We had quite the snowy weekend here in Indy, but we definitely made the most of it!
First of all, I have to show off this adorable red cashmere wrap that my sister sent me as a surprise last week!
This was the outfit I wore to work one day, and I got so many compliments. It was a “just because” gift from Ali, and I can’t tell you how happy it made me. It’s the perfect thing to brighten up the dreary winter weather! Sisters always know best 🙂
On Saturday, Nate invited me out on a Starbucks study date! I got some work done to prep for next week while he worked on Step 1 questions.
My parents spent the weekend in Ft. Myers, FL and we lived vicariously through some beautiful photos they shared, like this one above of the sunrise on the beach!
One of the best parts about a cozy, snowy weekend is whipping up delicious food to hunker down with indoors. I love having extra time to prepare meals that I usually don’t get to make during the work week!
This croissant sandwich I made for lunch on Saturday definitely hit the spot. I think the croissant makes all the difference. This went from a regular egg sandwich to a killer meal thanks to the good ingredients!
Sunday’s lunch was awesome too. The salad above was only part of it, but the best part if you ask me: a fancier-than-usual salad with baked sweet potato, fresh grilled chicken and a homemade dressing of BBQ sauce + honey mustard. So good!
However, the real all-star meal of the weekend came Sunday night. Once again, I let Nate have his pick of my Pinterest board, and this time he chose Crockpot Chicken Enchilada Chili!
Following this easy recipe from Pillsbury, I got everything together Sunday morning and we had an amazing, comforting dinner waiting for us after church. It was an awesome way to end the weekend!
Crockpot Chicken Enchilada Chili
- 20 oz. boneless chicken, cut into 1-inch pieces
- 1 can (~15 oz) corn, drained and rinsed
- 1 can (~15 oz) black beans, drained and rinsed
- 1 can (10 oz) enchilada sauce
- 2 tbsp taco seasoning mix
- 2 cups shredded Colby-Jack cheese
- Mix chicken, taco seasoning, beans, corn and enchilada sauce in crockpot.
- Cook on low for 8 hours.
- Stir in 1 cup shredded cheese.
- Serve with remaining shredded cheese for a topping.
Plus a little salad in the back for good measure 😉 Totally tasty! We enjoyed ours while watching the first bit of the Oscars on Sunday night.
Now, if you’re like me and bought the boneless chicken in bulk, here’s one way to use up the leftovers.
Planning ahead for lunches and dinners, I seasoned half of the remaining chicken with basil and Italian seasoning to use in Chicken Caprese, which is on the menu for next week’s dinners. I will also use the leftover mozzarella cheese from our penne pasta bake to make this – two birds with one stone! 😉
Then I seasoned the rest of the chicken with our usual seasoned salt and chicken seasoning. We can use this in salads, on sandwiches and anything else we want this week. Like always, cook for 40 minutes at 350 degrees and flip halfway through. Perfect every time!
And now when it comes to making my Chicken Caprese, it will be a matter of minutes since the chicken is already set. Easy peasy and efficient – that’s my kind of cooking 🙂
What are your favorite comfort meals during the winter? Any winning crockpot recipes to share? They are perfect for us on Sundays. By the time we get home from church, we are both starving and need dinner to be quick! It’s awesome when it’s not only quick but delicious, too 🙂