Easy Baked Chicken Chimichangas take the guesswork out of dinner and put a smile on your kids’ faces all at the same time!
Now I know a lot of your kids have already started school, but for us that first day is TODAY. The bus stop will be full of excitement by the kids and the parents. I know that my kids are definitely ready for that big yellow bus to drive up. Me? I’m ready for some uninterrupted work time (and an end to the bickering) but not ready for the summer weather to end.My to-do list today has precisely 274 things on it. Think I’ll get them all done? Yeah, me neither. That clock is going to tick to 4:00 before I know it, which is exactly why I planned ahead and already know what’s for dinner: Easy Baked Chicken Chimichangas.
The flavors of the Southwest shine through in these quick and easy Green Chile Fish Nachos.
Stick with me, folks, because I guarantee you WON’T be disappointed. These fast, flavorful Green Chile Fish Nachos come together quickly after a generous soak in in one of my kitchen’s secret weapons, Stubb’s Green Chile Marinade.
I know I’m usually harping on the fact that Grady is my picky eater, but Bridget has a few holdouts on the food front, too. I’ve already mentioned her dislike for eggs, but I also need to add fish to the list of things she will not eat.
Use a rotisserie chicken to have Greek Chicken Wraps on the table in less than 20 minutes!
Please tell me I’m not alone. It’s 4:00, and I don’t have any idea what I’m making for dinner. I know, I’m a food blogger, but it happens to me, too. My day gets away from me, and all of the sudden the kids are asking me what’s for dinner. And that is when I turn to a rotisserie chicken for help. Make these Greek ChickenWraps, and you have a tasty dinner as well as lunch for school the next day. How’s that for a winning combo?
Add a little variety to the lunch box with Southwestern Quinoa Salad.
Lunches for school: My biggest challenge every year.
Raise your hand if you have this same dilemma.
I’ve shared with you before about Charlie’s expansive palate, which makes packing a variety of things in his lunch pretty easy. Some days, he even asks for a GREEN SALAD. Oh, my heart, that boy!
And then there is Greta, who happens to be a little pickier. However, the one thing that Greta cannot get enough of is quinoa. Who would have thunk that? Not me; it still surprises me to this day. I started making this Southwestern Quinoa Salad this summer, and it’s her new favorite. It’s also now at the top of her school lunch requests. Coming from a girl whose knee jerk reaction to anything is chocolate, this is something big!
East meets West in these Baked Mexican Egg Rolls with Sour Cream Chamoy Sauce!
That’s the response I received from Grady when I told him what I was making for dinner a few weeks ago.
I can’t say I blame him; I had no idea what Chamoy was, either, until May when I shamelessly licked nearly every last drop of the sauce off my plateful of Salmon Tostada. Fortunately I was in a room full of food bloggers, and no one looked at me funny for my overzealous reaction to Chamoy Sauce (well, except maybe Lisa…). Now I can’t get enough of the stuff and am finding new ways for my family to enjoy it, too, like in these Baked Mexican Egg Rolls with Sour Cream Chamoy Sauce.