As you may have guessed by my lack of blog posts lately, this month has been crazy busy so far. The boys were both born in September, and now that they’re older and have their own sets of friends, they want their own separate birthday parties. My family also wanted to celebrate their birthdays with them, so we still do a joint birthday party for them as well. That’s 3 parties to plan, so I made it as easy as possible on myself this year. I decided not to make my own cakes, and I think that was the best decision ever.
Cole had his friends over for a pajama party and we ordered pizza and watched movies. I made cupcakes with a cake mix and I let the kids decorate them. They had such a good time that Bennett decided he wanted to do the same thing for his party. We’ll be doing that next weekend. This past weekend, we had some of our family over for a birthday get-together. I hesitate to even call it a party because it was very low-key and there was very little planning involved. I bought pretty much all the food, even the cake. We opened presents, ate cake and visited. It was perfect.
The boys also started school and Bennett is on a gradual entry schedule for kindergarten, so I’ve been doing a lot of trips back and forth to the school. Poor Ayla hasn’t been napping well because I keep interrupting her naps to get to the school. She’s also teething and just cut her first tooth a few days ago. Needless to say, she’s pretty unhappy and tired, and so is her momma. At the moment, the boys are at school and Ayla is napping. I have an hour of peaceful “me” time before I have to pick up Bennett. And so I blog. And drink coffee.
Today I’m posting about chicken and spinach taquitos. I was inspired by this post by Healthy Delicious when I saw it on Pinterest. I happened to have cooked shredded chicken left over from tacos, so it was a good opportunity to give taquitos a try. You could use rotisserie chicken too.
THE WHINE CRITICS
Cole was not a fan. Apparently he doesn’t like spinach anymore, which was news to me. He used to like it because we told him it gave him big muscles like Popeye. I guess he realized that wasn’t true. Bennett liked them and asked for more. I think the leftovers would be great for school lunches.
Chicken and Spinach Taquitos
2 tsp olive oil
1/2 cup diced red onion
1 clove garlic, crushed
1 tsp chili powder
1/2 tsp cumin
1/4 cup diced cilantro
1/2 cup salsa
2 cups fresh baby spinach
2 cups cooked shredded chicken
1 cup grated cheddar cheese
5 9″ flour tortillas
- Heat oil in a skillet over medium heat. Add onion, garlic, chili powder, and cumin. Saute until onion is soft and opaque.
- Add cilantro, salsa, spinach and chicken. Cook until spinach has wilted.
- Add salt and pepper, to taste.
- Cut tortillas in half and put about a tablespoon of the chicken mixture along the straight edge of the tortilla. Sprinkle with cheese. Roll up the tortilla, beginning at the straight edge. Repeat with remaining tortillas.
- Place tortillas seam-down into a greased baking dish and bake at 450F for about 16-20 minutes, turning them over half-way through. Watch them carefully so they don’t burn.
- Serve with guacamole and sour cream for dipping.