Good eve! It is time for What I Ate Wednesday!
Huge thanks once again to the gorgeous Peas and Crayons for hosting this fabulousness! I have jumped on the WIAW bandwagon hard.
It’s crazy how quickly the past week has gone, because I feel like just yesterday I was doing my last WIAW!
Welp, let’s get to it.
Besides breakfast today, my meals were pretty Mexican themed.
Toasted whole wheat bagel with peanut butter, banana, and cinnamon. Not Mexican themed, but superly yummy, as per usual, and did the job keeping me satisfied throughout the morning.
For lunch I brought my own salad…but then I heard about a hotel tradeshow downstairs in our building that was serving lunch. You guys know how I feel about free lunches… Obviously I had to check it out.
And my little salad absolutely paled in comparison to the spread they had set up…FAJITAS!!!
It is rare that I can pass up a good fajita, and today was no exception. Usually at these tradeshows they just serve sandwiches and salad (also good, no complaints here), but fajitas?! YES. PUH-LEEZE.
I squeezed so many toppings on my fajita that you can’t even see the chicken and onions, but they are there! It was pretty big all wrapped up, so I was worried about getting that sucker in my mouth (TWSS), but somehow I managed. I also scored a little couscous and pepper and artichoke salad on the side, but the fajita stole the show, fo’ sho’.
Just another reason why I love my job…
Dinner came together quite easily tonight, thanks to my lover.
Gird your loins for a new recipe, ’cause it’s a good one!
Slow-Cooker Chicken Tortilla Soup!
I topped my soup with crushed multi-grain and flax tortilla chips and sour cream and dug in. It was like eating Mexico!
This soup was delicious, hearty, veggie-packed, and a littttttttle bit spicy (you could tone it down, I was having some of the runny-spicy-nose). It would actually be perfect as a winter dinner, but I am not one to discriminate. I will put the recipe up at the end of the post!
Immediately after dinner, Ando and I went to Heber Downs Conservation Area for another mid-week hike.
I gotta say, I am loving this summer. I would much rather be outside, all the time, and it is awesome having someone who will join me :).
We took a new trail, and I was pretty impressed with its coolness.
Holy stairs, Batman!
We also practiced our Phoebe-running style.
We are extremely cool, I’m aware.
I think my run was better.
In the end, we completed about 6k. Not too shabby, and you bet your sweet nungas I’ll be putting it in my workout log. I worked up a sweat, especially with the Phoebe run!
Annnd then on the way home we counteracted any schweatiness with this:
Dairy Queen apparently has a new toffee COOKIE Blizzard! I obv had to try it. It was pretty good, but I still prefer my fave Turtle Pecan Crunch 😉
I am outta here! Happy WIAW friends, hope you ate well!
Here is the recipe for the Slow-Cooker Chicken Tortilla Soup
Slow-Cooker Chicken Tortilla Soup
- 1 pound chicken (I used three frozen boneless, skinless chicken breasts)
- 1 can crushed tomatoes
- 1 (10 ounce) can enchilada sauce (I used spicy, but if you don’t like spice go for mild!)
- 1 medium onion, chopped
- 1 (4 ounce) can chopped green chile peppers (I used fresh chile peppers, about 4 of them)
- 2 cloves garlic, minced
- 2 cups water
- 1 can low-sodium chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 package frozen corn (or half of a large package)
- 1 can black beans, drained and rinsed
- 1 chopped red pepper
- 1 tablespoon chopped fresh cilantro
- tortilla chips, for garnish
- sour cream, for garnish
- Throw EVERYTHING in the crock pot. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
- Remove chicken. Shred the chicken and put back into pot.
- EAT!!!! 🙂