For those of you who have kids or know anyone with kids for that matter (so basically for everyone out there), you will understand that I am about to share something that is truly NOT remarkable or surprising at all. However, when it actually happens to you...it hits you like a ton of bricks.
Here's the big news....
Having a child in your home makes things way more complicated and makes time go by in a new and wild fashion. I mean, seriously I used to think that time went by quickly, but I have learned that being a new parent...time simply flies and you sometimes have no clue where the day has gone. It's really kinda sad when you actually stop and think about it.
Well, the whole point of this particular blog post is that I have been struggling with finding time to do everything we need to do during the day...and make dinner. If it were just the two of us, timing would be must less important, but then again we don't go to bed at 8:00 pm either like our little girl does. Even if Abisaac does the cooking, it still seems that things are tight on time and we end up frustrated and flustered about where the time has gone.
In my attempt to prepare (mentally) for my return to work in July, I have been trying to figure out ways to make meals and still have time to spend with our beautiful daughter. Thankfully we are already proficient with the slow cooker, though I definitely want to try more recipes in it. Suggestions are always welcomed by the way *hint hint*
I also found a great bunch of recipes online that I wanted to share. If you looked at my bookmarks list on the computer, you'd think either that I am completely nuts or you'd say "yeah mine looks similar". Either way, it's the best way for more to keep track of recipes I'd like to try and of course share with you, our gluten free friends.
Here's the first one we have tried lately. I can definitely tell you that it was super easy and fast to make and it tasted really good all while using only ingredients I already had in the pantry...how much more could you ask for! Oh, and it was all made in one pot! I did make a couple of simple adjustments and my notes are at the bottom after the recipe.
SKILLET TACO SUPPER
(from: www.momswhothink.com)
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| Our Gluten Free Skillet Taco Supper |
Skillet Taco Supper
Ingredients:
½ lb lean (at least 80%)
ground beef
1 package (1 oz) taco seasoning mix
2 ¼ cups water
1 ½ cups uncooked wagon wheel pasta (5 ½ oz) (I used Tikyada gluten free spirals)
1 ½ cups frozen corn (I added frozen peas & carrots too)
1 can (15 oz) kidney beans or pinto beans, drained, rinsed (I used navy beans)
1 medium tomato, chopped (¾ cup)
½ cup sour cream
1 cup shredded Cheddar cheese (4 oz)
1 Tablespoon chopped fresh chives
1 package (1 oz) taco seasoning mix
2 ¼ cups water
1 ½ cups uncooked wagon wheel pasta (5 ½ oz) (I used Tikyada gluten free spirals)
1 ½ cups frozen corn (I added frozen peas & carrots too)
1 can (15 oz) kidney beans or pinto beans, drained, rinsed (I used navy beans)
1 medium tomato, chopped (¾ cup)
½ cup sour cream
1 cup shredded Cheddar cheese (4 oz)
1 Tablespoon chopped fresh chives
Directions:
1. In 12-inch skillet, cook
beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown;
drain.
2. Stir seasoning mix, water, uncooked pasta, corn, beans and tomato into beef. Heat to boiling; stir.
3. Reduce heat to medium-low. Cover; cook 10 to 15 minutes, stirring occasionally, until pasta is desired doneness and most of the liquid has been absorbed.
4. Stir in sour cream. Remove from heat. Sprinkle with cheese and chives.
5 . Cover; let stand 2 to 3 minutes or until cheese is melted.
** Notes: I used Tikyada gluten free spiral pasta and as such I did not follow the times listed in the recipe, instead I kept tasting it to see when the pasta was to my liking.2. Stir seasoning mix, water, uncooked pasta, corn, beans and tomato into beef. Heat to boiling; stir.
3. Reduce heat to medium-low. Cover; cook 10 to 15 minutes, stirring occasionally, until pasta is desired doneness and most of the liquid has been absorbed.
4. Stir in sour cream. Remove from heat. Sprinkle with cheese and chives.
5 . Cover; let stand 2 to 3 minutes or until cheese is melted.
I used a handful of frozen corn, mixed with some frozen peas & carrots because that's what we had in the freezer. Plus it added some color. I also added half of a green pepper chopped along with the tomato. And I used Navy beans only because that was what I had in the cupboard.
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