Painted Toes and Mexican Chicken

Hey friends! I have been such a slacker with this blog lately! I guess I’ve just been feeling like I have nothing interesting to write about. I’m not in training for anything so I’ve just been doing my regular workouts and teaching classes. I really haven’t been cooking much lately so I have no new recipes to share and we haven’t been dining out anywhere unique. I don’t really think you would find what I watched on television a very interesting topic to read about!

Today is just the beginning of wedding weekend adventures so I promise I’ll have more interesting things to share AND pictures! Today started with a great yoga class at the Y with my mom, then we met for breakfast at The Flipside before we headed to the salon for manicures and pedicures!



Yes those are my REAL nails, they are growing particularly long and strong these days! I haven’t had my nails done professionally in a long time. It was so nice to be pampered! The bridesmaid dresses are black but the color theme of the wedding are peacock colors: teals, purples, and blues. I decided to go with a purple since it’s my favorite color! I took a little nap this afternoon and am now hanging out watching Say Yes to the Dress before getting ready for the rehearsal.

I do have one quick and easy recipe to share with you. As I mentioned before this week the weather here was particularly hot and humid. The one night I did volunteer to cook I used my beloved crockpot. I kind of came up with this recipe myself. Here it is!

Easy Mexican Chicken


  • Boneless skinless chicken breasts (however many you need to feed your family, I only used two)
  • Chicken broth
  • Salsa
  • Cheese


  • Place chicken breasts in crockpot and cover with chicken broth. Cover and turn on high
  • After about 4 hours on high the chicken should be cooked (check to make sure) drain the broth and shred the chicken using two forks (it should shred pretty easily)
  • Add salsa. I didn’t really measure how much I added just until it looked right
  • Add cheese. Again no real measurement
  • Let cook on low for an additional 3-4 hours. Check occasionally to make sure it isn’t burning. If it is drying out add water.
  • This would be perfect served in tortilla shells. We had it over brown rice.


The chicken breast all ready for their broth bath!


Easily shredded!


I got creative and added some the cilantro cubes I created a few weeks ago. They smelled VERY fragrant but I didn’t really taste this in the final product. Brian said he did though!


All mixed up and ready to simmer!

Sorry there is not picture of the final product. I got home at almost 8pm after teaching Zumba so I was STARVING and pretty much inhaled this delightful dish!

Man! It feels good to blog again! I definitely need to get back into the grove! Hope you have some fun plans for the weekend and that if it is hot where you are you are finding a way to stay cool!

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