How to function on 3 non-consecutive hours of sleep.
That "Twinkle Twinkle, Little Star" has a second verse that is not nearly as cute as the first.
How to shower in under 4 minutes. That letting my naturally wavy hair air dry is not lazy.
That I'll be wearing the puke perfume for awhile, and there's no two ways around it.
To always, ALWAYS, pack a change of baby clothes. Dear God.
How to vigorously sway and shush while simultaneously doing deep knee bends and being told "Babe, you look ridiculous." And how to not care.
That asking for help doesn't bother the people who love me. That being a martyr doesn't impress anyone.
That a little bourbon takes the edge off a particularly cranky Tuesday evening. Sweet Jesus on a bicycle.
That blogging once a week right now instead of twice doesn't mean I'm a failure at life or that I should just quit.*
*Right? I know you forgive me. There's your smile!
How to make dinner with one arm/hand. And that with a few tweaks a classic, multi-layer Mexican taco dip I usually only think about on game day can totally pass as dinner during the week.
The reality here is that some of you will scoop this neatly into a bowl, sit down at the table, and engage in a pleasant conversation on the happenings of the day. Others of you out there will shovel this into your mouth over the sink with tortilla chips instead of forks while you take turns in comforting a wailing baby. You decide who you need to be. This casserole is that versatile!
And I know the ingredients list looks a little lengthy, but I'm sure you already have most of these spices so don't be intimidated! Just use what you have. Use lean ground sirloin and fat-free refried beans, and garnish it up with fresh fixings like avocado, tomato, and green onion for a healthy and comforting mid-week meal.
Live and learn, smarties.
5-Layer Tex-Mex Casserole
Adapted from Cooking Light
2 4-oz cans whole green chiles, drained
1 tsp extra virgin olive oil
1 lb lean ground sirloin
1 yellow onion, diced
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
1 tsp oregano
1 14-oz can diced tomatoes, drained
2 c frozen corn, thawed
1 14-oz can fat-free or low-fat refried beans
1 1/2 c sharp cheddar cheese, shredded
1 bunch fresh cilantro, chopped (optional)
2 green onions, chopped (optional)
1 avocado, diced (optional)
Sour cream (optional)
Preheat the oven to 375 degrees F.
Coat a large baking dish with cooking spray, and then arrange the chiles in a single layer in the bottom of the dish.
Heat the oil in a large skillet over medium heat. Add the onion, ground beef, spices, and salt/pepper to taste. Cook for 5-6 minutes, stirring often to crumble the meat. Add the diced tomatoes and cook for an additional 2-3 minutes.
Pour the meat mixture on top of the green chiles. Then layer on the corn kernels. Carefully spread the refried beans on top of the corn. Follow with an even layer of shredded cheese.
Bake for 30 minutes. Let the casserole rest for 5 minutes, and then top with diced tomato, avocado, green onion, and cilantro as desired. Serve with salsa and sour cream as desired.