Thanks to everyone who took our survey…Angie and I truly appreciate everyone who reads our words every day. Thank you for taking time our of your busy day to help up grow our little corner of the world.
As for What’s for Dinner Wednesday, we are taking it in a little different direction. It was split 50/50 on keeping the food as a regular, weekly post vs. making room for more DIY projects and tutorials.
What’d we decide? Keep the food…just not as often…and post recipes we really, really love.
And as luck would have it…I threw together a pretty fantastic dinner Sunday night for my family…without taking one picture because I didn’t plan on writing a food post this week.
Gah. I know. The person who’s camera is attached to my hip like a child.
So you will just have to trust me on this one…it is delicious.
Your husband will love you.
Your kids will devour it.
And you will feel like you slaved an entire day…when really it took minutes.
Easy Green Chile Chicken with Roasted Vegetables and Brown Rice
4 marinated chicken breasts – I used cilantro/lime chicken breasts
1 can Hatch Green Chile Enchilada sauce
1 cup shredded Monterey Jack cheese
Place chicken in 8×8 Pyrex baking dish and cover with entire can of sauce. Bake at least 30 minutes at 400 or until sauce is bubbling.
Sprinkle shredded jack cheese over the bubbling sauce and chicken and bake another 5-10 minutes until cheese is melted…and gooey.
It is really that easy…and it’s the da-bomb.
For the veggies:
slice yellow squash, zucchini, onion and toss with fresh garlic, salt, pepper and olive oil.
While the chicken is baking, you can bake your veggies at the same time…at least, that’s what I do.
For the brown rice:
Start your rice before the chicken and veggies so the rice is done at the same time as the chicken and veggies.
The chicken melts like butter, the veggies are crispy and delicious, and we spoon the green chile sauce over the brown rice…enough said.
and Happy Wednesday!