat in the sea of all things melancholy. That and food. Food always helps, too.

Comfort food can come in so many forms -- rich, satisfying stews; sweet, decadent desserts; classics that take all day to make. And then there's these: Spicy portobello tacos.

You know why these are comforting? Because they're so quick and easy to make. And because they're filling without being bad for you. {Hello, meatless Monday.} And the one-two punch of flavor from syrupy balsamic glaze and fiery adobo sauce doesn't hurt things, either.

I totally ripped off the idea from some new menu items I got to preview a few weeks ago at Cantina Laredo in Palm Beach Gardens. I enjoyed them so much there that I knew I had to recreate them at home. Especially because drowning my sorrows in their fresh Pineapple Margaritas isn't currently an option. If it were, all bets may be off.

But for now, I'm counting on pregnancy highs and spicy tacos to get me through the hard times. If you ask me, that's a pretty potent cocktail. Cheers to happier times ahead.

Easy Balsamic Portobello Tacos
Inspired by Cantina Laredo
Makes about 4 tacos

3-4 large portobello mushrooms, wiped clean and sliced
1/2 an onion, diced
Pinch of salt
2 tablespoons balsamic glaze*
4 of your favorite tortillas {I used a corn/wheat blend}, heated through
1 tablespoon adobo sauce from canned chipotles in adobo*
1/4 cup crumbled goat cheese, divided
2 tablespoons cilantro, chopped
Optional: 1/4 cup queso fresco

1. Heat a few teaspoons of oil in a skillet over high heat. Add portobello slices and cook, stirring often, until they start to release their juices. When liquid has somewhat cooked away, add onion and a sprinkle of salt. Continue to cook until the onions have softened and the mixture isn't as wet.

2. Add balsamic glaze and toss to fully coat mushrooms. Cook for another minute or two to let the mushrooms absorb the glaze.

3. Set out warm tortillas. {You can heat them through by wrapping in a damp paper towel and zapping in the microwave for a few seconds or by individually placing them on a heated skillet for about 30-45 seconds on each side}. Smear a little adobo sauce on each one. {Warning: This stuff can be pretty spicy! If you're not used to the heat, you may want to go easy on the sauce.}

4. Place a scoop of cooked balsamic portobello mixture on each tortilla. Top with a sprinkle of goat cheese {and/or queso fresco if desired} and some cilantro, along with any other of your favorite taco toppings.

*For Balsamic Glaze

You can buy pre-made balsamic glaze in most grocery stores, or easily make it at home by bringing about 1/3 cup of balsamic vinegar to a boil over high heat and then allowing it to reduce down to a few tablespoons.

You'll know it's ready when you dip in a spoon and it coats it like a syrup. If you cook it down too much, just add a little water or extra balsamic and stir until you get the right consistency. You can also add a dash of honey for some extra sweetness if desired.

**Chipotles in adobo last me forever. I simply scoop them out of the can and place them individually on a lined baking pan to freeze, then pop them into a zip top bag and store in the freezer. I toss these into soup, chili, sauces and even rice whenever I want a smoky, spicy kick.