Chili Tortilla Bake and Mustard Pretzel Chicken

Couple new recipes and some running updates for you today.

Chili Tortilla Bake

Recipe from Taste of Home

First up, is this casserole that I assembled Sunday evening, refrigerated, and popped in the oven Monday night after work. Monday was an insane day too, so I was incredibly happy I had done so.

First I prepared my mise en place.

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Browned some beef (a lean ground sirloin), and then added all these ingredients:

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Then it was layering time!:

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Easy and yummy! I recommend this recipe; I really liked it. One serving is one-sixth of the recipe, which weights in at 413 calories.

Chili Tortilla Bake Rating: 8/10

Mustard Baked Chicken with Pretzel Crust

Recipe from Food & Wine

Tuesday evening I came home and went for a pre-dinner run. If you’ve been following the blog you may have heard that I have been following the Couch to 5k Running Plan, and am currently in Week 5 of the plan. Today was Day 2 of Week 5:

Brisk five-minute warmup walk, then:

  • Jog 3/4 mile (or 8 minutes)
  • Walk 1/2 mile (or 5 minutes)
  • Jog 3/4 mile (or 8 minutes)

This was so tough! I ALMOST did it.. In fact, I’m going to go ahead and say I DID do it. I only added sixty seconds of walking in the middle of the second 8-minute run; however, I tacked an extra minute of running at the end to compensate. I came home and promptly collapsed on the floor. Holy crap. This was difficult. Really proud of myself for making it through though! Coming up: Day 3 of Week 5 is supposed to be a 20 minute run, with no walking. I am slightly scared! I really didn’t think I could do today’s run though, but once I got out there and just TRIED, I learned I could do it. It’s all mental, I swear. (…don’t look at my butt)

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After recovering from my run, I made a somewhat light dinner, as I wasn’t terribly hungry after a big yummy lunch today. Dinner involved lots of mustard (…Something I used to hate! Funny how your tastes change as you get older.) I took some liberties with the original recipe, and tossed together a combination of Dijon, Spicy Brown and Honey Mustards with canola oil and red wine vinegar to create a sauce, of which half was used for coating the chicken prior to dredging in pretzels, and half was set aside for use as a dipping sauce.

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Crush those sourdough pretzel b’s.

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…Weeeee!

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After baking for 25 minutes at 400 F, here is the final product. A nice brown dinner. On the side I served Steamfresh Multi-grain Rice blend; pretty bland-ola, but nothing a dab o’ butter and a few shakes o’ salt couldn’t fix. I was planning on serving a salad with dinner but just wasn’t all that hungry.

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Yummy chicken. I’d again rate this recipe as an 8 out of 10.

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Note Currently listening to: Blackout – Muse.

Sometimes I just like to dim the lights, pour a glass of wine, close my eyes, and listen to this song. Really. Magical. Matthew Bellamy sets my heart aflutter in the video too – please check it out if you can. Luv, MegGoesNomNom.

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3 thoughts on “Chili Tortilla Bake and Mustard Pretzel Chicken

  1. Pingback: Bound for Palm Trees « Meg.Goes.Nom.Nom.

  2. Pingback: Broccoli & Corn Scallop | Meg.Goes.Nom.Nom.

  3. Pingback: Spicy Chicken Shawarma Wraps | Meg.Goes.Nom.Nom.

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