We had such a fun, COLD, long weekend! We had a rare sports-free Saturday, so the kids and I headed down to the lake right after school on Friday (Brian drove down after work that night). Saturday was freezing and windy, but Isla decided that she needed to learn how to ride a 2-wheeler ASAP. My sweet dad took her out and worked with her, and she was zooming around the driveway in no time. I swear, that girl has zero fear.
We ended up heading back early Sunday for Isla’s basketball game (Jack had a bye week). Since the kids were off Monday, we met Brian for lunch and then headed to Alamo Drafthouse to watch Wreck It Ralph 2. I really do love it when they’re out of school. I mean, the house is a total disaster- but it’s so nice not having a schedule… and no homework.
For dinner tonight I tried this Skinnytaste recipe for cheesy rotisserie chicken enchilada skillet. It’s a good, quick weeknight meal, though I could have made it even faster by cutting up the rotisserie chicken (and dicing the onion) ahead of time.
I actually ended up swapping the green enchilada sauce for red. I normally love verde sauce but that one just tasted like water. Yuck.
Of course I messed up and sprinkled the cheese on top before heating the chicken-tortilla mixture through… so I ended up just baking it in the oven on 350 for about 20-30 minutes and broiling the top for a few minutes at the end. It turned out great!
Served with Greek yogurt and jalapenos:
Also, this recipe serves 4- so the servings are HUGE. We have lots of leftovers!!