How's your Wednesday going? Mine has been all over the place!
I dropped Sophia off at school and ran errands to the bank and Target (always an ouch to the wallet). I stopped by my brother's house to drop off some things, hung out being a chatty Cathy for a little bit, before going to a meeting. After the meeting, I went to First Choice for lunch (Best BBQ in town!)with the hubs, which unfortunately is a rare occurrence. After lunch, I stopped by the EPC office to get some information, and then headed home. Nelpe was a champ during all this and hung out for the ride all over town. Once we got home, I had about 45 minutes until we had to leave again to pick up Sophia. I jammed as much work as possible into that 45 minutes!
The day has slowed down since we got back from picking up Sophia. We played on the playground while Sophia told us stories about school. This is usually the best part of my day. Today she told me that she picked up a friend's hair bow off the floor, that she was really nice, and her teacher really loved her Fall present. Sophia gave her teacher a big ol' fake pumpkin today to celebrate it being October 1st! :)
Last night I made these gorgeous little greenies. It's a super simple recipe, that the whole family enjoyed! The sauce is to die for! I have left over sauce and was thinking to use it as a marinade for some shrimp! NOMZ
Chicken Stuff Avocados with Cilantro Coconut Cream Sauce
What you’ll need:
2 chicken breasts
2 tsp Minced Garlic
1 can coconut milk
½ cup cilantro
4 small limes
What you do:
Heat oven to 400
In a skillet over medium heat, add EVOO and minced garlic. Cook garlic until golden brown.
Cut chicken breasts into strips or bite size pieces.
Lightly salt chicken and add to skillet. Sear the chicken on one side for about 2 minutes, and then other side for another 2 minutes.
Pour In chicken broth until just covering chicken. Cover skillet with lid and turn down heat to simmer.
Simmer chicken for about 20 minutes.
Once chicken is done, put into bowl (without broth) and shred with 2 forks or food processor.
Once shredded, put ½ a cup of broth into bowl and add taco seasoning. Mix well.
Slice avocados in half and de-seed.
Put avocados onto a baking sheet lined with foil. Top each with chicken.
Place chicken stuffed avocados into oven and cook for 5 minutes.
When chicken is cooking, mix together coconut milk, cilantro, and juice of 4 limes in a bowl.
Drizzle sauce over avocados.