Happy Tuesday blogland!
I hope your weekend was grand and your Monday was a better start to the week than mine.
My sweet Baby Girl has been giving me a run for my money lately and yesterday was one of her worst days yet. I'm not sure if she's just showing me a little "Terrible 3" action or if there's really something going on with her. She is constantly exhausted, irritable, moody, and clingy. She has been defying me by speaking in one word utterances and butt scooting (like she did as a baby). I think she knows how annoying I find that behavior. I need to work on my poker face.
She was crying, wouldn't participate, and defying me with her baby nonsense at Little Gym yesterday morning so I scooped her up and left. I gave her 3 warnings and she didn't listen so I showed her I meant business. You should have seen the Judgy McJudgerston looks I got from the other moms.
Do I want her to think I will put up with that ridiculousness? No.
Did I show her who's boss? You betcha.
Was I little hasty and harsh? Probably.
Will she think twice next Monday before acting like a fool? Hopefully.
Did I have so much mommy guilt for getting frustrated with her last night after she went to bed? As always.
Anywhodles. Let's move on to last night's dinner. After a tough mommy day, the last thing I want to do is spend hours slaving over a gourmet dinner while she's fussing and whining for me to sit with her. That's why I busted out my Easy Mexican Chicken Bake. It's so tasty and only takes 5 minutes to prepare (and 30 minutes to bake).
Easy Mexican Chicken Bake
1 package chicken breast tenderloins
1 can of corn, drained
1 can of seasoned black beans, drained
1 jar of salsa
1 package of Mahatma yellow rice prepared according to package
Optional toppings: cilantro, black olives, tortilla strips, diced green onions
Preheat oven to 375 degrees. Grab a 13" x 9" Pyrex baking pan. Empty and spread the black beans first, followed by corn, and then salsa in the pan. Top with chicken and bake for 25 minutes. Spread cheese on the top and allow to melt during the last 5 minutes. Serve over yellow rice with optional toppings and voila! Easiest meal in history!
We polished off a bottle of my favorite, Whispering Angel Rose since it was already open and chilled. Mexican always pairs nicely with a tasty Albarino or Rioja. Enjoy!
p.s. Why do I drink Baby Mama Juice? Because I'm finally able to move normally after my ballet class last Thursday. My poor muscles. I have to remember to stretch this week. Duh.