Christmas Eve was a nightmare as usual. Because TMIL didn't want to even begin dinner until we got home from church (right around Thatbaby's bedtime). Which meant we went late to church so Thatbaby could have frozen macaroni and cheese. Merry Christmas to him.
Christmas morning, however I took over. After 13 years of miserable breakfasts, Thatboy finally agreed I should be in charge of breakfast. And when he broached the subject with his family, they had no problem with me taking over. Which meant, for the first time in 13 years we all ate a warm breakfast together! I made a fruit salad the night before along with a creme brulee french toast casserole, which meant I just had to pop it in the oven while we opened presents.
And it was all ready to go when we were! And because I did the prep the night before, the only cleanup was putting our dishes in the dishwasher. So the boys could take advantage of a little jam session time.
Success! Of course, now that we're home, breakfasts are consisting of less fancy fare. And dinners are pretty easy too. I'm very much enjoying the holidays being done and having less on my plate - literally and figuratively! Tacos are one of my quick, weeknight meals. Like the French toast casserole, these are prepped the night before, so they just need a quick trip in the pan before being completely ready to serve.
Chicken Fajita Tacos
Juice of 1 lemon
juice of 1 lime
1 Tbsp olive oil
1 tsp sugar
1/2 tsp garlic powder
1/2 tsp ground cumin
2 chicken breasts, sliced
2 cups sliced bell peppers
1 red onion, sliced
- Combine lemon juice, lime juice, olive oil, sugar, garlic, cumin in a bowl.
- Place chicken in one ziplock bag and bell peppers and onions in another. Pour half of the marinade in each bag. Refrigerate overnight.
- Drain chicken and pepper mix. Heat a skillet over medium high heat. Spray with cooking spray. Add chicken and cook for 4 minutes.
- Add bell pepper mixture and cook for another 4 minutes.
- Spoon filling into tortillas and top with your favorite taco condiments.