Getting stuff done

I put some finishing touches on my lesson plan for my ESL class. I just love looking at it and seeing how much progress I have made since the last time I saw it. Wow I cannot wait for this week to be over, I think that it may just drag on for the rest of my life.

Enough of that, I had a good lunch from subway, It was a turkey sandwich on wheat bread with tomatoes, spinach, onions, and mustard. I forgo the cheese because I can rarely taste the difference when there is cheese, so why not leave out the extra 50-100 calories. I also got a gigantic diet Pepsi, I know diet soda is no bueno, but I can't help it. Its like crack, once you have it, you've always gotta have it. Anyways I am happy that temperature out side is not ungodly, I love that I can sit outside and feel a breeze that doesn't feel like a hair dryer blowing in my face.

For tonight I am hopping that we have a chicken, tomatillo, and cheese skillet for dinner. Its kind of like deconstructed green enchiladas. I like it because you don't have to roll all of the searing hot tortillas and it actually has a lot less fat and calories in it. This is because you use less oil, cheese and tortilla. It is really satisfying though. I am going to be so nice a put the recipe up right now. I may even have pictures of the making of....that is if I can charge my camera in enough time.

Chicken, Tomatillo, and Cheese Skillet

Ingredients
7-10 tomatillos dehusked and rinsed.
1 lb of chicken breast
1/2 a medium onion
1 jalapeno
3 garlic cloves
4-5 corn tortillas
2-3 tbsp of "Hot Salt"(its salt with cayenne, chipolte, and red pepper)
2 tbsp of canola oil
1/2 cup of shredded cheese.

Directions
1. In a pot big enough to submerge in water, throw in tomatillos, 1/2 medium onion(cut into manageable pieces), jalapeno with the stem cut off and 3 peeled garlic cloves.
2. Bring to a boil, then reduce to a simmer until tomatillos are army green.
3. while water is coming to a boil, cut chicken breast into strips or cubes.
4. Season chicken with Hot Salt or whatever seasoning you prefer.
5. heat up a skillet to medium heat with 2 tbsp of oil.
6. add chicken breast to skillet and cook until no longer pink.
7. Once tomatillos, onion, garlic, and jalapeno are done cooking drain off water.
8. Place vegetables in a blender, leave a little opening for steam to escape.
9. Blend until you have a soupy consistency, no longer then a minute of blending.
10. Add tomatillo sauce to cooked chicken.
11. tear up piece of corn tortilla and add to the chicken and sauce.
12. Once the tortillas look soft add 1/2 cup of shredded cheese.
13. enjoy.
Makes about 4-6 servings