-the feeling that spring really is just around the corner...breathe in that fresh air!
-hikes in Chester Creek, a hiking spot right in the middle of town (going to make this a regular thing on my agenda)
-my shellac manicure staying strong, no chips at all! I'm impressed.
-new puppies at work (new foundland, golden retriever, black lab mix-I die.)
-sippin' on tasty Pagan brews outside, soaking up the sun
-late night chats with the roomies (and by late night I mean 9:30...we're old!)
-Anytime Fitness's new & improved facilities...hallelujah!
-countdowns in my planner til seeing friends in Chicago
-this lil' number that I decided to cook up tonight: Spinach and Chicken Tortilla Bake!
Here's the recipe if you are looking for something easy for your dinner tonight
Spinach and Chicken Tortilla Bake (adapted from Rachel Ray)
1 tablespoon extra-virgin olive oil
4 chicken cutlets (about 1 pound)
Salt and pepper
1 1/2 cups store-bought salsa verde *I plan on substituting this for a slightly less spicy salsa
3/4 cup ricotta cheese
4 large (8″) flour tortillas
1/2 red onion, thinly sliced
3 cups baby spinach (about 1/4 pound)
2 cups shredded pepper jack cheese *Going to use a combo of cheddar and pepper jack
Preheat the oven to 450°. In a large skillet, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 5 minutes. Let cool, then shred the meat.
Whisk together the salsa verde and ricotta; season with salt and pepper. In a greased 9-inch square baking dish, layer one-third of the salsa mixture, tortillas, chicken, onion, spinach and pepper jack; repeat twice. Bake until golden-brown, 15 to 20 minutes. Let stand for 10 minutes before serving.
Serve with side of salsa and sour cream!
Yield: 4 servings