Yesterday the girls and I headed down to work on our pond/garden project. Because I’m waiting for the new harness to show up before really training the horses I didn’t put either to work but as you can see Shennen seemed to be willing. She didn’t leave our side all the while we were working.
Yesterday was a lighter day. We just picked up the loose dirt on the edge of the pond so I could till deeper yet. It doesn’t look like much and honestly we didn’t work as hard or long as the previous day’s but that’s about 20 loads in the sled and 6″ deeper in the middle 200sqft of the pond.
For dinner we had leftovers refurbished. I love having certain leftovers because it’s so easy and quick to make a meal when all you want to do is sit down and have a cold one.
This is a combination of leftover smoked ribs, baked beans and rice along with a fresh onion, anaheim, jalapeno, and corn. And because us girls have our own favorite way of doing things we literally had it 3 different ways.
My youngest had it on a tortilla with cheese and dessert.
My oldest went the wrap and lettuce rout sans the cheese and dessert.
And me? I don’t need the extra carbs so I skipped the wrap and went for the high protein and veggie route. I drank my carbs so it’s not like I’m on a carb free diet. I just pick my carb battles to fit the day. 😉
Leftovers are a busy mom’s best friend. I think today I’m going to smoke up some chicken pork just for the sake of quick and easy meals this week. It’s going to be a busy week.
I called dinner southwest chili but I’m not sure if the title fits. Pinto beans, rice, corn and hot Italian brats, a little tomato paste and spicy brown mustard and of course onions, jalapenos and garlic. Whatever you want to call it, it’s pretty dang good. And the next day it made an even tastier breakfast wrapped in tortillas and baked in bite size pieces.
Did I tell you I was dating? Probably not because it’s been pretty annoying. The consensus is that growing food is a cool idea but actually doing it is not. I blame it on the convenience era. Everything is so convenient it doesn’t take a second thought and certainly doesn’t take picking up a pitchfork or water bucket. It’s okay. Really.
After my last soul crushing relationship of 8 years I’m not exactly chomping at the bit to get back into a craptastic relationship. Adult communication would be nice though. The sitcom feeling of dating is really best left to those with mad writing skills. I’m the only audience to my sitcom. Well and the girls. They get a giggle out of it sometimes.
Last week I was off my game. Thankfully school is out in another week and then I’ll have a full-time extra hand (the teenager) to help whip this place into shape.
Although the girls and I are not real big on leftovers I’ve gotten pretty good at refurbishing them to make it appetizing the second time around.
Last night we had baked chicken thighs and a Southwest style side of black beans, corn, red Bell pepper, purple onion, tomato and jalapeno.
I had 4 thighs which I diced up (skin also) and added to the 3-4 cups of leftover side.
Tonight I wrapped up the leftovers with a little pepper jack cheese and some fun flavored tortillas and baked em until crispy on the outside and hot in the middle. 400° convection for 20 minutes. A little sour cream to cool the heat and it’s a perfect dinner or stick em in the freezer for another day.
The nutrition label is only an approx because I’m not in the habit of using measuring cups. I also didn’t include the tortillas because while I used some fun spinach and tomato flavored tortillas (210 calories a wrap) you might use a different variety.
4 baked chicken thighs and skin
1 cup black beans
1 cup of corn
1 large red bell pepper
1 large purple onion
1 large tomato
1 garlic cloves
Salt n pepper
6-7 slices pepper jack cheese
Everything but the chicken was diced and sauteed in a pan with a little butter.
The flavors really improve after sitting in the fridge overnight.
Wrap and bake 400° ~20 minutes.
Want to be updated?
Need Help Getting Inspired to Grow and Cook Your Own Food?