Oh how I miss blogging on a weekly basis.

Truth is….I like blogging WAYYYY more than I like posting on social media.  I love….and I mean LOVE to write.  It’s therapy to me like painting and creating music is to an artist.  It’s my form of art.

 

T H E R A P Y!

 

I don’t have a specific blog theme.  I write about life.  About our life.  If you search my ‘archives’ you’ll find one about sex…right next to the one about my worship workout playlist….right next to the one about how hard momhood is.

When my business took off a few years ago blogging had to take a back seat.  It was hard but I am only one person and my energy went where there was fruit from my labor.

But when my littlest starts Kindergarden in the fall–blogging is one of the first things I’m diving into.  Along with daytime bubble baths and finishing all the books I’ve started.

Who am I kidding.  I’ll be right up in their school with my free time volunteering and trying to wave at my kids from the hallway.

Kidding…..ish.

Tonight I wanted to give you two recipes that have been a Marshall family success.  And healthy to-boot.

But first.  It’s important that you know that when I went to the street to get my husband to snap a picture, the sun was in his eyes so he wasn’t sure if he was even getting me in the pic.  I told him “to stay positive and snap away!”–bahahaha!

If at first you don’t succeed….

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You keep affirming that he’s doing great….and to keep snapping.  He eventually NAILED IT.  Like I knew he would.  Because I stayed positive.

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First up is a recipe I found on pinterest.  But.  I Christy-fied it and let me just tell you how bomb the crockpot can be even in the summer months.

Chicken Street Tacos

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Here’s the ingredients you’ll need:

  • 1 1/2 lbs boneless skinless chicken
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 3 cloves garlic, peeled and smashed
  • 2 tsp ground cumin
  • 1 1/4 tsp chili powder
  • Salt and freshly ground black pepper
  • 1 cup of chicken broth.
  • corn tortillas, warmed or grilled*
  • 1 large avocado, cored and sliced
  • 1 small red or yellow onion, chopped
  • 1/4 cup chopped cilantro
  • Lime wedges
  • Mexican hot sauce

First step is I throw the chicken in a crock pot all day with the broth.  6 hours on high or 8 hours on low.  Then shred the chicken and put in gallon bag.  Add all these ingredients into gallon bag:  lime juice, olive oil, garlic, cumin chili powder, 1 tsp salt and 3/4 tsp pepper. Then seal the  bag while releasing any trapped air.

 

Transfer to refrigerator and allow to marinate at least 1 hour and up to 6 hours. (you can skip this part if you are rushing home and ready to shred chicken and serve!).

 

The rest is easy street.

I sauté each corn tortilla in a tad bit of coconut oil to make it crunch and extra yum.  But you can just grill it.

Each taco gets: avocado, purple onion, shredded chicken, cilantro (do NOT leave that out–flavor explosion!) and mexican hot sauce.

 

Next up:

Spaghetti Squash & Chicken Meat-ah-balls.

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ingredients:

  • medium size spaghetti squash
  • large container of your choice of spaghetti sauce (store bought)
  • 1 small yellow onion
  • 3 cups of diced mushrooms (I use fresh but you can use can!)
  • Aidells Chicken Meatballs (they are precooked and in the breakfast meat department in most stores).

Here’s a picture of the meatballs if you want to try this brand.  I’ve tried a few and these are the only ones that the whole family LOVED.

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First of all.  You must try the spaghetti squash in the crock pot.  GAH!  So easy to cook.

You don’t put any water or anything else in the crockpot.  Just poke around with a fork on the raw squash and then pop that joker in the crock pot.  On low for 6 hours OR on high for 4.

It will be SO soft that it cuts in half like butter.  You can scoop the middle out in no time and you’re left with spaghetti-like squashlings (I made up the word ‘squashlings’ so don’t go googling and spell checking!).

Then here comes the next part that is OH SO EASY.

Dice up your onion and mushrooms and sauté them until brown.  Add in sauce and any kind of seasoning your heart delights (we use garlic powder, basil, sea salt, and oregano).  Then once it starts to simmer, add in the meatballs.  Turn it on low and let it cook for 20 minutes.

Dinner is DONE SON!

I hope these meals bring your family together around the table.  There’s no time of the day more precious than every person you love at the same table.

 

In HIM and health,

Christy Marshall

 

Christy Marshall

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