Apparently I have lost all workout motivation since we got back from the beach. Not to make excuses, but August SUCKS in Texas. It’s 90 degrees at by 9am, and 104 by 1:00. The only options are to get up at 6 (and it’s still in the mid-80′s) to run- or hit the gym, which requires a whole other level of planning and Jack-prepping. Anyway, I woke up this morning with the best intentions to go for a run when Brian got home from work, but by the time he walked in the door at 7:30 I was catatonic on the couch with Chuggington (Jack’s newest obsession… I hear “Chug-a-chug-a-chug-a-chug-a-chuggington! Choo CHOOOOOO! Choo CHOOOO!” in my dreams nightmares now) on in a desperate attempt to entertain Jack for 5 minutes. Running was not happening.
Oh well. Maybe tomorrow… or October…
On a more positive note, dinner was good! My friend Becky had the genius idea of getting all of our mommy group friends to share their favorite easy recipes. The bonus with this is that these are dishes that the TODDLERS will eat, too. Jack’s been a little more picky recently so I’ve had to step up my game.
Our friend Jenni shared a really delicious-sounding recipe for a casserole that involved taco meat, potatoes, cream cheese, salsa and more cheese. SOLD. I altered it a little bit by sneaking in some extra veggies and using lean turkey meat, so I’ll give you the recipe with my alterations.
Jenni’s Potato Taco Casserole
- 1 lb Extra Lean Ground Turkey
- 1 Red Pepper, Chopped
- 1 Packet Taco Seasoning
- 3/4 C Water
- 1 1/2 C Frozen Corn Kernels
- 4 oz (or more) Reduced Fat Cream Cheese
- 1- 1 1/2 C Salsa
- 1 Can Black Beans, Drained and Rinsed
- 1 Bag Potatoes O’Brien
- 1 C Shredded Pepperjack Cheese (does reduced-fat pepperjack exist?)
- 2 C Shredded Reduced Fat Cheddar
1. Preheat oven to 350 degrees. In a large pot (I used our dutch oven), heat 1 tbs olive oil. Add ground turkey and red pepper and saute until turkey is cooked through.
2. Add taco seasoning and water and simmer until mixture thickens. Reduce heat to medium.
3. Add frozen corn kernels and saute for a few minutes- until they thaw. Add cream cheese (cut into cubes first) and stir until it melts. Stir in salsa.
4. Add black beans, potatoes, pepperjack and 1 cup of the shredded cheddar. Stir to combine.
5. Grease a 9×13 baking dish and add contents of dutch oven to dish. Sprinkle with remaining cheddar and bake for 45 minutes.
Topped with sour cream and served with tortilla chips:
Jenni suggested serving with tortillas but we didn’t have any. I used medium salsa and it definitely had a kick to it, but Jack scarfed it down. I think kids will eat anything with potatoes and cheese. And by kids I mean me.
I’ve got that annoying itchy nose/throat thing going on and hope I’m not getting one of those gross summer colds. Brian is playing soccer tonight so I’m going to be super cool and go to bed before 10pm.
PS: For you Dallas people, anyone else tried Pho is for Lovers (on Greenville across from Old Town)? I’m obsessed. We ate there this weekend and then I ended up going today to pick it up for lunch again.
So far I’ve just tried the pho but the chicken banh mi is next on my list.