Mealplan Monday #104 and Sic 'em!

On Spring Break we visited The Girl at Baylor.  We had about 30 minutes to kill so we visited the bears.

 

Real Baylor bears.

Apparently it was their nap time and they wouldn't budge, even though I called "Here kitty,kitty,kitty".  Then I saw a sign that said don't be loud and keep your limbs to yourself...oops.

 Even in very early Spring, the campus is lovely.  

Monday - (freezer) Mongolian Crock Pot Beef, mashed potatoes, peas
Tuesday - Chili Mac, corn
Wednesday - Calamity Chicken, brussels sprouts
Thursday - Crock pot of beans, cornbread
Friday - Pot Roast, scalloped potatoes
Saturday - Dad grill
Sunday - (freezer) Sausage Pasta Bake, garlic toast
Dessert is a pie of some sort...haven't decided yet.

 

  

 

So glad April is just about here!

Gina

Mealplan Monday #104 and Sic 'em!

On Spring Break we visited The Girl at Baylor.  We had about 30 minutes to kill so we visited the bears.

 Real bears.

Real Baylor bears.

Apparently it was their nap time and they wouldn't budge, even though I called "Here kitty,kitty,kitty".

What?  Bears don't respond to that?  A sign I saw (after I called them) said don't be loud and keep your limbs to yourself...Oh.  Moving right along...

 Even in very early Spring, the campus is lovely.  And so empty of people.  So unlike UT.  Baylor virtually dries up when classes are not in session.

******

Monday - (freezer) Mongolian Crock Pot Beef, mashed potatoes, peas
Tuesday - Chili Mac, corn
Wednesday - Calamity Chicken, brussels sprouts
Thursday - Crock pot of beans, cornbread
Friday - Pot Roast, scalloped potatoes
Saturday - Dad grill
Sunday - (freezer) Sausage Pasta Bake, garlic toast
Dessert is a pie of some sort...haven't decided yet.

******

 Pat Neff Hall

 Bubbie contemplating college?

 No.  He was figuring out if he should hop on over to the other side of this huge, dry drainage ditch.  At least that's what I think it is...and he did.

 Pretty campus.  I'm glad we were able to help her get to the university of her choice.  I know she will treasure her time here.

So glad April is just about here!

It puts us closer to Summer when she will be home for the last time...

5 thing Friday - growing, feeding, chewing, haircutting, planning

Bubbie must be going through another growth spurt.  Pretty soon we'll have to change his nickname to Bubba, The Kid who ate Texas.

Some blog I follow had a post about building pets a tray out of scrap wood to hold three feeding dishes. Instead of braving the far reaches of the garage searching for scrap wood, then trying to build a tray, I bought a melamine dish at Tarjay. 

 You're welcome, Sugar.

 My theory on why my hair and nails look sooo bad this Winter is that I had stopped taking my vitamins and supplements. I did that in part, because it felt like the giant pills were getting stuck in my throat.  Chewables to the rescue.

I finally got my haircut moved up on my to-do list.  When I blow it dry, it looks good.  It's still thin, but feels like it's in Ok shape.  I'm very tired of worrying about my hair.

A friend has a sister who makes these cute cookies - I want to order some for Scout's graduation, but the ceremony is at an awkward time on a Friday.  So maybe I will plan a BBQ at our house the next day, and plan on having a cute cookie tray for that.  June seems so far away, but I know it will be here in a blink!

Gina

5 thing Friday - growing, feeding, chewing, haircutting, planning

Bubbie must be going through another growth spurt.  Pretty soon we'll have to change his nickname to Bubba, The Kid who ate Texas.

Some blog I follow had a post about building pets a tray out of scrap wood to hold three feeding dishes. Instead of braving the far reaches of the garage searching for scrap wood, then trying to build a tray, I bought a melamine dish at Tarjay. 

 You're welcome, Sugar.

