Between a nasty stomach bug, a failed attempt at potty training, an ER visit, and a bad case of separation anxiety, my daughter and I have been having a rough go of things lately, and I often find myself functioning on autopilot just so I can get through the day.
And that’s cool.
Everyone family goes through periods of time where things are less than perfect.
It’s just par for the course.
But when I snapped at my 4-year-old while we were at a BBQ over the weekend because she was miserably hungry but didn’t want to eat the food that was available to her, I knew I had to do something.
For both of us.
So when I woke up on Monday morning, I made a conscious choice to stop focusing on all of the things that are causing me parental stress (the anxiety potty training has caused, the sudden crying jags at preschool drop-off, the pickier-than-usual eating habits, the unexpected drama at bedtime…) and redirect that energy toward finding our way back to a happy, healthy existence where we have FUN during the day.
And you know what?
My daughter and I have been having a fabulous week enjoying the warm weather together, and by giving myself permission to stop obsessing about the things I cannot control, I’m not only more present as a parent, but my daughter is her happy, rambunctious self again.
Of course, spending our afternoons going for walks around the neighborhood, taking spur-of-the-moment subway rides, and getting in as much cuddle time as possible leaves me very little time to prepare dinner, but thanks to the Cook with Campbell’s website, I can always find a healthy and delicious meal that is Easy to Make, Simple to Love. And with their Meal-Mail newsletter, I can get their delicious recipes delivered directly to my inbox, which makes my life even easier.
I’ve tried quite a few of the recipes on the Cook with Campbell’s site over the last several months, and my husband and I have enjoyed every single one of them, but the Monterey Chicken Fajitas I made last night were my absolute favorite. It only took 10 minutes to prepare and 20 minutes to cook, which made it the perfect meal to whip up for my husband and me after my daughter was snoring peacefully in her crib.
(Fajitas are not on her approved list of foods)
Check out how easy they are to make below and leave me a comment to let me know what your go-to recipes are when you’re too busy enjoying the warm weather to cook!
-2 tbsp (30 mL) vegetable oil
-1.6 lbs (750 g) boneless chicken breasts, cut into strips
-1 small green pepper, cut into strips
-1 small red pepper, cut into strips
-1 medium onion, sliced
-1 tbsp (15 mL) Tex-Mex seasoning blend
-1 can (284 mL) CAMPBELL’S® Condensed Low Fat Cream of Celery Soup
-1 cup (250 mL) PACE® chunky salsa, divided
-1 cup (250 mL) corn
-6 flour tortillas (6-inch/15 cm)
-1 cup (250 mL) Monterey Jack cheese, shredded
1. Heat oil in a large nonstick skillet set over medium-high heat, and cook chicken for 5 minutes or until lightly browned before adding green pepper, red pepper, onion and Tex-Mex seasoning.
2. Cook, stirring often, for 7 to 10 minutes or until vegetables are tender-crisp and chicken is cooked through, then add soup and 1/2 cup (125 mL) salsa and bring to a simmer before stirring in corn. Cook for 2 to 3 minutes or until heated through.
3. Spoon about 1/2 cup (125 mL) chicken mixture down the center of each tortilla. Top with cheese and additional salsa, and fold tortilla around filling. Serve with lime wedges.
-3g Dietary Fibre
-15% Daily Value Calcium
To view the original recipe on the Cook With Campbell’s website, CLICK HERE.
I am part of the Campbell Company of Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.