 My theory on why my hair and nails look sooo bad this Winter is that I had stopped taking my vitamins and supplements. I did that in part, because it felt like the giant pills were getting stuck in my throat.  Chewables to the rescue.

I finally got my haircut moved up on my to-do list.  When I blow it dry, it looks good.  It's still thin, but feels like it's in Ok shape.  I'm very tired of worrying about my hair.

A friend has a sister who makes these cute cookies - I want to order some for Scout's graduation, but the ceremony is at an awkward time on a Friday.  So maybe I will plan a BBQ at our house the next day, and plan on having a cute cookie tray for that.  June seems so far away, but I know it will be here in a blink!

Gina

Green Chile Chicken Bowls with Perfect Rice

On Monday I fixed the bag of frozen Green Chile Chicken - just plopped it into the crock with a scant amount of water and left the house for the day....

fully intending to make tacos with it, but deciding on Alamo Bowls instead.  Well, actually, Alamo Bowls call for fajita meat.  So we'll call these Green Chile Chicken Bowls.  Super tasty! And I thought I would share how I make 

Perfect Rice.

 I heat up a tablespoon or a little less of olive oil in a small pot.  (I have also made this with butter, but olive oil is what I use most often.)  I turn the heat to medium low and add one cup of dry rice - Jasmine is nice.  

 I swirl the rice around in the pan every few seconds, getting the rice coated with the oil. 

When it looks a little opaque(about 3-4 minutes)

I pour in 2 cups of stock.  Tonight I am using chicken, but I have also used other flavors.  I buy those little Knorr cups or bouillon cubes.  No need to add extra salt.

 Then I quickly put the lid on, lower the heat a bit, and set a timer for 20 minutes.

The Green Chile Chicken smells great!  I had turned it to warm when I got home and shredded it a bit in the crock.

While the rice cooks I get my toppings ready.  Tonight it's grated cheddar, green onion, and sour cream.  I use whatever we have on hand - avocado, onion, salsa, and jalapenos.

 The rice is just about done when you see these pocket holes on the surface.  When the timer goes off, set it off the heat for a few minutes.   

Then lift the lid and stir it a bit, so it won't clump up too much.  Slightly creamy, fully cooked and smells so good.

For four people this amount of rice is exactly right and we never have leftovers.

Gina

Green Chile Chicken Bowls with Perfect Rice

On Monday I fixed the bag of frozen Green Chile Chicken - just plopped it into the crock with a scant amount of water and left the house for the day....

...fully intending to make tacos with it, but deciding on Alamo Bowls instead.  Well, actually, Alamo Bowls call for fajita meat.  So we'll call these Green Chile Chicken Bowls.  Yum.  Super tasty!

And I thought I would share how I make (in my opinion) 

Perfect Rice.

 I heat up a tablespoon or a little less of olive oil in a small pot.  (I have also made this with butter, but olive oil is what I use most often.)  I turn the heat to medium low and add one cup of dry rice - Jasmine is nice.  Smells really fragrant and has a great taste.

 I swirl the rice around in the pan every few seconds, getting the rice coated with the oil. 

When it looks a little opaque...(about 3-4 minutes)

 ...I pour in 2 cups of stock.  Tonight I am using chicken, but I have also used other flavors.  I buy those little Knorr cups or bouillon cubes.  No need to add extra salt.

 Then I quickly put the lid on, lower the heat a bit, and set a timer for 20 minutes.

The Green Chile Chicken smells great!  I had turned it to warm when I got home and shredded it a bit in the crock.

While the rice cooks I get my toppings ready.  Tonight it's grated cheddar, green onion, and sour cream.  I use whatever we have on hand - avocado, onion, salsa, jalapenos...

 The rice is just about done when you see these pocket holes on the surface.  When the timer goes off, set if off the heat for a few minutes.   

Then lift the lid and stir it a bit, so it won't clump up too much.  PERFECT!  Slightly creamy, fully cooked and smells soooo good.

For four people this amount of rice is exactly right and we never have leftovers.